I’ve been remaking a bunch of my old recipes to fit my new methods. Recently, I posted an updated version of my tangzhong sandwich loaf. Then I was going through a list of my old videos and came across the pull-apart hot dog buns which also were made with tangzhong. So, I decided to get them updated too.
The method and recipe are slightly different from the original. This version is a lot simpler, quicker, less messy, and all round easier. The result is just as good if not better. You’ll get the softest hot dog buns you’ve ever made!
This recipe makes 5 buns that perfectly fit bockwursts or frankfurters. You can double the recipe to make more. Or divide the dough into fewer pieces to shape larger buns that fit larger sausages.
Watch the video down below for detailed instructions.
Ingredients
For the roux –
40g (1.4oz) white bread flour
24g (0.8oz) butter
10g (0.35oz) sugar
5g (0.17oz) salt
200g (7oz) milk
Extra milk for topping up after cooking.
For the main dough –
2.5g (0.09oz) instant dry yeast or 3g (0.1oz) active dry yeast or 7.5g (0.26oz) fresh yeast
200g (7oz) white bread flour
1 egg for glazing
To learn more about no-knead bread dough temperature control click here.
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
If you are curious about why the dough contains butter, egg, and sugar, click the links to learn more about the effects those ingredients have on bread dough.
Method
- Make the roux. In a small pan combine the flour, butter, sugar, salt, and milk. Place on high heat and cook until thickened. It will take less than 5 minutes. The mix must not boil. As soon as it has thickened it is done.
- Weigh the mix into a large bowl. Top up with milk to reach the original amount. Cover and leave to cool down completely.
- Make the dough. Add the yeast to the roux. Mix well. Add the flour and mix to a dough. *Desired dough temperature 23C – 24 (74F – 75F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly. Mine came out a bit cool, but it still fermented relatively quickly.
- Cover and ferment for 45 – 60 minutes.
- Fold.
- Ferment for 45 – 60 minutes.
- Divide the dough into 5 equal pieces and pre-shape. Cover and rest for 30 minutes.
- Final shape. Place on a non-stick paper lined baking tray and brush some butter in between your buns 😉
- Cover and final proof for 1.5 hours.
- Double glaze with egg. Bake at 170C (340F) fan on for 25 minutes.
Leave to cool down slightly and make yourself some delicious hot dogs!
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
