So, once when I was like 5, I got really sick eating after eating a hot dog. Really sick. It is engrained in my early memory. I will spare you the details, but it was greasy, and it was purchased at the ski lodge at the old Hyak ski area (if you are from Seattle that may or may not mean something to you depending on your age!). If you do know what I am talking about- then I have probably explained enough already.

Anyways, I have never had another hot dog since. That my friends, is called food poisoning.

However, in recent years, (um, lets just say pregnancy kicked it off) I began to crave bratwurst. I couldn’t tell you why, but the cravings were at times unbelievable! (Lots of mustard by the way.)

So now, we regularly grill bratwurst during the summer months. I tell my kids they are hot dogs and then we are all happy. Them thinking they are eating hot dogs, and me knowing that hot dogs have never ever touched the plastic drawers of my refrigerator.

Rational? No. Weird? Yes. Me? Yes. Me Rational Ever? Not lately.

I made these buns recently to hold bratwurst, (or hot dogs) like gentle little blankets before I shove them into my mouth.

They are great buns. A little more substance than your average grocery store ball of fluff, and with a good amount of chew but so soft in the middle. These buns will really stand up to your meat and condiments, not shrivel under a little mustard. In fact I feel like you could make a chili dog in these and it would maybe stand up to it!

Ok- I will stop babbling away and let you get to these hot dog buns…

This is how you make these!

In a small bowl, combine the sugar and the yeast. Get your water really hot (110-115) and add ½ cup of it to the bowl with sugar and yeast. Let it sit for 10-15 minutes until it is nice and puffy.

In a small saucepan, combine the milk, sugar, salt and milk and bring to a light simmer. Immediately remove from the heat and whisk everything together until smooth. Set aside to cool to room temperature (do not add to the dough hot!!)

In the bowl of a standing mixer, fitted with a dough hook, combine the yeast and the milk mixture, and then slowly begin to add the flour.

Mix the dough until smooth with the dough hook, about 3-5 minutes.

Move the dough to a greased bowl and cover with plastic wrap. Set it somewhere warm and draft free to rise for at least an hour.

Transfer the dough to a counter, and form it into a ball.

Use a pastry cutter or a sharp knife and cut the ball of dough into 8 even pieces and form them into skinny bun shapes.

Use the pastry cutter or the back of a knife and make a sharp crease in the back of the bun.

Place the buns on a sheetpan with a silpat or parchment and let rise again, 30 minutes.

Preheat the oven to 350 degrees.

When the buns have risen again, brush them lightly with milk.

Bake the buns for 20-25 minutes or until golden.