Super Soft 45 Minute Hot Dog Buns

It’s not summer time without hotdogs and obviously hotdog buns! 

For this one, I adapted my new favorite hamburger bun recipe to a hotdog bun style and it is perfection!   These are soft and just right for all the hotdogs and brats you’ll grill this summer!'

Super Soft 45 Minute Hotdog Buns

Adapted slightly from Fox and Briar

Dough

1 ⅛ cup very warm water (about 110 degrees F)

2 tablespoons active dry yeast

3 tablespoons sugar

⅓ cup vegetable oil

1 egg

1 teaspoon salt

3-3 ½ cups all purpose flour

Egg Wash

1 egg yolk

1 tablespoon water

Place the water in the bowl of a stand mixer.  Stir in the yeast and sugar and let sit until foamy.

Add the oil, egg, salt, and half the flour.  Stir with the paddle attachment until combined.  Switch to the dough and add the remaining flour.  Knead until the dough is smooth and elastic, about 5 minutes.

Immediately divide the dough into 3 ounce pieces (I got 12 buns).  Flatten each piece, then use a rolling pin to roll into a rectangle roughly 6x4 inches.  Starting at a long end, roll dough into a log.  Pinch the seam, then gently tuck the ends under.

Place on a baking sheet (I lined mine with a silicon baking mat), flattening slightly.  Cover with a damp towel and set aside for 10 minutes while the oven preheats.

Preheat oven to 425 degrees F.  Whisk together the egg yolk and water and brush over the buns.  

Place the buns into the preheated oven.  Cook for 9-14 minutes or until the buns are deeply browned and have reached an internal temperature of 190 degrees F.

Remove from oven and cool before slicing.

Makes 12 buns