Homemade Hotdog and Burger Buns

This recipe can be used to make bakery style hotdog or burger buns. The dough can be made to use on the same day or 24 hours before baking the buns.

17.6 oz all purpose flour

1/2 cup warm milk

1/2 cup warm water

2 tsp dry active yeast

1 1/2 tsp salt

1 tbsp sugar

1 egg

2 tbsp oil

1 egg for the egg wash

Combine yeast, sugar and some of the warm water and let it froth. Once the yeast activates combine it with the flour and salt. In another small bowl, whisk together the water, milk and egg.

With the paddle attachment fixed to the stand mixer, add the dry ingredients and the water-milk-egg mixture. Mix to combine and knead until the dough comes together.

The dough needs to be fairly wet and sticky. Knead for about 5 minutes, until you have a smooth ball of dough. Add the oil and knead for a further 5-10 minutes until the dough is shiny, smooth and tacky when touched.

If you are baking on the same day, cover the dough with plastic wrap and let it rise for 1 hour in a warm place, until it has doubled in size. You might need extra flour on your hands and work surface to prevent the dough from sticking.

If you are baking on another day, lightly oil a big bowl and the surface of the dough and cover the bowl with plastic wrap and store in the fridge overnight, 8 hours or up to 24 hours. On the day you bake the buns, turn the chilled dough out onto a lightly floured surface and lightly dust the surface of the dough as well. Flatten to let out excess air. 

For burger buns

Cut the dough into 8 sections (for larger buns) or 10 sections (for smaller buns) and roll these portions in your hands to form smooth balls. I use a weighing scale to make sure the portions are the same size. Place the portions spaced apart to rise on a parchment paper lined baking tray.

For hotdog buns

Divide the dough by weight, 12 portions (for smaller hot dog buns), or 10 for medium sized hot dog buns, or 8 for large hot dog buns.

Each portion is rolled out into a flat piece that is about 5 to 6 inches long and 4 inches wide. Then roll the dough, tuck and seal the edges to form an evenly shaped cylinder about 5 inches long and 1 inch wide. Place each portion on a parchment paper lined baking tray, about 2 inches apart.

Cover the dough with plastic wrap and let it rise for 45 min in a warm place, until it has just about doubled in size. Brush the buns with the egg wash (lightly beaten egg) and optionally sprinkle sesame seeds or poppy seeds over the egg wash before baking.

Bake in a preheated 350°F oven for 15 to 20 mins until the buns are golden brown on top and sounds hollow when tapped. Remove the buns from the oven and let it cool. The buns are best eaten on the same day. Baked buns will keep longer in an airtight container in the fridge.

This recipe to make homemade hotdog buns are from here. All rights reserved on photographs and written content Torviewtoronto © 2010 - 2021 unless mentioned. Please Ask First