Recipe by Chef John
"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."
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1 (.25 ounce) package
active dry yeast (such as Fleischmann's RapidRise®)
3 1/2 cups
all-purpose flour, divided, or more as needed
warm water (105 degrees F/41 degrees C)
1 1/4 teaspoons
melted butter, or as needed
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. There is nothing like having the bun toasted, inside and out, filled with fried clams or lobster salad or a grilled hot dog or sausage!
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 like sausages. Since then, I've started making 12 buns from the same amount of dough, and I get the perfect size buns that way.
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 the first rise. Then took the dough out of machine, formed it and did the rest as Chef John demonstrates. After baking in the oven, I brushed melted butter on sides and bottom and toasted on gas grill because I made foot long buns (don't have a big enough skillet for foot longs). Family loved them. Light, tasty, crisp outside, not at all like a "regular" hot dog bun. These smell wonderful. These take a hot dog way beyond an ordinary hot dog. Although Chef John prefers just mustard on his, I dressed these up the Chicago style way. Even added the poppy seeds on half the buns I made (without seeds on the others). Whatever toppings you add to your hot dogs, I think this may be one of those things you have to try before you die.
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.
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 again and again.
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, and it was beautiful. I'll try again now that I have learned what not to do. Im thinking I'll use this recipe for bread sticks too.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Hot Dog Buns
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 94
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