Homemade Hot Dog/Hamburger Buns

So, today I decided to be a little ambitious and try making my own hot dog buns. I found a recipe for Homemade Hot Dog/Hamburger Buns on Mel’s Kitchen Café. The recipe is actually for rolls, but Melanie uses it for buns and several other people on pinchingyourpennies.com also recommended this recipe.

I liked the fact that the ingredients were simple: water, yeast, flour, sugar, salt and oil. Pretty simple! I followed the recipe for the most part. Only thing I changed was I used canola oil and I let my kitchen aid do the 8 minutes of kneading time. I just kept pulling the dough off the dough hook ever minute or so during the 8 minutes. It worked out pretty good.

Now granted, my hot dogs buns weren’t shaped as nice and the ones from the grocery store but hopefully over time I’ll get better at shaping the dough. I made 8 buns out of this recipe, but I think you could make 10 buns if you are using the smaller sized hot dogs. We used the big “Sam’s Club” sized hot dogs.

Trust me, if you have a little bun left over at the end of your hot dog, you won’t want to just leave it on your plate. These buns were also a lot more filling that the regular one from the grocery store. I am going to give these a try again and make hamburger buns to put bbq beef on.

• WATER
• ACTIVE DRY YEAST
• SUGAR
• VEGETABLE OIL
• SALT
• FLOUR

Homemade Hot Dog/Hamburger Buns

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Ingredients

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• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 Tbsp active dry yeast
• 2 Tbsp sugar
• 2 Tbsp vegetable oil
• 1 tsp salt
• 4 cups flour

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Instructions

1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
2. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces if making buns or 12-14 equal pieces for rolls, and form into desired shape. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake for 12-13 minutes in the preheated oven, or until golden brown.

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