When I started learning baking bread, I thought that there are only three varieties of breads which are common and popular ……sandwich bread, pav buns/dinner rolls and pizza bread. But as we start learning one thing, we become greedy to know more. Slowly I got introduced to a lot more varieties in breads.
But to keep it simple, we can actually create a lot more varieties through these three types of bread only — sandwich, buns and pizza.
Buns are kind of tiny round shaped bread. I love baking them the most. Just change their shapes and flavors and give them different titles.
Through pizza base basic recipe, do slight changes and create different varieties. Here you have a freedom to add different veggies, sauce and herbs.
The most popular and forgiving is White Sandwich Bread. Unlimited variations can be created with sandwich bread recipe.
Hot dog bun is also a kind of small size rectangular bread. It is named as ‘bun’ probably because instead of slicing it like bread, it has filling in between like burger buns. Whatever you call it, hot dog bun or hot dog bread… it is a wonderful stomach filling snack!!
But hot dog bun is still a fancy variety of bread in India. You wouldn’t find them in local bakeries too. But nowadays courtesy social media, kids have a lot of exposure to different things. They definitely know about hot dog buns. So why not bake this fancy bread at home and give a pleasant surprise to your kids in the evening!!!
I have taken the recipe of Pull apart buns/Dinner bread rolls here to bake hot dog buns. I got total 11 buns from this recipe. But if you want slightly bigger sized buns, divide the dough only in 8-9 buns… choice is all yours!!
I have used all purpose flour here but for a healthy version wheat flour or 50:50 ratio of wheat flour and all purpose flour can be taken. You can follow the same recipe if using wheat flour or mixed flour – just have to increase the quantity of water/milk for kneading as wheat flour absorbs more liquid.
Please don’t forget to go through the whole list of tips before proceeding with the process of baking. I have a separate post for some guidelines on bread/buns baking. You can check that also…. Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)
1. Except water/milk, rest of the ingredients should be used at room temperature.
2. Instead of water, milk can be used to knead the dough. Or you can take both milk and water in 50:50 ratio.
3. Every oven is different – so baking time may vary.
4. Dough proofing time depends a lot on the temperature of your kitchen. In colder temperature first proofing can take 60 to 90 minutes. In warmer temperatures it might get over in 40 to 50 minutes. The same logic will be for second proofing time also.
5. Absorbing liquid quality of flour varies. So don’t follow blindly the quantity of water /milk given in this recipe. If required, add or reduce 1 or 2 tbsp of water.
6. Don’t compare the result of homebaked bread with any market bought bread. We are not adding any artificial gluten, emulsifier or bread enhancer. We are trying to bake a healthy bread loaf for our family which is free from preservatives.
7. Don’t get discouraged if your first bake is not as good as you had expected. Try to find out the problem, sort it out and with the same excitement, give another trial, you will surely get it!!
All purpose flour /maida 3+3/4 cup
Instant active yeast 1+1/2 tsp (Gloripan brand)
Milk powder 1/4 cup
Salt 1+1/2 tsp
Sugar 1+1/2 tbsp
Oil/butter 3 tbsp
Water/ milk 1+1//2 cup minus 2 tbsp (slightly warmer than lukewarm but not hot)
Combine all dry ingrediants in a big vessel.
Start adding water/milk and collect all ingredients in shape of a dough (don’t use whole quantity of water).
Now keep adding little quantity of water and start kneading. Consistency of dough would be wet and sticky in the beginning, but slowly by continued kneading for 12-15 minutes will get required elasticity. Add oil/butter along with kneading and mix it nicely into the dough.
Keep this dough in a big oil greased bowl for first proofing. Cover the bowl with cling film and keep it in a warm place so that the dough rises till it is double in volume. This process might take 60 to 90 minutes.
After first proofing, take out the dough on clean oil greased kitchen counter and gently deflate it.
Collect the dough together, knead slightly it to make it smooth and divide the dough in 11 equal parts.
Again grease kitchen counter with oil or sprinkle some flour. Roll these equal sized dough parts in smooth rectangular shaped buns. Spread the buns about 6 by 4 size.
Roll the bun from the top exactly the way we roll bread.
Seam the edges tight by pinching them. Prepare all the rolls in the same way.
Keeping this seam side at the bottom, place them in your butter/oil greased tin by keeping some gap between each bun.
Brush these buns with oil and keep them covered at a warm place for second proofing. Second proofing will be over in 20-30 minutes. If weather is cold it might take slightly more time.
Just before second proofing time is getting over, preheat oven at 185 degrees. Brush-up buns with milk and bake them at the same temperature till they are nicely brown.
Take out the buns from the oven and keep them on a cooling rack. Apply butter evenly on hot buns. This will be helpful in keeping the buns soft and buns will get nice sheen.
Prepare filling of your choice. I finely chopped onion, cucumber, tomato and cabbage, added salt, pepper crushed paneer, dry mint powder and mix with Coriander Chutneyand tomato sauce. It was delicious vegetarian filling.
Instead of paneer… cheese and boiled potatoes with mustard sauce and oregano flakes can be added. Choices are unlimited!!!!
I am sure some of you are definitely planning to give your kiddo’s a wonderful delicious surprise.. don’t forget to share your experience with us. I would love to here from you about this post and your baking experience ❤️❤️