Kitchen Tip: Hotdog Buns

We’ve been making homemade buns for hamburgers and hotdogs for about 3 years now, and we won’t go back to store-bought.  These buns taste amazing and fast too – 40 minutes from start to finish. 

Hamburger buns are easy to shape.

However, I’ve always struggled to make a good hotdog bun.  Tell me I’m not the only one. 

I tried log rolling them like I did with play dough when I was little, but it was always challenging to get them wide enough. 

They looked funny, and came out either too flat and thin, or with just too much bread for those hotdogs or brats.  See, exhibit A, below.

But, this summer, I have tried a new method for making hotdog buns and I’m loving it. 

Begin by dividing the dough in half, and then gently flatten each half into a rectangle, about 6 inches in length and 1/2 inch thick. 

Using a knife, divide each half into 4-5 slices, about 1 1/2 inches in width. 

Then, tuck the ends under on both sides – and squish them a bit narrower. 

Place them on a greased cookie sheet and continue onward with the recipe! 

Linked to: Kitchen Tip Tuesday, Works for Me Wednesday