* Exported from MasterCook *
Buns, Sourdough Hot Dog
Recipe By :King Arthur Flour Co.
Serving Size : 10 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
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113 g sourdough starter -- (1/2C or 4 oz)
227 g lukewarm water -- (1C or 8 oz)
298 g Unbleached All-Purpose Flour -- (2 1/2C or 10 1/2 oz)
1 1/2 teaspoons salt
25 g sugar -- (2 Tbsp or 7/8 oz)
57 g unsalted butter -- softened, (4 Tbsp or 2 oz)
35 g nonfat dry milk -- (1/3C or 1 1/4 oz)
46 g potato flour -- (1/4C or 1 5/8 oz)
3/4 teaspoon instant yeast
Wondering how to make your own hot dog buns that are every bit as
soft and moist as the packaged ones from the grocery store? The
answer is sourdough. Using a ripe starter and a little bit of yeast
gives lift and flavor to your buns, while our hot dog bun pan
guarantees they'll come out consistently beautiful each and every time.
PREP: 20 mins.
BAKE: 20 mins. to 23 mins.
TOTAL: 3:20
Serving Size: 81g
Weigh out your flour; you'll find its weight by toggling to "ounces"
at the top of the ingredient section above. Or measure it by gently
spooning it into a cup, then sweeping off any excess.
Combine all the ingredients, and mix and knead - by hand, mixer, or
bread machine set to the dough cycle - adding more flour or water if
necessary to make a soft, smooth dough.
Place the dough into a lightly greased bowl, cover, and allow it to
rise at warm room temperature until it's nearly doubled in bulk, 60
to 90 minutes.
While the dough is rising, lightly grease a hot dog bun pan.
Transfer the dough to a lightly greased work surface, gently deflate
it, and stretch it until it's about 15" long and 6" wide. Place the
dough into the pan, stretching it to the edges.
Let the dough rise for 45 to 60 minutes, until it comes to within
1/2" of the top of the pan. Towards the end of the rising time,
preheat the oven to 350F.
Grease a baking sheet, and place it on top of the risen buns.
Put the covered buns into the oven, weighing the baking sheet down
with something heavy and oven-safe; a cast iron skillet works well.
Bake the buns for 18 minutes, remove the weighted baking sheet, and
bake for 2 to 5 minutes longer, if necessary to brown the buns.
Remove the pan from the oven, and cool the buns in the pan for 5
minutes. Turn them out onto a rack, rounded side up, to cool completely.
Slice each bun down the middle vertically, without cutting through
the bottom; then cut between the buns to separate them.
Store buns wrapped in plastic for several days; freeze for longer storage.
Cal 210, Fat 5g, Carb 35g, Sod 370mg, Fiber 1g, Pro 6g
TIPS: Need help making sourdough starter? Purchase and feed our
sourdough starter; or create your own starter.
<https://www.kingarthurflour.com/recipes/sourdough-starter-recipe)
To make regular (not New England-style) hot dog buns without a pan,
divide the dough into 10 equal pieces (if you have a scale, each
piece will weigh about 2 3/4 ozs), and form each piece into a
cylinder 6" in length. Transfer buns to a parchment-lined baking
sheet. Flatten the buns slightly (dough rises more in the center, so
this will give them gently rounded tops), then allow to rise for 60
to 90 minutes, until puffy. Bake in a preheated 350F oven for 15 to
20 minutes, until lightly golden brown and a digital thermometer
inserted into the center of one bun reads at least 190F. Note that
buns baked without a hot dog bun pan will have a more uneven texture,
with smaller and larger gas bubbles on the inside. The buns may have
a speckled appearance due to those gas bubbles under the surface.
Review: Great fluffy buns! (batman) Not too fragile for the toppings
and a great way to use my starter. I free handed the rolls next time
I'll make a little longer. I'm also thinking hamburger buns.
Review: We have searched for years for the perfect Brat bun...well
this is it! Light and yet sturdy enough to hold a dog with all the
fixings. Thank you for a great recipe.
Review: I have been making this recipe every Sunday for the last
month. My adult son takes his lunch to work and I make the dough into
2.5 ounce balls and flatten them into my English muffin rings. They
are the perfect sandwich bun. They are soft and with a lovely crumb
and subtle sourdough flavor.
Review: A wonderful little bread that uses sourdough! I made these
hot dog/ hoagie buns free hand, and they turned out so well! I used
1/2 cup white whole wheat flour and next time will substitute a cup
of whole,wheat for the white flour. I had intended to make these as
rolls for bratwurst, but after one bite, I consumed the whole bun and
will use them with our spaghetti dinner tonight
S(Internet address):
"https://www.kingarthurflour.com/recipes/sourdough-hot-dog-buns-recipe";
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Per Serving (excluding unknown items): 230 Calories; 5g Fat (20.1%
calories from fat); 6g Protein; 39g Carbohydrate; 1g Dietary Fiber;
13mg Cholesterol; 342mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0518