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Homemade Hot Dog Buns Recipe

Homemade Hot Dog Buns Recipe
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★★★★★

5 from 24 reviews

This Homemade Hot Dog Buns recipe provides soft, fluffy, and perfectly shaped buns ideal for hot dogs or any sandwich. Made with simple pantry ingredients like all-purpose flour, yeast, and milk, these buns feature a tender crumb and golden crust achieved through an egg wash and proper rising techniques.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour (plus about ¼ cup extra as needed)
  • 2 teaspoons instant yeast (or 1 packet / 7g)
  • 2 tablespoons sugar
  • 1 teaspoon salt

Wet Ingredients

  • 1 cup milk (whole or reduced-fat), heated to 120–130°F for instant yeast or 110–120°F for active dry yeast
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 1 beaten egg for egg wash

Instructions

  1. Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt, stirring well to distribute everything evenly.
  2. Add the Wet Ingredients: Pour in the warm milk, followed by the vegetable oil and a beaten egg. Mix vigorously by hand or with a stand mixer for about 2 minutes until a sticky batter forms.
  3. Form the Dough: Add about ¼ cup of additional flour gradually until the dough begins to form a soft, shaggy mass that pulls away from the sides of the bowl.
  4. Knead the Dough: Transfer the dough to a floured surface and knead by hand for about 5 minutes or 50 turns, or until smooth and elastic. If using a stand mixer with a dough hook, knead for about 3 minutes.
  5. Rest the Dough: Cover the dough and let it rest for 10 minutes. This short resting period relaxes the gluten, making the dough easier to shape.
  6. Shape the Buns: Divide the dough into 8 equal pieces. Flatten each into a 4-by-6-inch rectangle. Roll tightly from the long side into a log shape and tuck in the ends to form a classic hot dog bun shape.
  7. Let the Buns Rise: Place the buns seam-side down on a parchment-lined baking sheet. Cover with a clean kitchen towel and let them rise in a warm, draft-free area for 30 minutes, or until doubled in size.
  8. Apply Egg Wash and Bake: Preheat the oven to 375°F. Brush each bun gently with beaten egg for a shiny golden crust. Bake for 12 minutes or until the tops are golden brown and the buns sound hollow when tapped.
  9. Cool Before Serving: Allow the buns to cool on a wire rack for at least 10 minutes before slicing or serving. This helps set the structure and prevents squishing.

Notes

  • Use warm milk within the temperature ranges specified to ensure proper yeast activation.
  • You can substitute instant yeast with active dry yeast by adjusting liquid temperature and proofing time.
  • Egg wash gives the buns a shiny, golden crust but can be omitted for an egg-free finish, though texture and appearance will vary.
  • Kneading by hand should develop gluten enough to create a soft yet elastic dough; avoid over-flouring during shaping.
  • Allow buns to cool completely before slicing to prevent them from becoming gummy or squashed.
  • These buns can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.

Nutrition

Keywords: homemade hot dog buns, soft hot dog buns, bread recipe, sandwich buns, yeast bread

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