Hot Dog Buns/Hoagie Rolls 

Using commercial yeast, these are fluffy so the hot dog sinks into the bun properly! Sourdough is added for flavor.

Mist with water THEN mist again 5 minutes later. Bake both sheets 20-25 minutes at convection bake 350* until golden brown and 190* - 200* internally.

Smaller Recipe to mix by hand:
4 oz boiling water
16 oz milk
1/4 c (1/2 stick) butter
2 T sugar
8 oz starter

~When mixing by hand add the flour in until you can stir the dough into a very smooth batter. Mix and rest until it becomes very smooth. Then stir in the rest of the flour. This keeps you from getting lumps of flour in your finished bread.

1 T salt
28 oz white all-purpose flour

Wet the top of the dough with wet hands and sprinkle yeast on it:
1/2 oz yeast
Let it sit on top while you rest dough 20-30 minutes.

Stir, fold, rest in the bowl until it is springy. Rise 30-60 minutes.

Form and rise 15-30 minutes.

Bake on ONE 2/3 sheet pan. Convection bake 350* about 20 minutes.
~Combine in bosch mixer with dough hook:
8 oz boiling water (to warm the milk up)
32 oz milk (If using half whey, half milk; add extra 1/4 c flour)
1/2 c (1 stick) unsalted butter, room temperature
1/4 c sugar
15-16 oz starter (I added only 10 oz and it was very good too.)

Mix in:
56 oz white all-purpose flour
2 T salt
Rest 20-30 minutes after it is a shaggy mixed ball.

Add:
1 oz yeast
Knead until smooth and completely cleans the bowl.

Turn out onto moist counter and stretch and fold to make sure it is strong and soft and springy.

Rise 30 - 60 minutes until nearly doubled. Watch out! This rises very fast. Be ready to form the buns.

Form quickly into:
32 hot dog buns (3.5 oz each) on TWO lightly oiled 2/3 sheet pans.
OR 40 hot dog buns (2.8 oz each)

I used half this recipe - 56 oz to make :
5 - 11 oz small loaf pans

Cover with wet bread towel and rise formed rolls 15-30 minutes until well rounded and full looking.

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