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This savory hot dog bread is topped with a creamy, cheesy corn mixture and finished with a drizzle of ketchup, giving it a surprisingly pizza-like flavor.
Wrapping hot dogs in soft milk bread dough is widely popular in bakeries across East Asia and is commonly enjoyed as a breakfast item or snack. Walking through the streets of Taiwan, you’re almost guaranteed to pass a bakery selling fancy, over-the-top breads like this one. Popular bakeries such as 85°C Bakery, Milkhouse, and Wu Pao Chun are known for these creative offerings.
While some flavor combinations may sound unusual at first, they are incredibly delicious. These savory breads are generously topped, often making them filling enough to be a complete meal on their own. Hot dog breads may be topped with green onions, bell peppers, or kept simple, but one of the most common, and beloved, toppings is creamy corn and cheese. Since I love both corn and cheese, I chose to finish my bread with this classic combination.
This bread is incredibly delicious and disappears fast with no leftovers guaranteed! I highly recommend making it to get a taste of Asia, as it combines a soft Asian-style bread dough with familiar American flavors. While the recipe is relatively easy to follow, it does require patience, as the dough needs time to rise. Since yeast thrives in warm, humid environments, it’s best to make this bread on a warmer day.
This recipe yields a large batch of ten hot dog breads. I made the full batch and shared it with friends and family. Each bread is shaped like a flower with five “petals,” which makes it both visually appealing and perfect for pulling apart and sharing.
I began practicing bread-making approximately 8 years ago and failed several times in the beginning because I didn’t fully understand the science behind it. Through trial and error, I learned that small details make a huge difference. Below are a few crucial tips for making successful milk bread:
- Use lukewarm liquid (~105°F):I often used water that was too hot, which killed the yeast and resulted in dense, flat bread. Room-temperature water works as well, but warm water helps activate the yeast more efficiently.
- Always add sugar with yeast: Sugar feeds the yeast and helps it activate properly.
- Proof the dough at the right temperature: Room temperature (~ 80–85°F) works well, or you can place the dough in a slightly warmed oven (~80°F). I used to kill my yeast by putting it in an oven that was too hot. Avoid that mistake!
- Do NOT add excess flour when the dough feels wet: This was one of my biggest mistakes. Milk bread dough starts out sticky and needs time to develop gluten. Keep kneading, and only add flour very gradually – about ½ teaspoon at a time – until the dough becomes smooth. If the recipe is followed correctly, very little extra flour is needed. Trust me on this.
- Kneading is essential: Hand-kneading can take up to 30 minutes. The dough should bounce back when pressed, feel springy, and pass the windowpane test. If it doesn’t, the bread will not be fluffy. This step is non-negotiable. Using an electric mixer can save a lot of time.
- Patience is key: Most of my failures came from rushing the process – cutting rising time short, not waiting for the yeast to activate, or stopping kneading too early.
- Do not over-rise the dough: For milk bread, the first rise should be no more than 1½ hours. Over-proofing leads to tough bread with large air pockets instead of a soft, fluffy crumb.
Do I need special equipment to make this bread?
I highly recommend using the following tools to produce beautiful and tasty rolls and to make the process easier:
Corn & Hot Dog Buns
Description
These savory and rich buns include smoky hot dogs and creamy corn for a delicious combination. Enjoy for breakfast, snack, or as a side and try to share some with friends and family.
Ingredients
For Dough
For Topping
Instructions
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In a stand mixer, add sugar, milk, and yeast. Give it a stir and let the mixture sit for 5 minutes.
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The mixture should appear bubbly, which indicates the yeast is active. Add flour, salt, eggs, butter, and ilk. Knead the dough on low speed for 10-12 minutes with a dough attachment.
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Transfer the dough to a floured surface and shape the dough into a ball. Place in a large oiled bowl or container and set aside in a warm (~80 °F) area and allow the dough to double in size for 1 hour - 1 hour 15 minutes, if needed.
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After the dough has doubled in size, punch it down to release air and transfer it to a floured surface.
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Shape the dough and portion it into 10 equal pieces using a pastry scraper or knife.
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Watch Video on How to Shape
Take one dough portion and lightly flatten out the dough to the length of a hot dog. Add the hot dog in the dough and wrap the dough up and pinch the edges. -
Use a knife to cut the wrapped hot dog into 6 equal pieces.
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Make a flower shape by placing one piece in the middle and placing the 5 other pieces around and touching the middle 6th piece. Repeat this process for the other dough.
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Cover the roll flowers with a clean sheet of plastic wrap or foil and allow to rise in a warm place for 25 minutes.
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In the meantime, combine onion, corn, and mayo in a bowl and set aside.
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Preheat oven to 340 °F.
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Transfer the rolls to a large baking tray lined with parchment paper. Lightly brush the rolls with an egg wash.
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Top the bread with about 2-3 tablespoons of corn mixture and a sprinkle of cheese. Drizzle the top with 1 teaspoon of ketchup. For the ketchup drizzle, you may use a squeezable bottle, piping bag, or sandwich bag. Repeat for the other rolls.
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Bake the rolls in the oven on the middle rack for 18-20 minutes.
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Remove the rolls from the oven and allow them to cool for at least 5 minutes. Top with chopped parsley.
Nutrition Facts
Servings 10
Serving Size 1
- Amount Per Serving
- Calories 612kcal
- % Daily Value *
- Total Fat 31.4g49%
- Sodium 645.8mg27%
- Total Carbohydrate 62.1g21%
- Dietary Fiber 1.9g8%
- Sugars 12.3g
- Protein 19.7g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The rolls are best eaten within 3 days after baking.
It can be stored in the fridge for up to 5 days in an airtight container.
