Simple Homemade Hot Dog Buns | Recipe by Marys Test Kitchen
- 6 years ago
These homemade buns are perfect for hot dogs or sub sandwiches. Soft, chewy and easy to make, this simple bread only requires 4 basic ingredients: flour, yeast, water, and salt. Use your choice of whole wheat flour or white flour.\r
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Links mentioned in this video:\r
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Easy Vegan Hot Dogs / Scallion Seitan Sausages: \r
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Beefless Beet Seitan: \r
\r
Baked Peanut Tofu: \r
\r
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SIMPLE HOT DOG BUNS\r
Printable recipe: \r
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Makes 6 - 8 buns\r
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INGREDIENTS (US)\r
1 to 1 1/4 cup warm water (105°F-115°F)\r
2 1/4 teaspoons dry yeast (traditional or instant)\r
3+ cups all-purpose white unbleached flour or whole wheat flour*\r
1 teaspoon sea salt or to taste\r
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INGREDIENTS (Metric)\r
235-295ml warm water (41°C-46°C)\r
8g dry yeast (traditional or instant)\r
375g+ all-purpose white unbleached flour or whole wheat flour*\r
5g sea salt or to taste\r
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Note about flour: the flour estimate is quite rough as the quality of flour and humidity can greatly affect how much flour is required. If you choose the greater amount of water, you will also need about a cup more flour.\r
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DIRECTIONS\r
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In a large bowl, whisk together the water, yeast, and a half cup of flour. Let it rest until the mixture becomes foamy, indicating that the yeast is ive.\r
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Gradually add more flour, stirring it in completely between additions, until a soft, sticky dough forms. Scrape the dough out of the bowl and onto a floured surface.\r
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Knead the dough for 1 to 10 minutes, sprinkling more flour as needed to keep the dough from sticking too much. Avoid adding too much flour or the dough will become too stiff. Knead for a longer time for a smooth, elastic dough; the bread will be of finer quality. However, if youre pressed for time, just a short period of kneading is fine; the bread will still be pretty good.\r
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Place the dough back into the mixing bowl and cover. Let it rest in a warn, draft-free location for about an hour or until doubled in size.\r
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Uncover the dough and transfer it to a floured working surface. Divide into 6 - 8 equal portions and form the loaves. Refer to the video.\r
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Place the shaped loaves onto a prepared baking sheet, leaving 1-2 inches of space between. Cover with a damp, clean kitchen towel and let rise in a warm location for about one hour or until the loaves have doubled in size.\r
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Optionally, brush a syrup glaze onto the tops of the buns. Make the glaze by mixing 1/2 tablespoon of water with 1/2 tablespoon of maple syrup.\r
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Bake at 400F (180C) for 20 - 25 minutes or until the buns are golden on top and sound hollow when tapped on the bottom. Let cool before serving.\r
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NOTES\r
These loaves are best on the first day. If not serving right away, let cool to room temperature before storing in an bag or bread box. For longer term storage, let cool to room temperature, wrap well, then freeze. DO NOT REFRIGERATE.\r
\r
***********************************************\r
Connect with me!\r
\r
Instagram: \r
\r
Twitter: \r
\r
Facebook: \r
\r
My blog:
\r
Links mentioned in this video:\r
\r
Easy Vegan Hot Dogs / Scallion Seitan Sausages: \r
\r
Beefless Beet Seitan: \r
\r
Baked Peanut Tofu: \r
\r
******************************************\r
SIMPLE HOT DOG BUNS\r
Printable recipe: \r
\r
Makes 6 - 8 buns\r
\r
INGREDIENTS (US)\r
1 to 1 1/4 cup warm water (105°F-115°F)\r
2 1/4 teaspoons dry yeast (traditional or instant)\r
3+ cups all-purpose white unbleached flour or whole wheat flour*\r
1 teaspoon sea salt or to taste\r
\r
INGREDIENTS (Metric)\r
235-295ml warm water (41°C-46°C)\r
8g dry yeast (traditional or instant)\r
375g+ all-purpose white unbleached flour or whole wheat flour*\r
5g sea salt or to taste\r
\r
Note about flour: the flour estimate is quite rough as the quality of flour and humidity can greatly affect how much flour is required. If you choose the greater amount of water, you will also need about a cup more flour.\r
\r
DIRECTIONS\r
\r
In a large bowl, whisk together the water, yeast, and a half cup of flour. Let it rest until the mixture becomes foamy, indicating that the yeast is ive.\r
\r
Gradually add more flour, stirring it in completely between additions, until a soft, sticky dough forms. Scrape the dough out of the bowl and onto a floured surface.\r
\r
Knead the dough for 1 to 10 minutes, sprinkling more flour as needed to keep the dough from sticking too much. Avoid adding too much flour or the dough will become too stiff. Knead for a longer time for a smooth, elastic dough; the bread will be of finer quality. However, if youre pressed for time, just a short period of kneading is fine; the bread will still be pretty good.\r
\r
Place the dough back into the mixing bowl and cover. Let it rest in a warn, draft-free location for about an hour or until doubled in size.\r
\r
Uncover the dough and transfer it to a floured working surface. Divide into 6 - 8 equal portions and form the loaves. Refer to the video.\r
\r
Place the shaped loaves onto a prepared baking sheet, leaving 1-2 inches of space between. Cover with a damp, clean kitchen towel and let rise in a warm location for about one hour or until the loaves have doubled in size.\r
\r
Optionally, brush a syrup glaze onto the tops of the buns. Make the glaze by mixing 1/2 tablespoon of water with 1/2 tablespoon of maple syrup.\r
\r
Bake at 400F (180C) for 20 - 25 minutes or until the buns are golden on top and sound hollow when tapped on the bottom. Let cool before serving.\r
\r
NOTES\r
These loaves are best on the first day. If not serving right away, let cool to room temperature before storing in an bag or bread box. For longer term storage, let cool to room temperature, wrap well, then freeze. DO NOT REFRIGERATE.\r
\r
***********************************************\r
Connect with me!\r
\r
Instagram: \r
\r
Twitter: \r
\r
Facebook: \r
\r
My blog: