Just like with hamburger buns, the functional aspect is important when it comes to hot dog buns. The sausage and the bread should bite off in the same bite, so the buns should neither be too chewy nor too large. This dough produces light-colored hot dog buns, but if you want a bit of whole grain in yours, you can use the hamburger bun dough instead and shape it into hot dog buns. ...
There are of course different opinions on what a good hamburger bun should be like. I think they must be really soft so you can easily take a bite. These buns have a bit of whole grain in the dough. If you want yours lighter, you can instead use the hot dog bun dough and shape it into hamburger buns. Ingredients Dough 10 g fresh yeast (5 packets instant yeast) or 3 g instant yeast 350 g cold water (3.5 dl) 15 g butter (1 tbsp) 15 g honey (2 tsp) 100 g whole spelt flour or graham flour (2 dl) 400 g bread flour (6½ dl) 10 g salt (1½ tsp) For Brushing 1 egg, whisked 1 tbsp water (15 ml) pinch of salt optional: sesame seeds to sprinkle on top Instructions Mix all dough ingredients in a bowl, by hand or for a few minutes with a dough mixer on low speed (cut the butter into thin slices to make it easier to incorporate into the dough). Cover the bowl with a lid or plastic wrap and let the dough ferment at room temperature for about 45 minutes. ...