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 Buns for Hot Dog Recipe
The American bestseller is a very soft bun that doesn't have to be like that. By preparing this dough and baking these buns, you will succeed. Cooking such hot dogs, your family will kiss you. Get ready for this.
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Second Course Dishes, Snacks Ideas
Cuisine American Cuisine
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Second Course Dishes, Snacks Ideas
Cuisine American Cuisine
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. sourdough: 1/8 tsp yeast, 150 g flour, 100 g water. Knead, leave to ferment at a temperature of 18-22 ° C for 12-15 hours. You can leave for the night.
    sourdough: 1/8 tsp yeast, 150 g flour, 100 g water. Knead, leave to ferment at a temperature of 18-22 ° C for 12-15 hours. You can leave for the night.
  2. Fermented sourdough.
    Fermented sourdough.
  3. Dough: plain sourdough, 440 g flour, 1 tsp salt, 2 tsp sugar, 1 tsp dry yeast, 45 g butter, 22 g milk powder, 280 g water. Mix everything into a soft dough. Leave for autolysis for 15 minutes. You may have to add flour or water - look at the consistency of the dough, it should be quite soft, sticky.
    Dough: plain sourdough, 440 g flour, 1 tsp salt, 2 tsp sugar, 1 tsp dry yeast, 45 g butter, 22 g milk powder, 280 g water. Mix everything into a soft dough. Leave for autolysis for 15 minutes. You may have to add flour or water - look at the consistency of the dough, it should be quite soft, sticky.
  4. Knead the dough until gluten is formed - until smooth and elastic. Bake in a bread maker for about 30 minutes. Let it rise for 30 minutes.
    Knead the dough until gluten is formed - until smooth and elastic. Bake in a bread maker for about 30 minutes. Let it rise for 30 minutes.
  5. To do this, we dump the dough onto a floured work surface.
    To do this, we dump the dough onto a floured work surface.
  6. Stretch into an almost rectangular layer.
    Stretch into an almost rectangular layer.
  7. Fold, like a letter, into three.
    Fold, like a letter, into three.
  8. Then three more. Cover and leave for another 30 minutes.
    Then three more. Cover and leave for another 30 minutes.
  9. Divide the dough into 8-10 buns. Let them rest for 20 minutes.
    Divide the dough into 8-10 buns. Let them rest for 20 minutes.
  10. Form buns. To do this, we roll out each piece of dough into a flat cake and roll it from the edges to the center.
    Form buns. To do this, we roll out each piece of dough into a flat cake and roll it from the edges to the center.
  11. Gently pinch the seam.
    Gently pinch the seam.
  12. Place the proofing buns on the parchment that was applied to the rolls during proofing. Shoe boxes are perfect for these purposes.
    Place the proofing buns on the parchment that was applied to the rolls during proofing. Shoe boxes are perfect for these purposes.
  13. The final proofing is 1 hour and 30 minutes.
    The final proofing is 1 hour and 30 minutes.
  14. We put the buns on a baking sheet, sprinkle with milk from a spray bottle and sprinkle with sesame seeds.
    We put the buns on a baking sheet, sprinkle with milk from a spray bottle and sprinkle with sesame seeds.
  15. Bake in a preheated oven for 12-15 minutes at a temperature of 200-210 * C.
    Bake in a preheated oven for 12-15 minutes at a temperature of 200-210 * C.
  16. The finished buns are cooled to room temperature, and then packed in a bag until further use. Be careful, the buns are so soft and tender, they are like fluff! I couldn't resist and broke the muffin:
    The finished buns are cooled to room temperature, and then packed in a bag until further use. Be careful, the buns are so soft and tender, they are like fluff! I couldn't resist and broke the muffin:
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