Recently I blogged about my attempt to make my own hotdog buns. I use the Chicago Style Hot Dog Bun recipe from King Arthur Baking. My first attempt tasted fine but the size and shape were all over the place. I attributed this to two factors; no pan to contain the dough and general inexperience in shaping the buns. I reasoned that if the correct pan could result in the massive improvement with my hamburger buns then it stands to reason that I might achieve the same level of success with a proper hot dog bun pan. I was bemoaning the fact that I was having a hard time finding a hot dog pan designed for Chicago Style (side slit) hot dog buns. Most of the metal pans were designed for East Coast (Lobster Roll) style buns. I didn’t wnat to purchase a pan that would result in soft sided buns.
I did manage to find a Chicago Style bun pan but it was silicone based. Let’s say I was skeptical. After reading a few reviews I bit the bullet and purchased a silicone based “pan” and am I happy I did!
I ordered it online and it arrived on Friday afternoon, just in time as I planned on making hot dogs for dinner on Saturday.
I was astounded when I went to the mail box on Friday and discovered a package with this inside:
This came packed inside a shipping envelope. The pen is placed on the box to provide some reference to the size. I opened the box and pulled out the “pan.” This is what it unfolded into:
So far so good. The length and width of the form appeared to be the perfect size for hot dog buns. A review I had read said the form made a perfect bun for Hebrew National hot dogs. As that is our preferred brand, I got a dog out of the fridge and compared it to the form. Yep, perfect size. So far so good.
Following the recipe I divided the dough into portions each weighing 71 grams. I had enough for 11 buns at the desired weight and one that was a bit smaller. While not a pro by any means, I was a little more adept at shaping the dough into 6 inch rolls as you can see by this picture:
Because the silicone form as no real support, it must be used with a sheet pan. The form fits perfectly on my 13×18 sheet pan. In the picture above, the dough has risen in the form and I had already brushed it with egg white and added the poppy seed. The bun on the bottom right was noticeably smaller than the 11 other buns. This is the one that weighed less than the 71 grams.
I put the buns in the oven and 20 minutes later was rewarded with this.
For the most part the buns are uniform in shape and size. I call this a success! We ate two last night. I have discovered you can freeze these buns with out any real problem. Wrap them in pairs in Glad Sealing wrap and freeze. When they are frozen, place a serving portion (one bun each for George and I,) in a Fresh Meal bag and seal it up. Return it to the freezer. The Fresh Seal bag prevents the buns from forming ice crystals and drying out. I’ll have enough buns for four more meals of dogs, brats or Italian Sausage.
And here’s the best part. I really don’t need to find a place to store another big metal pan. After I washed and air dried the form, I rolled it up and returned it to the box it came from! It goes into the cupboard with my silpat baking sheets.
KIng Arthur Baking, you need to offer these for sale from you site!