Poppy Seed Hot Dog Buns

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.

Use a stand mixer or knead by hand: milk, yeast, flour, eggs and butter.

Keep mixing on medium speed for around 10 minutes until the dough is soft and strong.

Let the dough rise until doubled in size, then deflate and cut into 10.

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 they double in size. Brush with egg wash.

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.

See the link for the full recipe!