← Replies in The Perfect Hot Dog With Homemade Buns feat. Roy Choi Recipe

I’m sorry to hear that. When I make it, comes out perfect every time. Also, I use King Arthur Bread Flour in the blue and white packaging. I’m getting ready to use this recipe to make buns tonight. I’ll post a photo.

Sometimes, I would run into a few pitfalls when making any kind of bread. The first thing I did was made sure I had quality ingredients: King Arthur Bread Flour and SAF yeast—not Fleishman’s or Red Star. I used bottled water through every part of the recipe. I also found that proofing the yeast with half cup water without using the milk helped it proof within 10 minutes. This photo is after kneading by hand until the dough was elastic and smooth and pulled away from the bowl. (1)

This dough is doubled in size in the lidded bowl (shown previous photo) in an enclosed oven (turned off.) Then I gently rolled out the dough onto surface and then cut it into pieces to prepare rolling dough into balls. (2)

I rolled dough into balls and covered them with cellophane and a tea towel and let them rise for about 10 minutes. Then I rolled each dough ball into cylinders back and forward on a flat surface until they reached the size I wanted. I lined each formed cylinder dough against each other on a baking sheet. I left some dough balls and shaped them like burger buns. I covered the dough for 30-45 minutes with cellophane and tea towel and let them rise until baking time. (3)

I baked them at 365° for 17 minutes. Adjust your cooking time to avoid dry dough but you want to make sure they are cook through. (17-25 minutes) I’m so sorry you had trouble but I used this recipe and I’m very satisfied with the results. G’luck! (4)

Also make sure water and milk is warm (at 95°) but proof the yeast with sugar and warm bottled water without adding the milk. Add milk separately. (5)