📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
Just did this and wow! These are the best hotdog buns ever! My family devoured them. So tasty and soft and fluffy! I can’t believe there are only 121 likes. There should be like a million likes for this one!!! People…his recipes are legit!! I’m so happy I found your channel. I’m doing some loaves using your recipes next!! Congrats and thanks for your recipes!!
I just found your Channel last week and I'm loving it! I'll be sure to recommend it to my mom. A question for you - how would you go about making it without milk and butter?
I made these and they were truly very soft and awesome. We had leftover lobster and wanted good rolls for a lobster roll dinner. It was a perfect combination.
the tip about 2 brushes of eggyolk was a revelation. been doodleing with hamburger buns for years and I like the color and shine of pretzel buns. but the hassel makes this a winner.
@@ChainBaker thanx. I substitut water roux for xantangum. Same result but I dont have to heat it up and wait for it to cool. i take 150 ml of water and a one ml measuring spoon of xantangum and mix it for one minute. It has very similar propereties of yudane or Tangzhong. Then i add the rest of the liquid accordingly. :)
Made a double batch this afternoon. Usually I would just buy the cheap buns for my hot dogs, but after making and tasting this bun OMG - so soft, fluffy (due to the tangzhong method) and buttery, I can’t go back to eating the cheap buns. I am now a convert. I made them a bit smaller, but the perfect size for Nathan's hot dogs. Thanks ChainBaker for this fabulous recipe - I love it! Photos have been posted on "Charlie's Baking Buddies". 🌭🌭🌭
@@Jeepy2-LoveToBake Okay....just out of the oven. They look like hotdog buns without the cut. I feel like my hands have a permanent coating of butter. Photos later. Happy weekend! 🌞🌴🥖
Hi! Thanks for your work, would you mind to recommend flour type? Should it strong bread flour or more softer like pizza or regular all purpose flour(with low protein amount). Thanks in advance
This recipe looks really good, I want to try it but I have a few questions. Given you're recent video should I use a yudane instead of the tangzong here with the appropriate ratio corrections, keeping the total ingredients the same? Second I'm still learning baking and at the moment with what I've learned I feel its always better to mix in any fat after you've knead in a little strength into your dough or do you recommend with this recipe to add the butter in the beginning as you do?
This looks like such a fun recipe! What size is your baking pan and where did you get it from? I saw on Amazon you have the Llyod pizza pan listed but it doesn't look like the same size as your pan?
@@ChainBaker hahaha, I think I’d seen a vid previous to this one and had meant this question for that. But since my son has just discovered hot dogs, I’ll be utilising this info momentarily. 😂👍🏻
QUESTION: Hello @ChainBaker - I've never in my 50+ years... baked bread or buns etc. The most I've done is Baked Spaghetti hahahaha. I also only have a toaster oven and hope I can use it for these buns. I will be buying some pre-made sourdough from my local bakery. They said the parts of dough not used can be placed in the freezer. So my question is, now that I have the dough thawed and ready to go, do I let it stand/rest first before I prep it each time I take a portion out of the freezer? AND do I have to kneed it each time I take it out of the freezer to be used to make my hotdog buns? Thank you Chef.
Sourdough bread is a bit more finicky and I'm not sure how well it holds up when it comes to freezing. So, you will need to try and see. I'd say it will need quite some time from being defrosted to being ready for the oven. Let it thaw in the fridge overnight covered so that it does not dry out. Then on the next day take it out and let it rise. Then shape, proof and bake. Or you can make the rolls, bake them half-way and then freeze. In that case you could bake them right from the freezer. My freezing guide may be helpful - ruclips.net/video/NlIuDpQmEVU/видео.html
@@ChainBaker I think it might be better for me to bring the dough home from the grocery store and cook it up right away, then simply freeze the bread once it has cooked down significantly. What do you think? Thank you chef. 😊
Tangzhong! First, I don't cook it enough, mine is not as thick as yours and I don't let it cool enough -- great tips already. And I never knew about buttering the sides of the rolls for better pull-a-part, and mine look ugly after shaping too, but c'mon now, as long as they taste good, "beauty" is in the stomach of the eater.😏 And a basting of butter after they come out of the oven, how bad can that be? This is a keeper!
Mind I ask two things? (1) Can one achieve the same results with yudane method and (2) can butter be replaced with vegetable oil to cut down on the cost or will it affect the consistency too much (Im aware that butter is 18% water so I'll be keeping that in mind)?
For what it's worth, I've never had any problem with the roux forming a skin. But I've only used this method two or three times :) I wonder, what are your thoughts on making the roux with cornstarch instead of flour? I think it might lead to an even softer bun, but I don't know if it might impede gluten formation
Better to be safe than sorry though 😄 That sounds quite interesting actually. The cornstarch would definitely affect gluten development, but not to a catastrophic level. Adding a portion of it instead of wheat flour in any recipe would make the dough more soft and stretchy. But cooking it into a roux might bring some surprising effect. Definitely trying that one in the future! Thanks for the idea! ;)
@@ChainBaker Check out Adam Ragusea's video on modified starch. I mean, that's the same idea as tang zhong. But I think that using cornstarch (which is almost 100% starch) could hold even more water in the end product
@@ChainBaker thank you for this. I am going to give it a try over the weekend. Another question(because I just faced it) After putting in all the ingredients in making a loaf. If I accidentally added less yeast. Can the extra yeast be added later ? My dough has already proofed for an hour.
@@ChainBaker Yeah, you might be right. I just wish it was easier to make bread and buns at home. I wasn't trying to be rude. I know good food, especially bread, takes a lot of time. It's well worth it, I'm sure. I just get discouraged.
I used to be active on Instagram, but I stopped posting a couple moths ago as it was taking too much time out of my day. All my content is on youtube now. Cheers.
@@ChainBaker they are a little less than 3cm in height. Yeah I guess they did overproof, it was pretty hot in the kitchen. Or could it be because I used the milk that was a little bit sour already?
@@ChainBaker couldn't fit the sausages in there so they went on top. The buns were really tasty. Thank you for the video and your answers. Hope I'll get them to rise next time!
📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
Just did this and wow! These are the best hotdog buns ever! My family devoured them. So tasty and soft and fluffy! I can’t believe there are only 121 likes. There should be like a million likes for this one!!! People…his recipes are legit!! I’m so happy I found your channel. I’m doing some loaves using your recipes next!! Congrats and thanks for your recipes!!
Thank you so much! I'm so glad you enjoyed them :)
Great demo Chain. Love your tips and demos.
Your recipes are getting better and better
Just finished eating 2 of them. They are next level soft. Thanks for the recipe mate
Amazing and beautiful.
I just found your Channel last week and I'm loving it! I'll be sure to recommend it to my mom. A question for you - how would you go about making it without milk and butter?
Replace the milk with 80g water and replace the butter with 30g oil. Welcome to the channel :)
I made these and they were truly very soft and awesome. We had leftover lobster and wanted good rolls for a lobster roll dinner. It was a perfect combination.
Excellent video I will be making some for supper👍👨🍳
the tip about 2 brushes of eggyolk was a revelation. been doodleing with hamburger buns for years and I like the color and shine of pretzel buns. but the hassel makes this a winner.
If you're into hamburger buns, then you may find this one interesting - ruclips.net/video/L6MeyTvy7GQ/видео.html :)
@@ChainBaker thanx. I substitut water roux for xantangum. Same result but I dont have to heat it up and wait for it to cool. i take 150 ml of water and a one ml measuring spoon of xantangum and mix it for one minute. It has very similar propereties of yudane or Tangzhong. Then i add the rest of the liquid accordingly. :)
Made a double batch this afternoon. Usually I would just buy the cheap buns for my hot dogs, but after making and tasting this bun OMG - so soft, fluffy (due to the tangzhong method) and buttery, I can’t go back to eating the cheap buns. I am now a convert. I made them a bit smaller, but the perfect size for Nathan's hot dogs. Thanks ChainBaker for this fabulous recipe - I love it! Photos have been posted on "Charlie's Baking Buddies". 🌭🌭🌭
ok you two...I'm making these tomorrow (3-20-2023) for the first time. 🐕
@@philip6502 yay! Looking forward to your bake!!
@@Jeepy2-LoveToBake Okay....just out of the oven. They look like hotdog buns without the cut. I feel like my hands have a permanent coating of butter. Photos later. Happy weekend! 🌞🌴🥖
@@philip6502 😍🤩👍🌭
I always love your baking ❤️
But could you please tell me why my top crust is not golden?. Is it the temperature? The egg wash? How do I fix it?
You could try and bake at a higher temperature. Or let it bake for longer. And even moving it closer to the heating element could work.
I need to try these. What size pan is that 8 x 10 ?
6 x 10
@@ChainBaker Thank you !!
Mmm sauerkraut yumyum! Das ist gut!
I have a gas stove, so maybe higher... Thank you Charlie
Merry Christmas to you
✌️🎅
😊🎄
Hi! Thanks for your work, would you mind to recommend flour type? Should it strong bread flour or more softer like pizza or regular all purpose flour(with low protein amount). Thanks in advance
I used strong bread flour here and in most of my other recipes ✌
@@ChainBaker thanks!
Making these tonight. BTW....I miss the chain. 😁
This recipe looks really good, I want to try it but I have a few questions. Given you're recent video should I use a yudane instead of the tangzong here with the appropriate ratio corrections, keeping the total ingredients the same? Second I'm still learning baking and at the moment with what I've learned I feel its always better to mix in any fat after you've knead in a little strength into your dough or do you recommend with this recipe to add the butter in the beginning as you do?
You can definitely switch to yudane :) The butter content here is quite low, so it can be added from the beginning.
@@ChainBaker
Hi what portions of flour and water should I use to make yudane for this recipe ?
This looks like such a fun recipe! What size is your baking pan and where did you get it from? I saw on Amazon you have the Llyod pizza pan listed but it doesn't look like the same size as your pan?
It's a 10x6 inch pan I got in my local supermarket. The lloyd pan is slightly shorter and slightly wider. You can use a larger tray too.
Could I cold ferment these overnight and cook them first thing in the morning if I get them to the ball phase?
I reckon so. Perhaps cut down on fermentation time before you refrigerate them, so that they don't over ferment overnight.
@@ChainBaker hahaha, I think I’d seen a vid previous to this one and had meant this question for that. But since my son has just discovered hot dogs, I’ll be utilising this info momentarily. 😂👍🏻
QUESTION: Hello @ChainBaker - I've never in my 50+ years... baked bread or buns etc. The most I've done is Baked Spaghetti hahahaha. I also only have a toaster oven and hope I can use it for these buns. I will be buying some pre-made sourdough from my local bakery. They said the parts of dough not used can be placed in the freezer.
So my question is, now that I have the dough thawed and ready to go, do I let it stand/rest first before I prep it each time I take a portion out of the freezer? AND do I have to kneed it each time I take it out of the freezer to be used to make my hotdog buns? Thank you Chef.
Sourdough bread is a bit more finicky and I'm not sure how well it holds up when it comes to freezing. So, you will need to try and see. I'd say it will need quite some time from being defrosted to being ready for the oven. Let it thaw in the fridge overnight covered so that it does not dry out. Then on the next day take it out and let it rise. Then shape, proof and bake. Or you can make the rolls, bake them half-way and then freeze. In that case you could bake them right from the freezer. My freezing guide may be helpful - ruclips.net/video/NlIuDpQmEVU/видео.html
@@ChainBaker Thank you, I appreciate your reply and info.
@@ChainBaker I think it might be better for me to bring the dough home from the grocery store and cook it up right away, then simply freeze the bread once it has cooked down significantly. What do you think? Thank you chef. 😊
That would be the most efficient method I'd say :)
Is it possible to make the tangzhong with water.
Yes! just keep in mind that milk is 90% water, so you would need less water if you want to swap it.
Tangzhong! First, I don't cook it enough, mine is not as thick as yours and I don't let it cool enough -- great tips already. And I never knew about buttering the sides of the rolls for better pull-a-part, and mine look ugly after shaping too, but c'mon now, as long as they taste good, "beauty" is in the stomach of the eater.😏 And a basting of butter after they come out of the oven, how bad can that be? This is a keeper!
Let me know how they turn out 😉
Mind I ask two things? (1) Can one achieve the same results with yudane method and (2) can butter be replaced with vegetable oil to cut down on the cost or will it affect the consistency too much (Im aware that butter is 18% water so I'll be keeping that in mind)?
Yes yudane will produce pretty much the same result here. You can switch to oil. Use slightly less of it though because it makes the dough looser.
OMG he kneaded !!!111!
I was kneading all the time up until the end of 2022. Never again! 😄
Wait, didn't you mention something like last time where the fats/butter should be added 'later', after the dough is kneaded?
A small amount can be added from the beginning.
For what it's worth, I've never had any problem with the roux forming a skin. But I've only used this method two or three times :)
I wonder, what are your thoughts on making the roux with cornstarch instead of flour? I think it might lead to an even softer bun, but I don't know if it might impede gluten formation
Better to be safe than sorry though 😄
That sounds quite interesting actually. The cornstarch would definitely affect gluten development, but not to a catastrophic level. Adding a portion of it instead of wheat flour in any recipe would make the dough more soft and stretchy. But cooking it into a roux might bring some surprising effect. Definitely trying that one in the future! Thanks for the idea! ;)
@@ChainBaker Check out Adam Ragusea's video on modified starch. I mean, that's the same idea as tang zhong.
But I think that using cornstarch (which is almost 100% starch) could hold even more water in the end product
That’s true. The roux would probably require a lot more water otherwise it would be lumpy. I feel some experiments coming up 😄
Is it possible to skip the egg in this. Does it have a major effect.
It's mostly water so there will not be much of a difference. All you need to do is add 25g of water to the recipe to replace the egg white.
@@ChainBaker thank you for this. I am going to give it a try over the weekend. Another question(because I just faced it) After putting in all the ingredients in making a loaf. If I accidentally added less yeast. Can the extra yeast be added later ? My dough has already proofed for an hour.
Just let it ferment for longer if need be..should be ok :)
How many grams each were these hot dog buns?
Not sure. I just weigh the whole dough and divide it then.
Wow, this is soooo much work, but looks good. Who has the time?
If you love the process, then time is not an issue 😄
@@ChainBakerWell, thanks, but this makes no sense. hhaha
Then go get your buns from the shop ✌️
@@ChainBaker Yeah, you might be right. I just wish it was easier to make bread and buns at home. I wasn't trying to be rude. I know good food, especially bread, takes a lot of time. It's well worth it, I'm sure. I just get discouraged.
Check out the No-knead playlist and the Cold Fermentation playlists. Those are easy and make for great results 😎
I know you're working your way through your old recipes to make no-knead, cold fermented versions. This might be a good candidate?
I'll add it to my list ✌
Do you have your videos in Instagram?
I used to be active on Instagram, but I stopped posting a couple moths ago as it was taking too much time out of my day. All my content is on youtube now. Cheers.
Buns gone flat after final proof. What could be the reason?
Or I should say they puffed up horizontally
Could be over proofed. Try fermenting them for less time next time you make them.
They should bake up alright still.
@@ChainBaker they are a little less than 3cm in height. Yeah I guess they did overproof, it was pretty hot in the kitchen. Or could it be because I used the milk that was a little bit sour already?
Not sure if the milk would affect it too much, but the temperature definitely.
@@ChainBaker couldn't fit the sausages in there so they went on top. The buns were really tasty. Thank you for the video and your answers. Hope I'll get them to rise next time!
Looks good, but the bread to meat ratio is too high.
A hotdog is really just a weird sandwich, isn't it?
For sure! 😄