Out of all the cooking I’ve shared on IG stories, I was surprised that this simple but savory one has been such a runaway hit! I loved getting these at Chinese bakeries since I were a kid, and it’s clear this treat hit nostalgic notes for many others, too. I visited home last year and was so delighted to see my mom making them – after having these freshly baked out of my own oven, I can’t go back to the bakery ones anymore!
See More Easy Recipe Ideas
Homemade Dough vs Shortcut Pillsbury Dough
My mom always makes her own dough, and we experimented with doing our own dairy-free dough so Nori could enjoy it too (see recipe below). While the homemade dough route is very tasty, it’s definitely more time consuming, so using store bought options like Pillsbury Crescent Dough is an ideal shortcut (I only had Immaculate brand when taking these photos, but after comparing the two we MUCH prefer Pillsbury, which also happens to be dairy free). The dough texture won’t be the same since the bakery / homemade version is more pillowy rather than flakier dough, but trust me – these buns will still disappear quickly from your kitchen regardless!
Vegetarian Alternative
Instead of using hot dogs, one of you had the awesome idea (thanks, Tania!) of subbing in asparagus stalks and following the same flower bun shaping method. You can layer 2 to 3 asparagus stalks cut to about 6 inches long, and add some shredded cheese too before rolling the stalks up in Step # 3 below to make it melty. Makes me curious what other delicious fillings this might work with!
DAIRY-FREE DOUGH RECIPE
If you’re up to the task of making these from scratch, Nick has been using this Anpan dough recipe in our new Kitchenaid Mixer, substituting non-dairy milk for the cream/milk (we use Oat milk) with tasty results. Homemade dough requires several rises, so this is not for the impatient cook ; ) He then makes simple round tuna salad or red bean filled buns (using canned sweet red bean from the Asian grocery) with any remaining dough – Nori goes nuts over the red bean ones!
Ingredients:
- 1 can store bought crescent dough (I prefer Pillsbury) or a batch of homemade dough
- 1 – 2 stalks scallions
- 4 hot dogs
- 1 tsp olive oil
- Black and / or white pepper
- Optional toppings:
- Sesame seeds or TJ Everything But The Bagel seasoning, but FYI that also adds saltiness
- Shredded cheese
- Corn kernels – a traditional topping at some Asian bakeries
Directions:
Check my Instagram story highlights (peach-colored circle titled “Cooking # 4) for a short video of the rolling, cutting & twisting process!
1. Slice scallions and mix with 1 tsp olive oil. Set aside.
2. Open and separate dough into 4 rectangles (standard crescent dough comes in triangles, so keep two triangles together)
3. Wrap hot dog in a rectangle of dough.
4. Cut into approximately 7 equal pieces. Key is to cut through the hot dog but do not cut all the way through the dough on the bottom. You want to leave the dough semi-connected so you can make a flower shape. No worries if you end up cutting all the way through since you can just stick the dough pieces back together on the baking sheet!
5. Bend the ends together, forming a circle with the dough wrapped hot dog.
6. Twist the end piece down so it’s flat, into the middle of the circle as the “flower center,” then twist all of the other “petals” a quarter turn downward in the same direction to form the rest of the flower.
7. Pat the scallion oil mixture on top of each bun, sprinkle with pepper and your desired toppings (sesame seed, shredded cheese, etc), then transfer to a baking sheet.
8. Bake according to the instructions on the dough canister or until the tops of the buns are golden brown.
To make mini buns half hot dogs and less dough:
- Slice the the hot dog in half lengthwise as pictured below.
- Use a rolling pin to flatten each rectangle (2 triangles) of croissant dough, making it big enough to wrap 2 hot dog halves.
- Also note store-bought dough usually has some salt in it, so if possible try to get lower sodium hot dogs or sausages.
So many have you been reposting and sending me your delicious renditions – please keep them coming! Do you have any favorite “non-traditional” bakery treats from childhood?
And for more easy cooking at home, check out our previous Extra (Ap)Petite recipe posts!
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FAQs
For an even better tasting buns, split and toast them lightly in the oven. Par-baking the hot dog buns. You can also bake the hot dog buns, but remove them from the oven about 5 – 10 minutes before they are completely baked (when the tops aren't completely golden brown).
How do you moisten hot dog buns? ›
The easiest way to steam a bun is to boil water over a steaming basket and place your buns in the basket for 2 minutes. If you don't want to wait for water to boil, microwave some water for 1 minute, wrap the bun in a damp paper towel, and microwave the bun for 10 seconds.
How to make toasted hot dog buns? ›
Gently toast in a 350°F oven until buns are warmed through and lightly crispy, about 5 minutes. To keep the buns from getting too crunchy or hard after toasting, place them in a nice basket with a towel over them or wrap them in tinfoil; you can toast 30 minutes to an hour ahead of time.
Why dip hot dog buns in water? ›
As if eating dozens of logs of processed meat wasn't enough, contestants take to dunking their hot dog buns in water during the competition. From there, it's just science. The water soaks into the dry bread, making it easier to shove down your throat in chunks.
How do you keep buns from drying out? ›
Paper bags are more breathable than plastic, which is great for brioche rolls, soft buns, and other breads with added fat. But too much air will make the bread go stale quickly. Consider keeping these bags airtight as best you can. Then there's the bread box: it balances moisture and air circulation.
How do you keep buns soft when baking? ›
Add a little bit of milk to your egg yolk before brushing over the bread/before baking. The milk helps keep the buns soft and the yolk gives them a good colour.
How do you keep buns soft and fresh? ›
To keep your burger buns fresh, store them in air-tight containers at room temperature. Avoid letting any moisture creep in to avoid them from getting soggy and mouldy. The air-tight containers will ensure that the buns don't dry out and retain their original moisture.
Why are there 8 hot dog buns? ›
According to the National Hot Dog Sausage Council (NHDSC), “Sandwich rolls, or hot dog buns, most often come eight to the pack because the buns are baked in clusters of four in pans designed to hold eight rolls.” Yep, there's a council for hot dogs.
Why do they sell more hot dog buns than hot dogs? ›
Hot dogs tend to be sold by weight… really! A pack of the normal dogs weighs 12 to 16 ounces. Buns, however, are baked in pans that tend to hold clusters of four in pans that hold eight buns.
What is the difference between top cut and side cut hot dog buns? ›
The top-sliced bun tends to have greater structural integrity than its side-sliced counterpart, enabling consumers to load it up with toppings, and its features are rectangular, rather than tubular.
We like cheddar cheese or cheddar jack cheese. Then you'll slice a hot dog length-wise so it's still connected, but will lay flat on the skillet. Place the flat side of the hot dog on the skillet along with the bun and let it grill for a few minutes until it just starts to brown.
How do you toast hot dog buns without breaking them? ›
Brush the cut sides of the bun with a little butter and set them on a hot grill or in a skillet for a few minutes, then carefully remove it with a spatula or tongs. Your bun is much more likely to break if you try to put it in the toaster.
How to make butter and toast hot dog buns? ›
If you can find them, buy the “top-sliced” hotdog buns. When you separate each bun from the rest, the outer sides will have flat surfaces. Butter these sides and place on the grill, then flip to the other side to toast the second side.
How do you make store bought buns better? ›
Brush with melted butter.
Before warming the store-bought rolls in the oven, brush them generously with melted butter. As the rolls warm, they'll soak some of that luscious flavor, making them extra moist and tender.
How do you spice up hot cross buns? ›
Goat's cheese, fig and rosemary
2. Halve and toast the hot cross bun and spread both sides with goat's cheese. Add the fresh fig or spoon over the dried figs. Drizzle the fresh fig with honey or the dried fig with some of the syrup and add some finely chopped fresh rosemary.
How do you freshen hot cross buns? ›
Place in the Air Fryer: Arrange the buns in the air fryer basket. Make sure they're not overcrowded to allow the air to circulate freely. If you're warming sliced buns, you might want to place them cut side up. Warm the Buns: Heat the buns for about 3-4 minutes.
