Chicago Style Hot Dog

This post is sponsored for One2One Network on behalf of ACH Food. I am partnering with them as a Become a Better Baker Blog Ambassador.

Chicago Style Hot Dog is served on a poppy seed bun with all the fixin’s. If you’ve never eaten one you’re in for a treat!

I love a good hot dog. It has to be an all-beef hot dog. I usually top mine topped with onions sautéed in butter and ketchup. Or sometimes I will heat up sauerkraut and butter and put that on my hot dog. It’s so simple and completely delicious. I have to confess that I’ve never made homemade buns before, and after making them with the help of this recipe from Fleischmann’s® Yeast , I am embarrassed to say that. They are so easy to make especially when using Fleischmann’s® RapidRise® Yeast. It’ll be the dog days of summer before we know it, so fire up the grill and make these dogs on homemade buns a hit at your Fourth of July barbecue.

Some recipes make you do all sorts of steps with proofing the yeast (letting it bubble up with warm water). With this recipe you just mix the yeast with the dry ingredients and add the rest. Then, let the dough rest for 10 minutes before it shaping into buns and letting them rise. Easy peasy!

 I put an egg wash on the shaped dough and then added poppy seeds before baking the hot dog buns. They taste amazing and I will definitely be making homemade hot dog buns more often. Come to think of it, I may even make these again for the Fourth of July…and so should you. It’s the perfect time to show off your skills and impress everyone with homemade hot dog buns. Nobody has to know how quick and easy they are!

Adapted from this Fleischmann’s® Yeast recipe for Hot Dog or Brat Buns

Chicago Style Hot Dog

 

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Cook time

15 mins

Total time

15 mins

 

Author: Mandy Bird

Serves: 8

Ingredients

• Hot Dog Buns:
• 2-1/2 to 3 cups all-purpose flour
• 1 envelope Fleischmann's® RapidRise® Yeast
• 2 tablespoons sugar or honey
• 1 teaspoon salt
• ½ cup water
• ½ cup milk
• ¼ cup butter
• poppy seeds
• 1 egg white
• 2 teaspoons water
• 8 beef hot dogs
• Toppings: mustard, sport peppers (pickled peppers like Serrano), chopped onion, dill pickle spears, sweet pickle relish, Roma tomato wedges

Directions

1. Combine 2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Mix together.
2. Heat the water, milk and ¼ cup butter until very warm (120° to 130°F).
3. Add to flour mixture. Beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. Stir in enough remaining flour to make a soft dough. Start with a half cup. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. You can also let it mix in your stand mixer on low.
5. Cover; let rest for 10 minutes.
6. Divide dough into 8 equal pieces; roll each piece into a 6-inch rope. Shape into oval roll. Place on large greased baking sheet. Place 3-inches apart for crisper buns. Place ½-inch apart for softer buns (more like commercial hot dog buns). Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Once raised, mix together the egg white and 2 teaspoons water. Brush onto buns before baking.
7. Bake in preheated 375°F oven for 15 to 20 minutes or until done. Remove from sheet; cool on wire rack.
8. To assemble hot dogs, place a beef hot dog on each bun. Add the toppings and enjoy. You can add ketchup, but a true Chicago Style Hot Dog doesn't have it.

Notes

Adapted from this Fleischmann’s® Yeast recipe for Hot Dog or Brat Buns:
http://www.breadworld.com/recipes/Hot-Dog-or-Brat-Buns

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