Where to find mini hot dog buns

The first is a cutting method — where the dough is shaped into a slab and then cut into hot dog buns. The second is the shaping method — where you individually shape each hot dog bun into the desired shape. Usually with dough, there are two proof cycles. This lets the yeast develop which adds air and flavor, and it also lets the gluten in the dough develop too.

The dough in this homemade hot dog bun recipe does require an overnight rise. I have tried it with and without the overnight rise, and I have to say the overnight rise results in a better taste and also makes the dough easier to handle. Gluten in flour is actually two molecules — Glutenin and Gliadin. These two together form the all important lattice structure of bread.

Glutenin is sort of like a coil that can be stretched out and Gliadin binds to these to create the bonds. Proofing also gives the bread dough extra flavor. I know, right? A colder environment usually a fridge for us home bakers means a slower rise due to the slowing down of yeast activity metabolism. I do this for doughnuts as well, because it really does make it tastier and easier to handle.

And even though the yeast activity slows down in the fridge, bacteria and enzymes keep working to break down proteins to develop more flavor in that colder environment. How neat is that? After the overnight rise, the dough is rolled out to a slab.

This slab is cut into 10 — 12 sections, and then each section is placed on the baking tray, proofed for the second time and baked. This method is easier and less time consuming. With this method, the hot dog buns will have rougher edges where they were cut.

This is because the buns need be placed close to each other while baking. This will also result in the hot dog buns having soft sides as well. For this, the dough that was proofed overnight, is turned out on to a floured working surface and flattened to let out excess air. Then the dough is weighed, and then divided into portions equally by weight, to ensure all will be similar in size.

For this recipe, I like dividing it into 12 portions for smaller hot dog buns , or 10 for medium sized hot dog buns, or 8 for large hot dog buns.

The next step is to let them proof for the second time. You can let these hot dog buns rise with good spacing between each, in order to have smooth sides. OR you can let them rise in close proximity, so that the dough sticks together as they rise and bake. This way you end up with pull-apart hot dog buns. The other option is to use a New England hot dog bun pan, which will give you soft sides, with pull apart hot dog buns. However, if you do this, the second proofing at room temperature will be longer because now the bread rolls will have to defrost first and then rise.

Baked and cooled hot dog buns. You can easily bake them all the way through, until they are golden brown. Once they are at room temperature, freeze the hot dog buns, and store the frozen buns in air-tight containers. When needed, simply let them thaw out and use as normal. For an even better tasting buns, split and toast them lightly in the oven. Par-baking the hot dog buns. These buns are then frozen and stored in air-tight containers. When needed, pop the frozen buns in the oven and bake them until golden brown.

In the end, you will have perfectly soft, delicious homemade hot dog buns or burger buns that you and your family will LOVE! I often get asked by my readers about substitutions. Yes you can! These hot dog buns contain eggs.

Specifically 1 egg. The egg adds richness and makes the bread tender and soft. These hot dog buns also contain dairy — milk and butter. Both these ingredients also make the buns soft. While the eggs and milk can be substituted, they will change the flavor and texture of the final product.

Milk substitutions — You can absolutely use a non-dairy milk almond, soy, coconut milk instead of regular milk. Or in a pinch, use water instead. Butter substitutions — For dairy-free or vegan substitutions, just add a vegan butter or oil. OR you could be adventurous, and add some olive oil or a flavored oil instead.

Egg substitutions — You can add extra milk or water to compensate for the liquid that the egg adds to the dough. The extra liquid can be between 3 — 4 tbsp.

You could use a flax egg instead as well, which would add a different flavor to the dough. I have not tried this, however. You can cut this dough into 8 portions for larger buns or hamburger buns, and into 10 — 12 portions for smaller hot dog buns. Brownberry Potato Hot Dog Buns - 1lbs. Stroehmann Hot Dog Buns - 12oz. Aunt Millie's Mini Sub Buns - Grandma Sycamore's Hot Dog Buns - 15oz. Did you find what you were looking for?

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Email Signup. Target Brands. Advertise with Us. Bullseye Shop. Target's Coronavirus Response. Corporate Responsibility. Investor Relations. Help Target Help. Track Orders. If you like your hot dogs in smaller sizes, try wrapping them in our mini hot dog buns! They are whole grain, delicious and the perfect size you're looking for. Status: Inactive. Grain ounce equivalents : 1. Contains wheat ingredients. Contains bioengineered food ingredients. This product is produced in a nut-free facility.

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