These hot dogs are wrapped in a layer of bread, each bite of the salty hot dog is accompanied by a slightly sweet and super soft bread…the combination is amazing!
Typically, I do not buy hot dogs…but I had two packages in the freezer left from July 4th, after going through all the options I decided to make these buns…and it was so much fun…and yes, it is a lot of hot dog buns for two people. I gave away most of it to friends and neighbors and save some in the freeze, which was great as a snack or in between meals.
– Why you should try making hot dog in a bun?
Because they are fun and so good, and for sure less messy than the traditional way to eat hot dogs, not bread cutting and hot dog sliding from the bun. Just dip them into your favorite condiments.
– Can you make ahead and freeze?
Absolutely, after baking the buns, let them cool and freeze. Let the buns thaw in the refrigerate overnight and warm them in the microwave or in the oven.
– What kind of bread dough?
I used gelatinized dough in the making of the bread, where part of the flour is scalded with hot water before adding to the bulk. This method is very popular in Asian baking goods, similar to tangzhong or water roux, the bread will be fluffy, light and will stay soft for many days.
– What is the chemistry behind flour gelatinization?
I found a great website which you can read more about if interested in the chemistry of this method, please take a look HERE.
– Should we explore the recipe?
- 180 g bread flour
- 120 g boiling water
- 570 g bread flour
- 110 g sugar
- 9 g salt
- 9 g yeast
- 180 g heavy cream
- 100 g milk
- 1 ½ egg (save the ½ egg for egg wash)
- 60 g butter
- White sesame
Add the boiling water from into flour, mix until well until a dough form. Cover and let it cool. Place the dough in the refrigerator for about 12 hours.
On the day of making the bread. Take the gelatinized dough from the refrigerator and let it sit at room temperate for about 15 minutes.
In the mixer, add all the gelatinized dough, and all the other ingredients under bread dough, except for the butter.
Turn the machine and stir (#1) for 2 to 3 minutes, until a very sticky dough form, refrain from adding more flour as gluten forms the dough will be less sticky.
Increase the speed to #2 and let it mix for 20 minutes. The dough will remain somehow sticky but very elastic.
Add the butter and mix for another 10 to 15 minutes using #2 speed.
Take a small portion of the dough and stretch until a very thin and transparent membrane (windowpane), if the dough tears, mix for another 4-5 minutes and perform the stretch test until you achieve a very thin and transparent membrane. This test suggests that the gluten has developed.
Remove the dough from the mixer and place in a bowl and cover. Let dough proof until tripled to its original size.
Once the dough has triples in size, remove the dough from the bowl and lightly knead the dough pressing out the bubbles. Divide the dough into 50 g each. Roll into smooth balls, cover with cloth and let it rest for 10-15 minutes.
On a lightly floured work surface, flatten each dough and roll out to form a longish oval shape. Starting from the longer end, roll it up swiss-roll style. Roll into a long rope, about 3 times the length of a hot dog.
Wrap the rope around the hot dog from one end to the other. Place in a baking pan and rest it rise until double in size.
Brush the top of the buns with the egg wash and (remember the ½ egg from the dough?), and sprinkle with white sesame.
Bake in a preheated oven at 350oF for 15 minutes.
Remove and serve warm or let it cool and freeze.
– Care for more bread recipes? Check these out…
Did you know that hot dogs are made with beef, pork, turkey, chicken or a combination of the meats? Although some hot dogs contain other parts of the meat that we normally do not consume, therefore it is important that you read the label when buying hot dogs. Because hot dogs are processed meat, it should be consumed cautiously.