Chef John's Hot Dog Buns
Once you try Chef John's recipe for homemade hot dog buns you'll never want store-bought buns again.
Studded with rum-soaked raisins, Chef John's Hot Cross Buns are made the traditional way with the cross baked in, not applied afterwards.
This essential hot dog recipe collection features a better bacon dog, a classic Coney Island-style dog, and some inventive takes on the traditional beef hot dog, like the chicken dog and the burger dog. Plus the recipe for Chef John's split-topped hot dog buns.
I've baked weekly for years--not an expert but fairly experienced. I made exactly as directed, and my results looked exactly as the video, down to the bounce and wiggle. These were very spongy and soft, but the sponge is dense and it doesn't really compress. It didn't adapt to the shape of the fillings at all and trying to keep it closed ensured the "hinge" ripped on all of them. They were also very heavy in the sense of overly rich for me. I love butter and usually toast hot dog buns before eating, but this just crossed the line to greasy. It's trouble getting hot dog buns here in Tokyo and I suspected these would taste night and day better being fresh from the oven but,a little let-down, not much different from usual Finally we had extra-long hot dogs but these were enormous buns. If I try again, I'll be making 12 not 8.
I tried, but this is way beyond my skill level.
I always have a big of these and Chef John’s hamburger buns in the freezer. Easy and utterly delicious. I do find that the quality of flour affects the outcome of the buns. When I cheap out (which I have to do periodically), the buns don’t shape up as well. Nevertheless, they’re always delicious. I’ve even over-risen them, resulting in large holed sponges. Great tasting sponges. My family still gobbled them down.