These hot dog buns were a mistake.
Let’s rewind a little bit. You guys know I love making my own bread. As time has gone on, I’ve gotten better at it, and I’m to the point where I can’t buy the stuff at the stores.
I know. I’ve become a bread snob.
And it’s getting worse.
I think, “Gosh, if my bread is better, then maybe I should bake other things as well.”
My next items to tackle were English muffins, hamburger buns, and hoagie buns. The English muffins took some work, but I figured them out. I went for the hamburger buns next. After they were a success, I thought, “The dough doesn’t need to be drastically different for hoagie buns. I simply need the right baking pan.”
So I hopped on Amazon (that’s what you do when you live two hours from anything) and ordered what I thought looked like a great hoagie pan. It came, I whipped up some dough, and threw it in.
When the hoagies buns were done, I had to laugh. There was no way they could be called hoagie buns! They were almost too narrow for hot dogs.
So, today you get a great hot dog bun recipe. Or, if you prefer, get a different pan, and they could be hoagie buns if you wish.
Homemade Hot Dog Buns
1 Tablespoon sugar
2 1/2 tsp yeast
1/4 cup extra warm water
1 cup warm milk
1 Tablespoon canola oil
1 teaspoon salt
3-4 cups unbleached, all-purpose flour
In a mixing bowl, combine sugar, yeast, and water. Stir until yeast is moistened, then let rest until the yeast is fluffy. Warm milk in the microwave, and whisk the egg in a small bowl with a fork. Combine all ingredients. Let raise for one hour or until dough has doubled. Punch down, roll into appropriate size, and place in greased pan. Let raise for 30 minutes, then bake in a preheated 350 degree oven for 15-20 minutes, or until the tops are light brown.