The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hamburger-Hot Dog Onion Parmesan Cream Cheese Buns

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isand66's picture
isand66

Hamburger-Hot Dog Onion Parmesan Cream Cheese Buns

 These are by far the best hot dog rolls I have made yet.  I wanted to make a nice soft and fluffy hot dog bun without resorting to intensive kneading so I used my last version of these buns and added cream cheese to soften it up.  I also increased the % of Semolina and reduced the Caputo 00 flour.

To compensate for the 55% water content in the cream cheese I decreased the water in the overall dough but the water content for the cream cheese is not taken into consideration for the overall hydration of the dough.

I used most of the dough to make hot dogs using my nifty New England style hot dog bun pan and individually formed the buns before placing them in the pan.  Some people like to fill the pan with one rectangle of dough but I like the rolls bigger and fluffier so I used around 130 grams of dough for each hot dog bun.  The remainder of the dough I used for some sandwich/hamburger buns.

If you want some great tasting, fluffy hot dog buns go ahead and try this recipe and you will not be disappointed, that's for sure.

Closeup

Hamburger Hotdog Onion Parmesan Buns Vs.3 (weights)

Hamburger Hotdog Onion Parmesan Buns Vs.3 (%)

Here is the link to download the BreadStorm .Bun file.

Directions

Bring the milk up to a boil in a heavy-duty sauce pan and let it simmer for a couple of minutes.  Take it off the heat and let it cool to room temperature before using.

In the mean time leave your butter and cream cheese out at room temperature or soften in your microwave.

Mix flours with yeast to combine.  Next add remainder of the ingredients and mix on low for 1 minute and let the dough rest for 5 minutes.
Next, knead on medium-low speed (or with hands) for 2 minutes. Dough should be supple and still a little bit sticky (adjust with water if needed). Continue kneading for 4 more minutes, increasing speed to medium-high for last 30 seconds.

Take the dough out of your mixer and form it into a ball and place in a well oiled bowl or dough rising bucket.  Let it sit for 10 minutes and then do a set of stretch and folds.  Repeat the same procedure a total of 3 times within 40 minutes.  Place covered bowl with dough in your refrigerator overnight or up to 3 days.

On baking day, take the dough out of your refrigerator and let it sit at room temperature for around 2  hours until the dough is nice and puffy and has completely doubled from the original size.  (Note: this does not mean it doubles from the size it was after you took it out from the refrigerator).

For hot dog buns divide the dough into 130 gram pieces and flatten each piece out into a circle.  Pull up each side of the circle into the middle and then tuck each half like you are shaping a baguette.  Roll out evenly until you have the correct size to fit in your pan.  Cover with a moist towel or plastic wrap sprayed with cooking spray.  Let it sit at room temperature for about 2 hours until the buns have almost doubled in size and pass the poke test.

Shaped

Around 30 minutes before ready to bake the rolls, pre-heat your oven to 450 degrees and prepare your oven for steam as well.  I use a heavy-duty pan in the bottom shelf of my oven and pour 1 cup of boiling water in right before placing the rolls in the oven.

Right before you are ready to bake the buns brush them with melted butter.

Bake the rolls at 450 degrees for the first 5 minutes and lower the oven to 425 degrees until they are nice and brown.  When you remove them from the oven, brush them with the melted butter again.

These should take about 25 minutes to cook thoroughly.  When done  let them cool on wire rack for at least half an hour before digging in if you can wait that long.

Crumb

 

Comments

dabrownman's picture
dabrownman

hot dog bun pan is cheating.... like using baguette pan:-)  Seriously, these look fantastic.and we will give then a shot because we aren't  perfectly happy with our best buns to date - except for the beet ones and they are way too much work to make all the time.   The WWW and the whole spelt gives these 15% whole grain too - so they have to be as healthy as they are tasty.

Can't help but love these beauties.  I found a quarter of one of the loaves you sent me over the Holidays in the freezer today.  Had some for breakfast this morning.  Just as good as the day I got it 6 months ago.  Well done all the way around and

Happy baking Ian

isand66's picture
isand66

Thanks DA.

I hope you like them when you try them....the addition of the cream cheese really put these over the top!

Glad my old bread held up so well.

Happy Baking to you and Lucy as well.

Skibum's picture
Skibum

I like the addition of cream cheese and must give this a try. Well after a VERY busy spring, I am back and baking once again. Best regards, Ski

isand66's picture
isand66

Glad to hear from you.  You will like these if you try them.  They are the best ones I've made yet and the cream cheese really makes a big difference.

 

Happy Baking,

Ian

Leedsneil's picture
Leedsneil

These look the absolute business! Myself and the wife love gourmet hotdog night. I think these will take it to another level! thanks!

isand66's picture
isand66

I'm glad you like these. I'm sure they will go well with your gourmet hotdog night.  Let me know how they come out.

Regards,
Ian