I couldn't decide whether to call these hoagie rolls or hot dog buns. They are somewhere in the middle. Either way, they are delicious. They are a little firmer than the squishy rolls you find in the supermarket, but the flavor is far superior. The only problem with making homemade hot dog buns and hamburger buns is that you can't go back to store-bought ever again. There's just nothing like fresh, hot buns right out of the oven. Note: You might want to double the batch just because you know you're going to eat a few straight out of the oven before you even get to the hot dogs. :)
Hot Dog Buns
Serving size: 8 buns
3-4 cups all-purpose flour
2 1/4 tsp. instant yeast
1 tbsp. granulated sugar
1 tsp. salt
1 cup warm whole milk (105-110°)
1/4 cup warm water (105-110°)
1 tbsp. vegetable or canola oil
1 egg, beaten with 1 tbsp. water
Sesame seeds or poppy seeds for topping (optional)
In the bowl of an electric mixer fitted with a paddle attachment, mix 3 cups of flour, yeast, sugar, and salt together. In a separate bowl, whisk the warm milk, water, and oil together. With the mixer on low, slowly add in the wet ingredients, mixing just until combined. Switch to a dough hook and knead for 7 minutes, adding additional tablespoons of flour as necessary so that the dough pulls away from the sides of the mixing bowl but remains tacky.
Turn the dough onto a floured surface. Knead by hand until a smooth, but still slightly tacky, ball forms. Transfer to an oiled bowl and cover with plastic wrap. Let rise in a warm place for 1 hour or until doubled in size.
Turn out onto a floured surface. Divide the dough into 8 equal portions. Roll each portion into a cylinder, about 4 1/2 inches in length. Flatten the cylinders slightly. Transfer to a baking sheet lined with parchment paper, placing about 1/2 inch apart. Cover with plastic wrap and let rise in a warm place for about 45 minutes or until puffy and almost doubled.
Preheat the oven to 400°. Lightly brush the tops with egg wash. Sprinkle with sesame or poppy seeds, if using. Bake for 12-17 minutes, or until the internal temperature registers 190°. Transfer to a wire rack to cool completely. Using a sharp knife, slice the buns down the middle just before serving.
Source: adapted from King Arthur Flour