Easy Homemade Hot Dog Buns

Ingredients

• 3 1/2 cups bread flour, spooned and leveled
• 2 tbsp sugar
• 1 1/2 tsp salt
• 1 3/4 tsp instant dry yeast
• 2 large eggs
• 14 tbsp milk*
• 5 tbsp unsalted butter, at room temperature
• egg wash (1 large egg + 1 tbsp milk)
• 2 tbsp unsalted butter, melted

Instructions

1. 1

   In a large bowl, using an electric mixer fitted with a hook attachment, add the flour, sugar, salt, yeast, eggs, and milk, and knead on low speed until it comes together about 3-4 minutes. Scrape down the sides of the bowl halfway through. Let rest for 20-30 minutes.

2. 2

   Knead on low speed and gradually add the room temperature butter until it is completely incorporated. Once all of the butter is incorporated, increase the speed to high and knead for about 4-6 minutes until the dough is smooth, releases from the sides of the bowl, and passes the windowpane test. It's a very soft, smooth, and satiny dough that is slightly tacky to the touch.

3. 3

   Lightly spray a straight-sided container with oil and transfer the dough to the container; lightly oil the top of the dough as well. Cover and let rest at room temperature for 10-15 minutes until it has grown by about 10%. Then put it in the refrigerator and let rest overnight, about 8-12 hours. It will at least double in this time.

4. 4

   Take the dough out of the refrigerator and let it rest at room temperature for about 30 minutes.

5. 5

   In the meantime, line a baking sheet with parchment paper and lightly spray with oil. Set aside.

6. 6

   Remove the dough from the container with a dough scraper and place it on a very lightly oiled work surface. Roughly shape the dough into a square and divide it into 10 equal pieces.

7. 7

   Apply a little oil to your fingers, place one piece of dough on the lightly oiled work surface in front of you, and use your fingers to flatten it into a 5x6-inch (13x15cm) rectangle that is about 1/8-1/4-inch (0.3-0.6cm) thick. Starting from one short side, roll up the dough tightly and seal the edges by pinching them together with your fingertips. Also, pinch and close the endings. Transfer to the prepared baking sheet and repeat with the other nine pieces of dough. Let rest at room temperature for 45-60 minutes until they have doubled.

8. 8

   In the meantime, preheat the oven to 400°F (204°C) for 15-20 minutes.

9. 9

   Brush the buns with egg wash** and bake for 15-16 minutes until they are golden brown.

10. 10

    Remove from the oven, brush with melted butter, and cover with a clean and dry kitchen towel for 20 minutes. Then uncover and transfer to a cooling rack to cool completely. After cooling, cut horizontally into the center of the buns with a sharp serrated knife. Don’t cut all the way through. Store leftovers in an airtight container at room temperature for up to 4 days.