Homemade Hot Dog and Hamburger Buns
These rolls are made with Della’s Roll Dough. I want to eat those hot dogs in the picture! Also check out author Kathleen Weber’s Arborio Rice Bread from her book Della Fattoria Breadwhich is packed with her signature items such as Free Form Pane Pugliese and Meyer Lemon Rosemary Bread and covers yeasted, enriched and naturally leavened breads.
Excerpted from Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breadsby Kathleen Weber (Artisan Books). Copyright © 2014. Photographs by Ed Anderson
- Della’s Roll Dough
- 32 to 64 grams (1.1 to 2.2 ounces/2 to 4 tablespoons) egg yolk loosened with heavy cream, half-and-half, or whole milk for the wash
- 5 to 10 grams (0.17 to 0.35 ounce/about 1 tablespoon) sesame, poppy, or fennel seeds or dehydrated onions, or a combination (optional)
- For hamburger rolls, lightly oil or spray a half sheet pan, line with parchment paper, and lightly oil or spray the paper. For hot dog rolls, lightly oil or spray a quarter sheet pan, line with parchment paper, and lightly oil or spray the paper.
- Flour the work surface. Turn out the dough, using a plastic bowl scraper, and, using a bench scraper, scale (divide) the dough into 8 equal pieces (about 120 grams/4 ounces each). Pre-shape each piece. Let sit for 10 minutes.
- For hamburger rolls: Cup your fingers around one piece of dough at a time (or, once you become proficient, one piece in each hand) and roll it against the work surface to form a ball, then press into a round about 4 inches across. Place seam side down on the prepared sheet pan, in 2 rows of 4 rolls each. With flattened fingers or the palm of your hand, press the tops again to flatten them into disks. Brush the tops with the wash and sprinkle with the seeds, if using.
- For hot dog rolls: Shape each piece into a small bâtard, about 1¾ by 5½ inches. Arrange on the quarter sheet pan in 2 rows of 4 buns each; the rolls will be touching. Brush the tops with the wash and sprinkle with the seeds, if using.
- Set the pan in your warm spot, cover with a Cambro container or a plastic tub, and let proof until puffy, 1½ to 2 hours. When the dough is gently pressed with your fingertip, the impression should remain.
- Meanwhile, position a rack in the center of the oven, set a baking stone on it, and preheat the oven to 375°F.
- Place the pan on the stone and bake the rolls for about 25 minutes, or until the tops are a rich golden brown.
- Transfer the pan to a cooling rack and let the rolls cool completely.