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classic-hotdog

Classic Hot Dog Buns
Makes 12 @70g

12 Makes
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classic-hotdog
Customer
Recipe
INGREDIENTS
500g strong bread flour
1 packet fast action yeast (7g)
1 tsp sugar
1 tsp salt
30g butter, softened
250ml warm water
50ml milk + extra for brushing on top
METHOD
  1. In a large mixing bowl, combine the flour, yeast, sugar and salt.
  2. Rub in the butter until a fine crumb consistency is achieved.
  3. Combine the warm water and milk in a jug.
  4. Make a well in the centre of the dry mix, pour in the water and milk and bring together to form a dough.
  5. Tip the dough out onto a lightly floured surface and knead for 10 minutes until the dough is soft and springs back when poked.
  6. Return the dough to the mixing bowl, cover with cling film and leave in a warm place for 1-2 hours until double in size.
  7. When the dough is ready, knock it back, knead it lightly and then divide it into 12 equal portions (70g each).
  8. Shape the dough into smooth domes, pinching together any seams and ensuring they are on the underside. Then, using the base of your palm, working the dough out from the centre, lightly roll into an oblong/baguette shape (approx. 10 cm long). Place onto lined baking trays (1 large or 2 small as they will grow). You can cook the rolls next to each other, so that when baked they pull apart – just be sure to leave a 1-2cm gap between them on the tray to give them room to prove/grow. 
  9. Cover the trays loosely with cling film and leave to prove for an hour to double in size again. 
  10. 45 minutes into the second proving, preheat the oven to 180°C (fan) and place a shallow baking tray on the oven floor.
  11. Once the buns have fully proved, brush them with a little milk.
  12. Throw a few ice cubes or a splash of cold water onto the hot tin on the oven floor to create steam, then bake the buns for 18-20 minutes, until lightly golden and their bases sound hollow when tapped.
  13. Cool the buns on a cooling rack.
  14. To serve, slice in half, toast lightly and fill with a sausage and toppings.

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