Delicious bun and bread recipes

hot dog buns

2 hours 15 minutes

340 kcal

5 /5 (1 )

If you want a hot dog, you don't have to buy it at the nearest food truck. You can make a delicious hot dog in your kitchen, and it will be even better than a store-bought one. To start with, I'll share with you hot dog bun recipes.

A simple recipe for hot dog buns

Kitchen appliances and utensils: bowls, cling film, rolling pin, baking sheet, parchment, silicone brush.

Ingredients

Cooking steps

Video recipe for simple hot dog buns

This video will show you the entire process of making hot dog buns.

Hot dog buns recipe

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https://youtu.be/kg-bBBTlddw

2015-12-08T09: 41: 16.000Z

Milk hot dog buns

• Time for preparing: 135 minutes.
• Servings: 6.
• Kitchen appliances and utensils: bowls, clean tea towel, rolling pin, parchment, baking sheet, silicone brush.

Ingredients

Cooking steps

Video recipe for hot dog buns with milk

This video will walk you through a step-by-step hot dog bun recipe.

Hot Dog Buns \\ Simple Hot Dog Bun Recipe

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For cooking you need:
Flour - 480 gr.
Milk - 250 ml.
Dry yeast - 1 tsp
Butter - 25 gr.
Salt - 1 tsp
Sugar - 1 tsp

1. Melt the butter and add it to the milk.

2. Make a depression in the flour and add salt, sugar and yeast.

3. Pour in milk and knead the dough until it stops sticking to your hands.

5. Divide the dough into eight parts.

6. Now we roll each part into circles with a diameter of fifteen centimeters.

7. Roll up and spread on parchment paper greased with vegetable oil.

8. Cover with a clean towel and let stand for about forty minutes.

10. To make the top of the buns soft, cover them with a damp towel for 3-4 minutes.

The buns are ready, friends, bon appetit!
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2015-12-02T06: 04: 26.000Z

Hot dog buns with egg

• Time for preparing: 185 minutes.
• Servings: 5.
• Kitchen appliances and utensils: sieve, clean kitchen towel, baking sheet, silicone brush.

Ingredients

Dough:

Other:

Cooking steps

Video recipe for hot dog buns made from yeast dough

This video will walk you through a detailed recipe for hot dog buns.

Hot dog: how to make a hot dog bun. Home-made fast food.

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2016-09-15T06: 38: 50.000Z

• Cooking times may vary depending on the type of oven. Therefore, readiness can be checked with a match or a toothpick. We pierce the bun, and if nothing remains on the toothpick, then you can get it out of the oven.
• If you want the buns to have a more browned crust, you can grease them with a mixture of water and sugar before baking.

When I urgently need to prepare something for tea, I bake. A very tasty dessert is obtained from a minimum of products. If there is fruit jam in the fridge, then I cook, which quickly disappear from the table. During the apple season, children always ask to bake, for the filling of which you can mix apples with cinnamon and sugar. When I want to please my family with healthy pastries, I cook. The ingredient is minimal, and the taste is simply wonderful.

Friends, let's share different options for making hot dog buns.

The hot dog bun should be fluffy, soft, and tasty. I present to your attention a recipe for hot dog buns that turn out just like this. And also, hot dogs can be made cheerful and funny, to cheer up from the very early morning)

1. The recipe for hot dog buns includes the following ingredients:

Milk or water - 1 glass
... eggs - 1 pc. + 1 egg for brushing
... vegetable oil - 1-2 tablespoons + vegetable oil for coating
... sugar - 1 tablespoon
... salt - 1 incomplete tsp
... flour - 400-500 g
... dry yeast - 1 tsp with a slide

Hot Dog Buns Recipe - Cooking Technology:

1. Pour half of the milk (lukewarm) into a bowl, add yeast and sugar, stir and place in a warm place, for example, near a gas stove or radiator. After 15 minutes, a kind of "hat" of yeast will appear on the dough.
2. Beat the egg and salt and pour into the yeast dough.
3. Pour 370-380 g of flour into the dough, stir, add vegetable oil, stir again, cover with a towel and put in a warm place again for half an hour. During this time, the volume of the dough should approximately triple.
4. Add a little more flour, knead the dough well and place in a warm place for 20-25 minutes to rise again.
5. Place the dough on the table, sprinkled with the remaining flour, knead to a firm dough, divide into equal parts and form into cakes.
6. Roll each flat cake from both sides to the center and pinch in the middle. It will be more convenient to make hot dogs if you give the buns a rectangular shape.
7. Grease each bun with vegetable oil and place on a prepared baking sheet. To keep the buns properly in shape and rise well, and not blur, they need to be placed close, but not close to each other and to the edges of the baking sheet.
8. Place the buns for 30 minutes. in a warm place so that they come up, then put them in an oven preheated to 190-200 ° C and bake for 15-20 minutes.
9. To make the buns brown and shiny, brush the surface with a beaten egg 5 minutes before the end of baking.
10. When the buns are ready, remove the baking sheet from the oven, let them stand for a while, and then carefully remove from the baking sheet.

Ingredients for Hot Dog Buns:

• Yeast (dry +1/8 teaspoon in dough) - 1 tsp.
• Flour (bakery) - 590 g
• Water - 380 g
• Salt - 1 tsp
• Sugar - 2 tsp
• Butter - 45 g
• Powdered milk - 22 g
• Sesame (for sprinkling)
• Milk (for lubrication)

1 photo Pair: 1/8 tsp yeast, 150 g flour, 100 g water.
Knead, leave to ferment at 18-22 * C for 12-15 hours. Can be left overnight

2 photos. Fermented dough

3 photos. Dough: Whole dough, 440 g flour, 1 tsp. salt, 2 tsp. sugar, 1 tsp. dry yeast, 45 g butter, 22 g milk powder, 280 g water.

Mix everything into a soft dough.
Leave for autolysis for 15 minutes. You may need to add flour or water - look at the consistency of the dough, it should be quite soft, sticky.

4 photos. Knead the dough until the gluten develops - until smooth, elastic.

In a bread maker for about 30 minutes.
Let it sit for 30 minutes. Then we knead the dough.

To do this, dump the dough onto a floured work surface. We stretch it into an almost rectangular layer. We fold it like a letter, in three. Then three more times. Cover and leave for another 30 minutes.

Divide the dough into 8-10 rolls. We give them a rest for 20 minutes. We form buns. To do this, roll out each piece of dough into a cake and roll it up from the edges to the center. Gently pinch the seam. We put the buns for proofing on the parchment, taking into account that the buns grow together during the proofing. Shoe boxes are great for these purposes.

Final proofing - 1 hour 30 minutes. We transfer the buns to a baking sheet, sprinkle with milk from a spray bottle and sprinkle with sesame seeds. We bake in a preheated oven for 12-15 minutes at 200-210 * C. Cool the finished buns to room temperature and then pack in a bag for further use. Be careful, the buns are so soft and tender, they are like fluff!

I couldn't help but tore a hot bun. Americans cut the bun from the top along the seam and eat traditionally with sausage and sauces - this is a classic. In our country, the bun is usually cut from the side. And I made tuna buns.

Hot dogs are a truly American invention. This "fast food" is popular today not only at home, but also far beyond its borders. An oblong bun with sausage, ketchup, mustard and various fillings inside, sprinkled with cheese - all together create an easy-to-eat and incredibly tasty composition.

At home, you can also quickly and easily make a hot dog bun with a teat or other filling. Traditional yeast dough is used for them, as for bread - without eggs, with a minimum content of sugar and fat. Due to this, the bun turns out to be very airy, the absence of baking gives it the opportunity to rise 2-3 times during baking. Such hot dog blanks are extremely rare from puff pastry.

So, if you decide to please your family and cook homemade hot dogs with sausage, by all means make buns for them yourself. Our affordable recipe will help you with this.

Ingredients

For a classic dough, not puff, but with yeast, you need the following set of products:

• 250 milliliters of milk;
• 480-500 grams of white premium flour;
• 5 grams of salt;
• 1 teaspoon (7 grams full sachet) active dry yeast
• 1 teaspoon sugar
• 25 grams of melted butter (1/8 of a briquette).

As a filling for buns according to this recipe, you can use sausages, and to them:

• fresh herbs - dill, parsley, green onion feathers;
• korean-style carrots or beets, cooked or made yourself;
• hard cheese;
• mayonnaise, mustard, ketchup;
• fresh tomato and much more to your liking.

Alternatively, you can use sesame or flax seeds to decorate the buns. Previously, they can be slightly dried in a pan until golden brown, and then sprinkle the rolls on top of the egg yolk so that the seeds are not sprinkled.

It is necessary to knead the dough in advance, since, according to the recipe, it will take a little time to rise. A hot dog tastes better if you put the sausage and filling in a bun while still warm and serve it to the table.

However, ready-made buns must be frozen and reheated. To do this, place ready-made, baked, or still raw buns in a plastic bag (each individually), tie tightly, first cool in the refrigerator, and then transfer to the freezer. Before serving, respectively, simply heat the roll in the microwave or slightly defrost it at room temperature and bake in the oven.

Cooking process

So, traditionally, we start by making the dough according to the recipe, since this process is the longest in the whole hot dog preparation:

1. Melt the butter, you can just soften it very well at room temperature or in a warm place.
2. Heat the milk to a temperature of about 35-40 degrees, pour the cooled butter into it and mix well the milk-oil mixture with a whisk.
3. Now pour the flour directly onto the table or into a very deep bowl, but do it through a sieve so that the flour “gets rid” of unnecessary impurities and becomes as airy and fluffy as possible.
4. In a hill of flour we make a depression on top, add salt, sugar and dry yeast there. If you use fresh, then there will be a slightly different technology - the yeast must be crumbled in your hands, poured into a saucepan, add a portion of sugar according to the recipe, mash with a fork until a bubbly liquid is obtained, and then pour the mixture into the milk-oil mass, and not into flour.
5. Pour milk and butter into a flour slide in a thin stream, knead the dough with your hands until it stops sticking, it is dense, but elastic. Ideally, the dough is considered to be of optimal consistency when, after stretching into a layer, it does not break, but also does not shrink into a lump.
6. Now you can fold the dough into a bowl that has been sprinkled with flour on the inside, or leave it on the surface, covered with a towel. Optimally fit the mass in a warm place at a temperature of at least 22-25 degrees, more is better. For these purposes, they even often use multicooker equipped with a heating temperature control function (Multipovar).

1. The dough at room temperature should rise for at least forty minutes, preferably 1 hour. If the yeast is very active and the dough comes up quickly, you can knead it once with your hands in the process.
2. When the dough has come up, you can shape the buns. Divide the dough straight away into as many pieces as you want to bake for the hot dog. The hot dog shape is oblong, oval, about 10 cm long, but here you can make the shape that suits you. In any case, the bun should be a couple of centimeters longer than the sausage.
3. Now beat 1 yolk, coat the rolls on top with a brush, sprinkle with sesame seeds if desired, let them stand for another 20 minutes. The second rise should also be done under a towel - cover the buns directly on the baking sheet.
4. We bake them for 20 minutes, maximum 25. The temperature in the oven is 200 degrees. The oven itself, at the time of placing a baking sheet in it, should already be warmed up for at least half an hour.
5. Cool the finished buns by placing them on a dish or wire rack. Only then proceed with the preparation of a delicious homemade hot dog according to the specified recipe.

This recipe allows you to prepare buns for sandwiches, ordinary sandwiches, as well as loaves, baguettes and other unsweetened baked goods at home. At the same time, in the recipe itself, you can replace milk with water, butter with vegetable oil, making it even more cheaper. Alternatively, you can replace premium flour with gray (1st grade) and even add some whole grain or rye to it.

You can use absolutely any filling recipe. Today, there are many variations on the traditional hot dog, even with fish, other seafood, grilled meats, and so on. However, the original recipe uses sausage, cheese, and ketchup. Even mayonnaise is already a slightly modified recipe, initially it was replaced only by mustard. Perhaps everyone knows how to make a hot dog:

• cut the bun lengthwise, but leave one side intact;
• inside, grease the dough with mustard, ketchup and mayonnaise (some use sour cream, various sauces - tartar, Krasnodar);
• lay the sausage and filling on top;
• sprinkle with grated hard cheese;
• squeeze both halves of the bun tightly.

So the homemade hot dog is ready according to our simple recipe. It can be done in a few minutes, especially if you make premade buns in advance, freeze them and use them as needed.

Calorie content: Not specified
Time for preparing: Not indicated

These hot dog buns are made with yeast dough but not sweet, so they can be served instead of bread, or used as a base for sandwiches. I often cook with them - the child really likes them. Sesame is an optional ingredient, but, as for me, it makes such baked goods much more interesting and tastier. The recipe is very simple, the dough is on dough, but it is prepared quite simply, so even the hostess who is just beginning to comprehend the culinary wisdom can handle it. Well, I will not talk for a long time about the advantages of this recipe, it is better to immediately call you to the kitchen - to cook these beautiful and tasty buns from yeast dough.

Ingredients for 1 baking sheet
(leaves 9-10 buns):
- 500 g of wheat flour;
- 70 ml of milk;
- 200 ml of water;
- 6 g dry yeast;
- 1 teaspoon of salt;
- ¾ teaspoon of sugar;
- 2-3 teaspoons of sesame seeds.

Recipe with photo step by step:

We measure out the required amount of flour and sift it twice to saturate it with oxygen as much as possible - then the baking will turn out to be more magnificent.

We heat the milk to a warm state - up to 33-35 degrees. This can be done in a small saucepan on the stovetop or in the microwave. Just do not overheat, otherwise the yeast may die in a hot environment (and if the milk is cool, the yeast will not start working right away - the process will take a long time). Pour milk into the bowl of a mixer or food processor (or into a bowl if you will knead everything by hand), add sugar.

Then put yeast to milk and sugar, mix.

The next ingredient is flour. But we do not add all of it, but only 1 tablespoon.

Mix well - this is what we have got a dough. Cover the bowl with a towel and put it in a warm place for 10-12 minutes.

During this time, the yeast will start working, the mass will be covered with a foamy "cap". The dough is ready, you can proceed to further work with the dough.

Now we heat the water to the same temperature as the milk and add it to the dough.

We put the salt. We mix.

We start little by little, about half a glass, add flour, stirring thoroughly after each portion.

As necessary (towards the end of the batch) we change the nozzles to spiral ones.
Not all the flour may "enter", it will become difficult to knead with a mixer, then it is better to transfer the dough to a work surface dusty with flour (wooden board or silicone mat) and then continue kneading by hand.

Depending on the quality of flour, it may take more or less, so mix the last half glass very carefully so as not to add more flour than necessary. The dough should be soft and elastic, but still stick to your hands. We begin to knead it with our hands. Within 5-7 minutes you will feel that it has ceased to stick to your hands. We continue to knead for another 5-7 minutes. The dough becomes very soft, elastic, pliable.

Divide the dough into nine to ten identical pieces.

Roll each piece of dough into a rectangle 10-12 cm long and 7-8 cm wide. Roll it into a roll - "sausage". We spread the blanks on a baking sheet at a distance of 3-4 cm from each other, cover with a towel. Place the baking sheet in a warm place.
(Each housewife has its own "warm place". It can be a place near the radiator - during the heating season, or a "water bath" - a wide saucepan with very hot water, or even just a sunny window sill ... Everyone adapts based on specific conditions. )

We keep the baking sheet with the blanks for 20-25 minutes. During this time, they will approximately double in volume.

Lubricate the hot dog buns with warm water and sprinkle with sesame seeds until they are dry.
You don't need to sprinkle sesame seeds - it's a matter of taste.

We put the buns in an oven preheated to 190 degrees and bake for 12 - 15 minutes. The finished buns will acquire a light golden color. If you doubt the readiness of baking (sometimes ovens, especially gas ovens, behave strangely), then it is better to check the dough as follows - pierce it with a wooden skewer. After that, the skewer should come out of the dough dry, without traces of dough.

We take out the finished buns from the oven and sprinkle with water right there on a baking sheet. Cover immediately with a towel folded in 2-3 layers. This will give the buns a soft crust.




We keep the buns in this state for 10 minutes, and then remove the towel and cover with a light napkin. We soak the buns until they cool completely. The hot dog buns are then ready to serve.



And they will also suit breakfast