The hot dog is the quintessential favourite summer food. It is cheap, tasty, quick to cook and perfect for backyard grilling. There are many stories as to how the hot dog found its bun. An elongated bread that nestles the hot dog, topped with condiments. Originally, hot dogs were called red hots or frankfurters. A street vendor in St. Louis, in the 1880s, would sell red hots and pass out white gloves to protect the hands of customers from grease or getting scalded. Running short of gloves, he turned to his brother-in-law, a baker who recommended pairing the red hots with a soft roll. Another theory is that Charles Feltman who sold sandwiches on a cart, wanted to expand his business. He heard about red hots and decided to add a bun that could be held like a sandwich. Though historians cannot figure out how the hot dog got its name, it is definitely a favourite food when snuggled up in a bun and dressed with toppings.
The classic hot dog bun is soft, spongy, delicious, holds the hot dog well along with the condiments. Commonly, prepared with white flour, though currently, buns with other varieties of flour are available too. Buns with white flour are definitely moist with a touch of sweetness. Topped with either poppy or sesame seeds, the buns are flavourful with a tender crumb. Eggs contribute to the overall moisture content, adding flavour, acting as a leavening agent, aiding in rising, tenderizing the crumb with a light texture. Sugar lends a touch of sweetness and extends the shelf life. Butter also provides the flavour and moistness, while milk increases the nutritional value of the bread with extra protein. A wholesome and delicious soft bun, which can be split horizontally in the centre to hold its shape to encase a succulent hot dog or any food of choice.
The classic hot dog bun is soft, spongy, delicious, holds the hot dog well along with the condiments. Commonly, prepared with white flour, though currently, buns with other varieties of flour are available too. Buns with white flour are definitely moist with a touch of sweetness. Topped with either poppy or sesame seeds, the buns are flavourful with a tender crumb. Eggs contribute to the overall moisture content, adding flavour, acting as a leavening agent, aiding in rising, tenderizing the crumb with a light texture. Sugar lends a touch of sweetness and extends the shelf life. Butter also provides the flavour and moistness, while milk increases the nutritional value of the bread with extra protein. A wholesome and delicious soft bun, which can be split horizontally in the centre to hold its shape to encase a succulent hot dog or any food of choice.
Hot Dog Buns
(Yields 6)
Ingredients:
2 3/4 cups + 1 tablespoon all-purpose flour or maida
1 cup milk
2 1/4 teaspoons active dry yeast
1 egg (lightly beaten for dough)
2 tablespoons unsalted butter (softened)
1 tablespoon + a pinch of sugar
1 teaspoon salt
1 egg (lightly beaten with 1 teaspoon milk for egg wash)
1 teaspoon sesame seeds
Method:
In a bowl, add yeast, lukewarm milk and a pinch of sugar. Set aside for 5 to 10 minutes to foam and froth.
Note:
Dust 1 tablespoon of flour on a board and knead the dough well for 5 to 8 minutes until soft and smooth. It should spring back when pressed with two fingers. Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place until doubled in size, about 1 hour.
Once risen, punch the dough down to deflate the air. Weigh dough and divide into 8 equal smooth balls.
Grease a 13-inch x 9.625-inch x 1.375-inch baking tray with butter and then, dust with some flour.
On a work surface, flatten each ball and then draw the top edge inward, repeating again and finally, bringing the bottom edge over. Pinch and press the seam all along including the sides. Turn the seam side down and start rolling back and forth into a 5.5 to 6-inch log. Place on the prepared baking tray spacing each inches apart. See pictures above to follow.
Cover with a kitchen towel and let rise in a warm place until doubled in size, around 30 minutes.
Preheat the oven to 375 F or 190 C.
Brush the logs with egg wash and sprinkle sesame seeds. Bake for 15 to 20 minutes until golden brown and done.
Remove on a wire rack to cool.
Cut buns horizontally in the centre and stuff with a cooked hot dog or food of choice.
Note:
(Yields 6)
Ingredients:
2 3/4 cups + 1 tablespoon all-purpose flour or maida
1 cup milk
2 1/4 teaspoons active dry yeast
1 egg (lightly beaten for dough)
2 tablespoons unsalted butter (softened)
1 tablespoon + a pinch of sugar
1 teaspoon salt
1 egg (lightly beaten with 1 teaspoon milk for egg wash)
1 teaspoon sesame seeds
Method:
In a bowl, add yeast, lukewarm milk and a pinch of sugar. Set aside for 5 to 10 minutes to foam and froth.
Note:
- The milk should be slightly warm to the touch not hot.
- I warm cold milk in the microwave for 45 seconds.
Dust 1 tablespoon of flour on a board and knead the dough well for 5 to 8 minutes until soft and smooth. It should spring back when pressed with two fingers. Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place until doubled in size, about 1 hour.
Once risen, punch the dough down to deflate the air. Weigh dough and divide into 8 equal smooth balls.
Grease a 13-inch x 9.625-inch x 1.375-inch baking tray with butter and then, dust with some flour.
On a work surface, flatten each ball and then draw the top edge inward, repeating again and finally, bringing the bottom edge over. Pinch and press the seam all along including the sides. Turn the seam side down and start rolling back and forth into a 5.5 to 6-inch log. Place on the prepared baking tray spacing each inches apart. See pictures above to follow.
Cover with a kitchen towel and let rise in a warm place until doubled in size, around 30 minutes.
Preheat the oven to 375 F or 190 C.
Brush the logs with egg wash and sprinkle sesame seeds. Bake for 15 to 20 minutes until golden brown and done.
Remove on a wire rack to cool.
Cut buns horizontally in the centre and stuff with a cooked hot dog or food of choice.
Note:
- Nordic Ware Quarter Sheet available at: https://amzn.to/3ha1WSr