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Homemade hot dog buns

janehathaway Jun 15, 2009 10:36 PM

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.

  1. b
    Bill Leonard Jun 16, 2009 03:22 AM

    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:


    Good luck, let me know how things turn out!

    1. t
      TDEL Jun 16, 2009 03:58 AM

      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. Davwud Jun 16, 2009 04:20 AM

        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.


        6 Replies
        1. re: Davwud
          chowser Jun 16, 2009 04:42 AM

          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
            alkapal Jun 16, 2009 05:47 AM

            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
              chowser Jun 16, 2009 01:27 PM

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

              1. re: alkapal
                chowser May 25, 2010 01:07 PM

                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.


                1. re: chowser
                  alkapal May 25, 2010 03:00 PM

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

            2. re: Davwud
              Hazeleyes3923 May 25, 2010 12:53 PM

              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. BigSal Jun 16, 2009 04:31 AM

              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
                chowser Jun 16, 2009 04:44 AM

                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
                  BigSal Jun 16, 2009 04:57 AM

                  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
                    David A. Goldfarb Jun 16, 2009 05:26 AM

                    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--


                    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
                    janehathaway Jun 16, 2009 06:54 AM

                    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
                      BigSal Jun 17, 2009 04:32 AM

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

                  3. c
                    cookie44 Jun 16, 2009 03:51 PM

                    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.

                    1. FoodFuser Jun 16, 2009 04:55 PM

                      This is my quick and dirty method for great buns,, based on the New England style.

                      Look in the bread aisle for a white-bread product called "Texas Toast". I don't know how far this extends outside of it's southern epicenter.

                      It's simply white bread, sliced double thickness. It is most often served as a buttered then grilled slab at BBQ restos.

                      For hot dogs, simply butter and grill both sides (cast iron okay too), then make a slice down the center, but carefully only to 1/3 depth, so that it will fold (cut base to the exterior) and mimic the New England.

                      After grilling, I hold them covered in the microwave, for steaming (with vapor source) right before service.

                      Baking your own buns is indeed the gold standard. Buying the pre-baked 8-pack usually yields bad results. This method is an interesting and quick cheap compromise.

                      2 Replies
                      1. re: FoodFuser
                        janehathaway Jun 16, 2009 08:57 PM

                        I LOVE Texas Toast. Haven't seen it since I moved to California though. My Mom used to make the best grilled cheese on it. Tons of butter. Tons of cheese. Oh no. Now I am craving that and I'm going to have to learn how to make Texas Toast too!

                        1. re: FoodFuser
                          kattyeyes Jun 17, 2009 08:36 AM

                          FoodFuser, what a great idea! And I've seen Texas Toast up here in CT. I'd think the bonus is you can use the leftover bread to make a strata or bread pudding or whatever strikes your fancy. Thanks!

                        2. l
                          Lisbet Jun 17, 2009 05:54 AM

                          How about recipe for Hawaian bread? I hink a touch of sweetness along with savory hot dogs would be very tasty. You can adjust the amount of sweetness, to your personal taste, when making the dough.



                          1 Reply
                          1. re: Lisbet
                            alkapal Jun 17, 2009 06:24 AM

                            lisbet, i've also seen a king's hawaiian bread clone with ginger and pineapple juice.

                            my niece, flimflam, loves the hawaiian bread for smoky pulled pork!

                          2. a
                            another_adam Jun 17, 2009 08:09 AM

                            I've been intrigued by the following recipe in a recent issue of 'Gourmet', since it looks a lot like the "sweet milk dough" technique my mother uses (sorry, don't really know the English word for this style), which makes a soft rich bread.


                            The instructions suggested placing them close together so that they touch and are split-top style without a special pan (like some styles of making rolls), and there The reviews on epicurious are disappointingly lukewarm, though-- but it sounds like some of the issues might have been implementational?

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