Chicago Style Hot Dog
 
Cook time
Total time
 
Author:
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
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/chicago-style-hot-dog/