These yummy hot dog buns are so good for the summer! They are sprinkled with sesame seeds, and are so soft. Homemade buns never looked any better. It was made with bread flour which made it super soft and chewy. To see the differences between bread flour and all-purpose flour, read this article here.
This hot dog bread is so soft and perfect for making hot dogs. The sesame seeds are a nice finishing touch as well and makes it look super realistic. Instead of egg wash, I like brushing the hot dog buns with heavy cream. Egg wash consists of eggs and water. I also used a lower temperature to prevent the buns from browning too much in the oven. Hot dog inspiration includes serving this with mustard, red onions, green onions, ketchup, or crispy bacon. I airfried sausages to get them nice and crispy. I highly recommend using wieners for these hotdog buns since they are slimmer sausages. Frankfurters are also a nice bet. Serve these hot dogs immediately to avoid squishy, wet buns.
I actually used leftover hotdog bread to make French toast bites. This idea was inspired by FitWaffle. If you love homemade bread recipes, check out this savoury recipes on the blog:
Ingredients
2 teaspoons instant yeast
1/2 cup granulated sugar
1/2 cup warm water
1 cup warm cream, plus extra to brush dough
1/2 cup melted butter
2 large eggs, whisked
6 cups bread flour, leveled
1 teaspoon table salt
Sesame seeds to garnish
Instructions
- In a large mixing bowl, stir the instant yeast, sugar and warm water together. Let it sit for 5 minutes, covered.
- After 5 minutes, you should see bubbles forming on the surface on the bowl from step 1.
- If you don't see any reaction, throw away the contents of the bowl, and start afresh with a newer yeast.
- Whisk in the warm cream, butter, whisked eggs, flour, and salt with a hand or stand mixer. Knead into a ball shape for at least 5 minutes.
- Brush another large bowl with extra oil. Transfer the ball into this oiled bowl and toss it around in the oil. It makes it more solid that way.
- Cover the top of the bowl with cling wrap and let it rise in a warm place away from winds for 1 hour.
- After 1 hour, remove the cling wrap, and punch down the dough to release air.
- Preheat the oven to 325°F/160°C.
- Transfer the dough to a lightly floured surface and roll into a rectangle about 20x15 inches in size and 1/8 inch thick.
- Cut them into 12 equal squares, roll into cylinders tucking in the ends inwards until it is about 4 inches long and 1 inch wide.
- Line a large baking tray with parchment paper and place the rolls next to each other. Let it rise for 15 minutes, covered in a warm space.
- Brush each roll with cream and sprinkle sesame seeds over it.
- Bake in a preheated oven to 20 minutes, and let it cool before serving.