Why settle for lackluster store-bought hot dog buns when you can bake your own delicious buns from scratch?
During the summer brats or hot dogs are almost on a weekly rotation at our house. They’re the perfect easy meal on a busy weekday, or after a day spent playing outside or doing yardwork. We usually throw them on the grill, and in the time it takes them to cook I can put together a quick salad or slice a watermelon. And just like that— dinner, easy peasy.
My only problem is store-bought hot dog buns. To put it bluntly, they are just plain awful. So why has it taken me so long to bake my own? I really couldn’t tell you, although I can guarantee you that I will be from now on.
Homemade hot dog buns aren’t more difficult that any other yeasted dough recipe. If you’ve ever baked a loaf of bread, you can certainly bake a batch of these buns. And you should! Because they’re awesome.
I borrowed the recipe for my homemade burger buns because I love it so much, and it made the crossover from hamburger to hot dog quite easily. These buns are soft and tender, with none of the crazy ingredients and preservatives you find in the store-bought stuff.
baking tip:How to shape hot dog buns
1. Divide the risen dough into 8 equal pieces (use a scale for accuracy, if desired).
2. Gently use your fingers to gather each piece into a ball. You want the top to be smooth.
3. Roll the ball into a log 4 1/2 inches long. This will yield a bun perfectly sized for a standard hot dog or brat.
4. Place the bun on a sheet pan lined with parchment. Gently pat the tops of the buns to flatten. The buns rise the most in the center during baking, so this keeps them more uniform.
Homemade Hot Dog Buns
- 1/4 cup (60 ml) whole milk
- 1 cup (237 ml) water
- 2 tablespoons (28 grams) unsalted butter
- 3 1/2 cups (420 grams) bread flour
- 2 1/4 teaspoons (1 envelope, 7 grams) active dry yeast
- 2 tablespoons (25 grams) sugar
- 1 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 large egg + 1 teaspoon water, for egg wash
- Poppy seeds, for sprinkling (optional)
- In a small saucepan set over medium low heat, warm the milk, water and butter until butter is melted. Set aside to cool slightly to 120-130 degrees F.
- In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of the flour, yeast, sugar and salt. Add the warm milk mixture, followed by the eggs and mix until combined.
- With the mixer on medium low speed, continue to add the remaining 1/4 cup at a time until the dough clears the bowl but is still sticky to the touch. It should not be so sticky that it comes off in your hands when touched. Continue to knead dough on medium speed until smooth and elastic, about 5-7 minutes.
- Place dough in a greased bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour.
- Gently punch down dough and knead a few times. Cover with plastic wrap to keep from drying out and let rest for about 10 minutes.
- Divide the dough into 8 equal pieces and roll into an oblong roll 4 1/2 inches long. Place on a sheet pan lined with parchment paper. Let rise until doubled again, about 30 minutes. Meanwhile, preheat oven to 400 degrees.
- Brush rolls with egg wash and sprinkle with poppy seeds, if desired. Let bake until golden, about 10-12 minutes.
- Buns are best the day they are baked but will keep in an airtight container at room temperature for up to 3 days.