I still get funny looks when I tell people I make all of our bread. Then the assumption arises that I make sandwich bread once a week and that’s it. That’s how it started, that I wasn’t going to buy and waste store-bought sandwich bread anymore when we owned a perfectly good stand mixer (oh, how I love the dough hook for kneading!), and a perfectly good bread machine. The oven is in working order (though I’d love for it not to be so we can have a gas oven but that’s another post), and I have enough baking pans to open a Bed, Bath & Beyond. A five-pound bag of bread flour costs less than a “good” loaf of store-bought bread. The hands-on time involved in making homemade bread even without a mixer or bread machine is really minimal. One by one, the excuses to keep buying bread disappeared. When store-bought bread is packed full of preservatives that are supposed to keep it fresh and yet we were tossing bread into the garbage despite the minimum of four sandwiches a week that go to school, there were really no more excuses for that kind of waste. It may have started as sandwich bread, but it clearly didn’t end there. I found that once I was comfortable with the basics of bread making, there was no reason to buy flour tortillas, or English muffins, or pizza crust dough anymore. So now spring is here, and we want to grill some hot dogs and we want those hot dogs in a bun, please.
Challenge accepted. More often than not, the bun is viewed as the vehicle by which you lift the hot dog to your mouth without getting hot dog toppings all over your hands. Not anymore. These potato hot dog rolls are substantial enough to hold a hot dog loaded with all of your favorite toppings and not crumble or get soggy under that kind of pressure. I haven’t met a store-bought bun yet that really holds up to a great chili sauce on a hot dog and now my worries are over. O has a habit of eating the hot dog out of the bun and leaving the bun behind like an optional side dish. That didn’t happen with these buns- there was not a crumb left on anyone’s plate. They’re buttery and soft, and worth every bit of effort that goes into making them yourself. Goodbye, store-bought hot dog buns!
Potato Hot Dog Rolls
- 1¼ C. lukewarm milk
- 1 large egg, beaten
- 6 Tbsp. butter, room temperature, cut into pieces
- 3 Tbsp. sugar
- 4 C. bread flour
- 1 1/2 Tbsp. potato flour (or 3 Tbsp. instant mashed potato flakes)
- 2 tsp. kosher salt
- 2 tsp. instant yeast
- ½ C. cultured buttermilk
Mix the dough using a bread machine, stand mixer, or by hand and then proceed to forming the rolls:
To mix the dough using a bread machine, put all of the ingredients except for the buttermilk into the pan of the bread machine. Choose the dough cycle and start.
To mix the dough using a stand mixer, put all ingredients except for the buttermilk into the bowl of the mixer fitted with a dough hook.
Mix on low speed for 10 minutes, until a smooth, elastic dough forms.
Remove the bowl from the mixer and cover loosely with a clean dish towel and allow it to rise 1-2 hours in a warm place, until doubled.
To mix the dough by hand, put all ingredients except the buttermilk in a large mixing bowl.
Use a wooden spoon or your clean hands to stir until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for about 15 minutes until a smooth, elastic dough forms.
Place the dough in a lightly oiled bowl, cover with a clean dish towel, and allow it to rise in a warm place for 1-2 hours, until doubled.
To form the rolls:
Line an 11×13 inch baking sheet with parchment paper, a silicone baking mat, or lightly grease it and set aside.
Divide the dough into 3 equal pieces (I like to weigh them with a kitchen scale to make sure they’re even), and form each of the 3 pieces into logs.
Divide each log into 5 equal pieces (for standard hot dog rolls) or 4 equal pieces (for larger sandwich or sausage rolls).
One piece of dough at a time, pat each piece into an oval shape.