Hot Dog Bun with Poppy Seeds

Name: Hot Dog Bun with Poppy Seeds
Prep time: 20 min
Cook time: 20 min
Total time: 3 h 37 min
Yield: 10
Ingredients: 3 cups all-purpose flour; 3 cups all-purpose flour; 3 tbsp easy roll dough improver; baker; 4 tbsp butter; 0.25 cup vegetable oil; 2 tsp instant yeast; 2 tbsp granulated sugar; 1.25 tsp table salt; 1 cup water; egg yolk; egg white; 2 tsp cold water; 2 tsp poppy seeds

Substantial, chewy poppy seed hot dog buns inspired by Chicago-style dogs. Big enough to support skyscraper constructions of toppings.

20 minutes cook 20 minutes prep 3 hours 37 minutes total 10 servings

bread baking buns hot-dog chicago

Scale

Units

Ingredients

6 cups all-purpose flour
3 tbsp easy roll dough improver
— baker
4 tbsp butter
0.25 cup vegetable oil
2 tsp instant yeast
2 tbsp granulated sugar
1.25 tsp table salt
1 cup water
— egg yolk
— egg white
2 tsp cold water
2 tsp poppy seeds

Equipment

baking sheet
oven
cooling rack

Instructions

Dough

Weigh your 3 cups all-purpose flour (360g) by gently spooning it into a cup and sweeping off any excess. Combine the 3 cups all-purpose flour , 3 tbsp easy roll dough improver or baker 's special dry milk{3%tbsp} (optional but helpful for shaping), 4 tbsp butter or 0.25 cup vegetable oil , 2 tsp instant yeast , 2 tbsp granulated sugar , 1.25 tsp table salt , 1 cup water lukewarm (227g), and egg yolk (reserve the white for topping) in a bowl. Mix and knead by hand, mixer, or bread machine set on the dough cycle until the dough is smooth and satiny.

Put the dough in a greased bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 90 minutes to 2 hours .

Divide the dough into 10 pieces, about 2 1/2 ounces (71g) each. Shape each piece into a rough 3 " log, and let the logs rest, covered, for about 10 minutes .

Shaping

Working with one piece of dough at a time, flatten it, and fold it in half lengthwise, sealing the seam. Repeat: flatten, fold, and seal. The log will have elongated; flatten it one more time into a 6 " oval as even as you can get it.

Lay each bun on a lightly greased or baking sheet lined with parchment. Place the buns about 3/4" from one another for soft-sided buns, or farther apart for buns with crust all around.

Cover the buns lightly with greased plastic wrap, and let them rise until noticeably puffy but not doubled, about 1 hour .

Topping & Baking

Preheat the oven to 350°F.

Mix the reserved egg white with 2 tsp cold water . Brush the mixture over the top of the risen buns. Sprinkle heavily with 2 tsp poppy seeds .

Bake the buns for about 18 minutes , until golden brown. They may seem slightly damp; they will dry as they cool.

Remove the buns from the oven and place on a cooling rack to cool.

Store the buns in a plastic bag for a few days on the counter, or freeze for up to 3 months.

View Cooklang Source

recipe.cook

---
title: Hot Dog Bun with Poppy Seeds
description: "Substantial, chewy poppy seed hot dog buns inspired by Chicago-style dogs. Big enough to support skyscraper constructions of toppings."
servings: 10
total time: 3 hours 37 minutes
prep time: 20 minutes
cook time: 20 minutes
tags: [bread, baking, buns, hot-dog, chicago]
cuisine: American
difficulty: intermediate
---

== Dough ==

Weigh your @all-purpose flour{3%cups} (360g) by gently spooning it into a cup and sweeping off any excess. Combine the @all-purpose flour{3%cups}, @easy roll dough improver{3%tbsp} or @baker{}'s special dry milk{3%tbsp} (optional but helpful for shaping), @butter{4%tbsp} or @vegetable oil{1/4%cup}, @instant yeast{2%tsp}, @granulated sugar{2%tbsp}, @table salt{1 1/4%tsp}, @water{1%cup} lukewarm (227g), and @egg yolk{1} (reserve the white for topping) in a bowl. Mix and knead by hand, mixer, or bread machine set on the dough cycle until the dough is smooth and satiny.

Put the dough in a greased bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled, about ~{90%minutes} to ~{2%hours}.

Divide the dough into 10 pieces, about 2 1/2 ounces (71g) each. Shape each piece into a rough 3" log, and let the logs rest, covered, for about ~{10%minutes}.

== Shaping ==

Working with one piece of dough at a time, flatten it, and fold it in half lengthwise, sealing the seam. Repeat: flatten, fold, and seal. The log will have elongated; flatten it one more time into a 6" oval as even as you can get it.

Lay each bun on a lightly greased or #baking sheet{} lined with parchment. Place the buns about 3/4" from one another for soft-sided buns, or farther apart for buns with crust all around.

Cover the buns lightly with greased plastic wrap, and let them rise until noticeably puffy but not doubled, about ~{1%hour}.

== Topping & Baking ==

Preheat the #oven to 350°F.

Mix the reserved @egg white{1} with @cold water{2%tsp}. Brush the mixture over the top of the risen buns. Sprinkle heavily with @poppy seeds{2%tsp}.

Bake the buns for about ~{18%minutes}, until golden brown. They may seem slightly damp; they will dry as they cool.

Remove the buns from the oven and place on a #cooling rack{} to cool.

Store the buns in a plastic bag for a few days on the counter, or freeze for up to 3 months.

> For softer buns with longer shelf life, try the tangzhong technique: take 3 tablespoons of the measured flour and 1/2 cup of the measured water and cook in a saucepan over medium-high heat, whisking constantly, until it thickens into a slurry (about 2 minutes). Let cool to lukewarm, then combine with the remaining dough ingredients and proceed as directed.