Bakery Style Hotdogs Buns

Happy Saturday!

Another sunny morning here. Me so happy 😍 Today is Day 2 of my Tomato Paste Series. I forgot to mention that, yesterday. I have some canned tomato paste st hoke that I’d like to use up as many as I could during this Summer break, so expect reddish-orangish goodies coming your way 😁

For Day 2 of the series, here is a super easy Bakery Style Hotdogs Buns 😊 My youngest loves these buns 😍

3/4 c almond milk
1/2 c sugar
1 1/4 tsp active dry yeast
3.5 c flour
1 tsp salt
1/2 c tomato paste
2 tbsp sunflower oil
1 bag of beef wieners
Low fat mayo as needed
Ketchup as needed
Sriracha got sauce as needed

Heat milk and sugar in microwave for 40 secs, stir in yeast to combine, and let stand for 10 minutes

In a bowl, mix flour and salt, then mix in paste and oil. Pour in bubble yeast, knead.

Cover with cling wrap, let rest at least 30 minutes or until doubled in size.

Divide dough per 100 g, roll flat into oval and place a wiener in center. Seam to seal.

Slice without cutting through and pull slices like a zigzag, and bring end to end shaping into a round.

Spoon mayo into a ziplock bag, set to side. In a small bowl, mix enough ketchup and Srirach, spoon into a different ziplock bag.

Preheat oven to 375 F.

Snip one corner of each ziplock bag of the mayo and ketchup mixture. Top each bun with mayo and ketchup.

Bake buns for 20-22 minutes

Enjoy ❤️

Print Recipe

Bakery Style Hotdogs Buns

Servings: 0

Ingredients

• 3/4 c almond milk
• 1/2 c sugar
• 1 1/4 tsp active dry yeast
• 3.5 c flour
• 1 tsp salt
• 1/2 c tomato paste
• 2 tbsp sunflower oil

Filling

• 1 bag of beef wieners

Topping

• Low fat mayo as needed
• Ketchup as needed
• Sriracha got sauce as needed

Instructions

• Heat milk and sugar in microwave for 40 secs, stir in yeast to combine, and let stand for 10 minutes
• In a bowl, mix flour and salt, then mix in paste and oil. Pour in bubble yeast, knead.
• Cover with cling wrap, let rest at least 30 minutes or until doubled in size.
• Divide dough per 100 g, roll flat into oval and place a wiener in center. Seam to seal.
• Slice without cutting through and pull slices like a zigzag, and bring end to end shaping into a round.
• Spoon mayo into a ziplock bag, set to side. In a small bowl, mix enough ketchup and Srirach, spoon into a different ziplock bag.
• Preheat oven to 375 F.
• Snip one corner of each ziplock bag of the mayo and ketchup mixture. Top each bun with mayo and ketchup.
• Bake buns for 20-22 minutes

Video