Hot Dog Bun Pan

Submitted by xaipete on June 17, 2009 - 9:13am

We don't eat hot dogs very frequently, but with the 4th of July coming up I was thinking about making some buns. I noticed that King Arthur sells a hot dog bun pan. It is kind of pricey but could be used for lobster rolls too (I guess we eat those even less frequently than hot dogs!). Does anyone have any experience with this pan?

hot dog bun pan

--Pamela

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Submitted by DerekL on June 17, 2009 - 9:44am.

Hot dogs, lobster rolls,

Hot dogs, lobster rolls, hoagies, meatball subs... There's a lot of potential uses.

Submitted by janij on June 17, 2009 - 10:35am.

Yes

I have one and love it. I hated buying hot dog buns. Why buy them when I can make them with no HFCS. So yes it is pricey but it works really well and no more store bought bread products.

Submitted by xaipete on June 17, 2009 - 10:36am.

Thanks, Jan. I order

Thanks, Jan.

I order one.

--Pamela

Submitted by AllenCohn on June 18, 2009 - 6:31am.

No need for pan

I made hot dog buns at a bakery and we didn't use a special pan. We just made little 6 or 7 inch batards and laid them parallel to each other about an inch apart in little trays (that we also used for brownies) with 1.5" tall sides.

As the buns proofed they squished into each other. We pulled them apart after cooling. Looked great...just like the packages in the store.

Allen

Submitted by xaipete on June 18, 2009 - 7:54am.

New England style buns

Hi Allen. I've made the buns in the way you describe as well, and they turned out very nice. I should have changed the title of my original post to say "New England style hot dog bun pan". It is that type of bun that I desire to make. If anyone has an idea on how I could achieve that style without buying a special pan, I'd love to hear about it.

--Pamela

Submitted by Debra Wink on June 21, 2009 - 7:54am.

Scaling hot dog buns

Hi Allen---it's good to see you here :-) I'm making hotdog buns today for the first time. How much dough do you think would make a typical grocery-store-sized bun? I'm using what I think will be a light egg bread, 50% whole wheat. The brats these are for, are no longer than six inches, uncooked. I think I will use my hearth bread pan, which is 6" wide (curved sides) and 11 1/2 inches long. If I squeeze in six, maybe they will come out more like lobster rolls---hotdog buns, lobster rolls, either way will work. I'll wait and see how they come out before deciding which way to cut them. Thanks for any adivice you can give me.

BTW, PR fans may recognize Allen as the main character in Peter Reinhart's Whole Grain Breads. He enters on page 6 and throughout the book. He's a great guy; I'll vouch for him :-)

Submitted by Aprea on June 21, 2009 - 8:57am.

please post pics

Please - if any of you have success with these rolls, post pictures and recipe for good buns - I have tried - while better than storebought - I don't like all the work required for shaping individual batards.

Submitted by Debra Wink on June 21, 2009 - 1:13pm.

Hot dog buns in the hearth bread pan

Well, I decided to go with 2 oz of dough, and when I got them in the pan, it looked like I could fit seven for average-sized buns:

Now that I have a starting point, next time I would either use a little less dough---maybe try 1.75 oz per bun---or fit six 2-oz into this pan for regular hot dog buns. For New England style, I might try eight buns, so that they squish a little taller. Either way, I will let them rise more before going into the oven. These are soft and light, but the hamburger buns (the second pan) baked up even lighter, so these hotdog buns could probably have proofed another 20 minutes.

All in all, this pan worked very well, so if you have one, consider it for your hot dog buns.

Submitted by xaipete on June 21, 2009 - 1:21pm.

Hi Debbie. Your buns look

Hi Debbie. Your buns look terrific. It was just that I wanted those New England style ones.

--Pamela

Submitted by Debra Wink on June 21, 2009 - 1:49pm.

When ya gotta have it ...

Pamela, you should buy them :-) I wasn't trying to deter you---just answering Anna's request for pictures. I've had this pan a while now (I don't even think it is available anymore), and this worked out for me. I thought it might give other hearth pan owners (if there are any) another option. It's nice to have an alternate use for it, because I rarely use it for its intended purpose. The loaves are a little too big for us. Besides, "hearth bread pan" is kind of an oxymoron, don't you think?

Best,
Debbie

Submitted by xaipete on June 21, 2009 - 3:14pm.

I'll let you know when I take

I'll let you know when I take the plunge and the pan arrives!

--Pamela

Submitted by SylviaH on June 21, 2009 - 1:38pm.

Oh, nice looking hot dog

Oh, nice looking hot dog buns..they look like some wheat flour are in them?..very nice! What size pan did you use? I usually just use a large sheet pan.

Sylvia

Submitted by Debra Wink on June 21, 2009 - 2:10pm.

Thanks Sylvia!

Yes, they are 50% whole wheat, and the pan is 11 1/2 inches long by approximately 6 inches wide. But the sides curve out from 4 inches across the bottom to 6 1/2 inces across the top. It is designed to make a large rye loaf that cuts into oval deli-style slices. But it takes at least 2 pounds of dough for a loaf of sandwich bread! More if it's a dense bread like rye or whole wheat. I'm happy that it will stand in as a hotdog bun pan :-)

Submitted by AllenCohn on June 22, 2009 - 4:51am.

Scaling

Hi, Debbie,

Thank you for your kind words.

Sorry, it's been a year since I was at the bakery and I no longer remember what I scaled the buns at. But it like your experimentation has yielded you good results.

Allen

Submitted by dosidough on June 18, 2009 - 3:49pm.

I love mine.

The New England style is quite different from the regular hot dog rolls. I remembers these as the buns at Howard Johnson's when I was a kid. When you separate the rolls you lightly butter and grill them.

The recipe KAF inclues makes a fairly tight but light crumb with a touch of sweetness. I like to use these with crab salad, and I seem to associate them with summertime. Just got the pan out Memorial Day, now the weather's gotta change.

Pamela I think you'll enjoy these. You make so many interesting things (your pot stickers looked wonderful)...ya gotta have this!!

Enjoy. And bake on.

Dosi

Submitted by xaipete on June 18, 2009 - 3:51pm.

Thanks. It always helps me to

Thanks. It always helps me to spend money when other people tell me I should have something :-).

--Pamela

Submitted by SylviaH on June 21, 2009 - 10:28am.

On the Cover of this month's

On the Cover of this month's Gourmet magazine...looks like the buns stuffed with Crab...yumm!

Sylvia

Submitted by Wild-Yeast on June 21, 2009 - 10:28am.

Dumb Question

Hi Pamela,

Noticed that the pan has five buns. Is this the connection between 10 buns to the package but hot dogs come 12 to the pack?

+Wild-Yeast

Submitted by SylviaH on June 21, 2009 - 10:36am.

That is so funny...always

That is so funny...always been a complaint..why is there 8 hot dogs buns and more hots to a pack??

Submitted by xaipete on June 21, 2009 - 1:18pm.

We don't have hot dogs very

We don't have hot dogs very often but when we do I have purchase the Hebrew National brand. Lately I noticed there are only 7 dogs per package. Kind of annoying!

--Pamela

Submitted by nbicomputers on June 21, 2009 - 10:52am.

KA states the pan makes 10

KA states the pan makes 10 buns with only 5 indents... HOW?

Submitted by xaipete on June 21, 2009 - 1:20pm.

I think it is suppose to make

I think it is suppose to make 10 buns, but I don't have a good idea of what the pan actually looks like because of the odd, kind of cut off picture.

I even searched for a better picture on google, but couldn't turn one up. Actually, my inability to really see what the pan looks like was part of the reason I made the post on this forum.

--Pamela

Submitted by janij on June 21, 2009 - 3:58pm.

This is what it looks like.

Sorry about the crumbs. Haven't finished cleaning the kitchen. But once you turn them out you cut 1/2 wasy thru the buns and then slice the 10 buns apart. Hope this gives you a better idea.

Submitted by xaipete on June 21, 2009 - 5:27pm.

Thanks, Jan. That is EXACTLY

Thanks, Jan. That is EXACTLY what I wanted to see. I really appreciate you posting the picture. Maybe you should submit it to KA! It's a lot better than theirs.

--Pamela

Submitted by hullaf on June 21, 2009 - 12:37pm.

how about a brat bun?

In Wisconsin, long ago in all the bread bakeries (and I suppose still now) they had "brat buns" for the more sausage-type, such as a bratwurst. Not for any hot dog. They were sturdier, slightly more bread-ier, and seemed the same size. So, if I wanted to make these - what can anyone suggest? More baguette type bread or what . . . ? Anet

Submitted by earle on November 16, 2009 - 12:38pm.

hot dog buns

Does anyone have a recipe for the hot dog buns? I've been using the one that came with the KA new england pan. They're a little dry and don't rise as high as I would like them to rise. However, the N.E. bun pan is great, esp. if you don't like all that crust on a regular bun. Thanks in advance.