Hot Dog Buns with Bread Booster
Ingredients
- 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
PRODUCTS
Instructions
- 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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