Making the perfect hot dog starts by making the perfect hot dog bun, I'm talking that homemade stuff.

SUPPLIES USED:

Offset Spatula

Cast Iron

INGREDIENTS:

Hot Dog Buns:

• 1/2 cup (120ml) warm milk

• 1/2 cup (120ml) warm water

• 2.5 tsp (9g) active dry yeast

• 3.5 cups (525g) bread flour

• 1 Tbsp (15g) granulated sugar

• 1.5 (7g) tsp fine sea salt

• 1 egg

• 1 egg yolk

• 2.5 (35g) Tbsp softened unsalted butter

INSTRUCTIONS:

Method:

1. Start by combining whole milk and water. Heat up (95-98F) and add instant yeast. Whisk together. Let sit at room temperature for 10 minutes.

2. In the bowl of a stand mixer, combine all the dry ingredients and whisk together.

3. Using the dough hook attachment, mix on low speed and mix in the milk/yeast mixture along with the egg and egg yolk.

4. Continue to mix until smooth and add in softened unsalted butter 1 Tbsp at a time. Mix until thoroughly combined.

5. Shape dough into a ball and place in a greased bowl covered with greased plastic wrap and let rise at room temperature for 60 minutes.

6. Punch the dough down, dump onto a lightly floured surface. Divide into 10-12 even pieces.

7. Shape into a ball and cover with a damp towel and let rest for 10 minutes.

8. Roll dough balls into 6” long cylinders and place on a parchment lined baking sheet and cover with an inverted baking sheet.

9. Brush each cylinder with egg wash. Set in a 375F oven for 15-20 minutes.

10. Remove and brush with melted butter.