King Arthur Flour Buttery Hot Dog Buns

I needed some substantial buns for my Bahama Mama sausages, and I definitely wanted to go homemade (I put a lot of effort into those sausages!)

So I tweaked a King Arthur flour recipe just a bit (and made the buns bigger!) and they turned out fantastic.

I used the tangzhong method, which takes a small portion of the flour in a recipe along with water (I used half the water and about 1/8th of a cup of the flour)

And cooking until the starches get pre-gelatinized, allowing for more liquids to be absorbed. It keeps the bread softer longer and makes rising easier as well. Basically heat it in a pan until gooey like glue and allow to cool.

And add back to the mix. I also added 1/4 cup of sourdough starter to improve the flavor.

And butter. So much butter.

This makes a beautiful soft dough.

I left overnight to let flavor develop, then bring back to room temperature, then allow to rise. Doing this can be abusive to your yeast, so I use Saf-instant Premium, which can handle a lot of abuse!

After rising. It was hard to get a nice shaped but and I didn’t try too hard I figured they’d taste delicious anyway.

I brushed with melted butter after baking to keep the tops soft.

These were so amazing. I cut a little deep and the bun cracked a little but these were some huge sausages.

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King Arthur Flour Buttery Hot Dog Rolls

King Arthur Flour Buttery Hot Dog Rolls perfect for homemade sausages

Course: Bread

Cuisine: American

Keyword: Buns

Servings: 8 buns

Ingredients

• 2 1/2 teaspoons instant yeast
• 1 cup ukewarm water
• 3 cups King Arthur Unbleached All-Purpose Flour
• 2 teaspoons salt
• 3 tablespoons sugar
• 6 tablespoons soft butter
• 1/4 cup dry milk
• 1/4 cup potato flour
• 1/4 cup sourdough starter

Instructions

• Combine 1/8th of a cup of the flour with 1/2 cup of the water and cook in saucepan over medium heat until the mixture gets gluey and thick and slightly transparent. Allow to cool a bit and add to the remainder of the ingredients. Mix in mixer. Place in oiled ziplock bag and refrigerate overnight. The next day, allow to come to room temperature and form into buns (I made 8 due to the size of my sausages but the recipe would make 10 for normal sized hotdog buns). Allow to rise until doubled in size, about an hour to an hour and a half. Bake in a preheated 350 degree Fahrenheit oven for 18 minutes until golden brown. Brush with melted butter if you want the tops to remain soft.