1. Prepare the Yeast:
- In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the water, stir gently, and let it sit for about 5-10 minutes, or until the mixture becomes foamy. This activates the yeast.
2. Mix the Dough:
- In a large mixing bowl (or the bowl of a stand mixer), combine the flour and salt.
- Add the yeast mixture, warm milk, melted butter, and the egg. Mix until the ingredients come together to form a soft dough.
3. Knead the Dough:
- Knead the dough by hand on a lightly floured surface for about 8-10 minutes, or use a stand mixer with a dough hook for 5-6 minutes. The dough should be smooth and elastic but slightly sticky.
- If the dough is too sticky, add a little more flour, a tablespoon at a time, until you can handle it easily.
4. First Rise:
- Transfer the dough to a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1 to 1½ hours, or until it has doubled in size.
5. Shape the Buns:
- Once the dough has risen, punch it down to release the air. Divide the dough into 8-10 equal portions, depending on the size you want for your buns.
- Shape each portion into an oval or log shape, about 4-5 inches long, to resemble a hot dog bun. Place the buns on a baking sheet lined with parchment paper, spacing them a few inches apart.
6. Second Rise:
- Cover the shaped buns loosely with a kitchen towel and let them rise again for 30-40 minutes, or until they have puffed up.
7. Preheat the Oven:
- While the buns are rising, preheat your oven to 375°F (190°C).
8. Apply the Egg Wash:
- Before baking, brush the tops of the buns with the beaten egg. This will give them a nice golden color when baked.
9. Bake the Buns:
- Bake the buns in the preheated oven for 15-18 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
- Remove them from the oven and let them cool slightly on a wire rack.
Serving:
- Slice the buns lengthwise and use them for your favorite hot dogs, sausages, or even as sandwich rolls. They are soft, buttery, and perfect for grilling or toasting.
Tips for Success:
- Warm Liquid: Make sure the milk and water are warm, not hot, to activate the yeast properly.
- Even Shaping: Try to shape the buns as evenly as possible to ensure they bake uniformly. If you want perfect shapes, use a hot dog bun pan or place them close together on the baking sheet so they “rise” into each other.
- Make-Ahead: These buns freeze well. Simply cool them completely after baking, then wrap them in plastic wrap and freeze for up to 2 months.
Why You’ll Love This Recipe:
These Homemade Hot Dog Buns are soft, fluffy, and have a slight buttery flavor that makes them better than anything you can buy at the store. They are great for backyard barbecues, family dinners, or any time you want a fresher, more delicious bun for your hot dogs or sausages.
Enjoy these pillowy hot dog buns fresh out of the oven!