These Easy Homemade Hot Dog Buns are perfectly soft and delicious! The dough is super versatile and can be used to make hot dog buns, subs or hamburger buns. I have provided tips and explained the basics to help you get perfect results every time, with this hot dog bun recipe!
Step by step instructions to make soft, perfect Homemade Hot Dog Buns.
A softer, more buttery and milky variation of this – the New England Hot Dog Buns recipe can be found right here.
There’s a saying that the noblest of all dogs is the hot dog, because it feeds the hand that bites it. It may also be the most popular dog in America this time of year. Although hot dogs were not on our menu this past fourth of July weekend, we enjoyed quite a few the week before, with these delicious, soft, easy Homemade Hot Dog Buns that I made. I think that being able to handle and bake dough that’s versatile enough to be hot dogs, subs or hamburger buns is a basic yet fantastic skill to have. That’s why I’m so excited to share this recipe with you guys!
So, to all my American readers, how was your fourth?
Store-bought vs homemade hot dog buns
It’s easy to find hot dog buns anywhere, but not all of them taste the same. Supermarket hot dog buns are generally,
- Too hard or dense
- Collapse and disappear in your mouth
- Have too many chemicals to increase shelf-life
- Have an artificial taste
I do love my bread buns to be soft, but no one wants buns that are so flimsy that they simply dissolve in your mouth?
After a particularly disappointing experience with magical, disappearing hot dog buns at a local chili dog establishment, I started making my own hot dog buns at home. And thanks to my husband’s killer chili, and good sausages, we’ve never been disappointed in chili dogs or hot dogs ever since!
Why these homemade hot dog buns are better than store-bought
These hot dog buns are soft, but not too soft that they just collapse after that first bite. And the best part is you can make the buns as big or as small as you like. Make them small enough for small hot dogs, or big enough for larger and thicker sausages.
This hot dog bun dough is so versatile. You can use it to make buns for subs, New England style hot dog buns, or even hamburger buns!
Homemade hot dog buns are also excellent because YOU made them! So you know exactly what went into the dough and you can be confident that there are no artificial ingredients or chemicals.
I’m going to show you how to shape these hot dog buns in TWO different ways.
The first is a cutting method – where the dough is shaped into a slab and then cut into hot dog buns.
The second is the shaping method – where you individually shape each hot dog bun into the desired shape.
But first, let’s talk about the bread dough.
Usually with dough, there are two proof cycles. This lets the yeast develop which adds air and flavor, and it also lets the gluten in the dough develop too. The dough in this homemade hot dog bun recipe does require an overnight rise. I have tried it with and without the overnight rise, and I have to say the overnight rise results in a better taste and also makes the dough easier to handle.
Another great advantage of this technique/recipe is that you can cover the dough and keep it in the fridge until you’re ready to bake the bread. You can do this for up to 24 hours (I have kept it for up to 1 ½ days actually).
What is Gluten?
Gluten in flour is actually two molecules – Glutenin and Gliadin. These two together form the all important lattice structure of bread. Glutenin is sort of like a coil that can be stretched out and Gliadin binds to these to create the bonds. More kneading and more protein in the flour, result in a more “organized” gluten structure, which in turn results in the kind of chewy bread we all like.
Proofing also gives the bread dough extra flavor. Who doesn’t love more flavor? It’s because the yeast ferments and multiplies, introducing CO2 (which creates more air pockets) and alcohol (which leads to the beer-like flavor).
By the way, do you know what the process of letting the dough rise slowly in the fridge is called?
It’s called retarding the dough. I know, right?
A colder environment (usually a fridge for us home bakers) means a slower rise due to the slowing down of yeast activity (metabolism). I do this for doughnuts as well, because it really does make it tastier and easier to handle.
And even though the yeast activity slows down in the fridge, bacteria and enzymes keep working to break down proteins to develop more flavor in that colder environment. How neat is that? 😀
What are the TWO ways in which I can prepare these easy homemade hot dog buns?
The first method of shaping the dough is the cutting method.
After the overnight rise, the dough is rolled out to a slab. This slab is cut into 10 – 12 sections, and then each section is placed on the baking tray, proofed for the second time and baked. This method is easier and less time consuming. With this method, the hot dog buns will have rougher edges where they were cut.
This is because the buns need be placed close to each other while baking. This way the buns support each other to rise UPWARD while baking, rather than flattening out. This will also result in the hot dog buns having soft sides as well.
The second method of shaping the dough is to portion the dough, and then shape each portion individually.
For this, the dough that was proofed overnight, is turned out on to a floured working surface and flattened to let out excess air. Then the dough is weighed, and then divided into portions equally (by weight, to ensure all will be similar in size).
For this recipe, I like dividing it into 12 portions (for smaller hot dog buns), or 10 for medium sized hot dog buns, or 8 for large hot dog buns.
Each portion is then rolled out into a flat piece that’s about 5 – 6 inches long and 4 inches wide. The dough is then TIGHTLY rolled up, and the edges are tucked in and sealed, to form an evenly shaped cylinder that’s about 5 inches long and 1 inch wide.
This method is more time consuming but yields neater results.
Once the dough is shaped, what’s next?
The next step is to let them proof for the second time. You can let these hot dog buns rise with good spacing between each, in order to have smooth sides. OR you can let them rise in close proximity, so that the dough sticks together as they rise and bake. This way you end up with pull-apart hot dog buns. The other option is to use a New England hot dog bun pan, which will give you soft sides, with pull apart hot dog buns.
Can I freeze unbaked hot dog buns?
After rolling out and cutting/shaping the dough into hot dog buns or burger buns (following the first overnight rise), you can freeze them (on a lined pan). Then you can store these frozen dough rolls in plastic bags in the freezer until you’re ready to bake them. However, if you do this, the second proofing at room temperature will be longer because now the bread rolls will have to defrost first and then rise.
However, this is not my preferred way to freeze hot dog buns.
What is the best way to freeze hot dog buns?
Baked and cooled hot dog buns. You can easily bake them all the way through, until they are golden brown. Once they are at room temperature, freeze the hot dog buns, and store the frozen buns in air-tight containers.
When needed, simply let them thaw out and use as normal. For an even better tasting buns, split and toast them lightly in the oven.
Par-baking the hot dog buns. You can also bake the hot dog buns, but remove them from the oven about 5 – 10 minutes before they are completely baked (when the tops aren’t completely golden brown). These buns are then frozen and stored in air-tight containers. When needed, pop the frozen buns in the oven and bake them until golden brown.
In the end, you will have perfectly soft, delicious homemade hot dog buns or burger buns that you and your family will LOVE!
What substitutions can I make in this recipe?
I often get asked by my readers about substitutions. You can substitute certain ingredients in this recipe, but please note that it can obviously change the texture and/or taste of these buns.
Can I make these hot dog buns with bread flour?
Yes you can! However, bread flour contains more gluten, and the dough may require extra milk/water to get the same consistency.
Can I use whole-wheat flour to make these hot dog buns?
I have used 50% whole-wheat flour and had good results. They are not as soft as the hot dog buns made with 100% AP flour, but they are still delicious! I’ve also had a reader, who made these buns with half whole spelt and half white spelt flour and was really happy with the results (thank you Devorah!).
How about the other ingredients?
These hot dog buns contain eggs. Specifically 1 egg. The egg adds richness and makes the bread tender and soft. These hot dog buns also contain dairy – milk and butter. Both these ingredients also make the buns soft.
Can I make these hot dog buns vegan?
While the eggs and milk can be substituted, they will change the flavor and texture of the final product.
Milk substitutions – You can absolutely use a non-dairy milk (almond, soy, coconut milk) instead of regular milk. Or in a pinch, use water instead.
Butter substitutions – For dairy-free or vegan substitutions, just add a vegan butter or oil. You can use vegetable oil so that it doesn’t add flavor to the dough. OR you could be adventurous, and add some olive oil or a flavored oil instead.
Egg substitutions – You can add extra milk or water to compensate for the liquid that the egg adds to the dough. The extra liquid can be between 3 – 4 tbsp. You could use a flax egg instead as well, which would add a different flavor to the dough. I have not tried this, however.
I love how versatile these homemade hot dog buns are!
You can cut this dough into 8 portions for larger buns or hamburger buns, and into 10 – 12 portions for smaller hot dog buns. I prefer to shape the buns into 10 – 12 portions for hot dog buns, but have my burger buns be slightly larger.
This recipe always gives me ridiculously delicious and soft buns that are perfect for hot dogs, subs and hamburgers. These hot dog buns can also serve as a canvas for bigger, better and tastier creations like these curry chicken meatball sandwiches! 🙂
Do you prefer New England hot dog buns instead?
You can make New England hot dog buns with this same recipe, OR you can use THIS recipe right here for hot dog buns that are more buttery, and with an extra milky flavor!
Other recipes you may like,
The softest, Japanese Milk Bread loaf / rolls
Frequently asked questions
If you use active dry yeast that has smaller granules, and is fresh, you don’t need to activate it. But if you’re not sure how fresh / active the yeast is, then you may want to activate the yeast in 1/2 cup of warm liquid first. I very rarely activate my active dry yeast, because I know my yeast is fresh (I use up yeast pretty quickly).
Yes! There’s conflicting information about how much instant yeast to use, ranging from 50% – 100% of the weight.
I have had readers who simply substituted 1:1, and had good results. Just remember, instant yeast is more fast acting, so proofing times will be shorter.
If you use volumetric measurements (cup measurements), chances are that the flour was not measured correctly. If too much flour is packed into the cup, then too much flour is added to the dough, which will result in dry, dense hot dog buns. The dough should be sticky to work with at the start. If not, then too much flour was added.
As noted in the recipe, PLEASE USE WEIGHT MEASUREMENTS for accurate results.
EQUIPMENT & TOOLS I USED FOR THIS RECIPE
Stand Mixer – A stand mixer will make the process of kneading much faster. You could knead the dough by hand but this will take a longer time, and can be tiring.
Small rolling pin – This is to roll out the dough portions to help shape the buns. Rather than using large rolling pins, I prefer to use smaller fondant rolling pins for small jobs like this.
Pastry brush – to brush the tops of the buns to get that shiny crust!
Half Sheet pan – to bake the the hot dog buns
Cooling rack – To help cool down the buns to avoid soggy bottoms
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Easy Homemade Hot Dog Buns (or Burger Buns)
Ingredients:
- 17.6 oz all purpose flour 4 US cups, measured by spoon and level method (please see notes).
- ½ cup warm milk
- ¾ cup warm water
- 2 tsp dry active yeast
- 1 1/2 tsp salt
- 1 tbsp sugar
- 1 egg
- 2 tbsp softened butter / oil
- Extra oil to lightly oil the bowl
- 1 egg for the egg wash
Instructions:
- In a mixing bowl (of your stand mixer), combine the flour, yeast, sugar and salt.
- In another small bowl, whisk together the water, milk and egg.
- With the paddle attachment in your stand mixer or a dough whisk, mix the dry ingredients and add the water-milk-egg mixture and mix to combine.
- Switch to the dough hook of your stand mixer, and knead the dough to bring it together. The dough needs to be fairly wet and sticky. Knead for about 5 minutes, until you have a smooth ball of dough.
- Add the oil or butter and knead for a further 5-10 minutes (I knead it for about 8 minutes), until the dough is shiny, smooth and tacky to the touch.
- Lightly oil a big bowl and place the dough in it. Make sure the dough is lightly oiled on the surface as well.
- For best results, cover the bowl with plastic wrap and store in the fridge overnight (8 hours) or for up to 24 hours. Alternatively, if you want to bake it on the same day, you can cover the dough with plastic wrap and let it rise for 1 hour in a warm place, until it has doubled in size.
- On the day you bake the bread rolls – turn the chilled dough out on to a lightly floured surface and lightly dust the surface of the dough as well. If the dough wasn’t chilled, you may need extra flour on your hands and on your work surface to prevent the dough from sticking.
FOR THE CUTTING METHOD FOR HOT DOG BUNS
- Roll out the dough into a rectangle that’s about 16 inches in length and 4-5 inches in width. Cut the dough into 10 sections and place them on a parchment paper lined baking tray, with about 1.5 inches of space between each.
FOR THE SHAPING METHOD FOR HOT DOG BUNS
- Cut the dough into 12 (or 10) equal sections. I usually weigh the bread dough so that I know how much each section should weigh.
- Knead each portion for just a few seconds to form a smooth ball. Roll out each portion into a flattened piece of dough that’s about 5 inches long and 4 inches wide. Then TIGHTLY roll up the dough to form a cylinder. Tuck in the sides/edges and pinch these edges and seams to seal. Place each portion on a parchment paper lined baking tray, about 2 inches apart.
FOR BURGER BUNS
- Cut the dough into 8 sections (for larger buns) or 10 sections (for smaller buns) and roll these portions in your hands to form smooth balls. Place them on the parchment paper lined baking tray, about 3 inches apart.
Preparing the dough for the second proofing
- Cover the dough with plastic wrap and let it rise for 45 min in a warm place, until it has just about doubled in size. In winter, this can take a little longer than 45 min, and on very hot summer days, it can take less than 45 minutes.
- Preheat the oven to 180°C / 350°F about 30 minutes prior to baking.
- Brush the hot dog rolls with the egg wash (lightly beaten egg) and bake in the preheated oven until they are golden brown on top and sounds hollow when tapped, which should take about 15-20 mins. (Optional – sprinkle sesame seeds or poppy seeds on the egg wash brushed dough before baking). SEE NOTES FOR FREEZING INSTRUCTIONS.
- Remove from the oven and let the buns cool down enough to be handled comfortably. Best eaten on the same day. Will keep longer in an air-tight container in the fridge.
Tips & Tricks
Note on the dough
Please use weight measurements for accurate results. Using cup measurements can result in the addition of more flour than intended, causing the dough to be too dry. This results in a heavy, dense bread roll, instead of the soft, fluffy roll that this recipe guarantees. The dough should be sticky and wet at the start, and with kneading it’ll become glossy, smooth and tacky. Do NOT add more flour than the recipe calls for.NOTE ON ACTIVATING YEAST –
If you’re not sure of how fresh / active the active dry yeast is, OR if the yeast granules are larger, THEN ACTIVATE IT FIRST. Sprinkle the yeast over 1/2 cup of the warm liquid (water or milk) from the recipe (plus 1 tsp of sugar), and let it sit for about 15 minutes until it forms a foam on the surface. Then it can be used in the recipe.Freezing
Bake the hot dog buns until they are just starting to turn golden brown – about 10 to 15 minutes. Remove the buns from the oven, and allow them to cool down. FREEZE the hot dog buns at this point, and then place them in an air-tight container (or freezer bag). When you’re ready to bake, allow the buns to thaw out in the fridge first. Preheat oven to 350°F and place the thawed out hot dog buns on the tray and bake for about 10 to 15 minutes until the buns are golden brown on top.Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
elena rose says
hi im quite excited to try these out, i do have a questions though, could you substitute the milk for almond or soy milk?
thank you
Dini says
Hi Elena
Yes you can use almond or soy milk!
I hope that helps!
Verena R says
This is exactly what I’ve been looking for and it’s become my go to recipe for hotdog and hamburger buns. I’ve done both the overnight proofing in the fridge and the one hour proof on the kitchen counter. Both worked well. The only difference in banking is that I put the rolls in a cold oven and bake for about 20-25 minutes. Perfect every time!
I ALWAYS weigh my flour and other ingredients and make this in my Thermomix. So easy!!
Helen K says
I sometimes doubt recipes that promise so much. Yet this one fulfilled its promise!!! Great taste and wonderful texture – esp, after cooling. I made it pretty much as described, (BTW – I always weigh my flour, too). A small alteration – i always like to scald my milk for any yeast doughs. I did that, then I added the cold water to the hot milk = perfect temp. I used rapid yeast (2 tsp) and 2 tsp kosher salt. I only had time to let the dough chill for about 7 hours. I pressed it down a couple of times during that 1st rise. I divided the dough into 8 parts and each raw portion was about 106 gms. My sausage buns didn’t brown too much, but maybe that was b/c I just used a milk wash. LOVE this recipe! Thanks!
Susanne says
Great recipe but definitely weigh the flour it is actually only 3 cups by weight! I also used egg wash one time and they did not brown any nicer than without, in my opinion forgo the egg wash.
Dini says
Hi Susanne
Im glad that you liked the recipe!
If you measure the flour by scooping the flour out of the bag with the cup, then the amount of flour could be 3 cups, as you add more flour this way. However, I prefer to measure by fluffing the flour, then spooning into the cup and then levelling it out. This method is more reliable as it has the least variability. However, weighing the flour is the most accurate way.
Hope that helps.
Theresa says
Can’t wait to try these
Sarah says
This is my “go to” bun recipe, my family LOVES it! I even used it for rolls on thanksgiving! Many people we know think it’s crazy of me to go through so much trouble for buns. Hotdogs are usually something quick that can be thrown together, but making the buns from scratch takes a bit more time. They just don’t realize how worth it it is do put forth the extra effort.
Dini says
I’m so glad everyone loves the recipe Sarah! 🙂 And I agree, this is SO much better than the store-bought stuff, and it’s not even close! 🙂
DebL says
Made these today in my bread machine baked in the oven soft beautiful golden hotdog buns
Will make these again!
Kristin says
Wonderful! It was a big hit. I’m making them again tonight.
Heather says
Made them into hot dog slider buns since I couldn’t find the right size in store. New favorite buns! Will try freezing the next batch to cut out store bought buns
David says
I made this they are real good
cynrok says
i struggle with yeast doughs and always end up with a crumbly texture but i tried this recipe and it was perfect! soft, fluffy, delicious rolls. my only struggle was that the dough didn’t want to roll out, it kept shrinking back, even after i let it rest. so instead i took each dough ball and just rolled it with my hands into a cylinder rather than rolling flat and then rolling it up. worked perfectly, the rolls didn’t shrink back up this way. thanks for a great recipe!
Sarah says
That’s how I shape them too.
Barb says
These were the best rolls I made! My go to recipe! Thank you!
Charlie says
Great recipe. Can you forgo the egg wash?
Dini says
Hi Charlie
Yes you can! The buns won’t have that golden brown sheen though. It would be a lighter brown that is more matte.
I hope that helps!
Charlie says
I halved the recipe weighing the ingredients proportionately but would like to know your recommendation for timing on kneading a smaller amount. Thanks.
Dini says
Hi Charlie
The kneading time really depends on the consistency of the dough. I always recommend go by the dough consistency rather than the time.
If you have a smooth, shiny dough ball with good gluten development then you have kneaded it enough.
I hope that helps!
l west says
loved it
Sarah says
Used this recipe to make hamburger buns. Oh my wow! Literally the best buns I’ve ever had! I seriously don’t buy buns anymore
Diane says
I haven’t actually made these yet, BUT, I can tell by your very thorough instructions, they will be great. Thank you, Dini, for ensuring the measurements adjust properly when printing the recipe. I have been caught on that a few times from other sites. Excited to try these for my family dinner tomorrow.
Jennifer says
These made PERFECT hot dog buns. I used the individual roll method. Took a bit of doing versus the usual “round roll,” but it was well worth the effort. Used egg wash and cooked on bottom rack. Slightly on the chewy side, which held up well with the brauts, saurkraut and all the toppings. Thank you!
Jennifer says
PS – I did these all in one day (or few hrs really), and they came out great.
Ali says
Made these with the overnight rise. Beautiful dough n easy to handle. My only problem was rolls do not brown as nicely as your photo. I gave them the suggested egg wash but still didn’t brown …just a light coloring…Other than that recipe is a keeper n I’ll make it again.
Ali says
After overnight refrigeration do I need to let dough come to room temperature before forming rolls
Dini says
Hi Ali
As per the recipe the dough is shaped while it is chilled.
The dough is much easier to shape when it is cold as well.
Hope that helps
Ali says
Love this recipe but Ad is blocking me from getting weight measurements which I prefer
Dini says
Hi Ali, the Ad does not and should never cover any measurements or ingredient info. You can access the metric measurements by clicking on the “Metric” button below the ingredients list. Please let me know if that works for you!
Ali says
My recipe from Pinterest still is blocked but one you sent me is good.
Thank you for quick reply n solving my problem
Anita Wilson says
Dini! These are now a staple in our home. Everyone who has tried them, has loved them! I am now making rolls with jalapeno, dried onion flakes and cheese. So YUMMY!! I am now going to try your Pizza dough recipe. Thank you so much!!
Brittany says
Can you use an alternative milk for this recipe, like almond or coconut milk?
Dini says
Hi Brittany
I haven’t used a plant based alternative myself, but have had other readers make this dairy free! They have said that it still came out beautifully!
Daniel says
So these are sitting in the fridge overnight. Had to leave the dough for 1.5hour after mixing to generate enough gluten to actually knead it.
Dini says
Hi Daniel
I’m very confused – I have made this recipe hundreds of times and I have never had to knead for more than 15-20 minutes, let alone 1.5 hours!
I’m not sure what kind of mixer you have that requires bread to be kneaded for 1.5 hours, but that can’t be good for the mixer either.
Also, you don’t need to mix the dough to generate gluten to knead it. Using a mixer actually kneads the dough and develops gluten at the same time.
Daniel says
Hi Dinni, sorry I wasn’t kneading it for 1.5hrs, just resting it before kneading. This rest time helps the gluten structure form and allows kneading of wet doughs.
When the wet dough was in the mixer or when doing it by hand all it did was stick to the dough hook/table achieving noting. After letting the dough rest though, it only took a few minutes to knead.
Dini says
Hi Daniel
Yes, you can absolutely let the dough rest and let the gluten form in the dough naturally before kneading by hand!
I was worried for a second that you mixed the dough in a mixer for 1.5 hours!
Mary Trujillo says
My family loves both recipes for hot dog buns I even like to make them with sesame seeds on them
Cheryl says
I have a New England Bun pan. Would it be necessary to shape before placing in pan?
Dini says
Hi Cheryl
This is my recipe for New England hot dog buns. I do prefer to shape them so that the buns split better after baking. I’ve included how I shape them for the pan in the recipe as well.
Cheryl says
Thank you I will give this recipe a shot. It is less time consuming and the results look great.
Andrea says
Beautiful recipe! they are so soft and delicious!
Samantha Mitchell says
So I made the recipe with aquafaba instead of egg and egg wash and it was perfect!
Kathy MacKenzie says
can I knead by hand
Dini says
Hi Kathy
Yes you can. However, please bear in mind that this is a soft dough and should be sticky. If the dough is not sticky, then too much flour has been added and the buns will be dry.
It can be harder to hand knead a sticky dough as well.
Hope that helps
Cynthia says
I love this recipe very much! Can I shape them as dinner rolls?
Dini says
Hi Cynthia!
Yes you can! I have readers who have made these into dinner rolls and have loved them.
Hope that helps!
Harlow77 says
I’ve made this yesterday ❤️❤️
They were gorgeous . My family loved it
Anita Wilson says
WOW! These rolls are awesome! I cheated and used the dough cycle on my breadmaker. Added all ingredients in the order required and 1h 50m later, had the perfect dough. The rolls are soft, chewy and sturdy. I will definitely be making these again. Thank you for an awesome recipe!!
Dini says
Thank you Anita, I’m so glad you enjoyed them! 🙂
Phi G says
I haven’t made recipe yet, was looking for just this…to see if I could cheat and put in bread maker too! Haha
Elizabeth Hwang says
do you need to use a stand mixer for this?
Dini says
Hi Elizabeth
As per the instructions I do use a stand mixer.
The dough is pretty sticky, so if you knead the dough by hand yoy have to make sure not to add too much flour. There will bea risk of getting dry, heavy buns.
David S. says
I have made these a few times per the recipe and they turned out perfect. This is my new recipe for any kind of bun or roll for hot dogs, burgers, and sandwiches. I have also tried evaporated milk and can’t tell if there is much of a difference. Thank you so much for sharing!!! I have enjoyed all the recipes I have tried from The Flavor Bender.