Publisher Photo
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 10 min.

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
  • 3 eggs
  • 6 to 6-1/2 cups all-purpose flour
  • 1 tablespoon cold water
  • Caraway, poppy or sesame seeds

Directions

In a mixing 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, 2 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. 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. Beat remaining 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. 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 each: 332 calories, 7g fat (2g saturated fat), 56mg cholesterol, 421mg sodium, 58g carbohydrate (11g sugars, 2g fiber), 9g protein.

  • 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
  • 3 eggs
  • 6 to 6-1/2 cups all-purpose flour
  • 1 tablespoon cold water
  • Caraway, poppy or sesame seeds
  1. In a mixing 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, 2 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. 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. Beat remaining 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. 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

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MY REVIEW
rozwell User ID: 1687889 224992
Reviewed Apr. 17, 2015

"A complete disaster. I have been making bread and rolls, for several years. This was a complete disaster. I followed the directions as written. When I shaped the rolls, the dough was very gooey, and ended up as one big blob on the pan. Very disappointing."

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