Homemade Hot Dog Buns

When I saw these on Confections of a Foodie Bride, I knew I had to try them. And since the Astros were opening baseball season with an away game, why not make hot dogs at home? Don't worry, we made it to the home opener the following week. I would never miss Opening Day.  These rolls were delicious, Miss F preferred the hot dog with out the bun (which is just so strange), but I really like them.  My only issue with them is the egg wash.  It drips down the side of the rolls and makes for a crunchy bottom, which is not so good.

Homemade Hot Dog Buns

1 tablespoon sugar
2 ¼ teaspoons yeast
¼ cup warm water
1 cup warm milk
1 tablespoon vegetable oil
1 teaspoon salt
3 – 4 cups flour
1 egg

In the bowl of your stand mixer, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let sit for 10 minutes. Add the milk, oil, salt and 3 cups of flour to the yeast mixture. Beat with the dough hook until combined.

Add flour, 1 large spoonful at a time, until the dough pulls away from the sides of the bowl. Knead 5-7 minutes, until you have a smooth, elastic dough. Put the dough into an oiled bowl, turning to coat. Cover and let rise until doubled, about one hour.

Turn the dough out onto a lightly oiled work surface. Divide into 9 equal pieces. Shape each piece into a ball. Roll the balls into cylinders, 4 ½ -inches in length and flatten slightly. Place each bun on a lined baking sheet with the sides just barely touching. Cover with a light towel and let rise until almost doubled, about 45 minutes.

Preheat oven to 400 degrees. Just before baking, lightly brush the tops of the buns with the egg wash (1 egg beaten with 1 tablespoon water.) Bake for 20 minutes or until golden brown. Transfer the buns from the pan to a wire rack to cool completely.

Yields 9 buns

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