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Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 6 |
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preparation time does not include 2 total hours of rising time Ingredients:
1 tablespoon sugar |
2 1/2 teaspoons active dry yeast (1 packet or 1/4 ounce) |
1/4 cup warm water (105-110f) |
1 cup warm milk (105-110f) |
2 teaspoons vegetable oil |
2 teaspoons salt |
3 1/2 cups all-purpose flour |
1 egg white (for egg wash) |
Directions:
1. In the bowl of an electric mixer, combine sugar, yeast and warm water. Stir to dissolve and let set until bubbly, about 5 minutes.
2. Add in milk, vegetable oil and salt.
3. With the mixer on a low speed with the dough hook attached, gradually add the flour.
4. Once 3 cups have been incorporated, add the remaining flour a tablespoon at a time until the dough begins to pull away from the sides of the bowl.
5. Turn dough out onto a floured surface and knead for 2-4 minutes, until smooth and supple. The dough should be soft, but not sticky.
6. Place in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, 1-1 1/2 hours.
7. Gently remove the dough from its bowl onto a floured surface. Divide it into 9 equal pieces.
8. Shape into rolls. You want them to be the proportions of a fat cigar (slightly larger though) - don't worry, they will expand when baking.
9. Place hot dog buns on a parchment-lined baking sheet and cover with a dishtowel. Let them rise for 30 minutes.
10. Preheat oven to 400°F.
11. Brush buns with egg white and bake for 20 minutes.
12. Remove to a rack to cool before slicing.
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