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Hotdog bun recipe?????

post #1 of 5
Thread Starter 

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/media/catalog/product/cache/6/image/9df78eab33525d08d6e5fb8d27136e95/7/8/78212_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

post #2 of 5

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.

post #3 of 5
Thread Starter 

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.
 

post #4 of 5
Quote:
Originally Posted by Merar View Post

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.
 

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.

post #5 of 5
Thread Starter 

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!!

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