Rye Split Top Hot Dog Buns Recipes

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Place yeast into bowl of a large stand mixer; whisk 1/2 cup flour and water into yeast until mixture is smooth. Let stand until mixture is foamy, 10 to 15 minutes.
• Whisk egg, 3 tablespoons melted butter, sugar, and salt into yeast mixture; add remaining flour and stir.
• Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
• Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
• Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled in size, about 2 hours.
• Transfer dough to a floured work surface and form into a 5x10-inch rectangle about 1/2-inch thick. Cut dough into 8 equal lengths. Turn each slice cut-side up and form into a hot dog bun shape about 5 inches long. Transfer dough, cut-sides up, to the prepared baking sheet about set them about 1/4-inch apart.
• Cut a slit about 1/8-inch deep down the center of each bun. Brush 2 tablespoons melted butter over the top and sides of each bun. Let rise until almost doubled in size and the buns have risen into each other, about 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake buns in the preheated oven until golden brown, about 20 minutes. Brush tops with remaining melted butter.

Steps:

• Combine the rye flour, milk, onion, honey, unsalted butter and yeast in the bowl of a stand mixer using the dough hook. Allow to rest, 5 to 10 minutes. The mixture may not bubble much but it should start to swell slightly.
• Add 2 1/2 cups of the all-purpose flour, the water and caraway seeds. Mix slowly at first and then on medium speed. Add 1/2 cup more of the all-purpose flour and the salt. The dough should come together and have a tacky but not too sticky consistency. Add more of the all-purpose flour, as needed, to get the dough where it just pulls away from the sides of the bowl. Continue mixing until the dough looks smooth, about 5 minutes.
• Preheat the oven to 350 degrees F. Turn the oven off 3 minutes after reaching the temperature. Spray the inside of a bowl with nonstick spray. Place the dough in the bowl and cover tightly with plastic wrap. Place the bowl in the turned-off oven. Allow the dough to rise until doubled in bulk, about 1 hour.
• After the dough rises, remove the bowl from the oven. Preheat the oven to 350 degrees F.
• Punch the dough and transfer to a work space. Separate the dough into 13 pieces, about 3 ounces each, using a bench knife. Use both your hands to roll the dough into tight, uniform balls. Make sure there are no air pockets in the middle of your dough balls.
• Roll each ball into 7-inch cylinders using both hands and rolling from the middle out. Make sure the cylinders are even in length or your buns will be wonky. Keep whatever dough you are not immediately working with covered loosely with plastic.
• Line a 15-inch-long, or longer, sheet pan with parchment paper or cover well in nonstick spray. Place each dough cylinder side-by-side up the center of the sheet pan, leaving 1/2-inch space between each one. Cover the pan with plastic and allow to rise until the cylinders are touching, about 15 minutes.
• Remove the plastic wrap. Combine 1 tablespoon water with the egg white and brush this mixture in an even coat all over the dough. Allow the dough to rise, about 15 minutes.
• Bake the dough until the buns are nicely golden brown on top and 190 degrees F in the center, rotating the pan halfway through the baking time, about 20 minutes total. Remove pan from oven and allow the buns to rest in the pan, 10 to 15 minutes.
• Transfer the buns in one piece (that's very important) to a cooling rack to prevent soggy-bottom buns and cool, about 30 minutes.
• Transfer the buns to a cutting surface. Slice down the center of each tube of dough using a serrated knife (this is the cool part). You will lose half a tube on each end, hence yielding only 12 buns and 2 awesome slices of rye bread that you will eat immediately. The place where the tubes meet is now the center of the bun. They should split naturally but you can use a serrated knife to help them, if you choose. Note:Alternatively, I've found it works very well if you place tubes in a pan with higher sides and Slice between the natural separation. As long as the buns were touching each other while baking, you should still get the "bread wall effect" and the buns will be more even.
• Now you have a beautiful bread wall that you can butter and toast. Wrap the buns in plastic or a re-sealable plastic bag until ready to use. Freeze the buns immediately if you will not be using them the same day. Yield: 12 buns and 2 slices.

Steps:

• Preheat a flattop griddle or barbeque grill to medium heat. Cook the Pastrami Dogs on the griddle or grill until the skin becomes very taught and slightly charred, without splitting. If the juice spills out, so does the fun.
• Spread the salted butter on each side of the Rye Split Top Hot Dog Buns evenly.
• Split the buns slightly, keeping the bottom intact. Divide the gruyere evenly inside the bun. Try to keep the gruyere on both sides; this is easier to do with slices, but you don't often find sliced gruyere. And gruyere is so, so good.
• Grill both sides of the buns until you get that "grilled cheese" look: perfectly golden brown. Put the dogs in the buns. Top each dog with 1 tablespoon of the 1000 Island Dressing and the Celebration Slaw. Be blown away by the awesomeness that is the Reuben Dog.
• Arrange the meat in a single layer on a plastic-lined sheet tray or in a re-sealable plastic bag. Place the meat in the freezer until the meat is partially but not totally frozen, 30 to 45 minutes. I call this the semifreddo stage.
• Set a bowl within a larger bowl full of ice. Grind the meat through the largest grinding plate of the meat grinder into the non-ice bowl.
• Combine the ground meat with the ice water, kosher salt, dextrose, pickling spice, brown sugar and pink salt. Place the meat mixture in a re-sealable plastic bag and cure for 24 to 48 hours.
• Spread the meat onto a plastic-lined sheet pan. Place the meat in the freezer until the mixture is very stiff (semifreddo again), about 30 minutes.
• Set a bowl within a larger bowl full of ice. Grind the meat mixture and garlic together using the smallest plate of a meat grinder into the non-ice bowl.
• Mix the meat in the bowl of a stand mixer with a chilled paddle attachment until the mixture looks like stiff dough, several minutes. The temperature of the meat should be below 35 degrees F at this point.
• Add the coriander, peppercorns and juniper berries. Add the milk powder and mix, about 2 minutes. Add the liquid smoke if poaching, not smoking, the dogs.
• Boil a small pot of water to 200 degrees F. Test the meat: create a small meatball wrapped in plastic wrap. Boil the meatball until it reaches 140 degrees F internally, about 10 minutes. Taste the meatball to see if more seasoning is needed. The texture should be firm and springy, like a good hot dog. If the meatball is crumbly, you may need to start over. Sorry.
• Return the meat to a re-sealable plastic bag and refrigerate until stuffing time or begin stuffing straight away. Stuff the meat into the hog casings, and create links by tying off the casings with the butcher's twine.
• Preheat a smoker or charcoal grill with a cover between 180 to 200 degrees F. Smoke the links in the smoker or grill until they reach an internal temperature of 150 degrees F, 2 to 2 1/2 hours.
• If smoking on a grill, place the links on one side of the grill and place approximately twenty pieces of charcoal on the other side of the grill. The grill is ready to smoke when the lit charcoal is no longer ablaze. Monitor your grill carefully. If the internal temperature of the grill or smoker gets too high the links will cook too quickly.
• Alternatively, the links can be poached in 200 degrees F water until the internal temperature of the links are 150 degrees F.
• Transfer the links to an ice bath and chill until the internal temperature is about 100 degrees F.
• Combine the rye flour, milk, onion, honey, unsalted butter and yeast in the bowl of a stand mixer using the dough hook. Allow to rest, 5 to 10 minutes. The mixture may not bubble much but it should start to swell slightly.
• Add 2 1/2 cups of the bread flour, the water and caraway seeds. Mix slowly at first and then on medium speed. Add 1/2 cup more of the bread flour and the salt. The dough should come together and have a tacky but not too sticky consistency. Add more of the bread flour, as needed, to get the dough where it just pulls away from the sides of the bowl. Continue mixing until the dough looks smooth, about 5 minutes.
• Preheat the oven to 350 degrees F. Turn the oven off 3 minutes after reaching the temperature. Spray the inside of a bowl with nonstick spray. Place the dough in the bowl and cover tightly with plastic wrap. Place the bowl in the turned-off oven. Allow the dough to rise until doubled in bulk, about 1 hour.
• After the dough rises, remove the bowl from the oven. Preheat the oven to 350 degrees F.
• Punch the dough and transfer to a work space. Separate the dough into 13 pieces, about 3 ounces each, using a bench knife. Use both your hands to roll the dough into tight, uniform balls. Make sure there are no air pockets in the middle of your dough balls.
• Roll each ball into 7-inch cylinders using both hands and rolling from the middle out. Make sure the cylinders are even in length or your buns will be wonky. Keep whatever dough you are not immediately working with covered loosely with plastic.
• Line a 15-inch-long, or longer, sheet pan with parchment paper or cover well in nonstick spray. Place each dough cylinder side-by-side up the center of the sheet pan, leaving 1/2-inch space between each one. Cover the pan with plastic and allow to rise until the cylinders are touching, about 15 minutes.
• Remove the plastic wrap. Combine 1 tablespoon water with the egg white and brush this mixture in an even coat all over the dough. Allow the dough to rise, about 15 minutes.
• Bake the dough until the buns are nicely golden brown on top and 190 degrees F in the center, rotating the pan halfway through the baking time, about 20 minutes total. Allow the buns to rest in the pan, 10 to 15 minutes.
• Transfer the buns in one piece (that's very important) to a cooling rack to prevent soggy-bottom buns and cool, about 30 minutes.
• Transfer the buns to a cutting surface. Slice down the center of each tube of dough using a serrated knife (this is the cool part). You will lose half a tube on each end, hence yielding only 12 buns and 2 awesome slices of rye bread that you will eat immediately. The place where the tubes meet is now the center of the bun. They should split naturally but you can use a serrated knife to help them, if you choose.
• Now you have a beautiful bread wall that you can butter and toast. Wrap the buns in plastic or a re-sealable plastic bag until ready to use. Freeze the buns immediately if you will not be using them the same day.
• Combine the Garlic Mayo, pickles, ketchup, chili sauce, Worcestershire, lemon juice and sprinkle with salt. Mix until a homogenous consistency is reached.
• Combine the lemon juice, mustard, salt, garlic and egg yolks in a blender or food processor. Blend on medium speed until the mixture is smooth. Slowly drizzle in the olive oil until emulsified. You will hear a "slapping" sound from the blender or food processor when the oil starts to emulsify. Blend the mixture until all of the oil is incorporated; the consistency should be that of a heavy mayonnaise. Use the mayo immediately or refrigerate and keep for up to a month.
• This recipe can also be made by combining 1 cup store-bought mayo, 1 clove crushed garlic and a squeeze of fresh lemon juice.
• Combine the Garlic Mayo, Creole mustard, light brown sugar, apple cider vinegar, lemon juice, scallion, buttermilk, salt, hot sauce, black pepper and jalapenos in a medium mixing bowl. Whisk the ingredients until incorporated. Set aside. Any of this mixture that you do not used can be stored in the refrigerator, up to 2 weeks.
• Toss the coleslaw, jalapenos and Garlic Mayo mixture to desired creaminess in a large mixing bowl, about 6 tablespoons Garlic Mayo mixture to 4 cups coleslaw. Serve immediately.

Steps:

• In a small saucepan, heat the milk, 1/2 cup water, sugar and honey to 105 to 110 degrees F. Add to the bowl of a stand mixer. Sprinkle the yeast over the water mixture and wait for at least 10 to 15 minutes until the yeast blooms.
• In a separate saucepan over medium heat, add the butter and garlic and cook until the butter is melted and the garlic is fragrant, 2 to 3 minutes.
• Combine the all-purpose flour and bread flour in a mixing bowl.
• Add the flour mixture to the bowl with the blooming yeast, and then add in the melted butter and garlic mixture. Mix on medium speed until the dough has come together and is smooth and elastic in texture and pulling away from the sides of the bowl, 5 to 7 minutes.
• Line 2 baking sheets with silicone mats. Turn the dough out onto a lightly floured cutting board and form into a ball. Cut into 4 equal pieces, and then cut those in half to form 8 equal pieces. Using your hands, roll each piece into a ball and place onto a prepared baking sheet. Cover with a dish cloth and let them rest in a warm place for 12 to 15 minutes.
• Once rested, lightly dust your work surface again and roll the balls into 7-inch logs. Place onto the other prepared baking sheet, cover, place back in the warm spot and let rest for an additional 30 minutes.
• Preheat the oven to 425 degrees F. Place one oven rack high and one low. Line 2 more baking sheets with silicone mats or parchment paper.
• In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches, place the dough in the water and cook for 30 seconds on each side.
• Using a slotted spatula, remove the logs and place onto the prepared baking sheets. Sprinkle the logs with pretzel salt as they come out of the water, to ensure the salt sticks. Then cut 3 diagonal slits on top of the bread, not too deep.
• Bake for 10 to 13 minutes, rotating between the top and bottom racks of the oven halfway through the cooking.

Steps:

• Pre-heat an oven to 150 - 175 degrees.
• Heat a pan & coat it in butter.
• Mix Eggs, Milk, Vanilla Extract in a square bowl (for dipping).
• Cut the buns on their seam, so you have 8 pieces of bread.
• Dip each bun half in the mix & then drip excess mix back in to bowl
• Place each bun half about an inch apart on your pan.
• Sprinkle Cinnamon Sugar on each side
• Then place the finished pieces on a cookie sheet in the oven (this will keep'em warm and make them nice and crispy).
• Note: you can follow these instructions on your favorite mobile device, Food.com is super mobile friendly!

Steps:

• In a large mixer bowl, blend together the flour, salt, sugar and yeast.
• Pour in the egg, butter and 1 1/2 cups buttermilk and mix on low speed with the paddle attachment until all the flour is absorbed and the dough forms a ball. If dough seems very stiff and dry, add additional buttermilk until the dough is soft and supple.
• With dough hook, knead dough on medium speed until soft, supple, and tacky, but not sticky. Continue kneading until the dough clears the sides of the bowl (may stick slightly to the bottom).
• Lighly oil a large bowl and transfer the dough to the bowl, turning over to coat it with oil.
• Cover with plastic wrap and allow to rise at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.
• Remove dough from bowl and divide into 12 pieces, 3 ounces each.
• Shape each piece into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go.
• Place on lined baking sheets.
• Mist the dough lightly with spray oil and cover with a towel or plastic wrap and allow dough to rest for 20 minutes.
• For hamburger buns: gently press down on the rolls to form the desired shape.
• For hot dog buns: gently roll the dough on floured surface until elongated to about 4 inches; transfer to lined baking sheets.
• Mist tops of buns with spray oil and loosely cover with plastic wrap or a towel. Allow dough to rise at room temperature for 60 to 90 minutes, or until nearly doubled in size.
• Preheat oven to 400°F.
• Brush tops of the buns with egg wash and garnish with sesame or poppy seeds.
• Bake for approximately 15 minutes or until they are golden brown (interior temperature should register 180 degrees in the center).
• When the buns are done, remove immediately from the baking sheet and cool on a wire rack; This will prevent the crust from becoming soggy.

Steps:

• In the bowl of an electric mixer, combine sugar, yeast and warm water. Stir to dissolve and let set until bubbly, about 5 minutes.
• Add in milk, vegetable oil and salt.
• With the mixer on a low speed with the dough hook attached, gradually add the flour.
• Once 3 cups have been incorporated, add the remaining flour a tablespoon at a time until the dough begins to pull away from the sides of the bowl.
• Turn dough out onto a floured surface and knead for 2-4 minutes, until smooth and supple. The dough should be soft, but not sticky.
• Place in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, 1-1 1/2 hours.
• Gently remove the dough from its bowl onto a floured surface. Divide it into 9 equal pieces.
• Shape into rolls. You want them to be the proportions of a fat cigar (slightly larger though) -- don't worry, they will expand when baking.
• Place hot dog buns on a parchment-lined baking sheet and cover with a dishtowel. Let them rise for 30 minutes.
• Preheat oven to 400°F.
• Brush buns with egg white and bake for 20 minutes.
• Remove to a rack to cool before slicing.

Steps:

• Using industrial mixer:.
• Combine dry ingredients: flour, sugar, salt and dry yeast.
• Add shortening.
• Heat the milk and water to a warm state.
• Add both to dry ingredients; mix well.
• Let mix for approximately 5 minutes.
• This will activate the yeast to bring out the gluten in the flour.
• Turn out onto floured board and cover and let rise to twice its size.
• Cut dough into 5 1/l2 lb. balls. Let rise again.
• Then, divide into 36 balls.
• Can use as hamburger buns or roll to make hot dog rolls.
• Arrange onto baking sheet with parchment paper.
• Bake at 350° till golden.