Poppy Seed Hot Dog Buns Recipes
POPPY SEED HOT DOG BUNS
Tomorrow's Opening Day here in St. Louis. Although I'm unable to attend, my office mates and I will be honoring it with an authentic Chicago Demon Dog Hot Dog Bar. Fun! I wanted to bring in as much authentic as I could and could not find poppy seed hot dog buns for sale. So I decided to make them myself. When I saw a YouTube video from Rhodes on how to transform their dinner rolls into hot dogs, I knew I could simply add the poppy seeds myself, so that's what I did. Although I love homemade bread, I needed a shortcut with my limited time on the weekends. These are semi-homemade hot dog buns made from store-bought frozen dough. Combine two dinner roll balls and form into one hot dog bun.
Provided by K. Garner
Categories Kid Friendly
Time 1h15m
Number Of Ingredients 3
Steps:
- Thaw dough in refrigerator overnight. Form two balls into one mass, rolling them into ovals. You may flatten them with a rolling pin if desired. Spray cling wrap with non-stick spray and cover rolls, setting them aside to rise until doubled in size. Mix a tablespoon of water with an egg white and brush over the top of the buns. Sprinkle poppy seeds atop. Bake 12-15 minutes in 350-degree oven.
Nutrition Facts : ServingSize 0 g, Fat 0.0 g, TransFat 0.0 g, SaturatedFat 0.0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0.0 g, Fiber 0.0 g, Sugar 0.0 g, Protein 0.0 g
PUMPKIN-POPPY SEED HOT DOG BUNS
Two ingredients-canned pumpkin and self-rising flour-come together to make an orange-hued, earthy-flavoured dough for hot dog buns. You can also shape it into rounds for hamburger buns or dinner rolls; if making hamburger buns, flatten the dough a bit before baking. If you're accustomed to our yogurt-based two-ingredient dough, this might seem like not enough pumpkin for the amount of flour. But trust the process and go with our amounts; pumpkin is very wet, so you don't need as much to create this dough.
Categories Dinner,Lunch
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- In a medium bowl, combine flour and pumpkin; stir well with a wooden spoon and then keep mixing dough in bowl with your hands until smooth (1 to 2 minutes of kneading). Dough should be firm and not sticky. If it's too sticky to knead, add more flour, 1 tablespoon at a time, until no longer sticky.
- Divide dough into 4 equal portions. Roll each portion with lightly floured hands into a 4½-inch-long rope. Place dough ropes on prepared pan and flatten each to a width of about 1¾ inches. Brush evenly with egg and sprinkle with poppy seeds; discard remaining egg (or use in another recipe).
- Bake at 375°F until lightly browned on bottom, about 15 minutes. Lightly spray tops of buns with cooking spray, if desired. Slice buns in half horizontally with a serrated knife, cutting to but not through the other side.
- Serving size: 1 bun
Nutrition Facts : Calories 74 kcal
CHICAGO DOG
Some traditions you just don't mess with, and a Chicago dog is one of them. All-beef frankfurters are "dragged through the garden," meaning they're piled with a bunch of veggie condiments. Try rocking these dogs at home for your next casual buffet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes 6
Number Of Ingredients 11
Steps:
- Brush outsides of buns with butter; sprinkle with poppy seeds.
- Bake, split sides down, at 350 degrees until warm, about 5 minutes.
- Warm hot dogs in boiling water for 5 minutes; transfer to buns.
- Arrange a pickle on 1 side of each hot dog and 2 tomatoes on the other side.
- Squirt mustard over each in a zigzag; top with a dollop of relish.
- Divide onion among hot dogs.
- Top each with a sport pepper or a peperoncino. Sprinkle with celery salt.
HOT DOG BUNS
Steps:
- In the bowl of your mixture add warm water, sugar and yeast. Let the yeast proof for 5-10 minutes until bubbly.
- In a separate bowl combine flour, salt and dry milk.
- Pour warm milk in the yeast mixture.
- Add flour mixture and butter then start kneading until it forms a smooth elastic dough.
- Pour about a teaspoon of oil over the dough and turn the dough in all directions to cover the surface with oil. You can also use an oil spray
- Cover and let it rest for 5-10 minutes.
- Take the dough out and divide into 10 equal sections.
- Roll each piece into a small ball. Place all the balls on your working surface covered with plastic wrap.
- Take the first dough and roll into an oval or rectangular shape with a length of approximately 8 inches.
- Tightly roll each rectangle into a rope.
- Pinch the ends and edges to seal.
- Place the loaves 2 inches apart on a parchment paper lined baking sheet.
- Spray top with oil or brush and cover with plastic wrap.
- Let it rise for about an hour or until doubled in size.
- Preheat your oven to 350F place one rack on the very top of the oven and another one in the middle.
- Brush the top with milk and bake in the middle for about 12 minutes until bottom is browned.
- Move them to the upper rack and continue to bake for another 3-4 minutes until top is lightly browned. Do Not Broil.
- Let them cool down on a wire rack before consuming.
Nutrition Facts : Calories 186 kcal, Carbohydrate 32 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 9 mg, Sodium 91 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the hot dog buns side by side on the baking sheet. In a small bowl, beat together the 1 egg. Brush the top sides of the buns with the egg wash and sprinkle on the poppy seeds. Transfer to the oven to bake for 5 minutes. Remove and set aside.
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- In a medium bowl, combine flour, pumpkin, salt, paprika, and onion powder; stir well with a wooden spoon and then keep mixing dough in bowl with your hands until smooth (1 to 2 minutes of kneading). Dough should be firm and not sticky. If it’s too sticky to knead, add more flour, 1 tbsp at a time, until no longer sticky.
- Divide dough into 4 equal portions. Roll each portion with lightly floured hands into a 4½-inch-long rope. Place dough ropes on prepared pan and flatten each to a width of about 1¾ inches. Brush evenly with egg and sprinkle with poppy seeds; discard remaining egg (or use in another recipe).
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