The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Having a sausage & hot dog party.

JoeV's picture

Having a sausage & hot dog party.

We're having some friends over for a get-together, and we're serving Kielbasi, Bratwurst and smoked Slovenian sausages, as well as hot dogs for those less adventurous (read: woosies). I made up some buns for the "tube steaks" using my egg bread formula (I also do this with my Italian bread formula as well). When they were baked I tried one with a smoked Slovenian sausage with spicy mustard, horseradish and homemade sauerkraut for lunch, just to make sure they were going to be OK. As you can tell, I lived to write about it. LOL


For those who have never made hot dog buns, I use 2.8 to 3.0 ounces of dough for each bun. After they are weighed out, shape the portion into a tight ball and allow to rest for 3-5 minutes. Then using the palm of your hand, roll the ball into a tube about 4" long and allow to rest again for a few minutes. Lastly, roll each tube to about 6" to 6-1/2" in length. The tubes should be symmetrical along the length. I baked mine at 390F for 15 minutes, and used a whole egg egg wash to brown the tops. Here's a YouTube video that describes a slightly different approach, but will help those like me who do better with pictures. LOL

yeasty-loaf's picture

They look great & Thank you for the shaping instructions. I have been wanting to do these myself And you often find the shaping techniques  aren't well described as yours and the dough weight isn't often given. So thank you :)


polo's picture

Those buns look great!

dabrownman's picture

and hot dog buns are big hits around her as well.  Never have has a smoked Slovenian sausage - or even heard of them before so will have to do some research on how to make them.  Big Fat Smoked Hot Italian Sausages are the most sought after here and then the other smoked sausages go next and the rest don't get touched until the smoked ones are all gone.  Love your buns - is the formula for your egg bread on your blog?  Will look for it too.

Well Done and Happy baking,


Windischgirl's picture

Slovenian sausages?  What city is home for you, Joe V?  My parents are Slovenian/Hungarian and instilled in me a love of all things from the homeland.  We'd be crazy enough to skip the turkey dinner and have those sausages for Thanksgiving.  I'd love to find them for mom and dad...

Darwin's picture

Those buns look great, far superior to that in the store.  The sausage looks nice also, not much better in life than a good smoked sausage.  I will put both of these on my to do list.

thanks.  ;)

JoeV's picture

Egg Bread Recipe


 1/2C milk (4 oz.)

3 tablespoons sugar (1.5 oz.)

2 teaspoons salt (.55 oz.)

3 tablespoons butter or margarine (1.5 oz.)

2 egg yolks (Use remaining egg whites for egg wash)

2 packages active dry yeast or 2 teaspoons Instant Yeast (.25 oz.)

1-1/2 C warm water (105F to 110F) (12 oz.)

5-6 C Unbleached bread flour (1# 13 oz.)


1. Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat and stir until butter melts and sugar dissolves. Cool to lukewarm (less than 110 F.

2. If using active dry yeast, dissolve yeast in warm water in warmed bowl and let stand for 10 minutes. If using Instant Yeast, just add it to the flour and mix it in before adding liquids.

3. Add lukewarm milk mixture, egg yolks and water to 4 1/2 C (1# 6 oz.) flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour, 1/2 C (2.5 oz.) at a time (slowly so it doesn’t fly out of bowl), until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch. (At this point I take the dough and knead it for 5-7 minutes, adding flour as needed, until I get the “feel” I want from the dough.)

4. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour.

5. Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

6. Bake at 400 F for 30 minutes. Remove from pans immediately and cool on wire racks.


***** For hot dog buns see description above*****