Step 1

In bowl of stand mixer, gently whisk Warm Milk, Honey & Yeast. Set-aside to proof (approx. 5-10 minutes)

Step 2

While Yeast Mix is Proofing, Whisk together your Dry Ingredients & measure out your Add Last Ingredients.

Step 3

Line a Baking Sheet with Parchment or Silpat Mat.

Step 4

Add Dry Ingredients to Proofed Yeast. Using the Paddle Attachment, mix on Low speed while adding the Oil & Apple Cider Vinegar. Continue mixing on Medium/High for approx. 2-3 minutes. The mixture will be thick & sticky (nothing like regular dough).

Step 5

Scoop dough into a large piping bag fitted with Extra Large Coupling (no tip).  Slowly & steadily pipe 6″-8″ strips of dough.  Take your time to pipe the dough wide (approx. 1 1/2″ wide) & even. Repeat until you have 10 dough strips spaced 1/4″ apart.  You want them to just be touching after they proof & bake – this will add stability to the buns while they bake.

Step 6

Using well starched hands, smooth out any rough edges or odd shapes & lightly dust the top of the buns.

Step 7

Set-aside in a warm spot to proof for approx. 15 minutes while oven is preheating. Don’t overproof these or they will collapse.

Step 8

Preheat oven to 425 degrees Fahrenheit.

Step 9

Once Buns are done proofing, place them in the oven on the upper rack. Bake until the buns are done & browned – approximately 18-22 minutes.

Step 10

After about 12-15 minutes of baking, I opt to spray the tops of the buns lightly with Olive Oil (I use a sprayer).  This prevents the dough from cracking & gives the finished buns a nice, soft brown crust.

Step 11

Remove from oven and place buns on cooling rack. You MUST cool these completely before splitting in half.

Step 12

To split buns, use a long serrated knife (with long strokes), and carefully cut a slit down the side – Do not cut all the way though – just about 3/4 of the way so the bun will hold your hotdog & fixings.