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Homemade hot dog buns

I am on a quest to perfect homemade hot dog buns this summer. I'm debating between three methods - hand shaping them, a Chicago Metallic hot dog bun pan with indentations shaped like hot dog buns (but it makes 24 buns, which I really don't need) or a Chicago Metallic pan sold by King Arthur Flour for New England style hot dog buns (looks great, but it's expensive). Has anyone had any success or failure with any of these methods? I have compiled a dozen or so recipes and haven't decided on one yet. I'd love any thoughts on what constitutes the perfect bun and how to make it.

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  1. I am about to embark on a similar challenge, was going to try hand-formed first. The first recipe I'm going to try is this one:

    http://web.me.com/mikeahmadi/gastrono...

    Good luck, let me know how things turn out!

    1. I make my own buns. I use a lasagna pan that I grease well and I weight my dough 5oz. per bun. I shape them like a sausage and place them side by side leaving a little space between them. They will rise and fill the pan. When baked they separate very easily, I than slice them like a hot dog buns. I put 6 buns per pan, you could put a sheet of parchment paper in the pan.
      For the dough I make regular bread but I add some yogurt or sour cream and some butter or crisco and they come out soft like regular hot dog buns without the awful smell that regular buns have.

      1. I've always wondered how you keep the crust from being too crusty. A pet peeve of mine is biting into a sandwich or something and have the stuff squish out the other side.

        DT

        6 Replies
        1. re: Davwud

          Lower oven temperature and eggs, milk in the dough keeps them more like dinner rolls. I haven't used potatoes in it but I'll bet that would keep them soft, too. I go up to 375 degrees at most. That's one of my pet peeves about bagel sandwiches, as much as I like them.

          1. re: chowser

            i love potato rolls for dogs and potato sandwich rolls for bbq. the potato does keep it tender. i don't make them, but buy them from "martin's" ;-).
            choswer, do you have a potato bun recipe, by any chance?

            1. re: alkapal

              No but I was thinking I should start looking. My kids love Martin's rolls.

              1. re: alkapal

                Funny this was just brought up. I'd forgotten all about it but I've since found a good recipe for potato rolls. It calls for mashed potatoes but I grate baked potatoes. I'll bet it would be a good way to use up mashed potatoes, though.

                http://www.tasteofhome.com/Recipes/Ma...

                1. re: chowser

                  thanks, chowser. those looked like little pillows of perfection. now...would you pass the butter, please.

            2. re: Davwud

              Now that you mention it... me too! I love crusty buns, but I'd like the filling to stay within the borders. How about using a knife to make a slit (but not slicing the roll or bun), using fingers, fork, or spon to remove a little of the soft interior, and stuffing the filling inside. If one wanted lettuce, torn pieces could be mixed with the filling before stuffing.
              Had anyone tried this? If so, how did it work and if you encountered problems what were they and how did you adjust for a better result?

            3. I have the King Arthur Flour pan for New England hot dog buns. For me this was worth the splurge so I can have NE style hot dog buns in Minnesota. Theses buns are different from the other hot dog buns you'll find- they are nearly crustless. These are split in the middle and typically grilled. Great for lobster rolls, clam rolls, and of course hot dogs. Here's a link with a picture. http://tnaron.wordpress.com/2009/05/2...

              5 Replies
              1. re: BigSal

                I wonder if you could make them by putting the dough next to each other so the rise into each other, similar to the idea of Parker House rolls.

                1. re: chowser

                  I think that would work -that's really how you eliminate the side crust. When I make the buns, all of the dough goes in at once, no need to measure out dough for each bun. I suspect that one could even use a loaf pan to make these kinds of buns. Once baked, one would cut the loaf into individual buns and split the top.

                  1. re: chowser

                    That's how Ive done them. I make them on an ordinary baking sheet or a nonstick cookie sheet that I have.

                    My current favorite recipe for hamburger buns, hot dog buns, and Parker House rolls is this one--

                    http://www.epicurious.com/recipes/foo...

                    For burgers, cut the dough in 4" circles about a half inch thick (you can use the same cutter for the burgers themselves). For hot dogs, I cut into rectangles of appropriate length, about two inches wide. For Parker House rolls, I cut 2x2" squares.

                  2. re: BigSal

                    Thanks. I am very tempted to buy it. I keep promising to cut back on my kitchen purchases, but it's so difficult. I actually checked two cookbooks out of the library instead of buying them to justify purchasing this pan. Are you using the recipe on the King Arthur site?

                    1. re: janehathaway

                      I have used the KA recipe. Although good, it resulted in a denser bun than we'd like.

                  3. Haven't made any myself but just wanted to chime in here that I know was just reading somewhere the other day that to make top-split hot dog buns you should absolutely bake them too close together so they will touch (ala Parker House rolls). can't remember where I read it...definitely food magazine or food section of the paper.