For the 4th of July, we decided to do the ultra-traditional hamburgers and hot dogs. I decided I’d like to try my hand at making hot dog buns. I had previously made some burger buns from a random recipe I found online. I didn’t realize that you can use the same formula for both hot dog and hamburger buns. This time I found another recipe on a random blog. For the most part I followed the recipe that was laid out (since this was my first time making it). I amended it due to the fact that I don’t have a stand mixer and therefore have to do all my mixing/kneading by hand. The recipe called for letting the dough rest in the fridge for up to 24 hours so I made up the dough the night before July 4th.
- 500g All purpose flour
- ½ cup warm milk
- ¾ cup warm water
- 2 tsp yeast
- 1½ tsp salt
- 1 tbsp sugar
- 1 egg
- 2 tbsp butter (can use butter as well)
- extra oil to oil the bowl
- 1 egg for the egg-wash
First I mixed up the flour, yeast, salt and sugar.
In a separate container, I whisked together the milk, water, and egg to create a yellow liquid.
I then combined the dry and wet ingredients and dumped it out onto the counter to do the slap and fold method of kneading. This was a fairly wet dough so the slap and fold method was probably my only shot at getting the dough kneaded to a proper stage. After about 5 minutes of kneading, I then started to incorporate the butter in. I had let cut the 2 Tbsp of butter into smaller pieces and let it come to room temperature. This was a bit tricky as the butter would push out through the dough as I kneaded. The butter started to warm up with my hands and the kneading causing the dough to become a bit oily but after about 10 minutes of kneading, the oiliness went away and the dough came together. The dough ball was placed in a lightly oiled bowl and then refrigerated overnight.
The morning of the 4th (after about 15-16 hours of rest) the dough had about doubled.
I dumped this out onto a lightly floured countertop and rolled the dough out into about 16 inches by 7 inches. I then split this up into 8 pieces (the recipe said to do 6 pieces if you were making hamburger buns).
I took each individual piece and folded it on itself and flattened it out into a rough rectangular shape. I also made a few into round hamburger bun shapes. Two of these I placed onto a small cookie sheet and put in the freezer. You can take these out later and let them rise and then bake. The remainder I placed onto a large parchment covered sheet pan to rise (around an hour).
I set the oven to 350 F about 30 minutes prior to the end of the rise (1 hour). Then I baked the hotdog buns for 25 minutes (the original recipe said 15-20 minutes but I think mine were a little bigger so took longer…also may be due to the difference in ovens).
The inside turned out perfectly done.
I grilled up some hot dogs for lunch.
For dinner, we made some buffalo sliders with some corn.
Once it got dark, we walked over to a nearby park where you can watch a big fireworks display. It was fairly crowded but we were still able to see fairly well. The show lasted about 15 minutes.