Homemade Hot Dog Buns

Ingredients:

• 0.5 kg premium flour
• 0.5 cups of warm milk
• 0.5 cup warm water and an additional 1/4 cup warm water
• 2 tsp active dry yeast
• 1.5 tsp salt
• 1 tbsp. sugar
• 1 egg
• 2 tbsp softened butter/vegetable oil
• Additional vegetable oil for greasing the bowl
• 1 egg for brushing the buns

Preparation:

1. In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. In a small bowl, whisk together the water, milk, and egg.
   
   Using a stand mixer with the paddle attachments or a dough whisk, first combine the dry ingredients, then pour in the milk mixture and mix everything together. Then, replace the paddle attachments with the dough hooks and knead the dough. Add a little water if the dough is too dry. Knead for about 5 minutes, until a smooth ball forms.
2. Add butter or vegetable oil and knead for another 5-10 minutes. The dough should be shiny, smooth, and slightly sticky to the touch. Grease a large bowl with a thin layer of vegetable oil and place the dough in it. Roll the dough around the bowl to coat the surface.
   
   Next, it's best to cover the bowl with plastic wrap and refrigerate for 8 to 24 hours. Alternatively, if you'd like to bake the buns that same day, you can cover the dough with plastic wrap and let it rise in a warm place for 1 hour until it doubles in size.
3. On the day you'll be baking the buns, turn the chilled dough out onto a lightly floured work surface, dusting the surface with flour as well. If the dough hasn't been refrigerated, you may need to sprinkle a little more flour on your work surface and hands to prevent it from sticking.
4. Form the buns (see step 7 for this). Leave the dough to rise.
   
   To do this, cover it with cling film and place it in a warm place for 45 minutes until it doubles in size. In winter, this may take a little longer than 45 minutes. In summer, it may take less.
5. Preheat oven to 180°C 30 minutes before baking.
   
   Brush the buns with a lightly beaten egg and bake in a preheated oven until golden brown, 15 to 20 minutes. When baked, the buns sound hollow when tapped. (If desired, you can sprinkle poppy or sesame seeds on the buns before baking after brushing them with egg.)
6. Remove the buns from the oven and let them cool until you can handle them without burning yourself. They're best eaten the same day, but they can also be stored in a tightly sealed container in the refrigerator.
   
   

   Storage tips

   
   Tip for freezing hot dog buns: Bake them for 10-15 minutes until they begin to brown. Remove from the oven, cool completely, place in an airtight container or freezer bag, and freeze.
   
   Before baking, defrost the buns in the refrigerator. Preheat the oven to 180°C, place the defrosted buns on a baking sheet, and bake for 10-15 minutes until golden brown..

7. Hot dog buns made using the dough cutting method

   
   Roll out the dough into a 40x10-12 cm rectangle. Cut it into 10 portions and place each piece on a baking sheet lined with baking paper, about 4 cm apart.
   
   

   Hot dog buns made using the dough forming method

   
   Divide the dough into 10 (or 12) equal portions. To ensure uniform portions, it's best to weigh the dough on a kitchen scale.
   
   Knead each piece and form smooth balls. Roll each ball into an oval shape 12 cm long and 10 cm wide. Then roll the dough tightly into a cylinder. Fold the edges in and pinch them shut. Place each ball on a baking sheet lined with parchment paper, spacing it about 5 cm apart.
   
   

   Burger buns

   
   Divide the dough into 8 portions (for larger buns) or 10 portions (for smaller buns) and roll them into even balls using your hands. Place each ball on a baking sheet lined with parchment paper, spacing them about 7 cm apart.