hot dog bun is a soft bun specially designed to hold a hot dog or other type of sausage. 

The original goal was to make it possible to eat hot dogs without burning your hands. There are two types of bread: New England style hot dog buns top loading (“lobster buns”) and side loading buns, common in the United States, called American style.

There are regional variations such as loaves adorned with Chicago poppy seeds.
The term “hot dog” is said to have been coined at the end of the 19th century. Watching German immigrants eat sausages on buns, Americans reportedly joked that the sausages looked suspiciously like German dachshunds.
At the 1904 Louisiana Purchase Exposition in St. Louis, a German dealer served hot sausages called “Frankfurters”, in reference to his birthplace, Frankfurt. At first, he gave his customers gloves to hold his sausages, then his baker brother invented a solution: the hot dog bun was born.

Difficult level : easy
Prep time : 35 min
Rising time : 2 h 30 min
Cook time : 15 min
Total time : 50 min + 2 h 30 min (rising)
Yield : 4 servings
2.75 cups flour
1/2 cup milk
1/3 cup water
2 tbsp butter
2 egg yolks
2 tbsp sugar
1 tsp instant yeast
1 tsp salt

Preparation :

  • In a small bowl, sift the flour.
  • Add the yeast, sugar and salt.
  • Mix and set aside.
  • In a saucepan, pour the water and heat over medium heat.
  • Add the butter and melt it.
  • Off the heat, add the milk and stir well.
  • Heat to 120° F.
  • Pour into a bowl.
  • Add the flour mixture, knead with your hands and gradually add the egg yolks.
  • Continue to knead for about 15 min until you obtain an elastic and homogeneous mixture.
  • Place the dough in a bowl.
  • Cover with plastic wrap and let rise at room temperature for about 1 h 30 min until the dough doubles in size.
  • Divide the dough into 5 equal parts.
  • Knead and form elongated 1* 4 inch loaves.
  • Place on a baking sheet lined with parchment paper, lightly buttered, and floured.
  • Cover with a clean cloth and let stand for 1 hour.
  • Preheat the oven in static mode to 425° F.
  • Brush the buns with milk, gently, without breaking the surface.
  • Bake for 10 to 15 min until lightly browned on the surface.
  • Take out of the oven and let cool on a rack.
  • Serve and enjoy !

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