Homemade soft and fluffy hotdog buns made with simple ingredients. The dough is proofed, shaped around cooked hotdogs, and baked until golden. Finished with a brush of melted butter.
Combine milk, egg, sugar, powdered milk, and instant yeast in a bowl. If using active dry yeast, wait 10 minutes to allow it to bloom.
2
Add flour and salt, mixing until combined. Add butter and knead until the dough becomes smooth and forms a ball. Place in an oiled bowl, cover, and let rise for about 1 hour until doubled in size.
3
Meanwhile, cook the hotdogs according to your preference—boiling or frying both work well.
4
Deflate the proofed dough by pressing out the air. Transfer to a floured work surface and divide into 10 equal portions of about 50g each. Form into balls and let rest for 15 minutes. Roll each piece into a log shape and wrap around a cooked hotdog. Place on a baking sheet lined with parchment paper, cover, and proof for 45 minutes.
5
Preheat the oven to 175°C (350°F) for at least 15 minutes.
6
Beat 1 egg with 1 tablespoon of milk and brush the mixture over the top of each proofed bun.
7
Bake in the preheated oven for 18 to 20 minutes until lightly golden brown.
8
Brush the hot buns with melted butter immediately after baking.
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