Homemade Hot Dog Buns with Claire Saffitz

Ingredients

• 540 g Bread Flour (high‑protein bread flour (King Arthur recommended))
• 10 g Kosher Salt
• 12 g Granulated Sugar (about 1 tablespoon)
• 7 g Instant Yeast (about 2 teaspoons)
• 120 ml Milk (whole milk for richness)
• 180 ml Water (½ cup for R‑mixture + ¼ cup for dough)
• 15 ml Vegetable Oil (1 tablespoon, neutral flavor)
• 3 Eggs (2 large eggs, cold, for dough; 1 egg for egg wash)
• 57 g Unsalted Butter (cold, cut into cubes (4 tbsp))

Instructions

1. Make the R‑Mixture

   Combine ½ cup (120 ml) milk, ½ cup (120 ml) water, and 50 g bread flour in a saucepan. Whisk until smooth, then cook over medium‑high heat, whisking constantly, until the mixture thickens to a smooth, paste‑like consistency (about the texture of mashed potatoes). Remove from heat and let cool to room temperature.

   Time: PT10M

2. Combine Dry Ingredients

   In the stand‑mixer's bowl, whisk together the remaining 490 g bread flour, 10 g kosher salt, 1 Tbsp (12 g) granulated sugar, and 7 g instant yeast.

   Time: PT2M

3. Add Wet Ingredients and Mix

   Add the cooled R‑mixture, ¼ cup (60 ml) water, 1 Tbsp (15 ml) vegetable oil, and 2 cold eggs to the dry mixture. Mix on the lowest speed for about 5 minutes until a shaggy dough forms and pulls away from the bowl sides.

   Time: PT5M

4. Incorporate Butter and Knead

   With the mixer still on low, add 4 Tbsp (57 g) cold unsalted butter, a few pieces at a time. Continue mixing, stopping every few minutes to scrape down the sides with the bowl scraper, until the dough is smooth, supple, and tacky (about 15 minutes total mixing time).

   Time: PT15M

5. First Rise

   Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1 hour.

   Time: PT1H

6. Bench Rest and Portion

   Gently punch down the risen dough, then divide into 12 equal pieces (≈80 g each) using the kitchen scale. Shape each piece into a smooth ball, cover, and let rest for 10 minutes.

   Time: PT10M

7. Shape Buns

   Flatten each ball and roll into a log about 5½ inches long, sealing the seam by pinching it closed. Place logs seam‑side up on a parchment‑lined half‑sheet, spacing them so they just touch.

   Time: PT15M

8. Second Rise (Proof)

   Cover the sheet loosely with plastic wrap or a clean kitchen towel. Let the buns proof until they have more than doubled and are touching, about 1 hour.

   Time: PT1H

9. Egg Wash

   Beat the remaining egg and brush a thin coat over each bun using a pastry brush.

   Time: PT5M

10. Bake

    Preheat the oven to 400°F (200°C). Bake the buns on the middle rack for 20 minutes, or until deep golden brown and the tops spring back when pressed.

    Time: PT20M

    Temperature: 400°F

11. Cool

    Remove the buns from the sheet, transfer to a cooling rack, and let cool completely (about 15 minutes) before slicing.

    Time: PT15M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

35 g

Fat

4 g

Fiber

1 g

Ingredient Substitutions

• Instead of Bread Flour: All‑Purpose Flour
• Instead of Kosher Salt: Table Salt (use ½ amount)
• Instead of Granulated Sugar: Honey, Maple Syrup (reduce liquid)
• Instead of Instant Yeast: Active Dry Yeast (same amount)
• Instead of Milk: Unsweetened Almond Milk, Oat Milk
• Instead of Vegetable Oil: Melted Butter, Canola Oil
• Instead of Eggs: Egg Substitute (for dough only)
• Instead of Unsalted Butter: Margarine, Cold Coconut Oil

Equipment Needed

• Stand Mixer with Hook Attachment
• Mixing Bowl (Stainless Steel)
• Saucepan
• Whisk
• Kitchen Scale
• Bowl Scraper
• Ruler (or measuring tape)
• Half‑Sheet Baking Sheet
• Parchment Paper
• Pastry Brush
• Oven
• Oven Mitts
• Serrated Knife
• Cooling Rack

Critical Steps — Do Not Skip

• Cooking the R‑mixture to gelatinize the flour starches.
• Keeping dough temperature low during mixing (use cold eggs and butter).
• Achieving proper first rise (doubling in size).
• Sealing the seam when shaping buns.
• Proofing until buns just touch for optimal oven‑spring.

Chef Tips from the Video

• Use a kitchen scale for all ingredients; baker’s percentages give consistent results.
• Cold butter and cold eggs keep the dough temperature low, preventing premature gluten tightening.
• The R‑mixture is the secret to a super‑soft crumb; do not skip this step.
• For an extra glossy finish, brush with a mixture of 1 egg white and 1 tsp water instead of whole egg.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped for up to 2 months; reheat in oven before serving.

Room temperature: Best eaten the same day; can sit uncovered for up to 12 hours.

Make-Ahead Tips

• After the first rise, cover the dough and refrigerate overnight; shape and proof the next day.
• Baked buns can be frozen once completely cooled; reheat at 350°F for 5‑7 minutes.

Frequently Asked Questions