Hot dog buns

Makes 4 baby, chunky hot dog buns

I modified tiffycook’s milk bread recipe (here) and got a little carried away and ended up making the chunkiest little hot dog buns. But don’t fret! This recipe can easily be altered based on the size of your filling.

ingredients

tangzhong

• 22g (2 tbsp) all purpose flour
• 116ml (½ cup) milk

bread

• 437g (2 ½ cups) all purpose flour
• 55g (4 tbsp) sugar
• 5g (½ tsp) salt
• 4g (1 tsp) yeast
• 1 egg, beaten
• 60ml, 1/4 cup milk
• 66ml (4 ½ tbsp) water
• 25g (2 tbsp) butter, room temperature
• 198.5g (½ package / 7oz) kielbasa

egg wash

• 1 egg
• splash of milk

steps

tangzhong

1. In a small pan, add all purpose flour and milk
2. On medium heat, heat up small pan while whisking the mixture together until it combines
3. Continue to whisk mixture until it thickens to a silky paste
4. Remove off heat and leave to the side

bread

1. In a stand mixer bowl, add all purpose flour, sugar, salt, yeast, egg, water, milk, and tangzhong mixture
2. With the dough attachment, slowly mix the ingredients together on speed 2 (slow speed) for about 10 minutes until mixture combines into a dough
3. Add room temperature butter, and mix on speed 2 (slow speed) for additional 15 minutes
4. Transfer dough out of the stand mixer bowl and onto the counter
5. Form dough into a tight ball using circular motions, then transfer the dough ball back into the stand mixer bowl/new medium sized bowl
6. Cover bowl with a towel and let it sit for an hour or until the dough ball doubles in size
7. After an hour, take the dough ball out of the bowl and onto the counter
8. Split the dough ball into 4 equal pieces, and roll each piece of dough into a long snake, about 16 inches
9. Take the kielbasa and slice it into 4 equal pieces
10. To create the hot dog bug, take each kielbasa piece and long piece of dough, and coil it around the kielbasa until it fully covers the kielbasa
11. On a parchment lined baking tray, set each of the hot dog buns
12. Cover the hot dog buns with a towel and let them rise for the final time for about 40 mins
13. Preheat the oven to 385F/196C
14. While the oven preheats, create the egg wash by combining the egg and milk
15. Brush egg wash mixture over the top of the hot dog buns
16. Bake the hot dog buns for 15 minutes

notes

• I use the proof setting on my oven to proof my dough if it’s too cold in my kitchen (mostly during the winter)
• This dough can be made in advance by making the dough and popping it into the fridge after the first proof. I’ve made this dough in the evening, left it in the fridge overnight, and baked it in the morning with no issues
• Feel free to substitute the kielbasa with actual hot dogs! I felt like changing this up to make chubby buns, but regular hot dogs can be used to make 6-8 buns