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Hot Dog Buns with Bread Booster

  • Intermediate
  • 8 buns
  • 1 hr
Baking Success Or Baking Mess


3 to 3-1/2 cups all-purpose flour
4-1/2 teaspoons Fleischmann's® Bread Booster™
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
2 tablespoons sugar
1 teaspoon salt
1/2 cup water
1/2 cup milk
1/4 cup butter
1 egg white plus 1 tablespoon water
2 teaspoons poppy seed
Chicago Dogs
8 Kosher hot dogs
Tomato slices, diced white onion, kosher dill pickle spears, kosher dill relish, sport peppers, yellow mustard and celery salt


In a medium bowl mix flour and Bread Booster together.

In the bowl of a stand mixer, combine 2 cups flour mixture, undissolved yeast, sugar and salt. In a heat proof

bowl, warm water, milk and ¼ cup butter until very warm (120° to 130°F. Butter will not completely melt). Add to

the dry ingredients. Beat for two minutes at medium speed of the stand mixer, scraping bowl occasionally.

Stir in enough remaining flour mixture to make a soft dough. Knead on lightly floured surface until smooth and

elastic, about eight to ten minutes. Cover; let rest ten minutes.

Divide dough into eight equal pieces; roll each piece to a six inch rope. Shape into oval roll. Place on large

greased baking sheet. Place three inches apart for crisper buns. Place ½ inch apart for so[er buns (more like

commercial hot dog buns). Cover; let rise in warm, draft-free place until doubled in size, about 25 to 30 minutes.

Brush buns with egg white and water mixture and sprinkle evenly with poppy seeds.

Bake in preheated 375°F oven for 15 to 20 minutes or until done. Remove from the sheet; cool on a wire rack.

Split top of the bun and add a hot dog. Pile on all your favourite Chicago dog toppings!

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