📖 Find the written recipe in the link below the video. 🥨 Get early access to videos ⤵ ua-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin 🌾 Buy me a bag of flour ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Visit my friends at ⤵ www.breadbakingathome.com/
Softest buns I've ever made. _Great chew_ The warm roux is brilliant. No mixer, no mashing in butter. Only a little kneading to get it fully hydrated. Pretty awesome recipe/method.
This recipe is AMAZING!!! Doubled it to make 8 slightly larger buns and they turned out absolutely perfect! Thank you so much for sharing and for all the work you do to make these beautiful, fun, informative videos ❤
While I have made Charlie’s other hot dog bun recipes, this one is phenomenal! His improved yet simplified technique for making the Tangzhong (for super softness) is awesome!! I made a double batch of buns for “Chili Dog Sunday”. I found a couple “chili dog chili recipes”, combined and simplified them to come up with a very nice chili - allowed to chill overnight to improve the flavor. Assembly was: split bun, butter/pan toast, Spread w Mustard, scored/seared jumbo beef dog, Heated chili, Chopped red onion, Light sprinkle of grated cheese. It's "Eat Now" time!!! Photos have been posted (#354) Thanks again, Charlie!!
I'll be doing this recipe in the next couple of days. Just made some rolls & 2 pizza bases w/ water Yudane, w/ a whole wheat scald, your method taught us. They're SO soft! Now I need to make some hot dog buns bcs my grands love to eat the grilled hot dogs my son makes on the BBQ on Saturdays. 😍 I just have to omit the milk bcs my son is extremely lactose intolerant, to the point I can't even use butter! I use olive oil or coconut, & either works perfectly. The egg is a good addition as well. Thanks for this version, just in time to help me recharge my baking batteries! ❤
While I'm sure it's less effective, I've had good success with making Yudane with boiling water from an electric tea kettle. When all you have is a microwave, a tea kettle, and a toaster oven, it's a huge upgrade for your bread.
A microwave is a game changer for making scalded dough. So much faster, fool proof, and much easier clean up. You can make it in the same bowl that you use for your dough. Also, since I am impatient, instead of setting the bowl into the fridge, use an ice bath instead. Heat transfer from contact with icy water is much faster than waiting for cold air to do the job.
I make tangzhong hotdog/hamburger buns using a similar recipe, but I'm going to use this method -- so much easier. When I make hamburger buns or sandwich rolls I sprinkle them with Everything seasoning. I like sauerkraut on my "redhot." In fact, I just ate one this afternoon for lunch.😋 Thank you Charlie for another great recipe!💕
Thanks for the recipe. I am from Chicago, and we are picky about hot dogs (and hot dog buns) - we split them on the side (not the top), and we use poppy seeds...
I love this method! I made tangzhong break on Sunday (5 days ago!) from your previous recipe and it's still soft like it was made yesterday - amazing!😊 Thank you for another one, Chef!😉
Hello Chef, Thank you for all your fantastic techniques and amazing skill for all of us subscribers🙏🏻 You're so thorough and easy to follow. I’m a licensed aircraft mechanic by trade for 37 years, so I love your accuracy👌 I’ve been using the tangzhong method for the last 4 years now and it’s simply amazing. But, with this video of yours I just watched, taught me so many more. I’ve picked up so many pointers, thank you thank you👌🫶 I just made hamburger and hot dog buns last week and of course using the tangzhong method. They turned out amazing like always, but I now know from you, they can be better using your techniques. I can’t wait to try your ways now😃
These look amazing! I love plain shredded cabbage and fresh chopped onions on my hotdogs plus mustard, ketchup and mayo, this are the typical toppings for hotdogs in Venezuela; I really miss the hotdog bread I grew up eating in Venezuela, I think the hotdog buns there had potato added to the dough; Charlie do you think one could add potato as another extra enrichment to your recipe? Or do you have a recipe for hotdog buns with potato as an ingredient? The hotdog bread I’m talking about melts in your mouth, the consistency is pillowy with just a bit of chewiness, just perfection 😋
@@ChainBaker Just watched the video, solid! Thanks for the answer! Stumbled over your channel by accident, but subbed and will be back for more of your great content!
My favorite toppings are cheese, mustard, chili and onions. Or, use pizza toppings…marina sauce, cheese, pepperoni, onion, bell pepper. I call them pizza dogs.
They are not only gorgeous, they look delicious! Funny but now that you mention it, I grew up calling them 'hot dog rolls' and 'hamburger buns'. I don't know why. Is it buns or rolls / is it sauce or gravy? It all depends on where you live I guess.
I just fell on this video by accident and it's like a sign from the "Baker God" ... the buns we can buy in my country of residence have quite deteriorated and I was looking for a suitable recipe. I will definitely try this one out for our smoked salmon sandwiches. Looking fwd to it and I'll give you a feedback ... but not before a week's time. Too much on my plate right now. Thanks a lot for obviously quite a wonderful bun!!
I guess I never thought of putting everything into tang zhong.. good idea :) but is there a particular reason why you use a lid instead of plastic wrap touching the surface?
Hello and thank you for the video. Is it possible for some recommendations on european bread/strong flour brands which are best for brioche or tangzhong? I found a french brand called T65- I think it would be great to go into some tips on this matter. Also could you add the any tips on how to slow ferment this recipe overnight in a fridge for extra flavour- how would one adjust the yeast?c
I finally got a kitchen scale! I haven't tried a single recipe from you because I've been so afraid it would turn out badly and I would subconsciously write off this channel for making bad recipes. Thank goodness! I can make this recipe first and grill some hotdogs soon!
This bread looks so good. I like hotdogs but for some reason my stomache doesn't. I can eat one only. I still appreciate the video because my family likes hotdogs on occasions. So I can bake them for them. Last week my brother and I went to lunch and he took me to eat Vietnamese sandwich called Bahn Mi. I think that is what it is called. The bread is very crispy and different from typical sandwich breads. Is there anyway I can request a video on how to make this type of bread?
I wish I could do this. I recently got diagnosed with Type 2 diabetes, so bread (my favorite food!) is now off the table. Most carb-free breads out there really suck. Do you have anything up your sleeve for us?
While I too have never been referred to as a connoisseur when enjoying hot dogs, I have heard the term common sewer come up from good friends in my youth.... These delectables aren't going to help.
@@ChainBaker sorry was frustrated I like what you're doing maybe it's a Windows 11 issue that made me download a recipe app before I could print the recipe.
Thanks again. I am always in disbelief that people buy those disgusting white buns for nearly all cookouts. Some concern themselves with the hot dog, touting one over the other yet keep using the same 8 pack of crappy buns. There is a better way to really enjoy your cookouts folks. No even sells a good roll to match a good dog.
📖 Find the written recipe in the link below the video.
🥨 Get early access to videos ⤵
ua-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin
🌾 Buy me a bag of flour ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Visit my friends at ⤵
www.breadbakingathome.com/
Softest buns I've ever made. _Great chew_ The warm roux is brilliant. No mixer, no mashing in butter. Only a little kneading to get it fully hydrated. Pretty awesome recipe/method.
ⁿaa😮
This recipe is AMAZING!!! Doubled it to make 8 slightly larger buns and they turned out absolutely perfect! Thank you so much for sharing and for all the work you do to make these beautiful, fun, informative videos ❤
✌️😎
Loved the technique of adding butter, sugar and salt into the Tangzhong. I did the same. My kids loved the super soft buns. Thanks a lot.
While I have made Charlie’s other hot dog bun recipes, this one is phenomenal! His improved yet simplified technique for making the Tangzhong (for super softness) is awesome!! I made a double batch of buns for “Chili Dog Sunday”. I found a couple “chili dog chili recipes”, combined and simplified them to come up with a very nice chili - allowed to chill overnight to improve the flavor. Assembly was: split bun, butter/pan toast, Spread w Mustard, scored/seared jumbo beef dog, Heated chili, Chopped red onion, Light sprinkle of grated cheese. It's "Eat Now" time!!!
Photos have been posted (#354) Thanks again, Charlie!!
I'll be doing this recipe in the next couple of days. Just made some rolls & 2 pizza bases w/ water Yudane, w/ a whole wheat scald, your method taught us. They're SO soft!
Now I need to make some hot dog buns bcs my grands love to eat the grilled hot dogs my son makes on the BBQ on Saturdays. 😍 I just have to omit the milk bcs my son is extremely lactose intolerant, to the point I can't even use butter! I use olive oil or coconut, & either works perfectly. The egg is a good addition as well.
Thanks for this version, just in time to help me recharge my baking batteries! ❤
While I'm sure it's less effective, I've had good success with making Yudane with boiling water from an electric tea kettle. When all you have is a microwave, a tea kettle, and a toaster oven, it's a huge upgrade for your bread.
A microwave is a game changer for making scalded dough. So much faster, fool proof, and much easier clean up. You can make it in the same bowl that you use for your dough.
Also, since I am impatient, instead of setting the bowl into the fridge, use an ice bath instead. Heat transfer from contact with icy water is much faster than waiting for cold air to do the job.
@@gutschke Super smart. The only time I really had to pay attention to this recipe was not over cooling the roux in the fridge. This will be handy.
Check out America's Test Kitchen microwave tanzhong
Check out America's Test Kitchen microwave Tangzhong recipe
Excellent as always 👌. I've never failed with even a single recipe from this channel. 👍
I make tangzhong hotdog/hamburger buns using a similar recipe, but I'm going to use this method -- so much easier. When I make hamburger buns or sandwich rolls I sprinkle them with Everything seasoning. I like sauerkraut on my "redhot." In fact, I just ate one this afternoon for lunch.😋 Thank you Charlie for another great recipe!💕
I like the new method of making your bread recipes. Thank you
Brilliant variation chef
I look forward to these every time! Love the greetings haha. And I was just in need of a good hotdog bun recipe! Perfect timing.
I like hotdogs and I’ve never considered making the buns. I bet these would be good with brats!
Just tried this recipe...the best hot dog buns I've ever had the pleasure of enjoying. Thank you so much for sharing this with us. G
Perfect timing for summer BBQs
This looks soooo good!
Brilliantly simple. I will use these beautiful buns with my veggie dogs.
Thanks for the recipe. I am from Chicago, and we are picky about hot dogs (and hot dog buns) - we split them on the side (not the top), and we use poppy seeds...
These look great, i use the exact same condiments, also chopped tomato and onion is good ill try out on my veggie dogs! Thank you Chain Baker❤
I love this method! I made tangzhong break on Sunday (5 days ago!) from your previous recipe and it's still soft like it was made yesterday - amazing!😊 Thank you for another one, Chef!😉
So yummy looking....definately doing this for a get-together few weeks from now.
Hello Chef,
Thank you for all your fantastic techniques and amazing skill for all of us subscribers🙏🏻 You're so thorough and easy to follow. I’m a licensed aircraft mechanic by trade for 37 years, so I love your accuracy👌
I’ve been using the tangzhong method for the last 4 years now and it’s simply amazing. But, with this video of yours I just watched, taught me so many more. I’ve picked up so many pointers, thank you thank you👌🫶 I just made hamburger and hot dog buns last week and of course using the tangzhong method. They turned out amazing like always, but I now know from you, they can be better using your techniques. I can’t wait to try your ways now😃
Hey Tim! That is great to hear. Let me know how the buns turn out ✌️😎
Yummy. Thx for doing this and sharing it with us.
I will be making these for the 4th!
Those look fantastic! As for toppings, pickle ketchup, honey mustard and fried onions crisps for me!
I do love soft hot dog buns - next on my list of ChainBaker recipes to bake 🌭🌭🌭🌭
Home made buns, home made chili, and some good hotdogs and a little cheese, I swear... best chili dogs I've ever had in my life.
Looks delicious ❤
These look amazing! I love plain shredded cabbage and fresh chopped onions on my hotdogs plus mustard, ketchup and mayo, this are the typical toppings for hotdogs in Venezuela; I really miss the hotdog bread I grew up eating in Venezuela, I think the hotdog buns there had potato added to the dough; Charlie do you think one could add potato as another extra enrichment to your recipe? Or do you have a recipe for hotdog buns with potato as an ingredient? The hotdog bread I’m talking about melts in your mouth, the consistency is pillowy with just a bit of chewiness, just perfection 😋
For sure. Add 30g potato and remove 20g of the liquid.
Thank you so much for your reply, I really appreciate it🤗
Made some of these today. Used a minimal amount of butter. Scalded 25% of the flour.
Ok this gentleman here is obviously an expert even among experts. Glad to find this channel.
Mmmmmmm hotdog buns! I’m all in on that.
Amazing how YOU Cook but your accent its cool too
Would you recommend baking instructions if using a glass dish? I have one that’s the perfect size for these buns but only in glass.
Glass should work very well.
Can I put these in the freezer? Either as finished product or somewhere in the baking process? They look superb!
You could freeze them once they're almost fully proofed. Here's a video with some ideas ua-cam.com/video/NlIuDpQmEVU/v-deo.html
@@ChainBaker Just watched the video, solid! Thanks for the answer! Stumbled over your channel by accident, but subbed and will be back for more of your great content!
@SveinNOR cheers ✌️😎
My favorite toppings are cheese, mustard, chili and onions. Or, use pizza toppings…marina sauce, cheese, pepperoni, onion, bell pepper. I call them pizza dogs.
Dusseldorf mustard and saurkraut good for me, or Sabrett onions in tomato sauce.
They are not only gorgeous, they look delicious! Funny but now that you mention it, I grew up calling them 'hot dog rolls' and 'hamburger buns'. I don't know why.
Is it buns or rolls / is it sauce or gravy? It all depends on where you live I guess.
I just fell on this video by accident and it's like a sign from the "Baker God" ... the buns we can buy in my country of residence have quite deteriorated and I was looking for a suitable recipe. I will definitely try this one out for our smoked salmon sandwiches. Looking fwd to it and I'll give you a feedback ... but not before a week's time. Too much on my plate right now. Thanks a lot for obviously quite a wonderful bun!!
I guess I never thought of putting everything into tang zhong.. good idea :) but is there a particular reason why you use a lid instead of plastic wrap touching the surface?
It does not form a dry skin. The lid works perfectly well and is more convenient.
So if its the gelatinization that makes the final product softer, do you think just adding gelatin to the ingredients would make it too?
Interesting thought. I don't think it would provide a comparable result. But now I want to try it 😄
Why not use the butter to cool it down instead of adding at the start? That + the additional cold milk speeds up the cool down a lot for me.
Sure. I was not in a hurry though ✌️😎
Hello and thank you for the video. Is it possible for some recommendations on european bread/strong flour brands which are best for brioche or tangzhong? I found a french brand called T65- I think it would be great to go into some tips on this matter. Also could you add the any tips on how to slow ferment this recipe overnight in a fridge for extra flavour- how would one adjust the yeast?c
T65 is high gluten flour so it should work well. I only use one type of flour so I don't have much advice to give unfortunately😅
I’m making these for hot digs for sure! But no top cut for me. That’s for Lobster Rolls!
Mmm yum! These also would work well for lobster rolls, no? Looks great! 🥳🥳
For sure! 🦞🌭
I have big waygu dogs. Can I double the recipe for bigger dogs? Any changes to the recipe for bigger buns and for more than 4 buns?
Double all the ingredients. The rest is the same.
I finally got a kitchen scale! I haven't tried a single recipe from you because I've been so afraid it would turn out badly and I would subconsciously write off this channel for making bad recipes. Thank goodness! I can make this recipe first and grill some hotdogs soon!
Is this dough good for burger buns?
It would make great burger buns.
❤❤❤
cool
❤
From blogs mentioneto it is better to keep tanzhong for at least 12 hours before use. Does it matter?
I don't think it would make any difference.
This bread looks so good. I like hotdogs but for some reason my stomache doesn't. I can eat one only. I still appreciate the video because my family likes hotdogs on occasions. So I can bake them for them. Last week my brother and I went to lunch and he took me to eat Vietnamese sandwich called Bahn Mi. I think that is what it is called. The bread is very crispy and different from typical sandwich breads. Is there anyway I can request a video on how to make this type of bread?
Oh! I just found the video you made on this vietnamese baguette!👍 I can't wait to try it!
@@Jules-740 It is a great recipe - I made it a while ago.
@@Jeepy2-LoveToBake Thank you for your input! I am trying to do more baking since alot of our foods are overly processed.
I wish I could do this. I recently got diagnosed with Type 2 diabetes, so bread (my favorite food!) is now off the table. Most carb-free breads out there really suck. Do you have anything up your sleeve for us?
Hopefully you can reverse it soon. Stick to the plan and it'll all be good 💪
I'm hopeless at low carb baking unfortunately 😅
@@ChainBaker For low carb wraps, check out Tom Kerridge, the English michelin star chef, just google him and low carb wraps
Hmmm something's wrong on my side - the dough came out much stickier with these proportions. Absolutely impossible to work.
Are you using bread flour? The hydration is relatively high, but milk has only 90% water content and the tangzhong absorbs a lot of it.
🤩🫡
While I too have never been referred to as a connoisseur when enjoying hot dogs, I have heard the term common sewer come up from good friends in my youth.... These delectables aren't going to help.
😄
Can no longer print recipes without downloading tons of bloatware and spam way to go keep up the good work.🙄
Nothing has changed. Not sure why you would get those issues.
@@ChainBaker sorry was frustrated I like what you're doing maybe it's a Windows 11 issue that made me download a recipe app before I could print the recipe.
Thanks again. I am always in disbelief that people buy those disgusting white buns for nearly all cookouts. Some concern themselves with the hot dog, touting one over the other yet keep using the same 8 pack of crappy buns. There is a better way to really enjoy your cookouts folks. No even sells a good roll to match a good dog.
omg so small sausage xd
🌭🤏
I forgot to mention, I did not forget to "brush some butter in between your buns 😉". 😆🧈🌭
That's the most important part 😁🫣
@@ChainBaker you are so funny 🤣
😅
Just another set that adds flavor in the kitchen.