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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 


For Finishing: 

1 egg 

Maldon salt for sprinkling 


  1. 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. 
  2. Combine the flour and salt in the bowl of a stand mixer fitted with a paddle attachment. 
  3. In a separate bowl, whisk together the melted butter, honey, eggs, and the yeast mixture. 
  4. In the electric stand mixer, on low speed slowly incorporate the egg mixture into the flour mixture. 
  5. 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. 
  6. In a warn area, let the dough rise until it roughly doubles in size, about 1 hour. 
  7. Punch down the dough and wrap tightly with plastic wrap. Refrigerate for at least 2 hours. 
  8. 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).
  9. For egg wash, beat 1 egg into a small bowl with a fork until combined. 
  10. 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. 
  11. 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. 
  12. Transfer to cooling rack and cool completely. Cut open buns once cooled and insert hot dog or sausage to serve