Top split poppy seed hot dog or brat buns

A top split poppy seed hot dog or brat bun that is soft and squishy and ready for sandwiching. You should be able to get 7 brat-sized buns or 8 hot dog-sized buns out of this recipe.
YIELD
7 or 8 buns
PREP TIME
schedule 20 minutes
COOK TIME
schedule 25 minutes
TOTAL TIME
schedule 2 hours and 45 minutes

Ingredients:

Hot dog dough
  • 288 grams all-purpose flour (2.5 cups)
  • 48 grams potato flour (1/4 cup)
  • 22 grams special dry milk or non-fat milk (3 tablespoons)
  • 20 grams granulated sugar (2 tablespoons)
  • 7 grams salt (1 teaspoon)
  • 7 grams instant yeast (1 teaspoon)
  • 46 grams room temperature butter (3 tablespoons)
  • 182 grams room temperature water (3/4 cup + 1 tablespoon)
Egg wash and poppy seed topping
  • 1 whole egg
  • 1 tablespoon water
  • 1 to 2 tablespoons poppy seeds

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Directions:

In large bowl or bowl of your stand mixer, weigh all hot dog dough ingredients. 

Knead in your stand mixer for 8 minutes or if you are kneading by hand, knead for 12 to 15 minutes until you have a smooth, non-sticky dough.

Add dough to a lightly oiled bowl and allow to proof on the counter or a warm place in your kitchen for at least 1 hour.

After an hour, roll out into hot dog shapes. I weigh my dough balls for consistency and shoot for 80 to 90 grams. You should be able to get 8 or 9 hot dog buns out of one batch of dough. If you don't have a scale, you can just make 8 similarly-sized dough pieces.

Place each hot dog dough piece onto a sheet pan in a row about 1/2 inch apart. 

Cover your dough with lightly oiled plastic wrap or cover the sheet pan with another sheet pan. Let the shaped dough rise for 1 hour.

Near the end of your rise time, pre-heat oven to 350 degrees F (175 C). 

Crack one whole egg into a small bowl and add 1 tablespoon of water. Beat the egg until everything is fully combined. Paint each bun very carefully with the egg wash, this helps the buns brown consistently. 

Sprinkle each egg-washed bun liberally with poppy seeds. 

Bake the rolls for 20 to 25 minutes. I typically peek into the oven to check for the bread color at 20 minutes.

Once the rolls are fully cool, store them in a bag or container for up to a week. 

Have you made this recipe? Share on Bluesky or Instagram, tag @beerinator and let him know!


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