Soft Homemade Hot Dog Buns

Make outstanding hot dog buns with this recipe and raise your hot dog game! Soft and with enough butter to be super flavorful, these hot dog buns are one of the easiest breads to bake, and will be a success at your home!

Why you should make your own hot dog buns

You can find hot dog buns everywhere, right? There are tons of different brands on the shelves, and it’s just so much easier to buy them than to spend a good amount of time baking them. So why bake hot dog buns when they’re right in front of you in a plastic bag?

• These buns will have no chemicals as the ones you buy. Store-bought buns require those chemicals to last longer on supermarket shelves.

• No artificial taste. The chemicals above can lead to a more artificial tasting bun, and that’s another thing your bread will definitely not have.

• Homemade hot dog buns have more structure. Most of the buns I’ve bought just disappear in my mouth. It’s like they’re not even there! These buns are still soft, but they have much more structure than store-bought buns.

• You can shape them the size you need. Want a super big hot dog? Regular size? Mini buns? You can make all sizes when making homemade buns!

• They taste heavenly. This recipe is made with eggs and butter, which means this is kind of a brioche hot dog bun, that comes with the most wonderful taste.

Oh, and they don’t come in a plastic bag, but fresh from your oven. Are they or not the IDEAL hot dog buns?

Since the first batch I’ve baked, those are the only buns I have space for in my home.

How To Make Them

Are you a beginner bread baker? Check my best tips for getting your bread always right here.

Bread should not be difficult, and this recipe is here to prove that: easy peasy!

We can divide this recipe into 3 important parts: first rise, second rise and bake time. You should consider the cooling time as it’s important to wait a few minutes before slicing your bread (but who am I to say that).

1. Form the dough and knead. In a large bowl, mix the dry ingredients. Then add the egg, butter, and water, using a spoon or spatula to mix it until the dough is formed. Knead for 5 (if using a stand mixer) to 10 (f doing by hands) minutes. The dough should not stick to the sides of the bowl, only a bit in the bottom.

2. First rise. Let the dough rise for 1 hour and 30 minutes to 2 hours, or until it doubles. Cover with a damp towel, plastic wrap or beeswax wrap.

3. Portion the dough. On a floured surface, remove the dough from the bowl and portion it in 8 (big) or 12 (medium-small) portions.

4. Shape the buns. Roll flat each portion, and then tightly roll each open piece up, tucking in and sealing the edges.

5. Second rise. Place your shaped buns into a baking pan. Oil lightly the top of each bun before covering it, to prevent the buns from sticking. Let it rise for 1 hour, or until it doubles in size.

6. Egg wash. Brush the egg wash on the top of the buns just before baking.

7. Bake them. Bake the buns for 15 to 20 minutes, or until they are golden brown on top.

8. Wait for them to cool. When done, remove the hot dog buns from the oven and place them into a cooling rack. Wait for them to cool for 15 minutes before serving.

How To Shape Them

I use only one method for shaping this dough into hot dog buns. After the first rise, I portion the dough and shape each one individually.

Flour your working surface lightly. Roll flat each portion and then tightly roll it up, tucking in and sealing the edges so you get an evenly cylinder. It may look small at first: don’t worry, it will double in size

Once shaped, place into your prepared sheet pan for its second rise. I usually line mine with parchment paper and flour it lightly before placing the buns.

Tips for getting perfect buns

• Careful with the liquid. Measure correctly all the liquid ingredients, so you won’t add more liquid than needed. Remember: you can always add more, but you can’t take it back.
• Watch the recipe video if you’re in doubt about shaping or dough consistency.
• You can substitute 1 cup of white bread flour for whole wheat flour to add more fiber to your hot dogs.
• Want mini hot dog buns? Portion the dough into 20 pieces!
• These hot dog buns have dairy, but you can use the substitutions below for a dairy-free hot dog bun.

Ingredient Substitutions

There are some substitutions that can be made in this recipe, but be aware that each one can change the final taste.

Eggs: you can substitute the egg used on the dough for a flax egg. For the egg wash, you can try coconut oil, but again the taste will change a bit.

Butter: vegan butter can replace dairy butter, as well as vegetable, canola or sunflower oil.

Bread flour: you can substitute it for all-purpose flour, but the bun will lose a bit in structure. It gets too soft for my taste, but if that’s how you like it, go for it! As I said above, you can also use whole wheat flour fro this recipe. If you want to make it whole wheat, substitute 1 to 2 cups max of white bread flour for whole wheat flour.

Milk Powder: you can substitute it for soy, rice, or other vegan milk powder, but it will affect the final taste. If looking for a vegan version, substitute the exact amount of milk powder for more white bread flour.

Yeast: You can use active dry yeast, but don’t forget to proof it. Get ⅓ cup of water from the ingredients plus 1 tablespoon of sugar to do it. Don’t forget that the proofing water should be lukewarm (not hot!).

Can I use this dough to make hamburger buns?

Yes, you can!

This recipe can also be used to make delicious hamburger buns. Just portion the dough into 8/10/12 pieces, shape each into a ball and flatten them into 3 inches disks before placing into the prepared baking pan.

Rising time is the same as hot dog buns, as is baking time.

Storing and Freezing

Store your hot dog buns at room temperature, on an airtight container/plastic bag or bread keeper to keep them soft longer. Uncovered buns will dry out. These buns are good for 4 to 5 days.

After 2 days, if the buns lose their freshness, reheating them for 5 minutes in a medium-heat oven usually do the trick for me. They come out as they’re just fresh baked!

These buns can also be frozen as soon as they are cooled, 4 to 5 hours after baking. Place them in an airtight bag and store in your freezer for up to 3 months. I don’t recommend freezing the dough before baking.

To thaw, reheat for 10 minutes in a preheated oven, 250°F. You can also use the microwave, or just leave them on room temperature for 1 to 2 hours.

What to serve with them

Beside hot dogs, you can serve this bread with practically anything you want!

• Use this bun for a meatball sandwich;
• Serve it at breakfast toasted with butter;
• Jams are also delicious with this bread, as is Nutella.

And if you’re making a hot dog:

• Try to add chili to it;
• Upgrade your hot dogs using smoked sausages;
• Have you tried adding caramelized sauerkraut? It’s simply delish!

Ready for a hot dog upgrade?

More Easy Buns and Rolls Recipes

Perfect Sandwich Rolls
Soft Whole Wheat Dinner Rolls
Orange Cinnamon Buns

📖 Recipe

Hot Dog Buns

Milk and Pop

Soft and with enough butter to be super flavorful, these hot dog buns are one of the easiest breads to make. Stop buying and start baking your hot dog buns!

4.80 from 34 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Additional Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 55 minutes mins

Course Bread

Cuisine American

Servings 10

Calories 224 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 4 cups bread flour
• ▢ 1 teaspoon salt
• ▢ ¼ cup powdered milk
• ▢ 2 tablespoon sugar
• ▢ 2 teaspoon instant yeast
• ▢ 1 egg
• ▢ 3 tablespoon melted butter
• ▢ 1 ⅓ cup + 2 tablespoon water
• ▢ 1 egg for the egg wash

Instructions

 

• In a large bowl, mix the bread flour, salt, powdered milk, sugar and yeast. Add the egg, butter and water, and mix with a spoon or spatula until the dough is formed.
• Using your stand mixer or on a clean and floured surface, knead the dough until soft and tacky. If using a mixer, it will take about 5 minutes on medium low, and the dough will clear the sides of the bowl but stick a bit in the bottom. If you’re kneading by hand, it will take you 7 to 10 minutes.
• Oil a large bowl and transfer the dough, covering with a plastic wrap or kitchen towel to prevent the top from drying out. Let it rise for 1 hour and 30 minutes to 2 hours, or until it doubles in size.
• On a lightly floured surface, remove the dough from the bowl and portion in 8, 10 or 12 portions. Roll flat each portion and then tightly roll it up, tucking in and sealing the edges so you get an evenly cylinder.
• Place your shaped buns into a prepared sheet pan for the second rise (I usually line mine with parchment paper and flour it lightly before placing the buns). Oil lightly the top of each bun before covering it with plastic wrap or a kitchen towel, to prevent it from sticking. Let it rise for another 1 hour and a half, or until it doubles in size.
• 20 minutes before baking your buns, preheat your oven to 400°F, oven rack in the middle shelf. In a small bowl, whisk the remaining egg until frothy. Just before baking, brush the top of the buns with the egg wash.
• Bake the buns for 15 to 20 minutes, or until they are golden brown on top (and sides, if you choose to place them far away from each other).
• When done, remove them from the oven and sheet pan, placing them into a cooling rack. Wait for them to cool, at least 15 minutes, before serving.

Video

Nutrition

Serving: 1gCalories: 224kcalCarbohydrates: 36gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 54mgSodium: 244mgFiber: 1gSugar: 3g

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