Hotdog Buns
I got a craving for hotdogs and came up with this bun recipe. You could also use it for burger buns. I press the blunt end of a knife into the buns before baking to create a “slice here” guide. Go wild with the fillings—I made one with kimchi and mayo, and another with remoulade, ketchup, mustard, gherkins, and crispy bacon.
Makes 8
Hands-on Time 20 minutes
Proving Time +1 hour
Baking Time 16 minutes
Ingredients
450g strong bread flour
2 tsp fast-action yeast
20g caster sugar
2 tsp fine salt
50g unsalted butter (softened)
1 medium egg
125ml water
125ml plus 2 tbsp full-fat milk
Oil for greasing (flavourless, e.g., sunflower or vegetable)
1 medium egg yolk
Equipment
Freestanding mixer with dough hook or mixing bowl and spatula
Dough scraper or knife
Tea towel
Baking sheet
Baking parchment
Clingfilm
Long knife or skewer
Small bowl
Pastry brush
Wire rack
Method
1. Make the Dough
Add the flour to the mixing bowl. Place the yeast on one side and the sugar and salt on the other.
Add the butter, whole egg, water, and 125ml of milk. Knead for 10 minutes until smooth.
By hand: Stir with a spatula until a dough forms, then knead on a clean surface. Use a dough scraper if needed.
Lightly grease the mixing bowl with oil. Return the dough to the bowl, cover with a tea towel, and let it prove for at least 1 hour, or until doubled in size.
2. Shape the Buns
Line a baking sheet with parchment.
Tip the dough onto a clean surface and divide it into 8 equal portions using a knife or dough scraper.
Roll each portion into a sausage shape and place on the baking sheet. Space them apart for individual buns.
Lightly oil a piece of clingfilm and cover the buns. Let them prove for another hour, or until doubled in size.
3. Prepare and Bake
Preheat the oven to 190°C/170°C (fan)/375°F/Gas Mark 5.
Remove the clingfilm. Lightly oil a long knife or skewer and press it into the centre of each bun, ensuring it goes deep but doesn’t split the bun.
Mix the egg yolk and 2 tablespoons of milk in a small bowl. Brush the mixture over the buns.
Bake on the middle shelf for 16 minutes, or until golden brown.
4. Cool and Serve
Transfer the buns to a wire rack to cool completely.
Tip
For a shiny finish, brush the buns with a little melted butter as soon as they come out of the oven.
Enjoy!
