As you know, I have been on a mission to home-produce all components of a 3" mini-hot dog w/ meat sauce (from scratch). I had a few critiques of my hot dog recipe/method, you can read about that here.
Anyhow, my next step was to make the buns. I took a few liberties with this recipe, i.e. this is probably not the type of bun you are going to get at any of the local joints. I used an egg and some butter in the dough to give just a hint of brioche-esque-ness (recipe is something like: 3 cup bread flour, 1/4 cup non-fat milk powder, 1/4 cup potato flakes, 2 tablespoons soft butter, 1 egg, salt, 1 cup, give or take, non-fat milk).
After the initial rise, I shaped the dough in sa couple of ways to form buns. I rolled some out flat and used a pizza cutter to make rectangles. I also rolled some little balls, flattened them, folded them in half, and shaped into little cigars (the rolls in the foreground).
The little cigar shaped guys turned out the best I think. They were pillowy soft and the crumb was just right too. Letting the buns rise against each other is essential for height and flat, crustless sides.
I am pleased with these buns. I think that they will work well. As I said with the hot dogs, I am honing in on exactly how I want this project to turn out. I don't think this iteration is going to be perfect, but next time I attempt this process I think I will have it down to a science. I may have to open up my own hot dog restaurant for Pete's sake.
Tomorrow, the meat sauce!