Hot Dog Buns
March 19, 2013
"Hot Dog buns made using an electric mixer. Or you can use your bread machine to knead the dough and finish without it."
- Serving Size: 1 (66.6 g)
- Calories 244
- Total Fat - 2.9 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 19.7 mg
- Total Carbohydrate - 47.3 g
- Dietary Fiber - 2.5 g
- Sugars - 2 g
- Protein - 6.8 g
- Calcium - 11.3 mg
- Iron - 1.2 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.2 mg
In a electric mixer bowl, mix 3 cups flour, sugar, yeast, warm milk, olive oil, and salt until blended, then add just enough of the remaining 1/2 cup flour until the dough comes together but is not dry.
Knead using electric mixer until the dough is soft and supple, then turn out into a lightly oiled mixing bowl, cover with plastic wrap and keep in a warm place until it doubles in size.
Turn risen dough out onto a floured surface and divide into 8 pieces. Roll each piece into a ball, then into a cylendrical shape about the size of a large hot dog.
Place dough tubes on a baking sheet lined with parchment paper with sides touching each other.
Brush dough with beaten egg white, sprinkle with seeds and then cover with plastic wrap and let rise in a warm place until doubled.
Preheat oven to 400F and when dough is risen, uncover and bake for 20 minutes or until golden brown.
Cool 10 minutes on baking pan, then finish cooling on a wire rack.
To use, split buns open with a bread knife, not cutting all the way through.
Store unsued buns in a tightly sealed plastic bag in the refrigerator, or freeze.
Tips & Variations
No special items needed.