Hot Dog Fun Buns

Entering cooking contests became a hobby long before our first restaurant in Lubbock, Manna Bread & Wine, became a twinkle in my eye. This recipe for “fun buns,” a bright yellow bread that has the mustard and relish baked in, is a result of one of those contests. No, I didn’t win. I don’t even remember which contest it was for. But try these if you’re having a cookout. They’re cute and tasty and different.

 Makes one dozen.

In a large-ish bowl, whisk together and wait five minutes. . . . . . . . . . . . . . . Stir in . . . . . . . . . . . . . . . . Sift in and stir together well to make a stiff shaggy dough, knead lightly in the bowl, then cover loosely and let rise until doubled  . . . . . . . . . . . . . . .

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1 T. yeast* ¼ c.  honey ¾ c. warm water ¼ c. vegetable oil ½ c. yellow mustard ½ c. pickle relish, (sweet or dill, your preference) 3+ c. flour 1 T. onion powder 2 t. turmeric 2 t. salt

On a well-floured surface, roll out the dough into three 3-inch-wide X 1-inch-thick strips, cut them into the length of hot dog buns, and bring the long edges over to meet in the middle, pinching the edge to seal. Place them seam-side down ½-inch apart on a parchment-lined baking sheet, cover, and let rise again until doubled. Preheat the oven to 350°, brush the buns with melted butter, and bake 20 - 25 minutes, until light brown on the bottom. Brush again with  butter while still warm.

*To intensify the flavor, make the dough the night before: reduce the yeast to 1 teaspoon, cover lightly, and leave at room temp. The next morning, move the bowl to the fridge. Leave it there for a few hours or up to two days. Proceed with the recipe after bringing the dough back to room temp.