Ingredients

  • 1 package active dry yeast
  • 3 ⅓ cups bread flour, plus more as needed
  • 2 ½ tablespoons sugar
  • ¼ cup milk, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • 1 tablespoon plus one pinch salt
  • 1 large egg
  • 1 tablespoon heavy cream
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      375 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 63 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 13 grams protein; 45 milligrams cholesterol; 626 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

12 hot dog buns

Preparation

  1. Stir together the yeast and 1/4 cup lukewarm (105 degrees to 115 degrees) water in a small bowl; let stand until creamy, about 5 minutes. Combine the flour, sugar, 1 cup lukewarm water, milk, butter, 1 tablespoon salt and the yeast mixture in the bowl of a mixer fitted with a dough hook. Mix on low until the dough comes together, about 3 minutes.
  2. Increase speed to high and mix for 8 minutes. Stop the mixer, wet your fingers and pull off a small piece: it should be shiny, elastic and smooth and not break apart. If it is not elastic enough, mix for a few more minutes; if too wet, add a little more flour.
  3. Transfer dough to a floured baking sheet, cover with a damp towel and let rest for 30 minutes.
  4. Line two baking sheets with parchment paper. Cut dough into 12 equal pieces (each weighing approximately 2 3/4 ounces). On a lightly floured work surface, using the edge of your hand, roll each piece of dough firmly in a circular motion, curling your fingers to create a mold. The dough should pop up into your palm, having formed a tight, smooth skin. Cover balls with a damp towel and let rest for 10 minutes.
  5. Using your palms, roll each ball out to sausage shape about 5 inches long. Transfer to the prepared pans, leaving a few inches between each. Cover buns with a damp towel and let rise until almost doubled in volume, 1 to 3 hours.
  6. Preheat the oven to 450 degrees. Whisk together the egg, heavy cream and pinch of salt. Very gently brush the top of each bun with the egg wash. Bake until buns are golden brown, 15 to 20 minutes. Remove from the oven and transfer to a rack to cool, then slice.

About 3 hours

Dining and Cooking