Burger and Hot Dog Buns
12 servings
70 minutes
These soft, airy buns are the perfect base for burgers and hot dogs. Their origin is linked to the development of American fast food cuisine, where convenience and taste play a key role. The buns have a tender, slightly sweet flavor thanks to butter and milk, while the yeast dough makes them surprisingly airy. They can be topped with sesame or rosemary for added aroma and texture. Using these buns makes homemade burgers and hot dogs special, allowing for an ideal combination of softness and flavor. They are perfect for grilling, picnics or family dinners, easily absorbing juices and sauces while maintaining structure. This recipe is a classic of American cuisine that combines simplicity in preparation with excellent results.
1
In a small saucepan, heat the milk, water, and butter until the butter melts. The mixture should be very warm, but not hot.
- Milk: 1 glass
- Water: 0.5 glass
- Butter: 50 g
2
In a large bowl, mix 1 3/4 cups of flour, yeast, sugar, and salt. Add the milk mixture to the flour mixture and then add the egg. Gradually add the remaining flour in 1/2 cup portions, mixing well each time. When you have a dough, place it on a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Wheat flour: 4.5 glasss
- Dry yeast: 7 g
- Sugar: 2 tablespoons
- Salt: 1.5 teaspoon
- Chicken egg: 1 piece
- Wheat flour: 4.5 glasss
3
Divide the dough into 12 equal parts. Shape smooth balls and place them on a greased baking sheet. Slightly flatten them (you can add sesame or rosemary on top). Cover and let rise for 35 minutes.
- Butter: 50 g
4
Bake at 200°C for 10-12 minutes, or until golden brown.
5
For hot dog buns: shape each piece into a rectangle measuring 15 x 10 cm. Starting from the long side, tightly roll it up and pinch the edges and ends. Let it rest for 20 - 25 minutes. Bake as mentioned above. These buns are quite large. I usually make 16 instead of 12.