First try at making hot dog buns today. Next time I’m definitely going to do 8 buns instead of 6. Other than that, do you have any tips or tricks to shaping them?
this post was submitted on 07 Jul 2024
50 points (96.3% liked)
Lemmy Bread
875 readers
18 users here now
Community to gather your best bread recipes and answer questions bread related.
Rules:
- Be kind
- Must be bread or baking-related
- No SPAM, bots, trolls, or personal attacks
- No advertising posts
- Recipe, crumb pic, and source preferred
- No NSFW Content
- No photos of children
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Disclaimer: I have not made hotdog buns.
There's a roll recipe I like that has you put a 3 by 4 grid of them in a 9 by 9. Each roll supports the ones next to it, and the walls support the edge rolls. I think you could do something similar with hotdog buns in a high walled pan, assuming you put the right number per pan, to get the right level of height without needing very wide buns.
I'll second this. If you look at commercial top-sliced hot dog buns, they're basically elongated pull-apart rolls that aren't baked brown on the sides because they were baked right next to a bunch of other rolls. I found this blog post that has a good pic of what I think would be the ideal spacing:
The parchment paper is almost certainly optional. Neat trick to keep the buns separate but likely not necessary.
This makes a lot of sense. I’ll have to try them in a 9x13 next time.
Makes sense, the store bought ones are usually attached. Might want to bake a little slower lower so the middle gets done.
Good point on the baking time and temp