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Tuesday 23 June 2026 18:38:29 GMT
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Extremely soft & fluffy hot dog buns, full recipe below<3 You can make them with or without sourdough starter, I’ve done both ways and the differences are very minimal, both ways are delicious! The Best Hot Dog Buns (with sourdough discard) Makes 20 Buns For the dough: 690g flour 245g water (warm if your house is cold) 300g sourdough starter or discard (either is fine, it won’t make a difference) 18g instant yeast 2 large eggs 115g honey or granulated sugar 56g salted butter, softened 18g fine salt Egg wash for extra shine: 1 egg yolk 1 TBSP milk or cream (I’ve found that cream with a splash of water works best) NON SOURDOUGH VERSION: If you’re *not* using sourdough: Increase the flour to 840g total and the water to 405g total but keep every other measurement the same. Instructions 1. To make the dough: Combine all dough ingredients except for the butter in the bowl of a stand mixer. Mix on low speed for two minutes until the flour is all absorbed, then mix on high or medium high speed (depends on your mixer, I have a super old one so it works best at max speed for this) for about 10 minutes until you have a soft, smooth dough that is close to passing the windowpane test. At this point you can add the softened butter and mix for 5-10 more minutes until it’s all smooth again. The dough should be smooth, strong, and shiny. Shape it into a ball in the mixing bowl and cover. Let rise until it’s nearly doubled in size, about 1 to 2 hours, or more if your house is on the colder side. 2. To shape the buns: Gently deflate the dough and divide into 20 equal pieces. If using a scale, each piece should be about 76g. Shape each piece into a ball (it doesn’t need to be perfect). It will be sticky. Once all balls are formed, it’s time to shape the hot dog buns starting with the first ball formed (since that one has had the most time to rest). Do not use flour on your work surface. Grab the first ball formed and set it on a clean countertop. With a little bit of flour on your fingertips, gently press the dough to flatten it a little bit, then use a rolling pin to roll out a ~7 inch rectangle. We want each hot dog bun to be about 6 inches long, so I roll it out a little longer since the dough shrinks a bit once you finish shaping it. Use your fingertips to smear out one of the long sides of the rectangle (see video, this helps to create a seal when you roll it up), then roll it up, pinching the ends closed. I use a half sheet pan for this (this is a standard sized sheet pan for a home kitchen, it's just called a half pan). Place each bun on a lightly greased parchment-lined baking sheet, with 10 buns on each half of the pan and the ends lining up (see video). Cover with a wet muslin cloth, or plastic wrap (if using plastic wrap add a little bit of oil to avoid sticking) and let rise until light and puffy. This will take about 1 to 2.5 hours, but it could totally be longer, it really just depends on your house temperature. This 2nd proof is the most important proof! Make sure the buns are super light and fluffy before baking. If needed, create a warm environment for them to be able to fully proof. Toward the end of the rising time, preheat the oven to 375°F. 3. Make the egg wash: For that extra golden shine on top of your buns, make an egg wash by mixing one egg yolk with a splash of milk or cream. I actually prefer to do a splash of cream with a small splash of water. Mix until you have one cohesive liquid (I like to use a milk frother for this) then brush over the buns. Now sprinkle with sesame seeds (and coarse sea salt if you'd like). 4. Bake for about 16-20 minutes, until very golden. ENJOY! #hotdogbuns #sourdoughrecipe #summerrecipe #summerbbq sourdough hot dog buns
Extremely soft & fluffy hot dog buns, full recipe below<3 You can make them with or without sourdough starter, I’ve done both ways and the differences are very minimal, both ways are delicious! The Best Hot Dog Buns (with sourdough discard) Makes 20 Buns For the dough: 690g flour 245g water (warm if your house is cold) 300g sourdough starter or discard (either is fine, it won’t make a difference) 18g instant yeast 2 large eggs 115g honey or granulated sugar 56g salted butter, softened 18g fine salt Egg wash for extra shine: 1 egg yolk 1 TBSP milk or cream (I’ve found that cream with a splash of water works best) NON SOURDOUGH VERSION: If you’re *not* using sourdough: Increase the flour to 840g total and the water to 405g total but keep every other measurement the same. Instructions 1. To make the dough: Combine all dough ingredients except for the butter in the bowl of a stand mixer. Mix on low speed for two minutes until the flour is all absorbed, then mix on high or medium high speed (depends on your mixer, I have a super old one so it works best at max speed for this) for about 10 minutes until you have a soft, smooth dough that is close to passing the windowpane test. At this point you can add the softened butter and mix for 5-10 more minutes until it’s all smooth again. The dough should be smooth, strong, and shiny. Shape it into a ball in the mixing bowl and cover. Let rise until it’s nearly doubled in size, about 1 to 2 hours, or more if your house is on the colder side. 2. To shape the buns: Gently deflate the dough and divide into 20 equal pieces. If using a scale, each piece should be about 76g. Shape each piece into a ball (it doesn’t need to be perfect). It will be sticky. Once all balls are formed, it’s time to shape the hot dog buns starting with the first ball formed (since that one has had the most time to rest). Do not use flour on your work surface. Grab the first ball formed and set it on a clean countertop. With a little bit of flour on your fingertips, gently press the dough to flatten it a little bit, then use a rolling pin to roll out a ~7 inch rectangle. We want each hot dog bun to be about 6 inches long, so I roll it out a little longer since the dough shrinks a bit once you finish shaping it. Use your fingertips to smear out one of the long sides of the rectangle (see video, this helps to create a seal when you roll it up), then roll it up, pinching the ends closed. I use a half sheet pan for this (this is a standard sized sheet pan for a home kitchen, it's just called a half pan). Place each bun on a lightly greased parchment-lined baking sheet, with 10 buns on each half of the pan and the ends lining up (see video). Cover with a wet muslin cloth, or plastic wrap (if using plastic wrap add a little bit of oil to avoid sticking) and let rise until light and puffy. This will take about 1 to 2.5 hours, but it could totally be longer, it really just depends on your house temperature. This 2nd proof is the most important proof! Make sure the buns are super light and fluffy before baking. If needed, create a warm environment for them to be able to fully proof. Toward the end of the rising time, preheat the oven to 375°F. 3. Make the egg wash: For that extra golden shine on top of your buns, make an egg wash by mixing one egg yolk with a splash of milk or cream. I actually prefer to do a splash of cream with a small splash of water. Mix until you have one cohesive liquid (I like to use a milk frother for this) then brush over the buns. Now sprinkle with sesame seeds (and coarse sea salt if you'd like). 4. Bake for about 16-20 minutes, until very golden. ENJOY! #hotdogbuns #sourdoughrecipe #summerrecipe #summerbbq sourdough hot dog buns
Si te mueves pierdes o ganas?😲 #parati #foryou #foryoupage #fyp #fypシ゚
Si te mueves pierdes o ganas?😲 #parati #foryou #foryoupage #fyp #fypシ゚
Étui Kajsa + Wallet Benks – Combo Premium 🔥 Dans cette vidéo, je vous présente 2 accessoires premium pour donner plus de style et de praticité à votre téléphone 📱✨ ✅ Étui Kajsa Design orange très classe, protection solide, finition tissu premium et prise en main confortable. Parfait pour protéger votre iPhone avec un look différent. 💰 Prix étui Kajsa : 15.000 F ✅ Wallet Benks Porte-cartes premium pour garder vos cartes avec vous. Il peut aussi servir de support pratique pour poser le téléphone et regarder vos vidéos facilement. 💰 Prix Wallet Benks : 17.000 F 📍 Disponible chez Case Shop CI 🌐 Commandez sur notre site : caseshopci.com 📲 Ou sur WhatsApp : 0705415476 #CaseShopCI #CoquePremium #viraltiktok #disponible
Étui Kajsa + Wallet Benks – Combo Premium 🔥 Dans cette vidéo, je vous présente 2 accessoires premium pour donner plus de style et de praticité à votre téléphone 📱✨ ✅ Étui Kajsa Design orange très classe, protection solide, finition tissu premium et prise en main confortable. Parfait pour protéger votre iPhone avec un look différent. 💰 Prix étui Kajsa : 15.000 F ✅ Wallet Benks Porte-cartes premium pour garder vos cartes avec vous. Il peut aussi servir de support pratique pour poser le téléphone et regarder vos vidéos facilement. 💰 Prix Wallet Benks : 17.000 F 📍 Disponible chez Case Shop CI 🌐 Commandez sur notre site : caseshopci.com 📲 Ou sur WhatsApp : 0705415476 #CaseShopCI #CoquePremium #viraltiktok #disponible

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