Thursday, June 12, 2014

The Best Hot Dog Buns

It seems that each time I make hot dogs or sausages, I try a new bun recipe.  I am now making all of the bread we eat. After working at the shelter, I have developed an aversion to store bought bread of any kind.  The shelter has a bread room and when you walk in, all you smell are the chemicals in the bread.  I can hardly walk down the bread aisle at the grocery store because of this smell. Anyway, I have been on a quest to find the perfect hot dog bun recipe.  Most of the ones I've made in the past are too heavy for hot dogs.  This one is perfect:

2 T. sugar
2 scant T. rapid rise yeast
1/2 C. water
2 C. milk
2 T. olive oil
2 tsp. salt
6-7 C. flour

Pour the milk and butter into the bowl of your mixer.  Add the yeast, salt, oil and sugar.  Turn on your mixer and slowly add the flour until a smooth ball forms.  Add 6 cups and then only add as much of the additional cup as you need to form a ball.  Place in an oiled bowl, cover and let rise until doubled.  Dump the dough onto your counter and divide it into about 14 to 16 rolls depending on the size of the sausage or hot dogs you will be serving.  Brush the rolls with a glaze of 1 egg mixed with 1 T. of water.  Sprinkle with a topping of your choice. Cover these with oiled plastic wrap and let rise about 30 minutes.  Preheat the oven  to 400 degrees and bake for about 20 minutes until they are golden and look like the above photo.  Let cool on a rack.  These freeze very well.  They are light and fluffy and have a wonderful flavor.

I took my chocolate chip cookies to the meeting I had the other day.

And I also took them a loaf of my rosemary bread.  Meetings are so boring.  Food always makes them more interesting!