Buttery Hotdog Buns

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Yield: 10 hotdog buns.

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Here at King Arthur Flour, we believe that when you're talking hotdogs, the bun is equally (if not more) important as the dog. With this bun, we bring you an ultra-rich, soft bed for your frank, yet something that will hold up to the heaviest of toppings: even mounds of chili and cheese.

Buttery Hotdog Buns

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 10 hotdog buns.
Published: 04/09/2014

Ingredients

Tips from our bakers

  • To make regular (not New England-style) hotdog buns without a pan, divide the dough into 10 equal pieces and form each piece into a cylinder 6" in length. Transfer buns to a parchment-lined baking sheet. Flatten the buns slightly (dough rises more in the center, so this will give them gently rounded tops), then allow to rise for 90 minutes. Bake in a preheated 350°F oven for 15 to 20 minutes.
  • For extra-moist buns with great keeping power, add 2 tablespoons Cake Enhancer to the recipe.

Directions

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1) Combine all of the ingredients, mixing then kneading to make a smooth dough. Let the dough rise, covered, until nearly doubled in bulk, about 1 hour.

2) Lightly grease a New England-style hotdog bun pan.

3) Gently deflate the dough, and stretch it until it's about 15" long and 6" wide. Place the dough into the pan, stretching it to the edges.

4) Let the dough rise for 45 to 60 minutes, until it comes to within 1/2" of the top of the pan. Towards the end of the rising time, preheat the oven to 350°F.

5) Grease a baking sheet, and place it on top of the risen buns.

6) Put the covered buns into the oven, weighing the baking sheet down with something heavy and oven-safe; a cast-iron skillet works well.

7) Bake the buns for 18 minutes, remove the weighted baking sheet, and bake for 2 to 5 minutes longer, if necessary, to brown the buns.

8) Remove the pan from the oven, and cool the buns in the pan for 5 minutes. Turn them out onto a rack, rounded side up, to cool completely.

9) Slice each bun down the middle vertically, without cutting through the bottom; then cut between the buns to separate them.

Yield: 10 hotdog buns.

Nutrition information

Serving Size: 1 bun (82g) Servings Per Batch: 10 Amount Per Serving: Calories: 240 Calories from Fat: 70 Total Fat: 7g Saturated Fat: 4.5g Trans Fat: 0g Cholesterol: 20mg Sodium: 310mg Total Carbohydrate: 37g Dietary Fiber: 2g Sugars: 6g Protein: 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 11/10/2014
  • JAINIE from Wisconsin
  • Excellent flavor, texture. Really nice nostalgic presentation too, as we honeymooned in Maine, sweet. Question, can I use my bread maker set on "dough"?
    You could definitely use the bread machine for mixing the dough, assuming your bread machine can handle this size of a recipe. If the dough comes off warmer than you are used to (which may make it sticky), just chill the dough a bit before shaping the buns. Barb@KAF
  • star rating 07/20/2014
  • tpel_91 from KAF Community
  • This was my 3rd recipe in my new pan. It worked just shy of perfectly. The buns came out a tad bit on the dry side. ext time I'll use a bit more liquid. The kids loved them.
  • star rating 07/11/2014
  • Vivian from San Diego
  • These were GREAT. Perfect size, wonderful flavor and texture. I slathered mayo on the cut ends and grilled them until toasty, and got rave reviews from my husband and grandkids. Would this same recipe work for hamburger buns using KAF's bun pan?
  • star rating 06/08/2014
  • Karin from Bar Harbor, Maine
  • I made these, substituting 100 g of the AP-flour with white whole wheat. The buns turned out very nice - and buttery, indeed. I will definitely make them again.
  • star rating 06/01/2014
  • R. B. Thompson (ford) from Raleigh, NC
  • Great buttery flavor. Short preparation time. However I am use to slow rises and I do prefer a longer rise and a slacker dough. I have modified the recipe by cutting the potato flakes in half, adding an additional 2 Tbs, of water and reducing the yeast to 1 1/2 Teaspoons. The pan restricts the size of bun so that the bun is a little small for the hotdog. I am trying now the free form in the same pan.
1
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