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Baking recipe · from the recipe book

Parmesan Mozzarella Hot Dog Buns

Soft, pillowy split-top buns made mostly with bread flour, with melty mozzarella in the crumb and a golden, savory Parmesan crust.

Parmesan Mozzarella Hot Dog Buns

Ingredients

  • 4 cups540 gBread flour
  • 1 cup (240 ml)250 gWhole milkwarmed to about 100°F (38°C)
  • ⅓ cup85 gWaterlukewarm
  • 2 large100 gEggs2 large; 1 beaten into the dough, 1 beaten for the wash
  • 3 tbsp45 gUnsalted buttersoftened
  • 2 tbsp25 gGranulated sugar
  • 1 packet7 gInstant yeast
  • 1½ tsp9 gSalt
  • 4 oz120 gPart-skim mozzarellafinely shredded
  • ½ cup grated50 gGrated Parmesandivided: 30 g for the dough, 20 g for the tops
  • ¾ tsp2 gGarlic powder

Steps

  1. Weigh out the Parmesan into two portions: 30 g for the dough and 20 g for topping. Crack one egg into a small bowl for the dough and the second egg into another small bowl for the wash; beat each.
  2. In a large bowl, whisk the bread flour, instant yeast, sugar, salt, garlic powder and the 30 g portion of Parmesan.
  3. Add the warm whole milk, the lukewarm water and the dough egg; mix into a shaggy dough. This is about 62% hydration counting the milk and water as liquid, with about 1.7% salt.
  4. Knead 5 minutes, then add the softened butter a little at a time and knead 6 to 8 minutes more until smooth and elastic.
  5. Flatten the dough, scatter the shredded mozzarella over it, fold it in and knead 1 to 2 minutes until evenly spread.
  6. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
  7. Line two baking sheets with parchment. Divide the dough into 12 equal pieces (about 100 g each). Roll each into a 6-inch log and set them 2 inches apart, or about 1/2 inch apart for soft pull-apart sides.
  8. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and the dough springs back slowly when poked. Near the end, heat the oven to 375°F (190°C).
  9. Brush the buns with the beaten wash egg and sprinkle with the remaining 20 g of Parmesan.
  10. Bake 16 to 20 minutes, switching sheets halfway, until deep golden and 190°F (88°C) in the center.
  11. Cool the buns on a rack at least 20 minutes before slicing along the top or side.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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