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135min
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Hot Dog Buns

A practical home-kitchen method for making hot dog buns from scratch in Thailand, using gram weights for dry ingredients and millilitres for liquids.

◷ 135 minutes ◉ Easy ⚡ 9 kcal
Buns, Rolls & Sandwich Breads Side Dish
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Hot Dog Buns cooking guide
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Ingredients

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  • 500 Bread Flour / Strong White Flour
    Bread Flour. Bread Flour.1 kg · ฿69.00
  • 320 Water lukewarm
  • 7 Instant Yeast
    Yeast Yeast
  • 10 Fine Salt
    Prung Thip Salt (330g) Prung Thip Salt (330g)330 g · ฿0.30
  • 40 Sugar
    White Sugar 1 kg White Sugar 1 kg1 kg · ฿0.39
  • 1 Egg large
    Chicken Eggs No.1 Pack 4 Chicken Eggs No.1 Pack 44 pack · ฿26.00
  • 50 Unsalted Butter softened
  • 80 Milk
    Milk Milk830 ml · ฿48.75
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Basket checkout estimate฿168.94
Estimated value used฿168.94
Estimated pantry value left฿0.00

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Cooking instructions

Cooking Mode turns the method into large, slide-by-slide instructions with timers, read-aloud, screen-awake and optional voice controls.

  1. 1

    Mix the dough

    Combine the flour, yeast and salt. Add the water and remaining liquid ingredients and mix until no dry flour remains.

  2. 2

    Knead until smooth

    Knead by hand for 8–10 minutes, or 6–8 minutes in a mixer, until the dough is elastic and can stretch without tearing easily.

  3. 3

    First rise

    Place in a lightly greased bowl, cover and leave in a warm room until roughly doubled. In a hot Thai kitchen this can happen faster than the clock suggests.

  4. 4

    Shape

    Gently deflate the dough and shape it for 8 long hot-dog buns. Keep the surface taut without squeezing out every gas bubble.

  5. 5

    Final proof

    Cover and proof until puffy and the dough springs back slowly when lightly pressed.

  6. 6

    Bake and cool

    Bake in a fully preheated oven until deeply coloured and cooked through. Cool on a rack before slicing or filling.

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Per serving

Nutritional information

Calories9 kcal
Protein0.8 g
Carbohydrates0 g
Fat0.6 g
Saturated fat0.2 g
Fibre0 g
Sugar0 g
Sodium9 mg
Jaylit's Nutrition Tip

Nutrition values are calculated automatically from the ingredients used in this recipe. Values update for every JLIT recipe and may vary slightly depending on the brands and substitutions you choose.

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Allergens and dietary notes

GlutenMilk / dairyEggs

Useful substitutions

Use all-purpose flour if bread flour is unavailable, reducing water slightly.

Storage and reheating⌄

Storage

Best used fresh. Cool completely before covering; refrigerate enriched or filled doughs and freeze longer-term where appropriate.

Reheating

Refresh baked breads or pastry in a moderate oven until warmed through; do not microwave laminated pastry unless necessary.

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Cooking and allergy notice

Cooking times and quantities are approximate. Check product labels, handle raw ingredients safely and ensure meat, seafood and eggs are cooked thoroughly.

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