Hotdog bun recipe?????

Discussion in 'Pastries & Baking' started by merar, Dec 22, 2012.

  1. merar

    merar

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    I have been baking bread for years! I follow the instructions, I have tried MANY MANY MANY bread recipes and they always come out delicious and nice but they ARE NOT what I was aiming for. I am aiming for this:

    http://www.childbirthgraphics.com/m...8eab33525d08d6e5fb8d27136e95/7/8/78212_15.jpg

    This exactly what I am looking for, I tried the recipes people put online but outcome were not even close!! They are good but not as this one! We tried to get the secret from a baker we used to know and he refused to tell us!!

    Anyone knows how to make this kind of bread? Does it have other name btw??? I only know it as "hotdog bun"

    Please? Thanks
     
  2. chefross

    chefross

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    I totally understand.  I make hot dog  and hamburger buns all the time. I use my simple bread recipe and have molds for them to proof in.

    I too have tried for a decade now to make them look and taste as your picture.

    The only thing I can come up with is that dough softeners and or chemicals are

    used in the commercial buns to make them come out that way. 

    I have come close a few times though with this recipe:

    1 cup warm water

    1/4 cup heavy cream

    1/4 cups milk

    2 1/2 teaspoons yeast

    2 teaspoons sugar

    3 egg yolks

    1/2 tablespoon butter

    3 1/2 to 4 cups all purpose flour

    2 teaspoons salt.

    Place water, sugar, yeast and egg yolks in a bowl and allow to ferment for 15 minutes

    Warm the milk, cream and butter in the microwave for 35 seconds at 100% power.

    Add flour to yeast mixture, then salt then the milk, cream and butter.  Knead as per usual and continue from there.
     
  3. merar

    merar

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    Thanks I am totally gonna try this one but can you please tell me why the addition of heavy cream? Can't I use a total of 1/2 cup of milk? Also can you please please tell me what do you brush it with at the end? egg wash or butter or water? I want the end result to be a very soft surface just like the bun.
     
     
  4. chefross

    chefross

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    Through 14 years of trial and error, I found that the heavy cream gives more flavor as well as texture help.

    There is no need to egg wash the dough as it will brown to a golden top all by itself.  450 degree convection oven is what I use by the way.....Takes 14-16 minutes.
     
  5. merar

    merar

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    14 YEARS??! Wow you must be quite an expert!! Hey do you mind if I ask you few questions? In many of the recipes I made, which I follow to the letter, the dough DOES rise well and also when proofing, however it does NOT oven. The result is is very tough crust and moist-like inside. What is the reason for that? Also, can you tell me if using dough enhancer would be good or not? Thaaaaaanks!!