Tuesday, December 5, 2006


Like the "Hamburger", the "Hot Dog" is another American warm sandwich speciality that I crave and find particularly addictive. If they are homemade, it's impossible for me to refuse such kinds of "dirty foods"!!!

The term "Hot Dog" has a double use, because it describes the cured and smoked sausage that is used in this speciality, but it also refers to the famous bread dish made with those sausages. The invention of the "Hot Dog" sandwich is often attributed to the 1904 "Louisiana Purchase Exposition (The Saint Louis World's Fair)" in St. Louis, Missouri. But, although it is seen as an American invention, some people believe that the "Hot Dog" was invented in the 17th century by the German butcher Johann Goerghehner from Coburg ..

However, the typical "Hot Dog" sausage has a different origi
n than the bread roll speciality.It initially hailed from Europe and more particularly from Germany, where it was (and still is) well-spread. Before it got renamed "Hot Dog" this sausage was called "Frankfurter", but due to a rumor regarding the meat's origin (supposed to be made with dog), it got rebaptized under the name we all know now.

By the 1980's, this speciality was very popular in big cities and on university campuses. It was generally served from "Lunch Wagons". The first use of the term "Hot Dog" appears in print in 1895 in the Yale Record of New Haven, Connecticut. This special sandwich is now served on every street corner, in every diner or stadium during matches in the United S tates and is also widely spread worldwide. Here, in Europe, "Hot Dogs" are generally sold at fares and sometimes also by vendors on the street. In America, "Hot dogs" are always made with soft bread rolls, but in Europe, and in particular in Switzerland, France, Germany and Austria, they are sometimes made with Parisian "Baguette" bread (a blasphemy for some, I'm sure!)...

In fact, every place (Chicago, New York, etc...) and country has it's own "Hot Dog" recipe/version and throughout the world there are numerous variations of this speciality (see here). The differences mainly reside in the kinds of toppings, ingredients and condiments that are used to prepare "Hot Dogs".

~ Todoroff's Hot Dog, Coney Island, Brooklyn, New York. ~

There are many stories, yet no recorded facts regarding the invention and origin of this speciality, but one thing is certain, "Hot Dogs" are superfine and that's n
o myth!!! I can only guarantee that, with this King Arthur Flour recipe I found via the great "Baking Sheet" blog, you'll never look at a "Hot Dog" in the same way again!

These light, fluffy and hyper soft rolls are going to make your whole world rock. Nothing is quite comparable to those dainty looking homemade breads, because they kick any unhealthy store-bought buns in the butt!

It's mad, it's bad and totally rad!!!

Makes 9 rolls.

1 Tbsp Castor sugar
2 1/2 Tsp Active dry yeast
1/4 Cup Water, lukewarm
1 Cup Milk, lukewarm
2 Tsp Vegetable oil
2 Tsp Salt
3-3 1/2 Cups Plain white flour
1 Egg yolk (+ 1 Tsp water), for the egg wash

1. In a big bowl, combine sugar, yeast and warm water.
2. Stir to dissolve and let set until bubbly, about 5-10 minutes.
3. Add in milk, vegetable oil and salt.
4. Gradually add the flour and mix thouroughly.
5. Once 3 cups have been incorporated, add the remaining flour a tablespoon at a time until the dough begins to pull away from the sides of the bowl.
6. Turn dough out onto a floured surface and knead for 10 minutes, until smooth and supple.
7. Place in a lightly oiled bowl and cover with a dishtowel.
8. Let rise until doubled, about 1-1 1/2 hours.
9. Gently remove the dough from its bowl onto a floured surface.
10. Flatten it slightly into a large rectangular log. Divide dough into thirds and divide each third into three equal pieces (cover unworked dough with a clean dishtowel while shaping).
11. Gently flatten dough into a long rectangle. Fold left and right sides to meet in the center. Fold the top and bottom sides towards the center. Keep pinching the edges together, pulling the dough into a tight roll shape.
12. Repeat until you have 9 rolls.
13. Place hot dog buns on a parchment-lined baking sheet and cover with a dishtowel.
14. Let them rise for 30 minutes or until doubled in size.
15. Preheat oven to 200°C (400°F).
16. Brush the buns with the egg yolk and water mixture (egg wash).
17. Bake for 20 minutes.
18. Remove to a rack to cool before slicing.

You can also make this recipe with a mixer.
The dough should be soft, but not sticky.
The original recipe used one egg white for the egg wash, so it's up to you if you want a very shiny roll (egg yolk) or a more matt one (egg white).
After having brushed the "Hot Dog Rolls" with the egg wash, you can sprinkle them with sesame seeds or poppy seeds.

~ One of my creations: wiener sausage, raw onions, sauerkraut, ketchup and a sauce made with sour cream, honey, old mustard, sweet mustard, paprika, salt and garlic powder. ~

Serving Suggestions:
Prepare your "Hot Dog" (see link) with the sausage (Frankfurter, Wiener, Schüblig/St Galler Bratwurst, vegetarian, Kosher, etc...) and the filling of your choice (mayonnaise, sauerkraut, pickled gerkins, onions, ketchup, mustard, etc...).
You can also use those rolls to make any kind of warm or cold sandwich (meat patties, cooked salami, steak, grilled pork, spam, smoked salmon/herring, pickled fish, cheese, relish, tomatoes, coleslaw, etc..). Just let your imagination and creativity go wild!
I always warm my rolls (5 minutes at 180°C/350°F) before serving them.

(Coney Island Hot Dog -Pic by www.tooroffs.com)
(Hot Dog -Pic by http://thunewatch.squarespace.com)


  1. Love the pics and love the hotdogs ofcourse! Our kids' fav food. Just ketchup on the top will do for them:) I love your toppings though.

  2. Ils sont très réussis! Bravo! Et j'adore les illustrations qui vont avec. :-)

  3. Merci pour cette recette! J'aimerais bien en faire pour les lunch box des enfants, c'est bien plus sain et meilleur que de les acheter tout faits.

  4. Where am I? I didn't know that hot dogs could be made at home. Wow! This post rocks! Thank you for sharing.

  5. ASHA: Thanks! Hot Dogs are not only your kid's favorite food ;-P!...

    ELVIRA: Merci, Elvira!!!

    SHER: Thanks, Sher! I'm happy that you liked this post. Do try those rolls if, like me, you dislike the commercial buns!

    CONFITUREMAISON: De rien! Oui, tu as raison. Il n'y a rien de mieux que des buns faits maison...

    VKN: Thanks for the kind comment and the visit! Yes, Hot Dogs can be made at home and they even taste better than the bought ones!!!

  6. oh my gods i miss kosher hot dogs! it took me over a year before i found the veal sausages that i can eat. you know, at home i can even find frozen beef corndogs?! mmmmm. hot dogs are totally addictive. and yet scary in those eating competitions! ;)

  7. Does anyone know where I can find those great hot dog rolls I get from vendors in Europe, the "end loading" or "Top loading" buns that take a good deal of the mess out of eating a good hot dog. I'd prefer a U.S. source since that's where I live. I've tried using small diameter baguettes but it doesn't seem the same. I'll welcome any response in English or French. tnx

  8. I found this great web site to get the top loading new england style rolls in the U.S. it is called mapleandmore.com check it out it may be what you are looking for.

  9. I hope nobody already asked this but I didn't see it anywhere. The hot dog buns recipe ingredients call for milk but the instructions mention water. Which is it? I've made your hamburger buns before and they were delicious so I have to know!! :) Thank you for sharing your recipes.

  10. TEENI: Thanks for your visit and kind comment!
    In fact, this recipe calls for milk and water. The instructions mention both....
    I'm glad that you liked my hamburger buns! I'm sure that those hot dog rolls will also delight you!

  11. Bonne idée pour les barbecue de cette été ...

  12. tes pains a hot dog sont vraiment superbes
    ils ont l'air bien moelleux comme j'aime!

  13. MYHOME-MADE: Merci! Cette recette est vraiment fameuse... Ces Hot Dogs sont moelleux! Bises.

  14. I was looking for such a recipe. I will sure try it soon .. thanks.

  15. Helen from Naples5:36 PM, July 01, 2009

    I loved making and eating these with my guests at cookout but I wanted to know if regular sugar makes any difference instead of the Castor sugar. Mine turned out fine with the regular sugar. Great taste and texture!

  16. HELEN: Thanks for passing by! I'm glad you liked that recipe! In fact, castor sugar is regular sugar...