Easy Good Homemade Hotdog Buns
This "recipe" is more for the directions...not much to it, but SO GOOOOOD! Be sure to use poppy seeds if making homemade Chicago-Style dogs.
Photo by me, old one!
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- loaf frozen bread dough, i use rhodes
- 3 Tbl.
- melted butter
- poppy seeds, optional
1The night before, tightly wrap 1 frozen loaf bread dough in plastic wrap and refrigerate overnight.
Next morning, unwrap and cut loaf lengthwise down center. Cut each long piece into 3 equal sections making 6 equal pieces total. Pinch cut edges together so buns will eventually come out smooth, and roll into small ropes. *They should be about the size of a regular cooked hotdog. Place on greased cookie sheet. Brush with half the melted butter. Cover lightly with plastic wrap, sealing the edges of the plastic wrap to the cookie sheet so that no air gets inside. Let rise in warm place til doubled. (Mine took about 2 1/2 hours.) Lightly brush each with rest of melted butter and sprinkle with poppy seeds if desired. Bake in 350º oven for about 20 minutes til golden brown. You may want to turn your cookie sheet around half-way through baking for even browning of your buns. Cool on wire rack for about 5-10 minutes. Cut open with SHARP serrated knife.
*These are fantastic for brats, too. And hold up extremely well for chili or coney dogs!