40-Minute Hot Dog Buns

Buns are ready! Bring on the brats! I was so thrilled with the 40-Minute Hamburger Buns I made last week, that I shaped the exact same dough into hot dog/brat buns this week. I perused several sites and checked out shaping techniques and then just kind of winged it. Buns can be spaced on baking sheets or placed close together so they have soft side—New England style. 

Dough recipe were originally published by Taste of Home and was provided by Jessie McKenney, Twodot, Montana

40-Minute Hot Dog Buns    Makes 11 buns

2 tablespoons active dry yeast

1 cup plus 2 tablespoons warm water (110° to 115°)

1/3 cup vegetable oil, such as canola

1/4 cup granulated sugar

1 large egg

1 teaspoon salt

3 to 3-1/2 cups all-purpose flour (could use 1 cup or more of whole wheat in place of some of the AP flour) + more if dough is sticky; just enough so the dough is soft

Note: Add about 2 tablespoons vital wheat gluten if you have it on hand—it helps improve the texture and elasticity of the bread. Add it along with the flour.)

Optional: Egg wash (1 egg mixed with a teaspoon of water) + sesame seeds 

1. Preheat oven to 425° F. 
2. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. 
   
3. Add the egg, salt and enough flour to form a soft dough (about 3 cups at this point).
   
4. Turn onto a floured surface; knead until smooth and elastic (or continue kneading in mixer with a dough hook attachment) about 3 to 5 minutes. Add more flour as needed so dough is not sticky but avoid too much as finished dough should be soft.
   
5. Do not let rise. Divide into 11 pieces; shape each into a ball (mine each weighed about 2 1/2 ozs.). Then roll out each portion into a flattened piece of dough, about 5" long & 4" wide. Then rightly roll up the dough to form a cylinder. Pinch edges to seal and tuck under end if desired (I did not tuck under ends). 
   
   
   
   
6. Place side by sided in greased or sprayed baking pans (one of mine was 5x9"; the other was 6x10") OR place on a larger cookie sheets separating them so they will not touch as they bake. Optional: Brush rolls with egg wash and sprinkle with sesame seeds.
   
7. Cover with plastic wrap that has been sprayed with pan released to prevent sticking.and let rest for 10 minutes.
8. Bake until golden brown, 8 to 12 minutes. 
   
9. Remove from pans to wire racks to cool.
   
   
   
   Recipe without photos . . .

   40-Minute Hot Dog Buns    Makes 11 buns

   2 tablespoons active dry yeast

   1 cup plus 2 tablespoons warm water (110° to 115°)

   1/3 cup vegetable oil, such as canola

   1/4 cup granulated sugar

   1 large egg

   1 teaspoon salt

   3 to 3-1/2 cups all-purpose flour (could use 1 cup or more of whole wheat in place of some of the AP flour) + more if dough is sticky; just enough so the dough is soft

   Note: Add about 2 tablespoons vital wheat gluten if you have it on hand—it helps improve the texture and elasticity of the bread. Add it along with the flour.)

   Optional: Egg wash (1 egg mixed with a teaspoon of water) + sesame seeds 

   1. Preheat oven to 425° F. 
   2. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. 
   3. Add the egg, salt and enough flour to form a soft dough (about 3 cups at this point).
   4. Turn onto a floured surface; knead until smooth and elastic, about 3 to 5 minutes. Add more flour as needed so dough is not sticky but avoid too much as finished dough should be soft.
   5. Do not let rise. Divide into 11 pieces; shape each into a ball (mine each weighed about 2 1/2 ozs.). Then roll out each portion into a flattened piece of dough, about 5" long & 4" wide. Then rightly roll up the dough to form a cylinder. Pinch edges to seal and tuck under end if desired (I did not tuck under ends). 
   6. Place side by sided in greased or sprayed baking pans (one of mine was 5x9"; the other was 6x10") OR place on a larger cookie sheets separating them so they will not touch as they bake. Optional: Brush rolls with egg wash and sprinkle with sesame seeds.
   7. Cover with plastic wrap that has been sprayed with pan released to prevent sticking.and let rest for 10 minutes.
   8. Bake until golden brown, 8 to 12 minutes. 
   9. Remove from pans to wire racks to cool.