This challlah hot dog bun recipe is perfect for people who want a soft, pillowy hot dog bun. The buns are very tender. Plus, the egg wash makes them so pretty.
This recipe is for a two-pound machine. Use the dough setting.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (I use a Zojirushi bread machine and with that, I add the liquids first.) Use the dough setting.
Check the dough after five or ten minutes of kneading. You’ll want the dough to form a smooth, round ball. However, if it’s a little wet, don’t worry about it.
If the dough is too dry add liquid a teaspoon at a time until the dough balls up. If really too wet, add flour a tablespoon at a time until it looks as expected.
When the dough is done put it on a lightly floured board.
Note that the dough will be very sticky. I used a bench scraper to help me work with the dough. It helped me a lot!
Divide the dough into three equal sections. Then divide each of those into three more sections. The goal is to get 9 hot dog buns.
To form the buns, roll the dough into an oblong shape with a rolling pin. I try to get the oval about eight inches in length. Then fold the dough in half. Fold it in half again. Put the fold on the bottom. Tuck the top and bottom underneath. Give it a few pats to shape it and put it on the pan. Put the formed buns on a cookie sheet that’s been greased or covered with parchment paper.
Cover the buns with a clean, lightweight kitchen towel and let the buns rise for 45 minutes.
Remove the towel. Brush the buns with the egg wash.
Bake the buns in a 350-degree oven for 10 to 15 minutes.
Notes
This recipe is for a two-pound machine. Use the dough setting.This recipe was developed and tested using US customary measurements. Metric measurements are calculated automatically.