The Softest Ever Pull Apart Hot Dog Bun Recipe

Home 9 Enriched Dough 9 The Softest Ever Pull Apart Hot Dog Bun Recipe

These are truly the softest buns ever.

Because they are ‘stuck’ together it gives them an even softer texture as there is less crust on the surface. Brushing them with butter in between makes them easy to separate. You can just line up a whole bunch on a tray and pick them off as needed. They will stay soft for quite some time too. The dough is basically a Japanese milk bread which uses a roux that gives it such a soft texture. This recipe is for 4 hot dog buns. Multiply the ingredients to make more.

You can use this recipe to make burger buns or dinner rolls too. Simply shape them differently. That is the beauty of this kind of dough. One recipe can be transformed into many different end results.

Watch the video down below for detailed instructions.

Ingredients

For the roux

90g (3.2oz) milk

20g (0.7oz) flour

 

For the dough

200g (7oz) strong white bread flour

2g (0.07oz) dry yeast or three times the amount of fresh yeast

4g (0.14oz) salt

20g (0.7oz) sugar

1 egg white

50g (1.75oz) soft butter

40g (1.4oz) cold water* 

*To learn more about dough temperature control check out the Learning page where I have various videos on this topic. Temperature is one the the most important parts in bread making.

 

1 egg yolk mixed with 1 teaspoon of milk for glazing

Extra butter for brushing

Method

  1. Make the roux by cooking the flour and milk in a small pan for around 5 minutes until thick and not lumpy. Cover and refrigerate until completely cold. Make sure the clingfilm is touching the surface of the roux to avoid it getting a dry crust. 
  2. In a bowl add the water, yeast, salt, sugar, egg white, butter, and the roux. Mix well. Stir everything until the sugar and salt dissolve completely before adding the flour.
  3. Add the flour and mix to a dough.
  4. Tip the dough out on your table and knead for around 6 – 7 minutes. Desired dough temperature 25-26C (77-79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust the proofing times accordingly.
  5. Cover and proof for 45 minutes.
  6. Fold.
  1. Proof for 45 minutes.
  2. Divide into 4 equal parts and preshape into blunt cylinders.
  3. Cover and rest for 20 minutes. We need to let the gluten relax before the next step.
  4. Shape, brush the sides with butter, place them on non-stick paper on a tray leaving a little gap between the buns.
  5. Final proof 1 hour. During this time preheat your oven to 160C (320F) fan on.
  6. Brush the buns with the egg yolk-milk glaze, let them dry for 5 minutes and brush them again.
  7. Bake for around 25 minutes. Brush them with butter once done baking.

They will keep fresh and soft for quite some time, so you could make them a day ahead of time.

 

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it. You can find all the equipment I use and recommend in the Shop (UK) & Shop (US) pages.

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2 Comments

  1. Cindi

    Help! I am mostly new bread baker and live in HOT, HUMID, HOUSTON, TX!!! This whole week is in mid 90’s (32-34C), with high humidity, and it’s still May. We don’t semi cool down till late October, so this is something I really need to find a solution to. I don’t want to turn on oven mid or late day if able to avoid. I am also newly retired, so no, I don’t want to get up super early either! LOL!

    I am trying to perfect a subway roll and a whole wheat Pullman loaf, figuring those 2 will go a long way to fill our needs. I have learned so much from watching your videos as your camera action and explanations are very well done.

    But what I can’t quite figure out is when can I put either of these in the refrigerator so I can bake first thing in the morning. 3 hours for my Pullman loaf and even more for sub rolls (or hot dog buns) just takes me into the early heat and starts the air conditioner going early.

    And DDT, sheesh! My kitchen is 76 degrees so… I use cold water, milk, etc, but the temp still hangs in low 80.

    Finally, I have a bread machine that works really well for mixing the dough. Today I put Pullman dough in the bread machine and did the hoagie roll by hand. Doing this allowed me to get them both going. And I was able to bake the Pullman then raise oven temperature for the rolls, so that was good, but didn’t turn off oven until almost noon.

    If you could do a video addressing when and how to incorporate the refrigerator that would be helpful. Also, a short video about bread machines? I don’t bake in it but do use dough cycle, I just feel as if I could use it better.

    Again, thanks so much for all your videos!

    Reply
    • ChainBaker

      Hello Cindi,
      Dealing with heat is definitely a challenge.
      There are a couple of methods you could try.
      Refrigerate the bread right after final shaping and then bake right from the fridge on the next day. There is a risk of over proofing this way though especially if the dough is quite warm. You could try and cut down on fermentation time before the final shaping and refrigeration. Only trial and error will show you the way.
      Another option is to do a cold bulk fermentation. Refrigerate the dough right after mixing. This is less risky, but you will have to continue the recipe in the morning, so it will be a couple of hours until you can bake it.
      I am planning to make a video about cold bulk fermentation soon.
      And I will make one about cold retarding sometime in the near future too.
      Thank you 🙂

      Reply

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