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Directions:
1. Activate the Yeast:
In a small bowl, combine the warm milk, warm water, and sugar. Sprinkle the yeast over the top and stir until dissolved. Let it sit for about 5 minutes until it becomes foamy. If the mixture doesn’t foam, your yeast might be expired, so try again with fresh yeast.
2. Mix the Dough:
In a large bowl or stand mixer, combine the flour and salt. Make a well in the center and add the yeast mixture, melted butter, and egg.
Stir with a wooden spoon until the dough comes together, then knead for about 8-10 minutes until the dough is smooth and elastic. If you’re using a stand mixer, use the dough hook to knead on low speed for about 6-7 minutes.
3. First Rise:
Form the dough into a ball and lightly coat it with vegetable oil. Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap.
Let it rise in a warm, draft-free area for about 1-1.5 hours, or until it has doubled in size.
4. Shape the Buns:
Punch the dough down and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces (or more for smaller buns).
Roll each piece into a ball and then shape them into elongated rolls about 4-5 inches long (the typical size for hot dog buns).
Arrange the shaped dough pieces on a baking sheet lined with parchment paper. Make sure they are close enough to touch each other, as this will help them rise into the soft, pillowy buns.
5. Second Rise:
Cover the buns with a kitchen towel or plastic wrap and let them rise for another 30-45 minutes, until they have puffed up and are touching each other.
6. Preheat the Oven:
Preheat your oven to 375°F (190°C) while the buns are rising.
7. Bake the Buns:
Before baking, brush the tops of the buns with a little milk to give them a nice golden color.
Bake in the preheated oven for about 15-18 minutes, or until the tops are golden brown and the buns sound hollow when tapped on the bottom.
8. Cool:
Remove the buns from the oven and let them cool on a wire rack for about 10-15 minutes before using them. If you’re not using them immediately, you can store them in an airtight container to keep them soft.
Tips:
For extra fluffiness: Let the dough rest and rise slowly in the fridge overnight (after the first rise). The cold fermentation will enhance the flavor and texture.
Shape variations: You can shape these buns into other styles, such as round burger buns, by adjusting the shape slightly and baking them for a few more minutes.
Storage: These buns are best eaten fresh but can be stored in an airtight container for up to 2-3 days. To keep them fresh longer, you can freeze them after they’ve cooled and reheat in the oven or microwave.
How to Serve:
These homemade buns aren’t just great for hot dogs; you can use them for sausages, pulled pork, veggie burgers, or even as a base for sliders at your next party! Add a variety of condiments, toppings, and sides, and you’ve got a perfect spread for any occasion.
Enjoy the fluffy, warm, and delicious homemade hot dog buns at your next gathering!
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