Chinese Hot Dog

Chinese hot dog is one of the most popular bread among Asian bakeries. Also, it is my childhood Hong Kong style hot dog buns. Some people in Hong Kong called it sausage rolls or hot dog rolls as well.

Course Appetizer, Bread, Breakfast, Snack

Cuisine Asian, Chinese

Prep Time 1

Cook Time 30

Total Time 1 30

Servings

Calories 300kcal

Author Tracy O.

Equipment

1 Oven

Ingredients

1 Egg (for brushing top)
12 Hot Dogs (chicken/pork)

BREAD DOUGH:

1 cup Water
1 tablespoon Active dry yeast
⅓ cup Vegetable oil
3 cups Bread flour
1.5 teaspoons Salt
4 tablespoons Sugar (2 tablespoons for the yeast starter, 2 tablespoons put into the flour)
½ tablespoon Vital wheat gluten (Can be replaced by bread flour)
½ tablespoon Dough enhancer (Can be replaced by bread flour)

US Customary - Metric

Instructions

Pour 1 cup of water, 1 tablespoon of yeast, 2 tablespoons of sugar, and ⅓ cup of vegetable oil into the mixer. Then mix it a little, cover with the lid, and wait 5 minutes.
At the same time, in the mixing bowl add 3 cups of bread flour, 1.5 teaspoons of salt, 2 tablespoons of sugar, ½ tablespoon of vital wheat gluten, ½ tablespoon of dough enhancer and mix it well.
After that, turn on the mixer in the lowest setting (#1) and slowly add the flour mixture from step 2. Then, cover the lid and change to a higher setting (#3) for 5 minutes until the dough is well mixed.
Take the dough out and put it in a big bowl. Cover it with a wet paper towel or damp cloth for 45 minutes to an hour at room temperature. (To speed up the dough's rising time, I usually preheat the oven to 200 F. Then turn off the oven and put the dough in for 15-30 minutes. Remember to use an oven-safe container.)
After that, the dough rises double in size.
Next, divide the dough evenly into 12 pieces.
Then, roll the dough like a rope, long and the ends are less thicker than the middle.
In the next step, wrap the dough around the hot dog.
Continue step 8 and finish wrapping the rest of the dough. Then, put them on a tray with parchment paper. Cover with a damp cloth and wait for 30 minutes. (Or, preheat the oven to 200F. Then, turn off the oven and put the dough into the oven for 10-15 minutes.)
Meanwhile, beat an egg in a bowl.
After that, brush the beaten egg from step 10 on top of the hot dog buns.
Preheat the oven to 375 F and bake it for 15-18 minutes until it's golden brown.

Video

Notes

Expert Tips for Soft and Fluffy Chinese Hot Dog Buns:

I grew up eating Chinese hot dogs from neighborhood bakeries in Hong Kong and Macau. They were one of my favorite after-school snacks, and I still make them for my family today. After testing this recipe multiple times, I found that combining bread flour with vital wheat gluten and dough enhancer creates the soft, fluffy texture that's closest to the authentic Hong Kong bakery buns I grew up enjoying.

Use bread flour for the best texture. Bread flour has a higher protein content than all-purpose flour, producing a soft, fluffy bread with the chewy texture found in authentic Hong Kong bakeries.
Add vital wheat gluten and dough enhancer. Although optional, these ingredients strengthen the dough, improve the rise, and help the buns stay soft even after refrigeration. Simply microwave leftover buns for 20–25 seconds to make them soft and fluffy again.
Use a stand mixer if possible. I prefer using my Bosch bread m ixer because it develops the gluten more efficiently, creating a smoother, more elastic dough. A KitchenAid or hand kneading will also work, but may require a little more kneading time.
Create a warm place for the dough to rise. To speed up proofing, I preheat my oven to 200°F (95°C), turn it off, and then place the covered dough inside for 15–30 minutes. Be sure to use an oven-safe bowl.
Shape the dough evenly. Divide the dough into 12 equal pieces. Roll each piece into a rope, slightly thicker in the center and thinner at the ends, before wrapping it around the hot dog. This creates an even, bakery-style appearance after baking.
Don't skip the second rise. After shaping, let the buns rest for about 30 minutes. This final proof helps create a lighter, fluffier texture.
Brush with egg wash. Brushing the buns with beaten egg before baking gives them the beautiful golden-brown, glossy finish that's characteristic of Hong Kong bakery breads.
Bake until golden brown. Bake at 375°F (190°C) for 15–18 minutes, or until the tops are evenly golden. Avoid overbaking, as it can dry out the bread.

Nutrition