6hot dog buns ( 150 g /each)
By Karen Morgan
It was none other than my foodie friend Laura DesEnfants that recommended that I go old-school and try using a potato-based dough to achieve that trademark hot-dog bun texture. This dough works for both of the tailgate classics: hot dog or hamburger. The difference is simply the shape and the end-use. With dogs, be sure to get gluten-free (many common brands contain wheat either in the meat or the casing).