I don't know what it is about beef hot dogs that make me sick but every time I have a hot dog now it just
makes me nauseous. It could be the amount of salt or the amount of nitrate thats in them but for a while
during my high school and college years I only ate them on occasion. When I mean occasion I don't mean
birthday parties and BBQs, I mean whenever my parents would go to a Chinese bakery and asked me
what I wanted occasion. Every single time, it was always the hot dog bun. I'm was a really consistent kid
There are two kinds of hot dog buns that are sold in Chinese bakeries. One that supposed to look like a
flower and has scallion in it and the other that is just a hot dog wrapped up in dough. Both are delicious
and I've had my fair share of both of them but i've been on a crazy scallion kick in the last year so anytime
I can add scallions to something I'm going to do it.
Since my hot dog problem and how inclusive the food world has become I have found a chicken hot dog
made with no nitrate from Trader Joes! Now anytime I feel like a hot dog I just boil one of those guys up.
They're not overly salty and they taste amazing. If you're sensitive to salt or nitrate or are just looking for
a good hot dog I could totally recorded this one. But if you have a brand you like go for it!
Hot Dog Bun
makes 8 buns
1 cup of milk (alternative: 1 cup of water & 3 tablespoons of dry milk powder
2 teaspoons of sugar
1 1/2 teaspoons of rapid rise yeast
275 grams of all purpose flour, plus extra for rolling out
1/2 teaspoon of salt
2 tablespoons of softened butter
2 stalks of scallion, chopped
3 - 4 tablespoons of mayo ( I love Sir Kensington!)
In a standing mixer, combine 1 cup of milk, 2 teaspoons of sugar, 1 1/2 teaspoons of rapid rise yeast, 275 grams of all purpose flour, 1/2 teaspoons of salt, & 2 tablespoons of softened butter. Knead on medium speed for about 5 minutes or until you get a soft & supple dough.
Take it of the mixer, dust your work surface with a little bit of flour, and knead by hand for a minute or two. Shape into a ball and let it rest for 1 - 1 1/2 hours or until double in size.
Once it has doubled in size, roll it out into a large rectangle about 1/2 inch thick. Cut into 8 equal sized rectangles. Spread a little mayo in the center of each rectangle and sprinkle on some chopped scallions. Place a hotdog in the center and roll to cover each of the hot dogs up and pinch closed.
Give each hot dog roll 3 cuts being sure to cut through the hot dog but not through the dough. You should end up with 4 equal and connected pieces per hot dog log. Stand each of the hot dog pieces up right and push them together so that the dough touches.
Let them proof for 45 minutes or until they are visible puffy. Once they have puffed up a bit, pre heat your oven to 350 degrees Fahrenheit. Brush the tops with the leftover mayo, sprinkle on some more scallion, and bake for 30 - 35 minutes! Enjoy one when they are nice and warm. :)