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Hot Dog Buns Recipe

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This recipe has been in my family for years. Store-bought buns just can't compete with these homemade ones. The dough is made ahead and rises in the refrigerator.
TOTAL TIME: Prep: 20 min. + rising Bake: 10 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 10 min.
MAKES: 12 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°), divided
  • 2 teaspoons plus 1/2 cup sugar, divided
  • 1 cup warm milk (110° to 115°)
  • 1/4 cup shortening
  • 2 teaspoons salt
  • 2 eggs
  • 6 to 6-1/2 cups King Arthur Unbleached All-Purpose Flour
  • TOPPING:
  • 1 egg
  • 1 tablespoon cold water
  • Caraway, poppy or sesame seeds

Nutritional Facts

1 serving (1 each) equals 332 calories, 7 g fat (2 g saturated fat), 56 mg cholesterol, 421 mg sodium, 58 g carbohydrate, 2 g fiber, 9 g protein.

Directions

  1. In a bowl, dissolve yeast in 1/4 cup warm water. Add 2 teaspoon sugar; let stand for 5 minutes. Add the remaining water and sugar, milk, shortening, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate overnight.
  2. Punch dough down. Turn onto a floured surface; divide into 12 pieces. Shape each into a 5-in. x 2-in. roll. Place 4 in. apart on greased baking sheets.
  3. Beat egg and cold water; brush over rolls. Sprinkle with caraway, poppy or sesame seeds. Cover and let rise in a warm place until doubled, about 2 hours.
  4. Bake at 425° for 8-10 minutes or until golden brown. Remove from pan to wire racks to cool. Yield: 1 dozen.
Originally published as Hot Dog Buns in Best of Country Breads 2000, p40

Nutritional Facts

1 serving (1 each) equals 332 calories, 7 g fat (2 g saturated fat), 56 mg cholesterol, 421 mg sodium, 58 g carbohydrate, 2 g fiber, 9 g protein.

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