Hot Dog Buns Recipe (makes 16 small buns)
2 cups bread flour
1 1/2 tbsp dry whole milk powder
1/2 tsp salt
3 1/2 tbsp sugar
1 1/2 tsp dry yeast
125 ml water
2 1/2 tbsp butter
8 hot dogs– pat dry with paper towel and cut in half lengthwise
- In the mixing bowl mix well the first 5 ingredients then add in egg. With dough hook attached and starts kneading, slowing add water to form a dough. Add a little more water if necessary. Drop in butter and continue to knead the dough until it doesn’t stick to the bowl and pass the “membrane” test. (pull a small piece of the dough, use two hand to stretch the dough to a very thin layer– if the layer doesn’t tear then the dough is ready to proof. Otherwise, continue kneading until it passes the test).
- Transfer the dough to a big bowl. Wrap the bowl and leave it on a warm spot to rest/proof until double in size. (To speed up the resting time a little you can sit the bowl on a moist hot towel, or sit the bowl on top of a pot of hot water).
- Lightly knead the dough a few times to punch out big air pockets trapped inside. Divide into 16 portions. Roll each portion into a small 6 inch strip. Strip the dough over cut hot dogs2-3 times, leaving both hot dog ends open. Be sure both ends of the dough are tucked in or face down. Place the buns on greased/nonstick baking sheet, cover and rest for 45 minutes — 1 hour.
- Apply eggwash on top of the buns, bake at preheated 350°F oven for 15-17 minutes. Cool on the rack.