I’ll be honest, I love the Fourth of July mostly because I allow myself to eat an inappropriate amount of hot dogs. But you can get fancy with that tube of processed meat. No, I’m not talking about making your own hot dogs (I’m not that insane), but making your own hot dog buns is easy– it really makes that dog shine! I’ve made a yeasted cornbread hot dog bun with hunks of grilled corn and jalapenos. It really adds a special flavor and texture to your ordinary American hot dog! Because this is made with cornmeal and corn, use regular hot dogs as the buns won’t be as forgiving on those jumbo dogs.
Start by grilling the corn and jalapenos until the kernels and jalapenos are slightly charred. Remove the corn and deseed the jalapenos and finely dice the corn and jalapenos.
Combine the flour, cornmeal, and salt in a bowl. In a stand mixer fitted with a dough hook, combine a cup of warm water with a packet of dry active yeast and mix on low until combined. Add half the flour mixture and mix with the dough hook until the dough starts to incorporate. Add two eggs, the oil, sugar, honey, chopped corn and jalapeno, and mix on low speed. Add the remaining flour mixture in a little at a time until it starts to incorporate into a ball of dough. The dough should be coming off the sides of the bowl. Turn the mixer on medium speed for 5 minutes.
Remove the dough onto a floured surface and knead and gather into a ball. Place the ball of dough into a greased bowl and cover with a towel. Let it rise for one hour.
After it has risen (about doubled in size), turn it onto a floured surface and form into an even ball. Cut the ball as evenly into halves as possible. Then continue to cut each piece in half as evenly as possible until you have 16 pieces. Gently, without deflating the dough, roll each into logs about 4 inches long. Grease the bottom of a half baking sheet (18 inches x 13 inches). Place the logs into the pan and cover with a towel and let rise for another hour.
Preheat the oven to 375 degrees. Beat the third egg in a small bowl and brush the tops of the buns with the egg and sprinkle a little cornmeal over the tops. Bake on the middle rack for about 20 minutes.
Allow the buns to cool and break apart to serve with grilled hot dogs.
Enjoy and happy Fourth of July!
- 4 cups of bread flour (or all purpose flour)
- 1 cup of cornmeal
- 1 teaspoon of salt
- 1- 1/4 oz. packet of active dry yeast
- 1 cup of warm water
- 1/4 cup of vegetable oil
- 1/4 cup of honey
- 1/4 cup of sugar
- 3 extra large eggs
- 2 cups of grilled corn, finely chopped
- 3-4 grilled jalapenos, deseeded and finely chopped
- Grill corn and jalapenos until cooked and lightly charred. Finely chop the corn and deseed the jalapenos and finely chop.
- In a mixer fitted with a hook attachment, add yeast and warm water. Mix on low speed to combine.
- In a separate bowl, combine bread flour, corn meal, and salt together.
- Pour half of the flour mixture into the bowl of the mixer and mix on low speed for a few seconds just to combine the flour and liquid. Add the vegetable, oil honey, sugar and two eggs and mix to combine. Add the corn and jalapenos. Add the remaining flour on low speed until the dough begins to come off the sides of the bowl.
- Turn the speed up to medium and mix for about 5 minutes.
- Turn the dough out onto a floured surface and gather into a ball and place in an oiled bowl. Cover the bowl with a towel and let rise for one hour.
- Remove the dough from the bowl and cut into even parts until you get 16 even balls. Shape into logs about 4 inches long.
- Grease a half size 18″ x 13″ baking sheet and sprinkle a layer of cornmeal on the bottom. Lay the logs of dough in side by side. Cover with a towel and let it proof for another hour.
- Preheat the oven to 375 degrees.
- Brush the tops of the buns with a beaten egg and lightly sprinkle corn meal over the top.
- Bake for 20 minutes until golden brown on top.
- Allow to cool and remove and separate buns.
(images by HonestlyYUM)