You can have a Chicago classic now anytime you want.
2 1/2 to 3 cups all-purpose flour
1 envelope Fleischmann's® RapidRise Yeast
2 tablespoons sugar
1 teaspoon salt
1/2 cup water
1/2 cup milk
1/4 cup butter
1 egg white plus 1 tablespoon water
2 teaspoons Spice Islands® Poppy Seed
8 Kosher hot dogs
Tomato slices, diced white onion, kosher dill pickle spears, kosher dill relish, sport peppers, yellow mustard and Spice Islands® Celery Salt
Combine 2 cups flour, undissolved yeast, sugar and salt in large mixer bowl.
Heat water, milk and 1/4 cup butter until very warm (120 degrees to 130 degrees
F). Add to flour mixture. Beat for 2 minutes at medium speed of electric mixer,
scraping bowl occasionally.
Stir in enough remaining flour to make a soft dough. Knead on lightly floured
surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10
Divide dough into 8 equal pieces; roll each piece to a 6-inch rope. Shape
into oval roll. Place on large greased baking sheet. Place 3-inches apart for
crisper buns. Place 1/2-inch apart for softer buns (more like commercial hot
Cover; let rise in warm, draft-free place until doubled in size,
about 30 to 45 minutes.
Brush buns with egg white and water mixture and sprinkle evenly with poppy
Bake in preheated 375 degrees F oven for 15 to 20 minutes or until done.
Remove from sheet; cool on wire rack.
Split top of bun and add hot dog.
Pile on all your favorite Chicago dog toppings!
Yield: 8 buns | Prep: 30 min | Rise: 30 to 45 min | Bake: 15 to 20 min