Hot Dog Buns
2 tspactive dry yeast (or 1 packet)
1 cwarm water (between 105-110ºf)
3 Tbspgranulated sugar
1 1/2 cunbleached all-purpose flour, plus more for work surface
1 1/2 cbread flour
1 tspground himalayan sea salt
1 largefree-run egg
6 Tbspmelted butter, divided or more as needed
1 1/2 tspextra virgin olive oil, to coat the bowl
How to Make Hot Dog Buns
- In the bowl of a stand mixer, combine yeast, water and granulated sugar; stir and let it sit for 15 minutes or until foamy.
- Meanwhile, in a medium bowl, combine all-purpose flour, bread flour and sea salt; whisk until very well blended. In another bowl, beat 1 egg with ¼ cup melted butter and honey; set aside.
- After the yeast is alive and foamy, pour in the egg mixture and most of the dry ingredients, keeping about ½ cup on the side. With the dough hook attachment, process on speed 2 for 2 minutes. Increase the speed to 3 and add 1 tbsp. of flour mixture until the dough releases from the sides of the bowl. To know when it’s done, the texture should be soft and slightly sticky but not enough to stick to your fingers and when pressing down on it, the dough bounces back.
- Transfer dough to a lightly floured work surface and form a ball by pulling the dough under. Place in a large bowl lightly oiled and roll the dough around to coat it. Cover with a clean light dish towel and transfer the bowl to a draft-free area such as inside the oven (with temperature off) and let it rise for 2 hours or until it doubles in size.
- Punch dough and transfer back to the floured work surface. Sprinkle on a little flour and roll it while pressing down to remove any air bubbles. Stretch it to a rectangular shape of 16-inches long by 5-inches wide. Using a bench scrapper, cut it in half then each half in half and finally in half again. This recipe makes 8 large hot dog buns but if you prefer, it can always be cut into smaller pieces to make 12 buns.
- Take one and flip the top side down. Tuck the ends in and pull the sides to the middle, pinching them together. Flip it again and gently finalize the shape. Place them onto a baking sheet lined with silicone mat or parchment paper, leaving a small gap in between each bun. Brush them with the remaining 2 tbsp. butter making sure to brush in between so to be able to pull them apart after baked. Cover them with a clean dish towel and place it back to the oven (temperature off) for a second rise of 1 hour. Make sure the towel is NOT tucked under and place loosely on top otherwise the buns won’t rise.
- When time is up, remove them from the oven and preheat it to 375ºF. Bake for 18 to 20 minutes or until golden brown.
- Remove from the heat and let buns cool off completely before separating them. Transfer them on a wire rack to dry out the bottoms then slice and serve.