Chinese bakeries always have a great variety of buns, cakes, and cookies to choose from.  I love Hong Kong style bakery buns because the brioche-like bread is super soft.  One of my favourites is the hot dog bun and luckily, it’s very easy to make.  Although it is time consuming to make the dough, most of the time is spent waiting for it to rise.  I tried three different recipes for Chinese / Japanese style bread and the water roux method (tang zhong) was by far the best.  My family couldn’t get enough of these.  🙂  These are freezer friendly so you can make your efforts last.

Depending on the bakery, I’ve seen hot dog buns shaped in one of two ways (photos below).  Instructions for both have been provided.

Chinese Hot Dog Buns Recipe

makes 12; adapted from The 65 C Bread Doctor by Yvonne Chen, see here

additional ingredients:

12 hot dogs

Step 1:

Follow the asian style bread recipe posted here until you reach the step labeled with a star (*).  Then follow the instructions here instead.

Step 2:

If you are making a spiral wrapped hot dog bun:

Using a sharp knife, or a pastry cutter, divide the dough into 12 equal pieces.  If you want to be exact, you can weigh all of your dough, divide that number by 12 and weigh out each piece of dough to that number exactly.  On a silpat (silicone) mat, gently roll each piece of dough into a thick log and let rest for 15 minutes.  See photos below for before (left) and after (right) rising.

If you are making a simple, oval shaped hot dog bun:

Using a sharp knife, or a pastry cutter, divide the dough into 12 equal pieces.  If you want to be exact, you can weigh all of your dough, divide that number by 12 and weigh out each piece of dough to that number exactly.  On a silpat (silicone) mat, gently roll each piece of dough into a ball and let rest for 15 minutes.  See photo below.

Step 3:

If you are making a spiral wrapped hot dog bun:

Work with one hot dog at a time.  On a free silpat (silicone) mat, roll the logs out into thinner logs about 2 1/2 times the length of a hot dog.  If you would like your hot dog buns to be thicker in the middle, then roll the middle of your log thicker than the ends.  Wrap the log around your hot dog three times.  Leave space between each wrap and make sure that the ends are on the bottom of the bun so that the seal can not be seen.  Press and pinch the ends against adjacent dough to prevent the dough from unravelling during baking.  See photo below.  Place at least 3 inches apart on a silpat mat lined baking sheet.  Cover very loosely with plastic wrap or a damp cloth and let rise until almost double in size, about 1 to 1 1/2 hours.  It’s okay if there are still spaces between the wraps after rising.

If you are making a simple, oval shaped hot dog bun:

Work with one hot dog at a time.  Gently shape a ball of dough into an oval.  Using your thumbs and the palms of your hands, push an indent down the middle length of your oval.  You want the middle of the bun to be thicker than the ends.  See photo below.

Place the hot dog in this crevice and press and pinch the ends of dough together to prevent the dough from unravelling during baking.  Make sure that the seam is on the bottom of the bun.  See photo below.

Place at least 3 inches apart on a silpat mat lined baking sheet.  Cover very loosely with plastic wrap or a damp cloth and let rise until almost double in size, about 1 to 1 1/2 hours.

Step 4:

Set the rack in the middle of the oven and preheat to 350 F.  Roughly beat one egg in a small bowl.  Using a pastry brush, brush a thin layer of this egg wash over the top and sides of each of your buns.  Bake for approximately 10 to 12 minutes until golden brown and just cooked through.  Transfer the buns to a wire rack to cool.  Serve warm or at room temperature.  These make great snacks or even light meals.  They are best enjoyed on the first day.  Luckily they freeze well and can be reheated from frozen in the microwave.