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hot dog bun recipe
- Total Time: 180 minutes
- Yield: 8 buns 1x
- Diet: General
Description
Homemade hot dog buns featuring a savory cheddar and smoked paprika swirl, perfect for upgrading family dinners from standard hot dogs to gourmet sausages. The process is straightforward, yielding fluffy and flavorful results for both beginner bakers and experienced cooks.
Ingredients
- 240 ml warm whole milk
- 30 g granulated sugar
- 7 g active dry yeast
- 450 g bread flour, plus extra for dusting
- 5 g fine sea salt
- 1 large egg, room temperature
- 40 g unsalted butter, softened
- 15 ml vegetable oil
- For the Swirl Filling: 30 g unsalted butter, softened, 7 g smoked paprika, 60 g sharp cheddar cheese (finely grated)
- For the Garnish: 1 large egg (beaten), 15 g grated sharp cheddar cheese, 1 g smoked paprika
Instructions
- Activate the Yeast: Combine warm milk, sugar, and yeast in a bowl. Stir gently and let sit for 5-10 minutes until foamy.
- Knead the Dough: Add bread flour, salt, room temperature egg, and 40g softened butter to the yeast mixture. Knead using a stand mixer on medium-low speed for 8-10 minutes, or by hand, until the dough is smooth and elastic.
- First Rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Prepare Swirl Filling: While dough rises, mix 30g softened butter, 7g smoked paprika, and 60g grated sharp cheddar until combined.
- Shape and Fill: Punch down risen dough and roll into a 12×16 inch rectangle on a lightly floured surface. Spread the filling evenly over the dough, leaving a small border on one long edge.
- Roll and Cut: Tightly roll the dough into a log starting from the long edge opposite the border. Pinch the seam closed. Cut the log into 8 equal pieces.
- Second Rise: Shape each piece into an oval hot dog bun shape. Place on a parchment-lined baking sheet, leaving space between buns. Cover and proof for 30-45 minutes until almost doubled in size.
- Garnish and Bake: Preheat oven to 375°F (190°C). Brush buns with beaten egg wash and sprinkle with remaining cheddar and paprika garnish. Bake for 15-20 minutes until deep golden brown.
- Cool: Transfer buns to a wire rack to cool completely before serving.
Notes
For a softer crust, add a dish of hot water to the oven’s bottom rack during baking to create steam. To store, keep cooled buns in an airtight container for up to 3 days at room temperature or freeze for up to 3 months. To reheat frozen buns, thaw first, then warm in a 350°F oven for 5-10 minutes.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 55 mg
Keywords: homemade, hot dog buns, bread, cheddar, smoked paprika, savory, dinner, family favorite, easy recipe, baking
