Hot Dog Buns

Don't say I didn't warn you. Hot dog buns! Anyone who's ever stepped into a Chinese bakery has seen these. They're basically dinner rolls studded with hot dog slices, shredded dry pork, green onions, and/or canned corn. I'm far from perfecting the recipe, but these are pretty tasty. I think Chinese bakeries use a dough recipe that has far more butter in it, because their buns are usually flatter and more tender (read: more fat).


The dinner roll recipe from a few days ago is perfect for making these. The dough recipe was enough for eight good sized buns. I formed most into balls, let them rise for half an hour, studded them with hot dogs, let them rise another half hour, and then brushed them with an egg wash and sprinkled green onions on top.

To mix things up a little, I saved two balls of dough and rolled them into a rectangle about five inches by ten inches, then sprinkled the whole thing with green onions and rolled a hot dog into it. I let that rise for an hour, seam down, then baked it into something that would be easy for J to eat at his desk.