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.
Japanese Hokkaido Milk Hotdog Buns
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.
Cast of Ingredients for Hokkaido Milk Sandwich Loaf
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.
Divide the dough into 15 pieces
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.
Roll each piece to 7 inches
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 Dough on Bakers Half Sheet Pans
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 Shaped Dough with a Flour Sack Towel
Cover the shaped dough with Flour Sack Cotton Towel
Dough will Triple in Size
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!
Fluffy Japanese Hokkaido Milk Hotdog Buns
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
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
Ingredients
Levain
- 29 grams of 100% hydration Sourdough Starter (100% hydration)
- 47 grams Milk
- 85 grams Bread Flour
Dough
- 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
After Autolyze
- 7 grams Sea Salt
- 52 grams Butter softened
After Baking
- 1 Tablespoon Melted Butter
Instructions
- 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.
Notes
Nutrition
PIN this Japanese Hokkaido Milk Hotdog Buns (Natural Fermentation)!
Japanese Hokkaido Milk Hotdog Buns
The recipe takes some time management since it spans over three days, but I am happy with the results. The dough is very sticky, and not easy to shape into pretty looking logs. I shaped 2 pieces in to a rectangle, and cut in logs. I lightly oiled a silicone mat, and rolled each log with two hands to shape smoothly as possible. I also used oiled parchment paper under cotton towel to cover buns while proofing so nothing wood stick. It also took more like 25 minutes to bake, checking from a golden brown color. I would make again, time permitting.
I am glad you enjoyed this recipe, Lita. Thank you. Jill
Can you convert grams to cups please & T You. I would like to make these hot dog buns. Have a nice day !
As I prefer baking in grams, all my bread recipes are in grams. The calculator on the recipe card may convert them in reverse for you. Otherwise, there are on-line calculators you can use. Weight not volume is recommended. Jill
Do these freeze well?
Yes, they freeze very well, just don’t keep them frozen for longer than a month. Jill
What does 100% hydration mean? I’ve never made a starter and am excited about trying your recipe. I just want to make sure I am prepared for the day when my starter is ready to make these amazing looking buns!
I wish you would included the conversions for us Math challenged Americans
Can’t you just copy the directions into this recipe instead of making a person find the other recipe and flip back and forth trying to follow directions? Don’t think I’ll bother with this, it’s very troublesome.
If you don’t like how she posts her recipe find another then. I look forward to making these and the appreciate the effort put into the post.
I plan to make these tomorrow. Top of the page you said the only difference in this recipe was that you use whole eggs, but then in the recipe it said egg whites…. 😉
Holy moly! How do I post a photo of these bad boys? Made burger baps, rather than hotdog rolls but, after years of trying to find a good recipe, I think we have a winner. Many thanks.
I don’t have a mixer with a dough hook, so it was all done by hand and they are light and fluffy.