April 12, 2012

Hot Dog Buns

I bought some Brats the other day at the store. The next logical step would be to make some rolls, right?! I've used this recipe in the past, but thought I'd try one that I found on Tasty Kitchen. 

These rolls were great! The dough was easy to handle and the texture was just perfect. They didn't fall apart even after I loaded them up with the brats, mustard, mayo, ketchup, piccalilli, cheese, jalapenos, and onions on it. I'll be making them again, for sure, and they'd be great for hamburgers, as well.

Hot Dog Buns - PRINT RECIPE - adapted from here

1-1/4 cups milk                                                 
6 T butter, cut into pieces
4 c flour
1 egg
3 T sugar
1 T vital wheat gluten (optional)
3 T instant potato flakes
2 tsp Kosher salt
2 tsp active yeast
1 T melted butter for brushing over buns

Put milk into a pan and heat on stove top until it reaches 110° F. Remove from heat and add butter to milk to soften slightly. Put all ingredients into the bowl of a stand mixer fitted with a dough hook. Mix (adding additional flour as necessary) to achieve a soft dough that pulls away from the sides of the bowl and is slightly sticky. Continue kneading for about 10 minutes, or until dough is smooth and elastic. Place dough into a bowl which has been sprayed with cooking spray. Cover and allow to rise until doubled, about 2 hours.

Line a baking sheet with parchment. Divide dough into 3 pieces, then divide each piece into 4 pieces (12 buns). Shape and roll each piece into a 6" log*. Place shaped buns on baking sheet, leaving about 2 inches between and let rise until puffy, about 30 minutes. Preheat oven to 375°F . Bake for 18-20 minutes, or until deep golden brown. Remove from oven and brush each bun with melted butter. Place on wire rack for at least 10 minutes before slicing. 

*Alternately, dough can be shaped into rounds for hamburger buns.

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  1. Oh my they look beautiful!! Have me craving a great tasting dog!!!

  2. Sounds like Chicago-style brats!! The buns look delicious.


  3. What, no sourdough hot dog buns? The buns look perfect! And your loaded brats sound pretty darn tasty!

  4. Yum, just in time for grilling those burgers and brats! Can't wait to try these Karen; homemade rolls are so much better in texture and flavor than purchased buns.

  5. Great job!!!They look delicious!

  6. Big, juicy brats deserve a homemade roll like these. I'm thinking some shrimp salad might be good too. I just bought some vital wheat gluten from KA and am eager to use it in a recipe. I bought some bakers dry milk powder too and now just have to figure out how to use it. Your rolls are perfectly browned, Karen.

  7. I'm definitely trying these next time we pull some venison brats out of the freezer for dinner. :)


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