June 17, 2009 - 9:13am
Hot Dog Bun Pan
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?
--Pamela
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Hot dogs, lobster rolls, hoagies, meatball subs... There's a lot of potential uses.
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.
Thanks, Jan.
I order one.
--Pamela
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
Thanks. It always helps me to spend money when other people tell me I should have something :-).
--Pamela
On the Cover of this month's Gourmet magazine...looks like the buns stuffed with Crab...yumm!
Sylvia
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
That is so funny...always been a complaint..why is there 8 hot dogs buns and more hots to a pack??
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
KA states the pan makes 10 buns with only 5 indents... HOW?
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
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.
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
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
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.
The best hot dog buns I've made were from the formula for hamburger buns here --> http://www.sfbi.com/recipes.html
I'm not making a batch to sell, which is what this recipe is for. Is there something a little simpler available?
There's a local place I get fresh bratwurst from, probably hotter than most people would be able to tolerate, but that's what I really like. I love baking bread and it's a real shame when I have to put them on store bought buns. This looks like the solution I've been looking for.
I'm thinking I'll pass on the KA pan and just use the proof and bake bethod where they grow together and pull them apart. Seems to work fine for me when I make rolls for holiday meals.
Billybob
And just for all of you that are curious, yes, my real name is William Robert, but I'm not from the US south. I grew up a half hour from Chicago.
I bought one of these pans, but oddly enough I don't use it for making hot dog buns. I make hot dog buns like the users above.. rolled out and placed on a baking parchment. What I do use this pan for, however, is to make soft sided buns for sandwiches of all kinds. My family enjoys everything from lobster salad to chicken salad.. even egg salad or tuna. Delish!
Seems the regular poof-dough hot dog bun pans are missing the mark here.
How about a mini-baugette pan that's just a bit wider? A meatball sandwich could be served on pain au levain rolls - ...,
Wild-Yeast