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poppy seed hot dog buns walmart
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Poppy Seed Hot Dog Buns

These homemade poppy seed hot dog buns are a game changer for cookouts. They have a soft interior, a slight crunch on the outside, and are packed with flavor from the poppy seeds. Perfect for hot dogs, sausages, and even lobster rolls.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 minutes
Servings: 8
Course: Bread
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 tsp salt
  • 2 1/4 tsp active dry yeast 1 packet
  • 1 cup warm milk 110°F
  • 1/4 cup warm water
  • 3 tbsp butter melted
  • 1 egg
For Topping:
  • 1 egg white mixed with 1 tbsp water
  • 3-4 tbsp poppy seeds
  • 1 tsp coarse salt optional

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Stand mixer (optional)
  • Baking sheet
  • Parchment paper
  • Pastry brush

Method
 

  1. Prep the Dough
  2. In a small bowl, mix warm water, 1 tsp sugar, and yeast. Let sit for 5-10 minutes until foamy.
  3. In a large bowl, mix flour, remaining sugar, and salt.
  4. Add the foamy yeast mixture, warm milk, melted butter, and egg to the dry ingredients.
  5. Mix until dough forms. It will be slightly sticky.
  6. Knead and Rise
  7. Knead dough on a floured surface for 5-8 minutes until smooth and elastic.
  8. Place in an oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
  9. Shape the Buns
  10. Punch down dough to release air.
  11. Divide into 8-10 pieces and roll each into a 6-inch log.
  12. Flatten slightly and place on a parchment-lined baking sheet.
  13. Cover loosely and let rise for 30-45 minutes until puffy.
  14. Add Poppy Seeds and Bake
  15. Preheat oven to 375°F.
  16. Brush tops with egg white mixture.
  17. Sprinkle generously with poppy seeds (and coarse salt if using).
  18. Bake for 15-18 minutes until golden brown and hollow-sounding when tapped.
  19. Cool on a wire rack for at least 20 minutes before slicing.

Notes

For a softer texture, use whole milk.
You can adjust the amount of poppy seeds to your liking.
Freeze leftover buns in a sealed bag for up to 3 months.