Japanese Hokkaido Milk Hotdog Buns are soft, airy and fluffy made using the natural fermentation method. No commercial yeast! Fresh Hot Dog Buns are so delicious.
These Japanese Hokkaido Milk Hotdog Buns are so worth the effort. We have not purchased hot dog buns in years!
This recipe uses basically the same dough ingredients as my Hokkaido Milk Sandwich Loaf, but uses the whole egg, instead of just the whites.
Often times, I mix up a double batch of dough and use half for hotdog and hamburger buns and half for Sandwich bread.
However, as I wanted a more enriched dough, for the Hotdog buns, I now mix up a separate batch of dough and use whole eggs, which I find makes even a softer Hotdog bun.
With this Japanese Hokkaido Milk Hotdog Buns recipe, you will get a very soft bread, just as if using the Tanzhong method.
If you want to use your leftover Whey from your Homemade Greek Yogurt, that would work very well and be very tasty.
To make this recipe, please use the ingredients listed in the below recipe card and check out the step by step instructions for my Hokkaido Milk Sandwich Loaf Recipe.
When the dough is ready to come out of the refrigerator, please continue with these step by step directions in this Japanese Hokkaido Milk Hotdog Buns recipe.
Place the dough on your Snow River Bread Board and use a Bench Knife to cut dough.
Use a Bakers Math Scale to weigh the dough. You should end up with approximately 15 pieces. Each piece should weigh around 65 grams.
Using the palms of your hands, roll the dough to about 7 inches. The Bench Knife is 6 inches.
The dough will shrink down to about 6 inches once placed on the Bakers Half Sheet pan.
Place each piece of dough on a Bakers Half Sheet pan, leaving just an about inch between each piece.
Five pieces of dough will fit across the width of the pan nicely.
Use your hand and flatten the dough. When the dough rises, the sides will touch, which is what you want.
This will give you the nice pull a part sides on the Japanese Hokkaido Milk Hot Dog Buns.
Cover the shaped dough with Flour Sack Cotton Towel
The dough will be nice and puffy. Don’t flatten again, as you will lose all the structure.
I’m not real great at shaping the dough. 🙂
I don’t worry about it though; the taste is wonderful and they serve their purpose well!
After baking, place on a Wire Cooling Rack.
Brush on a tiny amount of melted butter, which will keep the tops nice and soft!
Enjoy Japanese Hokkaido Milk Hotdog Buns with your favorite hotdog and toppings.
Check out my Dirty Water Hotdogs for a delicious tasting New York Vendor Dog!
Kitchen Equipment and Essentials
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Snow River Bread/Pastry Board
- Rosle Flat Whisk
- Original Danish Whisk
- Lock n Lock Food Container
- Baker’s Kitchen Scale
- OXO Bench Knife
- Sourdough Starter
- Hokkaido Milk Sandwich Loaf Recipe/Instructions
- Hoosier Hill Farm Old Fashion Malted Milk Powder
- Bakers Half Sheet pan
- Flour Sack Cotton Towel
- Wire Cooling Rack
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Here is the handy printable recipe:
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Japanese Hokkaido Milk Hotdog Buns
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- 29 grams of 100% hydration Sourdough Starter (100% hydration)
- 47 grams Milk
- 85 grams Bread Flour
- All the Levain
- 210 grams Bread Flour
- 210 grams All Purpose Flour
- 62 grams White Sugar
- 10 grams Dry Malt Diastatic Baking Powder optional
- 120 grams Egg Whites
- 215 grams Cream or Milk
- 7 grams Sea Salt
- 52 grams Butter softened
- 1 Tablespoon Melted Butter
- See my Hokkaido Milk Sandwich Loaf recipe for Step by Step directions.
- Cut dough into 15 even pieces.
- Using your palms, roll dough to 7 inches long.
- Place each piece of dough on a cookie sheet, one inch from each other. Flatten dough with your palms.
- Cover dough and place in draft free area. Allow to rise 5 hours.
- Bake at 350 degrees for 15 minutes, or until lightly browned.
- Remove from oven and brush with melted butter.
- Place on wire rack and cool.