Mini Hot Dog Bus recipe
Looking for the perfect mini hot dog buns to elevate your next party or snack time? These miniature hot dog buns are soft, fluffy, and just the right size for cocktail sausages, sliders, or even creative sandwich bites! Ideal for game nights, kids' lunches, or festive gatherings, these homemade buns are a must-try.
Ingredients
- 300 g All-purpose flour 2 ½ Cups
- 100 g Milk ⅓ Cup +1 Tbsp
- 100 g water ⅓ cup +1 tbsp
- 30 g butter 2 tablespoon Softened
- 8 g sugar 2 tsp
- 4 g Instant yeast1 ¼ tsp (half pkt.)
- 6 g salt 1 tsp
- 2 tablespoon of whole milk (vegetarian milk wash)
Instructions
Kneading the Dough for Mini Hot Dog Buns:
- By Hand:In a large mixing bowl, combine flour, sugar, salt, and yeast.Make a well in the center, gradually pour in warm milk and water, and mix until a shaggy dough forms.Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic, using the heel of your hand to press the dough forward and fold it back.Lightly dust hands if the dough feels sticky.Gradually knead in softened butter until fully incorporated.The dough is ready when it passes the windowpane test—stretch it to see if it becomes thin and translucent.
- With a Stand Mixer:Attach the dough hook, and mix flour, sugar, salt, and yeast in the bowl.Add warm milk and water gradually, then knead on medium speed for 4-5 minutes until smooth.Gradually add softened butter, mixing until fully incorporated.Continue kneading for 3-5 more minutes until the dough is soft, elastic, and slightly tacky.Perform the windowpane test to check if the gluten is fully developed.Shape dough into a ball, place in a greased bowl, cover, and let it rise until doubled (60-90 minutes) in a warm area.
First Rise (Bulk Fermentation):
- Shape the dough into a ball and place in a greased bowl.
- Cover and let rise until doubled, 60-90 minutes in a warm, draft-free area (ideal temp: 75-80°F/24-27°C).
- For cold kitchens, place the dough in a turned-off oven with the light on, near a warm window, or inside a microwave with hot water.
- Perform the poke test to check readiness: the dough should spring back slowly when pressed.
Shaping the Mini Hot Dog Buns:
- Punch down the risen dough to release air, then divide into equal pieces.
- Flatten each piece into an oval shape, roll tightly from one side, and pinch the seam.
- Place the shaped buns on a parchment-lined tray, leaving space between them.
Second Rise:
- Cover the shaped buns loosely with a towel or plastic wrap.
- Let rise for 30-45 minutes until puffy and slightly larger.
- Place in a warm spot to speed up the rise if needed.
Bake Mini Buns:
- Preheat the oven to 375°F (190°C).
- Brush the buns with a milk wash for a shiny crust.
- Optionally, sprinkle sesame seeds for extra flavor.
- Bake for 12-15 minutes, or until golden brown.
- Let cool on a wire rack before slicing and enjoying!
Notes
- Use Warm Liquid: Warm milk and water help activate the yeast for a better rise.
- Don’t Over-Knead: Knead until the dough is smooth but not overly stiff.
- Soft Buns Secret: Brushing with butter right after baking keeps them extra soft. • For Extra Flavor: Add garlic powder, herbs, or cheese to the dough for a gourmet touch.
- To Reheat: Warm them in an oven at 300°F (150°C) for 5 minutes or microwave for 10-15 seconds.
📋Nutrition Facts
Nutrition
Calories: 140kcal
Tried this recipe?Let us know how it was!