Homemade Hot Dog Buns with Split-Top Score and Shiny Crust
By Pauline Ortiz
140 min
Prep
20 min
Cook
160 min
Total
12
Servings
Medium
Level
Buy all-purpose flour to make split-top hot dog buns. I advise against using bread flour because it makes the buns more chewy. Whole milk and butter in the finished buns add moisture to the crumb and shine to the crust. A scored bun creates a pale interior to securely contain the hot dog.
I warm milk to 110°F (43°C) and allow the yeast mixture to bubble and rise before continuing other dough preparation tasks. The dough should not be overly sticky but should clear the mixer bowl sides. Dough mixed with a dough hook requires 5-7 minutes. Mixing by hand takes 10 minutes to develop the dough to a smooth, elastic consistency.
After the first rise, I scale and portion the dough using a bench scraper and shape it into 5-inch-long rolls 1 inch apart. They should touch slightly after the second rise. I slice the risen rolls lengthwise to create a split top.
Brush egg wash sparingly to prevent dough from shrinking. Bake until the crust is dark brown and the cut mark is light. I like to drape a clean kitchen towel over baked rolls to soften them. You can stuff the rolls with hot dogs or other types of sausage, such as bratwurst with spicy jalapeno slaw.
What makes this special
- All-purpose flour keeps the buns from being too chewy and gives them my preferred texture for hot dogs.
- Using whole milk and butter in the dough gives a paler dough that holds well when filled.
- Egg wash gives a shiny, deep golden color to the surface of the baked dough. It requires no extra work with the dough.
- Portioning by weight gives you 10 to 12 buns of consistent size and shape that will bake evenly and take up an appropriate amount of space on a baking sheet.
- The center score acts as a valley to keep toppings on the ice cream.
- These rolls are suitable for hot dogs, chicken burgers, baked beans, and cucumber-beet salad.
Ingredients
- •3 ½ cups all-purpose flour (435 g, plus extra for dusting)
- •1 cup whole milk (240 ml, warmed to 110°F (43°C))
- •2 ¼ tsp active dry yeast (7 g, one standard packet)
- •3 tbsp granulated sugar (38 g)
- •4 tbsp unsalted butter (55 g, softened)
- •1 ½ tsp fine sea salt (9 g)
- •1 large egg (50 g, room temperature, for the dough)
- •1 large egg (beaten, for the glaze)
- •1 tbsp water (15 ml, mixed with the beaten egg for glaze)
Instructions
- 1
Warm the milk to approximately 110°F (43°C).
- 2
Combine the warm milk, sugar, and yeast in the bowl of a stand mixer. Let it sit for 5-10 minutes until foamy and fragrant.
- 3
Add the softened butter, room-temperature egg, and about half the flour. Mix with the paddle attachment until a shaggy dough forms.
- 4
Switch to the dough hook and add the remaining flour and sea salt gradually on low speed.
- 5
Knead on medium-low speed for 5-7 minutes, until the dough clears the bowl sides and feels tacky but not sticky.
- 6
Transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm spot for about 60-90 minutes, until doubled and plump.
- 7
Divide the dough into 10-12 equal pieces, about 80-90 g each.
- 8
Roll each piece into a ball, then shape it into a 5-inch cylinder.
- 9
Arrange the cylinders on a parchment-lined baking sheet about 1 inch apart. Let them rise for about 45 minutes, until they touch slightly.
- 10
Preheat the oven to 375°F (190°C).
- 11
Use a very sharp blade to cut a shallow slit lengthwise down the center of each puffed bun.
- 12
Brush the tops gently with the beaten egg and water glaze.
- 13
Bake for 15-18 minutes, until the crust is deep amber and the split-top area is pale.
FAQ
Nutrition (per serving)
Calories
210
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