Nutritional Analysis per serving (9 servings)Powered by
With homemade buns, hot dogs and other sausage sandwiches take a leap into greatness. Milk, butter, and egg enrich this simple yeast dough, to yield soft, tender buns that manage to hold up to juiciness and condiments.
1Melt 6 tablespoons of the butter with the honey in a medium saucepan over low heat. Whisk in the milk and gently heat the mixture to 110°F, or until it feels very warm to your finger. Pour into the bowl of a stand mixer, sprinkle the yeast over the top, stir, and let stand until foamy, about 5 minutes.
2Add the egg, flour, sugar, and salt. Attach the dough hook and knead on medium speed for 5 minutes—the resulting dough will be soft and sticky. Dump the dough onto the counter, form into a ball, and place in a medium bowl that you’ve previously oiled. Cover the bowl with plastic wrap and set aside in a warm, draft-free spot until the dough has doubled in volume, about 1 hour.
3Line a large rimmed baking sheet with parchment paper. Dump the dough onto a floured work surface. Divide it into 8 to 10 equal pieces (8 pieces will be generous-sized buns, 10 will be a bit smaller; a scale is great for dividing the dough into perfectly equal pieces). Roll each piece into a ball, then shape the ball into a log 5 to 6 inches long. Place on the prepared baking sheet, spacing them evenly.
4Melt the remaining 2 tablespoons of butter. Brush the dough pieces with half of the melted butter. Cover loosely with plastic wrap, set aside in a warm place, and let stand until puffy, about 1 hour.
5Heat the oven to 375°F and arrange a rack in the middle. Bake until the buns are golden, about 18 minutes. As soon as the buns are out of the oven, brush with the remaining melted butter.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
You haven't tasted refreshing until you've tried this hot dog slushie. Well...maybe not. However, hilarious concoction is definitely something you might want to whip out on April Fool's Day. Start cooking those hot dogs!
Why You Should Spiral-Cut Your Hot Dog for Grilling
CHOW.com's Blake Smith shows how the simple technique of cutting a spiral pattern into your hot dog before grilling it will not only improve the wiener-eating experience, but will also transform the dog into a conversation starter.