Gin's homestyle, Arkansas hot dog buns
Never have more hot dogs than you do buns again! This recipe will make 10 large hot dog buns, and 12-14 smaller ones. These hot dog buns can be formed into 4-inch, 6-inch, or foot-long buns. I make these in 4-inches for brats, 6-inches for regular hot dogs, and 12-inches for foot-long hot dog buns.
First, explanations behind why grocery store hot dog buns and hot dog packages don't equal out the same
Have you ever scratched your head in wonder, why the packages of hot dog buns and hot dogs never match up in total? When hot dogs were first being produced in the early nineteen forties, they were most commonly made in packs of ten. Nowadays, some of the brands are packaged with less, and some with more, however, they never match up.
Hot dog buns, most often come in a count of eight in packages, because the hot dog buns are baked in groups of four, and the specific pans that are used only hold a total of eight. This simply is how the buns have always been baked.
Gin's homemade Arkansas hot dog buns
Never have more hot dogs than you do buns again! This recipe will make 10 large hot dog buns, and 12-14 smaller ones. These hot dog buns can be formed into 4-inch, 6-inch, or foot-long buns. I make these in 4-inches for brats, 6-inches for regular hot dogs, and 12-inches for foot-long hot dog buns.
In this recipe, I use eggs and whole milk, however, the eggs can be left out if you don't eat eggs. As for the milk it can be substituted for almond milk, soy milk, or oat milk.
Ingredients:
¼ cup of warm tap water
1 package of instant fast yeast
4 cups of all-purpose flour
4 tablespoons of granulated Splenda, granulated monk fruit, or sugar
2 extra-large eggs, or 4 small eggs
1 package of instant fast yeast
1 cup of whole milk
1/2 cup of butter, softened (I have substituted the butter with canola oil before, and the recipe still comes out nicely.)
Sesame seeds
Instructions for bread machine:
You can proof the yeast in the warm water at this time, before adding in the other ingredients. If the yeast turns bubbly then it is good to use. If the yeast doesn't get bubbly, it's old, and will not rise the dough. (You can also proof the yeast in warm water, in a separate bowl first.)
Add all the ingredients in order (as in the list of ingredients above). Now, put the bread machine on the dough cycle. On my machine, the dough cycle is 7, but it may be different on other bread machines.
Once the machine has mixed the ingredients after about 5 minutes, check the dough to see if it needs extra water, or extra flour (after the machine has mixed the ingredients and is in a ball of dough). If the dough feels sticky, add a small amount of flour. If the dough isn't pulling together in a ball, add a small amount of water. Let the machine go completely through the dough cycle.
Once the bread machine has finished, divide the dough into anywhere from 10 large pieces to 14. Next, shape the dough 6-inches in size, lengthwise. Pinch the dough together, so that the buns don’t split open while baking. Place the buns on 2 greased cooking trays, or parchment paper-lined baking sheets. Now, the dough needs to rest for around 25 minutes. (Always place the creased side down when placing the buns on the trays.) Cover the trays with a towel, or plastic wrap.
After the dough has rested for 25 minutes, brush each with an egg wash and sprinkle with sesame seeds. Bake the hot dog buns at 375°F for 20 minutes or until golden brown. After the buns are baked, butter the tops of each (if you prefer to), then cool on a wire rack.
Instructions for making the dough without a bread machine:
Proof the yeast, then combine the dry ingredients, in a large bowl.
In a separate small bowl, whisk the milk and eggs together well.
Next, pour the mixture into the dry ingredients and knead into a dough, either by hand or with a standup mixer. (If using a standup mixer use dough hooks for this step.)
After the dough forms, add softened butter. Then resume kneading the dough for another 10 minutes, until a soft, pliable dough forms. (Do not overwork the dough.)
Next, place the dough onto a floured surface and shape it into a ball shape. Place the dough ball into a lightly buttered bowl then cover with a hand towel, plastic wrap, or paper towels. You will need to let the dough rest in a nice warm room for 2 hours. After 2 hours, you can shape the hot dog buns into the size and length that you prefer. (The hot dog buns in the store are about 6-inches in length.) Sometimes I make them in the foot-long length.
Next, place the buns on 2 greased cooking trays, or parchment paper-lined baking trays. Make sure to pinch the seams of the dough together, so that the buns don’t split open when baking. Now, the dough needs to rest again for around 40 minutes. Cover the trays with a towel, or plastic wrap.
Bake the hot dog buns at 375°F for 20 minutes or when they turn a golden brown. After the buns are baked, butter the tops of each (if you prefer to), then cool on a wire rack. Now, grilling the hot dogs is all that is left for you to do. Enjoy!