Simple and delicious hot dog buns
Whether it's for a bonfire in the garden, as a contribution to a barbecue, for a children's birthday party, or while camping: hot dogs, in our case vegetarian ones, are always a good idea. With this simple and incredibly delicious recipe for hot dog buns, you'll never want to buy them again. They can be made with your favorite flour, such as spelt or whole wheat flour. The dough comes together super quickly and easily, but you should allow about two hours, as the dough needs to rise twice.
Ingredients for 16 hot dog buns:
- 150 ml cold milk
- 150 ml hot water
- 1 tablespoon of sugar (if you want)
- 7 g dried yeast (or 1/2 cube of fresh yeast)
- 1 egg
- 50 g butter or margarine, melted and slightly cooled
- 2 level teaspoons of salt (if you like)
- 570 g flour, as desired
- For brushing: 1 egg yolk + 2 tsp milk
preparation
Prepare the dough:
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You can knead the dough either with a food processor and dough hook or by hand. I do a little of both.
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Pour the cold milk and hot water into the mixing bowl. Stir in the sugar (if you're using it) and yeast (I always use dry yeast). (If using fresh yeast, crumble it into the liquid and let it stand briefly.) Stir in the egg, butter/margarine, salt, and half of the flour. Gradually add the remaining flour.
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Knead the dough for about 5 minutes until smooth. Cover the dough and let it rise in an oiled bowl in a warm place for about 1 hour, or until doubled in volume.
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After the dough has risen, knead it briefly again and divide it into 16 equal portions. I do this gradually so the dough doesn't dry out; the remaining dough waits in the covered bowl.
Shaping the dough:
- The pieces of dough can easily be shaped into long sausages using your fingers. Alternatively, you can roll the pieces out into rectangles, then fold in the ends slightly with the seam facing down. The dough pieces should now be approximately 15 cm long.
- Place the dough sausages on a baking sheet lined with parchment paper, 8 sausages on top and 8 sausages on the bottom. It's perfectly fine if they bake slightly touching; you can then easily peel them off like a braid.
- Now cover the shaped dough pieces and let them rise a second time at room temperature for about half an hour, until they have noticeably risen.
- Mix the egg yolk with 2 teaspoons of milk and brush the bread with it.
- Bake the buns in a preheated oven at 175 °C fan-forced for about 15 minutes until golden.
- Let the breads cool, cut them lengthwise (but not all the way through) and fill as desired.
Toppings for hot dogs:
We always have the vegetarian option, for example, the vegetable hot dogs from IKEA. The kids love the classic version with fried onions, pickles, and ketchup. Marius and I like them with more vegetables, such as red cabbage or sauerkraut and parsley, or whatever you have in the fridge, and mustard, which can be a bit sweet.
Enjoy it!
Recipe from www.tasteoftravel.at
