These dogs elevate the hotdog game. You already know that about the quality of Pederson's meats, and these dogs deserve a good home. Trust me on this. Do this once and you’ll rethink buying buns again. This recipe can be done and cleaned up in an hour, uses common household ingredients, and is for the most part pretty foolproof. Did I mention they’re the bomb?
Check out how these turn out.
This is a great first bread recipe to teach the kids, and once they taste the results you might just have an up and coming baker on your hands.
Here’s a quick video of the whole process, taking it from ingredients to oven ready.
You’ll mix your warm water, oil, sugar, and yeast. Stir this lightly with a whisk, and let work for 15 minutes. By that time it should be bubbly and foaming up a bit. You’ll then mix in your egg, salt, and flour (slowly add the flower as you mix, will make things easier). Once you get a soft and mostly joined ball of dough you can place it on a floured surface and start to roll it out, aiming for a layer right under ¾ of an inch thick. Using your four inch cutter (we used the top of a fermenting bucket), cut out your circles. Recombine dough and repeat until you have 7 buns. Once cut you can flour your fingers, pick them up while tucking the sides under, then the ends. You’ll see what we’re talking about in the video. They don’t have to be perfect! You can mold them together, and if you like you can place them close enough to touch so that they encourage each other to rise! From here, let them rest under the oven light or on the counter for about 10 minutes before brushing the tops with your melted butter. Then, pop them in the oven at 425 for about ten minutes and you’ll have your own homemade hotdog buns! For hamburger buns, just skip the folding!
These can be frozen if you have leftovers (oven reheat preferred), but for best experience pair them fresh with a straight from the fire dog and your choice of toppings. Once you do, you’ll understand the chien-chaud dur à cuire name!