Poppy Seed Hot Dog Buns Recipe
These poppy seed hot dog buns are fluffy and tender, with a lightly enriched dough and a poppy seed topping. Perfect for Chicago-style hot dogs.
The base of these poppy seed buns is one of my favorite doughs. It’s a super versatile, lightly enriched, and lightly sweet dough that’s the perfect base for hot dog buns, burger buns, dinner rolls, and more. You can make it by hand or in a stand mixer!
Ingredients
Here’s what you need for this poppy seed hotdog bun recipe. Find the amounts in the printable recipe card at the bottom of this post.
- All-purpose flour or bread flour
- Instant or active dry yeast
- Whole milk
- Granulated sugar and salt
- Egg – For the dough and the egg wash on top
- Butter – creates a beautifully tender dough
- Poppy seeds – The crispy crunch of poppy seeds gives a little extra texture and taste. The perfect choice for a classic Chicago dog.
Method
- Add the warm milk to a stand mixer bowl. Sprinkle yeast and sugar over the milk.
- If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy; if using instant yeast, this step can be skipped.
- Add the flour, salt, and egg to the yeast mixture. Fit the stand mixer with a dough hook attachment and mix on low speed until a thick dough forms and the gluten begins to develop.
- Add in the softened butter and keep mixing on medium speed for around 10 minutes until the dough is soft and strong. You can also do this by hand.
- Once kneaded, form the dough into a smooth ball. Transfer the dough to a large bowl and cover it.
- Let the dough rise in a warm place until doubled in size, around 1 to 1 ½ hours. A warm room temperature will speed up the rising time. You can also let the dough rise in the refrigerator for up to 16 hours.
Shaping
- Deflate the dough and pull it from the bowl and weigh it. Divide it into ten equal portions with a bench scraper or sharp knife.
- Roll out each piece into a 5×4-inch (12x10cm) flat piece with a rolling pin. Roll it up tightly lengthwise to form a cylinder.
- Tuck in the edges slightly and pinch the seam closed.
- Place the buns seam-side down on a parchment paper-lined baking sheet, either spaced apart or closer together if you like pull-apart sides.
- Loosely cover them and let them rise again until doubled in size. Preheat the oven to 350°F/180°C.
- Whisk together the egg and water for the egg wash. Brush the top of the buns with egg wash then sprinkle the buns with poppy seeds.
Bake the buns for around 20 minutes until deep golden brown. Let them cool to room temperature on a wire rack before serving.
Serving and storing
Keep leftover buns in an airtight container for freshness for up to 3 days. Alternatively, freeze them for longer storage.
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Poppy Seed Hot Dog Buns Recipe
These poppy seed hot dog buns are fluffy and tender, with a lightly enriched dough and a poppy seed topping. Perfect for Chicago-style hot dogs.
Ingredients
- 240g (1 cup) whole milk
- 2 ½ teaspoons instant yeast or active dry yeast
- 30g (2 ½ Tablespoons) granulated sugar
- 440g (3 ½ cups*) all-purpose flour
- 1 large egg
- 3/4 teaspoon salt
- 60g (4 Tablespoons) unsalted butter, softened to room temperature.
Topping
- 1 egg + 1 Tablespoon water
- 2-3 Tablespoons poppy seeds
Instructions
- Add the warm milk to a stand mixer bowl. Sprinkle yeast and sugar over the milk.
- If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy; if using instant yeast, this step can be skipped.
- Add the flour, salt, and egg to the yeast mixture. Fit the stand mixer with a dough hook attachment and mix on low speed until a thick dough forms and the gluten begins to develop.
- Add in the softened butter and keep mixing on medium speed for around 10 minutes until the dough is soft and strong. You can also do this by hand.
- Once kneaded, form the dough into a smooth ball. Transfer the dough to a large bowl and cover it.
- Let the dough rise in a warm place until doubled in size, around 1 to 1 ½ hours. A warm room temperature will speed up the rising time. You can also let the dough rise in the refrigerator for up to 16 hours.
Shaping
- Weigh the dough and divide it into ten equal portions with a bench scraper or sharp knife.
- Roll out each piece into a 5×4-inch (12x10cm) flat piece with a rolling pin. Roll it up tightly lengthwise to form a cylinder.
- Tuck in the edges slightly and pinch the seam closed.
- Place the buns seam-side down on a parchment paper-lined baking sheet, either spaced apart or closer together if you like pull-apart sides. Loosely cover them and let them rise again until doubled in size.
- Preheat the oven to 350°F/180°C.
- Whisk together the egg and water for the egg wash. Brush the top of the buns with egg wash then sprinkle the buns with poppy seeds.
- Bake the buns for around 20 minutes until deep golden brown. Let them cool to room temperature on a wire rack before serving.
Notes
*The cup sizes given are US-sized cups. Note that these are smaller than metric cups. For best results use grams.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 241Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 194mgCarbohydrates: 38gFiber: 2gSugar: 4gProtein: 7g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
