First try at making hot dog buns today. Next time I’m definitely going to do 8 buns instead of 6. Other than that, do you have any tips or tricks to shaping them?
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Disclaimer: I have not made hotdog buns.
There’s a roll recipe I like that has you put a 3 by 4 grid of them in a 9 by 9. Each roll supports the ones next to it, and the walls support the edge rolls. I think you could do something similar with hotdog buns in a high walled pan, assuming you put the right number per pan, to get the right level of height without needing very wide buns.
I’ll second this. If you look at commercial top-sliced hot dog buns, they’re basically elongated pull-apart rolls that aren’t baked brown on the sides because they were baked right next to a bunch of other rolls. I found this blog post that has a good pic of what I think would be the ideal spacing:
The parchment paper is almost certainly optional. Neat trick to keep the buns separate but likely not necessary.
This makes a lot of sense. I’ll have to try them in a 9x13 next time.
Makes sense, the store bought ones are usually attached. Might want to bake a little slower lower so the middle gets done.
Good point on the baking time and temp
I used to have a plastic silverware divider that worked pretty well. Besides that I have used cans laid on their side, then put a towel over them. The buns go in the valleys between the cans. I found that worked better than the usual Baguette way of just using a towel and pinching it up between the Baguette, because bun dough usually wants to spread more.
Thanks, I’ll have to see what I can figure out. I realize now I let these be too free form because that’s how I usually make hamburger buns.
Buy baguette form, it will make shaping hot dog buns much easier.
Tasty! How did you shape them?
I rolled them into tubes of dough and let them each rise separately, which is likely why they turned out flatter than I wanted
