Hotdog Buns

I bake all my bread and bread products including hotdog buns. Hotdog buns cost more than bread and we never seemed to had a consistant supply. They would sell out or be very stale. I had tried making my own but didn't have very good results. Every once in a while I would try again and one time they turned out great. At first I tried "steamies" type buns but roll out each bun took too long and the results were unpredictable. Not what the kids wanted in a hotdog bun LOL. Now I make "toasties." When fresh we eat them untoasted but after being in the freezer for a while buttering the outside and pan frying them makes them yummy again.

The Dough

I use my regular bread dough for buns.
A full recipe makes 24 buns.

2 cups water
2 tsp yeast
5 1/2 to 6 cups flour
2 Tbsp sugar
2 Tbsp marg
2 Tbsp skim milk powder
2 tsp salt

I mix in a mixer so put the stuff in a bowl in the the order listed. I mix and knead for about 2 minutes. I make the dough stiff so its easier to work with. I let the dough rise once for an hour and 15 minutes in the bowl. I use a rolling pin and roll the dough out on a 13 x 18 x 1 inch baking pan. If the dough is rubbery and won't roll out I let it sit 5 min so it can relax. I divide the dough into two 9 x 13 rectangles by pressing down with the rolling pin. I didn't do this the first time and the buns came out very lopsided. Now I make sure to seperate well and make sure there is more dough near the outer edge as it seems to rise better in the middle. I let it rise about an hour in the pan and bake for 20 minutes at 350.

rolled out in pan


cooked

risen


sliced


Suggested Serving
(joke from ds lol)

~~page last updated December 14th, 2001 | Site Map~~