The Bread Machine Chronicles: Homemade Hot Dog Buns

Homemade hot dog rolls (with dogs & fries)

My first experiment with using the Dough cycle on our bread machine, to make homemade hot dog rolls: success! True, some of the rolls came out looking a little funny, because I had never rolled homemade bread before. But the good news is that the rolls we rolled last came out the best, so we were clearly getting better with practice.

I made enough dough for a standard size loaf (1½ lb), using the “Basic White Bread” recipe, because I already knew I liked how it tasted and felt with hot dogs. I divided it into 4 equal pieces, and each of those into halves, forming 8 rolls, each the length of a bun-size hot dog.

To form each roll, I flattened it out, dusted it with a little AP flour, and rolled it into a strip a little longer than the final length (because I knew the dough would spring back a little). Then I rolled the dough into a small loaf. After leaving the rolls to rise for another 30-45 minutes, I popped them into a 400°F oven for 10 minutes, until they were golden brown and delicious.

Above, is my plate: kosher dogs with ketchup, yellow mustard, spicy brown mustard, and Howards™ hot-pepper relish, served with zesty curly fries. Here is the Little One’s plate; she prefers her hot dogs and fries with lots and lots of ketchup:
HotDogs-Child

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Comments

Those look great!  I’ve tried forming hot dog buns by hand, but never had the success that you did.  I ended up buying a
special hot dog bun pan
.

When will you be inviting us over for some?

Sure! 🙂 I could make some to bring over, too. The only catch is that a batch of dough only makes 8 rolls, although I could probably try to stretch it to 12. Still, I’d probably want to parallelize the process, in order to have several batches going at once, on a 30-minute cycle (because that’s how long it takes the machine to knead the dough, and we only have one machine, so that’s the bottleneck).

-TimK

If you have access to other types of flour, especially wheat or rye, try them. Don’t be afraid to experiment with spices depending on the intended product. For meat like hot dogs and hamburgers, try oregano, parsley, or garlic powder. A breakfast roll or croissant could benefit from nutmeg or cinnamon.

can’t wait to try these. I’m trying to get away from high frucose corn syrup. Can’t find any hamburger or hot dog buns without it.

Ketchup on a hot dog? Be careful, those uppity “food police” will come after you.

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