Homemade Hot Dog Buns

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READY IN: 2hrs 50mins
SERVES: 9
YIELD: 9 buns
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In the bowl of an electric mixer, combine sugar, yeast and warm water. Stir to dissolve and let set until bubbly, about 5 minutes.
  • Add in milk, vegetable oil and salt.
  • With the mixer on a low speed with the dough hook attached, gradually add the flour.
  • Once 3 cups have been incorporated, add the remaining flour a tablespoon at a time until the dough begins to pull away from the sides of the bowl.
  • Turn dough out onto a floured surface and knead for 2-4 minutes, until smooth and supple. The dough should be soft, but not sticky.
  • Place in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, 1-1 1/2 hours.
  • Gently remove the dough from its bowl onto a floured surface. Divide it into 9 equal pieces.
  • Shape into rolls. You want them to be the proportions of a fat cigar (slightly larger though) -- don't worry, they will expand when baking.
  • Place hot dog buns on a parchment-lined baking sheet and cover with a dishtowel. Let them rise for 30 minutes.
  • Preheat oven to 400°F.
  • Brush buns with egg white and bake for 20 minutes.
  • Remove to a rack to cool before slicing.
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