How to Make Amazingly Soft and Squishy Hot Dog Buns

Рет қаралды 7,836

Күн бұрын

You’ll get the softest hot dog buns you’ve ever made!
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Пікірлер: 73

@ChainBaker 11 күн бұрын

📖 Find the written recipe in the link below the video. 🥨 Get early access to videos ⤵ kzfaq.info/love/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Buy me a bag of flour ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Visit my friends at ⤵ www.breadbakingathome.com/

@BetweenTheBorders 7 күн бұрын

While I'm sure it's less effective, I've had good success with making Yudane with boiling water from an electric tea kettle. When all you have is a microwave, a tea kettle, and a toaster oven, it's a huge upgrade for your bread.

@gutschke 4 күн бұрын

A microwave is a game changer for making scalded dough. So much faster, fool proof, and much easier clean up. You can make it in the same bowl that you use for your dough. Also, since I am impatient, instead of setting the bowl into the fridge, use an ice bath instead. Heat transfer from contact with icy water is much faster than waiting for cold air to do the job.

@miinyoo Күн бұрын

@@gutschke Super smart. The only time I really had to pay attention to this recipe was not over cooling the roux in the fridge. This will be handy.

@miinyoo Күн бұрын

Softest buns I've ever made. _Great chew_ The warm roux is brilliant. No mixer, no mashing in butter. Only a little kneading to get it fully hydrated. Pretty awesome recipe/method.

@Jeepy2-LoveToBake 13 күн бұрын

While I have made Charlie’s other hot dog bun recipes, this one is phenomenal! His improved yet simplified technique for making the Tangzhong (for super softness) is awesome!! I made a double batch of buns for “Chili Dog Sunday”. I found a couple “chili dog chili recipes”, combined and simplified them to come up with a very nice chili - allowed to chill overnight to improve the flavor. Assembly was: split bun, butter/pan toast, Spread w Mustard, scored/seared jumbo beef dog, Heated chili, Chopped red onion, Light sprinkle of grated cheese. It's "Eat Now" time!!! Photos have been posted (#354) Thanks again, Charlie!!

@iluminameluna 14 күн бұрын

I'll be doing this recipe in the next couple of days. Just made some rolls & 2 pizza bases w/ water Yudane, w/ a whole wheat scald, your method taught us. They're SO soft! Now I need to make some hot dog buns bcs my grands love to eat the grilled hot dogs my son makes on the BBQ on Saturdays. 😍 I just have to omit the milk bcs my son is extremely lactose intolerant, to the point I can't even use butter! I use olive oil or coconut, & either works perfectly. The egg is a good addition as well. Thanks for this version, just in time to help me recharge my baking batteries! ❤

@AtulS.Guitar 6 күн бұрын

Excellent as always 👌. I've never failed with even a single recipe from this channel. 👍

@TheBereangirl 3 сағат бұрын

I make tangzhong hotdog/hamburger buns using a similar recipe, but I'm going to use this method -- so much easier. When I make hamburger buns or sandwich rolls I sprinkle them with Everything seasoning. I like sauerkraut on my "redhot." In fact, I just ate one this afternoon for lunch.😋 Thank you Charlie for another great recipe!💕

@carolseven3802 7 күн бұрын

I like hotdogs and I’ve never considered making the buns. I bet these would be good with brats!

@jonathanwhitsett8032 2 күн бұрын

This recipe is AMAZING!!! Doubled it to make 8 slightly larger buns and they turned out absolutely perfect! Thank you so much for sharing and for all the work you do to make these beautiful, fun, informative videos ❤

@ChainBaker 2 күн бұрын

✌️😎

@judyblaise1639 7 күн бұрын

I like the new method of making your bread recipes. Thank you

@JustFun-vc2ri 7 күн бұрын

This looks soooo good!

@eastcoastwilly1373 7 күн бұрын

So yummy looking....definately doing this for a get-together few weeks from now.

@nicorobertson8488 6 күн бұрын

These look great, i use the exact same condiments, also chopped tomato and onion is good ill try out on my veggie dogs! Thank you Chain Baker❤

@piozem 16 күн бұрын

I love this method! I made tangzhong break on Sunday (5 days ago!) from your previous recipe and it's still soft like it was made yesterday - amazing!😊 Thank you for another one, Chef!😉

@Jeepy2-LoveToBake 16 күн бұрын

Perfect timing for summer BBQs

@sheilam4964 7 күн бұрын

Yummy. Thx for doing this and sharing it with us.

@dillydanny-o8807 6 күн бұрын

I look forward to these every time! Love the greetings haha. And I was just in need of a good hotdog bun recipe! Perfect timing.

@4.0.4 6 күн бұрын

Those look fantastic! As for toppings, pickle ketchup, honey mustard and fried onions crisps for me!

@ashtonjones5768 7 күн бұрын

Looks delicious ❤

@Jeepy2-LoveToBake 16 күн бұрын

I do love soft hot dog buns - next on my list of ChainBaker recipes to bake 🌭🌭🌭🌭

@baarnos1537 7 күн бұрын

I will be making these for the 4th!

@Zackadamchaussette5228 4 күн бұрын

Amazing how YOU Cook but your accent its cool too

@lisarct1012 7 күн бұрын

They are not only gorgeous, they look delicious! Funny but now that you mention it, I grew up calling them 'hot dog rolls' and 'hamburger buns'. I don't know why. Is it buns or rolls / is it sauce or gravy? It all depends on where you live I guess.

@knottybead4871 7 күн бұрын

Mmmmmmm hotdog buns! I’m all in on that.

@zvezdoblyat 5 күн бұрын

I finally got a kitchen scale! I haven't tried a single recipe from you because I've been so afraid it would turn out badly and I would subconsciously write off this channel for making bad recipes. Thank goodness! I can make this recipe first and grill some hotdogs soon!

@norcalovenworks 11 күн бұрын

Made some of these today. Used a minimal amount of butter. Scalded 25% of the flour.

@jackpast 7 күн бұрын

I’m making these for hot digs for sure! But no top cut for me. That’s for Lobster Rolls!

@ESO529 7 күн бұрын

I just fell on this video by accident and it's like a sign from the "Baker God" ... the buns we can buy in my country of residence have quite deteriorated and I was looking for a suitable recipe. I will definitely try this one out for our smoked salmon sandwiches. Looking fwd to it and I'll give you a feedback ... but not before a week's time. Too much on my plate right now. Thanks a lot for obviously quite a wonderful bun!!

@SenbonTokoyami 7 күн бұрын

❤

@dillydanny-o8807 6 күн бұрын

Would you recommend baking instructions if using a glass dish? I have one that’s the perfect size for these buns but only in glass.

@ChainBaker 6 күн бұрын

Glass should work very well.

@adrian00v 7 күн бұрын

cool

@senormoll 7 күн бұрын

Why not use the butter to cool it down instead of adding at the start? That + the additional cold milk speeds up the cool down a lot for me.

@ChainBaker 7 күн бұрын

Sure. I was not in a hurry though ✌️😎

@timcholodniuk8861 7 күн бұрын

Hello Chef, Thank you for all your fantastic techniques and amazing skill for all of us subscribers🙏🏻 You're so thorough and easy to follow. I’m a licensed aircraft mechanic by trade for 37 years, so I love your accuracy👌 I’ve been using the tangzhong method for the last 4 years now and it’s simply amazing. But, with this video of yours I just watched, taught me so many more. I’ve picked up so many pointers, thank you thank you👌🫶 I just made hamburger and hot dog buns last week and of course using the tangzhong method. They turned out amazing like always, but I now know from you, they can be better using your techniques. I can’t wait to try your ways now😃

@ChainBaker 7 күн бұрын

Hey Tim! That is great to hear. Let me know how the buns turn out ✌️😎

@MAli-xs2pm 7 күн бұрын

So if its the gelatinization that makes the final product softer, do you think just adding gelatin to the ingredients would make it too?

@ChainBaker 6 күн бұрын

Interesting thought. I don't think it would provide a comparable result. But now I want to try it 😄

@kattykakes8135 4 күн бұрын

Mmm yum! These also would work well for lobster rolls, no? Looks great! 🥳🥳

@ChainBaker 4 күн бұрын

For sure! 🦞🌭

@basspejs 6 күн бұрын

I guess I never thought of putting everything into tang zhong.. good idea :) but is there a particular reason why you use a lid instead of plastic wrap touching the surface?

@ChainBaker 6 күн бұрын

It does not form a dry skin. The lid works perfectly well and is more convenient.

@alexmc9866 7 күн бұрын

Hello and thank you for the video. Is it possible for some recommendations on european bread/strong flour brands which are best for brioche or tangzhong? I found a french brand called T65- I think it would be great to go into some tips on this matter. Also could you add the any tips on how to slow ferment this recipe overnight in a fridge for extra flavour- how would one adjust the yeast?c

@ChainBaker 7 күн бұрын

T65 is high gluten flour so it should work well. I only use one type of flour so I don't have much advice to give unfortunately😅

@haji727 7 күн бұрын

My favorite toppings are cheese, mustard, chili and onions. Or, use pizza toppings…marina sauce, cheese, pepperoni, onion, bell pepper. I call them pizza dogs.

@madmaster3d 7 күн бұрын

u added sugar for taste? cuz i rememebr u said dont use sugar on bread it make dough sticky & slower proof

@ChainBaker 7 күн бұрын

Yep, just for the sweetness and crust colour :)

@madmaster3d 7 күн бұрын

@@ChainBaker ty

@Jules-740 7 күн бұрын

This bread looks so good. I like hotdogs but for some reason my stomache doesn't. I can eat one only. I still appreciate the video because my family likes hotdogs on occasions. So I can bake them for them. Last week my brother and I went to lunch and he took me to eat Vietnamese sandwich called Bahn Mi. I think that is what it is called. The bread is very crispy and different from typical sandwich breads. Is there anyway I can request a video on how to make this type of bread?

@Jules-740 7 күн бұрын

Oh! I just found the video you made on this vietnamese baguette!👍 I can't wait to try it!

@Jeepy2-LoveToBake 7 күн бұрын

@@Jules-740 It is a great recipe - I made it a while ago.

@Jules-740 7 күн бұрын

@@Jeepy2-LoveToBake Thank you for your input! I am trying to do more baking since alot of our foods are overly processed.

@timothytobin1481 7 күн бұрын

I wish I could do this. I recently got diagnosed with Type 2 diabetes, so bread (my favorite food!) is now off the table. Most carb-free breads out there really suck. Do you have anything up your sleeve for us?

@ChainBaker 7 күн бұрын

Hopefully you can reverse it soon. Stick to the plan and it'll all be good 💪 I'm hopeless at low carb baking unfortunately 😅

@alexmc9866 7 күн бұрын

@@ChainBaker For low carb wraps, check out Tom Kerridge, the English michelin star chef, just google him and low carb wraps

@thewefactor1 7 күн бұрын

While I too have never been referred to as a connoisseur when enjoying hot dogs, I have heard the term common sewer come up from good friends in my youth.... These delectables aren't going to help.

@ChainBaker 6 күн бұрын

😄

@festmkiv 13 күн бұрын

Hmmm something's wrong on my side - the dough came out much stickier with these proportions. Absolutely impossible to work.

@ChainBaker 13 күн бұрын

Are you using bread flour? The hydration is relatively high, but milk has only 90% water content and the tangzhong absorbs a lot of it.

@OhmSteader 5 күн бұрын

Thanks again. I am always in disbelief that people buy those disgusting white buns for nearly all cookouts. Some concern themselves with the hot dog, touting one over the other yet keep using the same 8 pack of crappy buns. There is a better way to really enjoy your cookouts folks. No even sells a good roll to match a good dog.