Homemade hot dog or hamburger buns can be made ahead and frozen — or you can even freeze the raw dough after proofing (rising) and then being refrigerated overnight.
Yield:
Approximately 12 large or 16 regular sized hot dog buns.
-OR-
Approximately 8 large or 10 regular sized hamburger buns.
Fairground Hot Dog (or Hamburger) Buns
1 tablespoon dry yeast
6 Tbsp. (3 ounces) sugar or 1/4 cup honey
1 tsp. salt
5 cups flour
1 cup warm water
6 eggs, whole, room temperature
1 cup unsalted butter, thinly sliced pats, softened at room temperature
Add yeast and sugar to warm water. Set aside.
Whisk together only 1 cup of the flour and salt in mixing bowl.
Using fingers or pastry cutter, pinch or cut the butter into the flour until reaches fine bread crumb consistency.
Add the yeast mixture.
Place the bowl onto the stand mixer. Using paddle attachment, mix at medium speed for approximataely 2 minutes or until smooth.
Add eggs one at a time and beat well after each.
Add 2 more cups of flour slowly (about 1/2 cup at a time) mixing well after each addition.
Add the remaining flour, and mix until well combined. The dough will still be sticky.
Cover the bowl with plastic wrap, let rise for 3 hours until doubled.
Deflate and cover again, then refrigerate for 8 (and up to 16) hours.
Dough can be frozen at this point if desired. Thaw before proceeding.
Place dough on a floured surface and gently knead until smooth and elastic.
Divide into 12 equal portions for hot dog buns or 8 equal portions for hamburger buns.
Form dough into hot dog or hamburger bun shapes and place on a lightly buttered baking sheet evenly spaced.
For hot dog buns, press dough into a rectangular shape then fold in half, pinch a small spot at the outer edge in the center and at each end so stays folded, and form into hot dog bun shape by rounding it out on the ends.
For hamburger buns, roll into balls and gently press balls to flatten into hamburger bun shape.
Cover lightly with a tea towel and let rise for 30 to 40 minutes.
Place a pan on bottom oven rack with 1/2 to 3/4 inch water to prevent buns from drying out when baked. Preheat oven to 400 F degrees .
Bake on center rack for 20 to 40 minutes or until just golden brown. Time will vary with altitude.
Cool completely spaced apart on cooling rack, kitchen cup towel, or paper towels.
Using serated bread knife, slice buns.
For hot dog buns, slice most of the way through leaving top and bottom halves attached by small hinge.
For hamburger buns, slice all the way through with thickness being 1/3 of the bun for the bottom portion and 2/3 of the bun for the top portion.
If desired, before baking, very lightly egg wash the top center portion of the hamburger buns and sprinkle with UN-toasted sesame seeds.
Make egg wash by whisking to combine 1 egg white and 1 tablespoon water just until loose, runny, and slightly frothy.
Instead of a pastry brush which will take up too much of the egg wash, use tips of two fingers dipping tips only into egg wash, allowing any excess to drip off, and gently rubbing across the center of the bun. Start in center and rub in circular/spiral pattern outward. Sprinkle with sesame seeds. Repeat with each bun.
Store in airtight container or zippered bag at room temperature. May also freeze; thaw before using.
To make own hot dog franks:
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