Chef John's Hot Dog Buns

Chef John's Hot Dog Buns

13
Chef John 22117

"Don't get me wrong; if you hand me a hot dog at the ball game, it's not like I'm going to throw it back in your face, but given the choice this butter-crisped, split-topped bun is the way to go. Thanks to its genius design the meat and fixings go in the top, which leaves three relatively flat sides to toast in butter."
Saved
Save
I Made it Rate it Share Print

Ingredients

3 h 50 m servings 310 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 436 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Line a baking sheet with a silicone mat or parchment paper.
  2. Place yeast into bowl of a large stand mixer; whisk 1/2 cup flour and water into yeast until mixture is smooth. Let stand until mixture is foamy, 10 to 15 minutes.
  3. Whisk egg, 3 tablespoons melted butter, sugar, and salt into yeast mixture; add remaining flour and stir.
  4. Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
  5. Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
  6. Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled in size, about 2 hours.
  7. Transfer dough to a floured work surface and form into a 5x10-inch rectangle about 1/2-inch thick. Cut dough into 8 equal lengths. Turn each slice cut-side up and form into a hot dog bun shape about 5 inches long. Transfer dough, cut-sides up, to the prepared baking sheet about set them about 1/4-inch apart.
  8. Cut a slit about 1/8-inch deep down the center of each bun. Brush 2 tablespoons melted butter over the top and sides of each bun. Let rise until almost doubled in size and the buns have risen into each other, about 45 minutes.
  9. Preheat oven to 375 degrees F (190 degrees C).
  10. Bake buns in the preheated oven until golden brown, about 20 minutes. Brush tops with remaining melted butter.

Reviews

13
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Really good and special. I made it per ingredients. Since I'm super busy and caring for a sick mate, I used the bread machine on it's dough cycle (1 hour, 28 minutes) to make the dough and do th...

Most helpful critical review

These did not really work for me. They came out dry and the texture dense. I prefer a light and airy bun. Maybe it was something I did or the weather conditions. Since there are so many stellar ...

Really good and special. I made it per ingredients. Since I'm super busy and caring for a sick mate, I used the bread machine on it's dough cycle (1 hour, 28 minutes) to make the dough and do th...

Really easy to follow recipe. There is a split-top pan available through King Arthur Flour. This is how all hot dog, lobster, and clam rolls are served when I was growing up on the East Coast....

Super easy recipe, and yum! The first time I tried this, I made 8 buns as indicated by the amount of servings. The buns were a bit too big for hot dogs but would work well for something larger l...

I loved these - they are so good. Light and fluffy inside with a nice buttery crust. I had a hot dog a little while ago and I'm fighting the urge to go eat another bun all by itself.

Delicious!

I only had time to let the dough rise for half an hour before I shaped the buns and let them rise for another half hour, but it still turned out fantastic. So delicious, I'll be making these ag...

Beyond delicious and a big hit with the kids (and the adults, too!).

Great flavour. I messed them up though. I had made the dough too flat and tried to reshape it....you can't do that. Doesn't end well. The dough itself was easy to get to the perfect consistency...

I am definetly going to try these I have made hamburg buns,& often wondered why couldn't I make hot dog buns,I would rather work with yeast dough than ony dough.I think they would probably freez...