Hot Dog Bun
For the Buns:
2 tsp (7g) yeast
1 tbsp + 2tsp (20g) sugar
¾ cup + 2tbsp + 1 ¾ tsp (230g) warm water
3 ¾ cup + 1 tbsp (535g) Cup4Cup Multipurpose Flour
2 tbsp + ¾ (20g) kosher salt
3.5 oz (100g) unsalted butter, melted and cooled
¼ cup (80g) honey
3 eggs + 1 yolk, room temperature
Maldon salt for sprinkling
- Combine the yeast with the sugar and warm water to activate yeast. Allow it to sit in a warm area until the yeast mixture is foaming and bubbly.
- Combine the flour and salt in the bowl of a stand mixer fitted with a paddle attachment.
- In a separate bowl, whisk together the melted butter, honey, eggs, and the yeast mixture.
- In the electric stand mixer, on low speed slowly incorporate the egg mixture into the flour mixture.
- Increase the speed to medium to fully incorporate the wet ingredients into the dry. Allow the dough to be mixed for another 5 minutes. The dough should be very silky and not stiff like regular bread dough.
- In a warn area, let the dough rise until it roughly doubles in size, about 1 hour.
- Punch down the dough and wrap tightly with plastic wrap. Refrigerate for at least 2 hours.
- Spray hot dog pan with nonstick spray. Place batter into pastry bag with a large tip. Pipe into prepared hot dog pan (100g and 1.5 inches wide).
- For egg wash, beat 1 egg into a small bowl with a fork until combined.
- Brush the tops of the buns with egg wash, sprinkle with Maldon salt and set in a warm place to proof for 40 minutes until they rise, but are not doubled, and spread slightly.
- Preheat oven to 350°F. bake the buns for 15-17 minutes, until the tops are golden brown, and a wooden skewer inserted into the center comes out clean.
- Transfer to cooling rack and cool completely. Cut open buns once cooled and insert hot dog or sausage to serve