For hot dogs, Alton Brown’s Parker House Roll recipe: https://www.foodnetwork.com/recipes/alton-brown/parker-house-rolls-recipe-1923884
I omit the butter “stuffing” in this recipe when I shape it into HD rolls.
I’ve also tried a couple of potato/brioche breads that worked well, but the PH rolls are still my fave.
I tried the Sara Lee Artesano Brioche Hot Dog Buns. They’re okay. They have a bit of body to them, not mostly air like a cheapo hot dog bun. They’re slightly sweet but not excessively so. I tend to avoid brioche for hamburgers, sandwiches, and hot dogs because of the sweetness, but these weren’t too bad. I’ll eat them, but I’m not sure if I’d buy them again.
I make my own. Tried various recipes for the buns and currently settled on one by Paul Holloywood (the judge on Great British Bake Off and The Great American Baking Show) “Finger rolls for hot dogs or fish fingers” from his A Baker’s Life book. A little heavy for my taste but infinitely better than anything to be bought in a supermarket. His burger buns (recipe in the same book) however are the lightest going.
We’ll have to take you out some night and show you. Wink wink, nudge, nudge
I freaking hate everything that Bimbo company touches. They are a like a reverse King Midas…everything they touch turns to sht.
I got in the habit of making milk bread and forming them into buns. Haven’t done it in a while.
This is mine. Pretty sure it’s King Arthur:
8 g sugar
5 g yeast
40 g warm water (105°F to 115°F)
168 g warm milk (105°F to 115°F)
9 g vegetable oil
¾ tsp salt
240 – 300g AP flour
In the bowl of a stand mixer, dissolve the sugar and then the yeast in the warm water. Add the milk, oil, salt and 1 c flour to the yeast mixture. Beat vigorously for 2 minutes.
Gradually add the rest of the flour, 1/4 cup at a time, until the dough begins to pull away from the sides of the bowl. Switch to the dough hook and knead until you have a smooth, elastic dough. Put the dough into an oiled bowl, turning to coat, then cover with a tightly-woven dampened towel and let rise until doubled, about one hour. Turn the dough out onto a lightly oiled work surface. Divide into 9 equal pieces. Shape each piece into a ball. For hamburger buns, flatten the balls into 3 1/2" disks. For hot-dog buns, roll the balls into cylinders, 4 1/2" in length. Flatten the cylinders slightly; dough rises more in the center so this will give a gently rounded top versus a high top. Place them on a well-seasoned baking sheet a half inch apart so they’ll grow together when they rise. For the second rising, cover with a towel and let rise until almost doubled, about 45 minutes. Fifteen minutes before you want to bake your buns, preheat your oven to 400°F. Just before baking, lightly brush the tops of the buns with egg wash and sprinkle with whatever seeds strike your fancy. Bake for 20 minutes or until the internal temperature of the bread reaches 190°F. When the buns are done, remove them from the baking sheet to cool on a wire rack. This will prevent the crust from becoming soggy.
Yield: 9 buns
And griddled in Butter just like the Dog!
Kinda funny I knew it was Brian even before running the video due to graphic “HOMEMADE MILK BUN” and arrow pointing thereto.
While I don’t agree with everything he does, he is a pretty amazing baker IME.
That’s the milkie. My fave for dogs. I love poppy seeds for dog buns.
Whole Foods brioche hamburger and hot dog brioche buns now sold under the private label are quite good. It used to be a French
Y blue label. Agreed that almost everything Bimbo-made is bad.
Along the lines of @ipsedixit 's thought, we’ll often use soft pita wraps as a hot dog bun. They hold a lot of condiments!
Anybody tried these…
They’re new at our Safeway, but am concerned that they have recently been acquired by Bimbo.
A small market we shop at carries that line. I have tried the hamburger buns. They are sweet, as would be expected with brioche. What throws me off is the extended shelf life - check it out. I doubt they sell this stuff in France.
I’ve tried them too. Same observations.
Maybe next time I make naan, I’ll roll then out a tad thinner and elongated for the shape of the dog. I like the idea of a ton of topping in that boat. Maybe even a Navajo taco shell made for the dimensions of the dog. My son had a burger in a Navajo fry bread tortilla and he loved it.
Those look a bit more brat friendly than dog friendly. Kinda big.
