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Homemade Hot Dog Buns

I was inspired by my new issue of Food Network Magazine that came in the mail yesterday to make hot dogs for dinner tonight. But in order to have hot dogs, you have to have hot dog buns. Sooo I decided to finally try making yeast dough with my new stand mixer. It was a success :)!

Buns Recipe

Gourmet

  • 1 1/4 cups whole milk
  • 1 cup heavy cream
  • 1/4 cup warm water (105–115°F)
  • 1 (1/4-oz) package active dry yeast
  • 1/4 cup sugar
  • 5 cups all-purpose flour
  • 2 teaspoons salt
  1. Bring milk and cream to a bare simmer in a small saucepan over medium heat. Cool mixture to 105 to 115°F
  2. Meanwhile, stir together warm water and yeast in mixer bowl and let stand until foamy, about 5 minutes (If mixture doesn’t foam, start over with new yeast)
  3. Add warm milk mixture, sugar, flour, and salt to yeast mixture and mix at low speed, scraping down side of bowl as necessary, until flour is incorporated. Increase speed to medium and beat 6 minutes (Dough will be sticky)
  4. Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 2 hours
  5. Butter baking pans. Punch down dough, then divide into 16 equal pieces (about 3 oz each). Roll each piece of dough into a 6-inch-long log on a lightly floured surface. Space 8 logs evenly in each pan so that there are 2 columns of logs that run parallel to long sides of pan
  6. Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until buns just start to touch, 1 1/2 to 2 hours
  7. Preheat oven to 375°F with racks in upper and lower thirds
  8. Bake buns, switching position of pans halfway through, until tops are golden and undersides are golden-brown and sound hollow when tapped, 20 to 25 minutes. Cool in pans 10 minutes, then transfer to racks to cool completely. Before using buns, pull apart and cut lengthwise down center of each (but not all the way through)

The dough was definitely sticky, it just did not want to come out

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One response »

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