HOT DOG BUN PAN

I use a cookie sheet/ flat pan. Placed the proper distance apart (don't ask what distance that is, depends on the dough) the buns rise 'out', touch, then rise 'up'.
 
There are other pans not from restaurant supply that one can buy. Just go google shopping for "hot dog bun baking pan". Same with the "hamburger bun pan".
 
I have a batch of hot dog and hamburger buns finishing their second rise right now. Based on the mold size, I rolled my dough to 1/2" thick and cut out a piece of dough 6" x 2", then weighed the dough. It comes to 4-3/4 oz per bun. The buns I make use 2-1/2 oz of dough, and this gives a finished roll that is adequate for a standard hot dog. I could not find anything on that website that suggested a certain weight of dough per bun, but I would imagine it should be about half of the cavity size to allow for rise and oven spring. The 4-3/4 oz is, IMHO, way too much dough for the mold, and would overwhelm a typical hot dog or brat. I will be posting a picture sequence of this batch of buns once they are out of the oven and cooled a bit, and give a finished size. I rolled them to 6" in length before setting them to the side for proofing.
 
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