So last week was no-grocery week and I decided to bake hotdog buns instead of buying them. I got out a jiffy recipe from a trusted cookbook and started measuring and rolling. In typical Shari-fashion I made them the day of the cookout so they’d be fresh, pinning everything on one effort without leaving myself time to make a second batch if the first ones failed, and worrying most that I’d crank out these massive beefy buns large enough to engulf turkey drumsticks—you know how yeast is!
I went a little overboard in my efforts to keep small, and when I pulled them out of the oven they were—quite small. Really small. I thought the hotdogs might be able to wedge their paws in.
Embarrassed to serve them, I nonetheless had little choice. I sliced them halfway through with an electric knife and stuck them in the picnic basket with the other fixins.
Up until the moment the first guest put a hotdog in one, I thought “This will never work.”* But it did. Most perfectly.
*I think this a lot while I am creating.
The ladies liked them because they were dainty and low-carb and the men liked them because they were an excuse to eat more hotdogs—more like a hotdog handle, really. We found it refreshing to skip the usual big-hunk-of-extra-bun-on-the-side. Plus they were yummy. I think my brother ate five.
And my daughter ate a s’more. Which is not what this blog post is about.
As I was saying. I asked for permission to share the recipe with you! I’ve made it before as dinner rolls, and I love it because it’s the quickest yeast recipe I’ve made, simple and clean and no-fuss. Rhoda Byler graciously gave permission to share; it’s from her cookbook Kountry Kupboard Kook’n, available for purchase here. Lots more yummy down-home recipes in it too.
4 to 4 ½ cups hi-gluten flour (or half wheat)
2 Tbsp. yeast
1 cup milk
¾ cup water
½ cup oil
3 Tbsp. honey
1 tsp. salt
Stir together 2 cups flour and yeast. Heat water, oil, milk, honey and salt until very warm. Pour into flour mixture; beat well. Add rest of flour to make a soft dough; let the mixer knead briefly. Let rest 10 minutes. Roll ½” thick on well-floured surface. For dinner rolls: cut out in circles. For little hotdog buns: use a pizza cutter to slice into 1 x 4-or-5″ rectangles. Let rise ½ hour on greased sheet. Bake at 400° for 12-15 minutes.
Recipe compliments of Enos and Rhoda Byler
What do you make with yeast just for fun?