Homemade Hot Dog Buns
Soft and delicious homemade hot dog buns aren’t hard to make, and taste so much better than store-bought!
Hot dogs or brats are a summer staple at our house, but buns from the grocery store are so bland and boring. So I’ve started making my own!
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 so much more delicious flavor than most store-bought options.
Ingredients You’ll Need
Let’s get baking, shall we? Here’s everything you need to gather to get started:
- Bread flour
- Whole milk
- Granulated sugar
- Active-dry yeast
- Poppy seeds (for topping, optional)
How to Make the Best Homemade Hot Dog Buns
Don’t be intimidated, these hot dog buns are actually quite basic to make:
- Prepare dough. Heat butter, water and milk, then add to 2 cups of the flour, yeast, sugar, salt and eggs. Add remaining flour a little at a time till you get a dough that mostly clears the sides of the bowl and is sticky to the touch but doesn’t fall apart when you grab it.
- Let rise. Here are a few suggestions for ways to let dough rise.
- Portion and shape buns. See below for tips on shaping!
- Let rise again. Cover shaped buns with greased plastic wrap and let rise until puffed a little more, about 30 minutes. While the dough is rising, preheat the oven.
- Add egg wash. Brush with 1 egg + 1 tablespoon water and sprinkle with poppy seeds (if using).
- Bake. Bake the hot dog buns at 400°F until golden brown, about 12-15 minutes.
Then enjoy with a grilled hot dog or brat and your favorite toppings!
How to Shape Homemade Hot Dog Buns
- Divide the risen dough into 10 equal pieces (use a digital scale for accuracy).
- Gently use your fingers to gather each piece into a ball, gathering and pinching dough together at the bottom so the top is smooth.
- On a lightly floured surface, roll the ball into a log about 5 inches long. This will yield a bun perfectly sized for a standard hot dog.
- 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 traditionally shaped.
- You can use instant yeast in this recipe. Reduce amount to 1 ¾ teaspoon.
- The amount of flour you’ll need for your hot dog buns will vary! There are different variables like climate and how you measure flour (psst, this is how I measure flour) so I’ve given you a range. Stop adding flour when the dough starts to the clear the sides of the bowl towards the top, but still sticks towards the bottom of the bowl. It will still be sticky and you’ll need floured hands to work with it, but you should also be able to stretch it a bit without breaking. The softer the dough is, the softer the rolls will be so error on the side of too wet to too dry.
- You can use all-purpose flour in place of the bread flour, but know you’ll likely need to add more than the recommended 3-4 cups, possibly up to ½ cup more, but again the amounts will vary.
- Don’t worry if your hot dog bun shapes come out a little funky. That happens to me sometimes! They will still taste delicious.
- These hot dog buns can be made ahead! They’re at their best the day they’re baked so plan accordingly. Store unbaked shaped buns in the fridge for up to 12-18 hours before baking. Or freeze baked buns in the freezer for 1-2 months and thaw at room temperature for several hours before using. They taste just as good as fresh!
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This recipe was originally published June 2014.
Homemade Hot Dog Buns
- ¼ cup whole milk (60 ml)
- 1 cup water (237 ml)
- 2 tablespoons unsalted butter (28 grams)
- About 3-4 cups bread flour (420 grams, amount you'll need will vary)
- 2 ¼ teaspoons active dry yeast (1 envelope, 7 grams)
- 2 tablespoons granulated sugar (25 grams)
- 1 ½ 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° 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 more flour ¼ cup at a time until the dough clears most of the bowl but is still sticky to the touch. Continue to knead dough on medium speed until smooth and elastic, a few minutes more.
- 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 10 equal pieces and roll into an oblong roll 4 ½ inches long. Place on a sheet pan lined with parchment paper. Let rise until doubled again, about 30 minutes. Meanwhile, preheat oven to 400° F.
- 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.