Toppings: mustard, sport peppers (pickled peppers like Serrano), chopped onion, dill pickle spears, sweet pickle relish, Roma tomato wedges
Directions
Combine 2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Mix together.
Heat the water, milk and ¼ cup butter until very warm (120° to 130°F).
Add to flour mixture. Beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
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.
Cover; let rest for 10 minutes.
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.
Bake in preheated 375°F oven for 15 to 20 minutes or until done. Remove from sheet; cool on wire rack.
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/