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My review
Chef John's Hot Dog Buns
64k
Chef John
"Don't get me wrong; if you hand me a hot dog at the ball game, it's not like I'm going to throw it back in your face, but given the choice this butter-crisped, split-topped bun is the way to go. Thanks to its genius design the meat and fixings go in the top, which leaves three relatively flat sides to toast in butter."
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Ingredients
3 h 50 m servings 310Original recipe yields 8 servings (8 hot dog buns)
- Adjust
- US
- Metric
Directions
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- Place yeast into bowl of a large stand mixer; whisk 1/2 cup flour and water into yeast until mixture is smooth. Let stand until mixture is foamy, 10 to 15 minutes.
- Whisk egg, 3 tablespoons melted butter, sugar, and salt into yeast mixture; add remaining flour and stir.
- Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
- Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
- Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled in size, about 2 hours.
- Transfer dough to a floured work surface and form into a 5x10-inch rectangle about 1/2-inch thick. Cut dough into 8 equal lengths. Turn each slice cut-side up and form into a hot dog bun shape about 5 inches long. Transfer dough, cut-sides up, to the prepared baking sheet about set them about 1/4-inch apart.
- Cut a slit about 1/8-inch deep down the center of each bun. Brush 2 tablespoons melted butter over the top and sides of each bun. Let rise until almost doubled in size and the buns have risen into each other, about 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake buns in the preheated oven until golden brown, about 20 minutes. Brush tops with remaining melted butter.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 3747 Ratings
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Most helpful positive review
8/8/2014
Really good and special. I made it per ingredients. Since I'm super busy and caring for a sick mate, I used the bread machine on it's dough cycle (1 hour, 28 minutes) to make the dough and do th...
Most helpful critical review
5/11/2015
These did not really work for me. They came out dry and the texture dense. I prefer a light and airy bun. Maybe it was something I did or the weather conditions. Since there are so many stellar ...
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Least positive
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8/8/2014
Really good and special. I made it per ingredients. Since I'm super busy and caring for a sick mate, I used the bread machine on it's dough cycle (1 hour, 28 minutes) to make the dough and do th...
2/5/2015
Super easy recipe, and yum! The first time I tried this, I made 8 buns as indicated by the amount of servings. The buns were a bit too big for hot dogs but would work well for something larger l...
7/3/2014
Really easy to follow recipe. There is a split-top pan available through King Arthur Flour. This is how all hot dog, lobster, and clam rolls are served when I was growing up on the East Coast....
9/17/2015
I've made this recipe and chef Johns hamburger bun recipe, these are by far the best dog and Burger buns I and my family have ever eaten. Didn't change a thing, I learned many years ago at the...
8/3/2014
I loved these - they are so good. Light and fluffy inside with a nice buttery crust. I had a hot dog a little while ago and I'm fighting the urge to go eat another bun all by itself.
5/11/2015
These did not really work for me. They came out dry and the texture dense. I prefer a light and airy bun. Maybe it was something I did or the weather conditions. Since there are so many stellar ...
8/11/2014
Great flavour. I messed them up though. I had made the dough too flat and tried to reshape it....you can't do that. Doesn't end well. The dough itself was easy to get to the perfect consistency...
6/21/2017
Couple tips if you are going to follow this recipe. I would say increase the proportions. Why would you only make 8 buns? If you are putting in the time to make buns from scratch, I would want A...