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.”
Sallyann Brink says
I recently saw a gadget that drills a hot dog size tunnel into one end of the bun(not all the way out the other end). It looked like a good alternative to mustard , ketchup, relish, chopped onion, etc. all over hands. I am checking hot dog bun recipes for that method of baking buns. Something that can have enough texture and crumb to stand up to the handling. Can you help? I am an old-time bread baker, so I am able to grasp the vocabulary. Thanks for all the great stuff you do for us in the field.
Dini says
Hi Sallyann
This hotdog bun recipe produces soft buns, but they don’t disintegrate like store-bought buns either! They are fairly sturdy.
I haven’t tried to poke a hole through these, but I think they could withstand it as well.
The store-bought buns are too soft because of all the additives in there to prevent them from going bad too quickly. But homemade hot dog buns won’t have that issue.
If you want a richer bun, you can also follow my New England hot dog bun recipe too!
Helen says
This recipe is delicious, soft , fluffy and sturdy at the same time when stuffing your hotdog with condiments!! I substitute honey for sugar. I used a stand mixer and knead on medium for a total of 30 minutes. I would make these buns again. Thank you for a delicious recipe.
quilla Senatus says
This recipe is not good at all. The fact that you don’t put the yeast in the warm water or milk first was odd to me. Sure enough I did as instructed and when I got it out of the fridge from it being there all night It was the same hard non expanded ball I put in there. Should have listened to my gut and let the yeast do it’s thing in some sort of liquid for 10 min. Not very happy with this recipe.
Dini says
Hi Quilla
It sounds like the yeast you used wasn’t fresh or active.
I use active dry yeast exclusively and don’t activate it at least 75 % of the time. This is because I know my yeast is active. If I feel like my yeast is old, then I will activate it. Contrary to what is said, active dry yeast DOES NOT need to be activated before being used, IF it’s fresh or you know it is active. So if the dough did not expand, it’s because the yeast either wasn’t fresh, or active.
If you don’t use yeast often, then I recommend activating it first to make sure it’s still good before using it in a recipe.
Hope that helps!
Lisa Wayne says
So what if I only have plain flour to work with?
Any tips suggestions
Dini says
Hi Lisa
AP flour is plain flour.
I hope that helps!
Amber says
Great recipe! Excellent flavor
Philippe says
Top recipe
June Moores says
This recipe will make you wake up in the middle of the night screaming for a hot dog! The best recipe!
CoCo says
This had me cracking up. Thank you.
Debbie says
I have a question about the yeast, I used traditional active dry yeast. I put the 2 tsps. Into the dry ingredients as the recipe indicates. I have never made a recipe that does not proof the yeast prior to adding to the flour or wet ingredients. Did I do this correctly? Thanks!
Brenda Dodd says
If using active dryy east you must proof it first. only with Instant yeast can you add it the mix without proofing
Dini says
Hi Brenda
While this is mostly true, you can use active dry yeast without blooming it. If you know the active dry yeast is active because it’s new, and the granules are small, then it doesn’t need to be activated first.
Krisztina says
I loved this recipe! Make it all the time for my family!!! Thank you so much.
Mary Jo says
I will never buy buns again! We usually don’t eat all of our bun as they have no flavor, but with these we ate every bite. THANK YOU!
Ruwani Kapuge says
Hi Dini,
Thank you for sharing this recipe. I made burger buns for the first time, and it turned out great.
However, during the second proofing (45 min), cracks appeared in some (not all) of the dough balls. I was wondering if you would know what may have caused this and how to avoid it the next time. The first proofing (1 hr) turned out fine.
Thanks, Ru
Dini says
Hi Ruwani
I’m glad the buns turned out well! 🙂
I’m not sure what would have caused the cracks unfortunately. It hasn’t happened to me, so I can’t be certain. It is also hard to say without seeing what the cracks look like too. The reasons could range from the dough being too dry, to over-proofing, or drying of the surface of the bread.
I would also very highly recommend proofing by feel, rather than time because the proofing times will vary greatly depending on the temperature and humidity of where you live.
I hope that helps!
Ruwani K says
Thanks for replying, Dini. It was an extremely hot and humid day. I will check on the proofing the next time round.
Linda Klee says
Can you cut this recipe in half
Dini says
Hi Linda
You can change the serving size to 6, and get the ingredient amount for 1/2 the quantity. However, the kneading times will vary depending on your mixer bowl. It is harder to knead a small amount of dough in a bigger mixer.
I also recommend using weight measurements to get the right consistency of the dough as well.
Hope that helps!
Monika says
These hotdogs disappeared in less than 20 minutes by 2 kids. Great great recipe.
I used 1/3 whole wheat flour and olive oil. And I forgot to add the egg to the dough:) But they came out beautiful, soft and delicious.
Dan Marshall says
I made a batch of dough yesterday and used half to make hamburg buns, they came out awesome. We used those for sausage and pepper sandwiches (we make the Italian sausage out of ground turkey). Today with the other half of the dough I am making hotdog buns to have fish frys with mangrove snapper we caught in Marathon, FL. Can’t wait! Great recipe Dini.
Nina says
I tried a couple of other recipes for buns and they were good, but not quite what I wanted. I thought I might like yours because of the milk and butter. Wow! They were fantastic. I love the flavor and the soft yet very sturdy texture. Great for juicy hamburgers. I noticed today that your other recipe adds some powdered milk and more butter so I just put the dough together and it is in the refrigerator for tomorrow. I do have a question though. I made hamburger buns the first time and they came out so pretty and perfectly round. The only problem was that they were too tall and not quite wide enough. We squished them down and made them work but is there a way to make them not quite as tall? I pushed them down with my hand as I was forming them but the dough kept popping back up. I am making hot dog bun this time and I don’t think it will be a problem for them. Thank you so much for this recipe and TYIA for your answer.
Dini says
Hi Nina
I’m glad that you enjoyed the recipe! 🙂
Usually the larger and more rounder the dough, the taller the burger buns are going to be.
I like to flatten the dough balls before proofing so that they’re not tall. When the dough is softer, it is easier to flatten it. You can check my recipe for the brioche burger buns on how I shape my burger buns.
I hope that helps!
Svend says
I am from Denmark, and just tried your recipe. It vas just perfeckt, so from now on we never buy buns again.
Just a litle funny. I was making ½ potion, as a try, but I used your amount of water, so in the end it was a full potion. The rest I used as a bread, and it was good too with butter, ham, chees or sausage.
Love says
How much of instant dry yeast I will use instead of active dry yeast?
Dini says
Hi
I haven’t used instant yeast myself, so I can’t be sure but this is the information I have found.
Instant yeast is much more active than active dry yeast. And from the research I’ve done, there are numerous ways to substitute, but they seem to be conflicting.
1 ) substitute 1:1, but reduce the proofing time.
2 ) use 75% less instant yeast
3 ) use 50% less instant yeast
If your instant yeast brand suggests a certain ratio, then you can go with it. However because Instant yeast is more active, keep an eye on the dough during proofing, because it can proof faster.
Hope that helps!
Pam says
Hi Dini, I’m an avid bread baker and love your recipe, it’s so versatile. In response to your answer to Love’s question about yeast, I always use instant yeast, as you can replace instant in place of active, but can not use active in place of instant, plus, no worries about having the right yeast on hand. I also buy jars or large packages, keep them in the freezer, and use as needed, your yeast will stay fresh, no matter what the expiration date is, I have always kept the measurements the same as with active with great results.
Lynn says
I am making these for the second time cuz they turned out so good the first time..I ALWAYS use a spoon when it comes to measuring flour in a cup, it has never failed me. By scooping a cup in, you do get more flour packed into a cup, SO BEGINNERS: USE A SPOON. Making lobster rolls for dinner and these New England buns are the best ever for lobster rolls :))
Allison says
These are so good! Weighing the flour is much easier than measuring cups, and the buns turns out perfectly with the recipe as written. I added some everything bagel seasoning on top of the egg wash, and that works well, too.
Dini says
I’m so glad you enjoyed the recipe Allison! Thank you for letting me know! 🙂
Veronica says
These are fantastic! I have made them as written and with 50% whole wheat flour and they’re great both ways. Thank you!
Dini says
That’s fantastic, thanks so much for letting me know Veronica! 🙂
Csorrick says
Your recipe is misleading when it calls for 4 cups of flour. Most of us do not have kitchen scales and trust this amount is approximately correct if not perfect. When I found I had made an excellent base for croutons and stuffing but terrible for hot dog buns I took my flour to work and used the postage scale to weigh the flour. Turns out 17.6 ounces equals 2-15/16 cups of Betty Crocker all purpose flour or about 73 percent of what your recipe calls for. I suggest you correct your instructions to read 3 cups of flour or leave all mention of the number of cups required out of the instructions
Dini says
Hi Csorrick,
I’m sorry the recipe didn’t work out for you, but I can absolutely assure you that 17.6 oz is 4 US cups. Because 1 US cup is 4.4 oz. Provided that you measure the flour with cups as indicated in the recipe, i.e. with the spoon and level method.
On the other hand, if you use the scoop and level method, where you use the cup to scoop up the flour straight from the container, then you may pack extra flour into the cup giving you far more flour than intended. This is often the culprit for cup measurements when it comes to dry ingredients. I have explained this further in my measurement conversions section.
I have made this recipe with both weight and cup measurements many times, so I can absolutely guarantee the accuracy of it. I hope that helps!
Charlie says
Your measurements are spot on with just a slight tweak. Flour measurements on the package quote 120g or 4.25 oz per cup. So glad you list weight as it makes it so much easier.
Charlie says
If you look at the bag, a cup of flour weighs 120g or 4,25 oz. Anytime flour is scooped into a cup, your measurements will never be accurate.
Sogol noein says
Beautiful, detailed recipe. Thanks a lot
Anna says
I haven’t tried yet, but I’m going to that’s sure. You wrote such an amazing recipe I’m sure.And I love that you take care all the questions can come sb mind when try to realize a recipe. Thanks!
Vivian Howell says
I tried this twice and I failed Mine were hard on top and bottom and looked anemic. Please tell me what I did wrong. Yours look so beautiful.
Dini says
Hi Vivian
It sounds like your oven might be too hot or too close from the top element causing it to overbake and the bottom element isn’t as hot as it should be, because the bread isn’t browning.
I’m not sure if you have any other settings on your oven. But you can try moving the baking tray close to the bottom element (baking it in the lower third) of the oven to compensate for the heat difference.
I hope that works better.
Vivian says
Thank you VERY much! I was suspicious of my oven. I will try again. I will let you know how it turns out.
Archibong says
hi,
I tried your recipe and followed the process and i must say the final product and texture was on point.
Thanks for sharing
Archibong
Tarn says
These were really easy and turned out so tasty! I don’t think I’ll be buying buns in the store again. Thanks for this recipe!
Jess says
I made this and it came out bland. It just tasted like flour and salt. I followed everything. The standard amount of sugar to yeast is around 3 tablespoons for 2tsp of yeast. Why didn’t this have enough yeast?it didn’t have that bread flavor at all. Easy to make yes but lacks flavor.
Dini says
Hi Jess
Hopefully I can address your concerns. I’ve made this recipe so many times with great results, so I hope I can help.
The recipe uses only 1 tbsp (3 tsp) of sugar. Not 3 as you mentioned. That’s why the bread rolls may have come out too sweet. I recommend following my recipe and only using 1 tbsp if you’re not looking to make sweet bread rolls. There isn’t a standard of 3 tbsp of sugar to 2 tsp of yeast, as different breads will have different ratios.
This recipe does have enough yeast. It results in very soft, pillowy rolls. If they were dense, then it could be that the yeast you used was either not as active, OR the dough was over-proofed or under-proofed. If you use too much yeast, the bread rolls could have a yeasty, alcohol flavor. If your rolls had the right texture, then there was enough yeast, and the yeast was active.
If the bread tasted bland, it’s more likely there wasn’t enough salt. Each person has their own preference of salt level. This is what has worked for me, my family and my friends. I recommend increasing the amount of salt for your taste, and the bread won’t be bland. The high sugar levels probably also interfered with the flavor of the bread without sufficient salt to balance the flavor.
I hope that helps
Carol says
Can the dough be made in a bread machine with the same ingredients?
Dini says
Hi Carol
I don’t own a bread maker, so I’m not sure how well it would work. But you can try!
I hope it works!
Kevin says
Carol, my question as well, did you try it?
Karen says
Kevin, not sure if you tried it in the bread machine. I’m trying it tonight as we speak. I will let you know how they turn out. I use my bread machine all the time to make bread. I only process it in the ‘dough’ setting and continue the baking in the oven. I get 2 loaves of bread instead of 1 large one.
MARGO says
Karen, I’m so curious how the rolls turned out using the bread machine on the dough cycle!
Hollie says
Kevin! You never came back! Did the recipe work in the bread machine? I need to know! LOL!
Hollie says
Correction Karen***
Stephanie says
I can tell you I’ve made these in the bread maker multiple times and they came out fine!
Kenneth N Webb says
I never made hot dog buns before from “scratch” your guidelines were amazing…especially the refresher on the role of gluten, proofing and retarding. My buns were very soft and yet versatile. I did use my own recipe but it still yielded great results.
Lynn says
Just made them, omg, wow. They turned out great and smell awesome. I did the overbite proof in refrigerator as well. I can tell by touching them they are gonna be so soft inside. First time too! Will make again for sure and pass on recipe to my sister. tysm :))
Dini says
So happy to hear that you enjoyed the recipe Lynn, thanks so much for letting me know! 🙂
Sam says
Dough is tough and not kneading well.. not sure I followed exactly
Dini says
Hi Sam
Did you use volume measurements or weight measurements to make the dough?
Measuring flour with cups can vary the amount depending on how you use the cup to measure the flour. This can lead to too much flour and result in a very dry dough.
I hope that helps!
Karen Lynn says
Oh my!!!! I would like to say that I never leave comments on recipes….ever. This is my first time. I wanted to write because 80% of online recipes are awful. NOT THIS ONE!!! IT’S PERFECT!!!! PERFECT ON ALL LEVELS….SEASONING, RISE, BAKE, FLAVOR AND BEAUTY!!! I’m an old lady and I will tell you that perfect recipes are hard to find!! Thank you so much!!! And I want to mention that I live at the ocean. I was born in the mountains. The old bread and cake recipes that I’ve had all my life don’t work here at the beach. This recipe works even at or below sea level!! Thanks again! So very much!!!
Jo-Gianna Hall says
Hi. The top of mine weren’t as brown as depicted. Do you think I just needed more egg?
Dini says
Hi Jo-Gianna
I don’t think you need to add another egg to the dough, as it would make it too soft to work with.
Some ovens just don’t brown the tops of the bread as much as others, but there are a few things that you could try to see if it would work.
Bake the bread a little bit closer to the top elements of your oven during the last few minutes of baking. I bake mine in the middle usually.
If you’re already using an egg wash, you can swap it for an egg yolk wash (1 egg yolks + 1 – 2 tbsp milk, whisked together). In the photos though, I used a whole egg wash.
I hope that helps!
Jack Darland, Jr. says
you mention an egg for egg wash, but I did not see how/when to use it…am I just supposed to know what an egg wash is and how to use it? Me corn-fuse…Jack from Iowa
Dini says
Hi Jack
The instructions on what and when to use an egg wash are already stated in the recipe. See “preparing the dough for the second proofing”. I hope that helps.
Michelle says
Great recipe and super easy
Jessie says
I’m looking forward to trying these instead of buying rolls to have with our hotdogs.
Quick question: I want my rolls to sort of stick together and pull apart for soft sides. I saw you mentioned this as an option in the description… is the 1.5-2″ spacing between rolls listed in the recipe for rolls that pull apart or ones that are separate? Thanks!
Dini says
Hi Jessie
Buns with a soft side need to be kept closer together. When they have proofed, they should have doubled to be in contact with the hot dogs on either side.
The best way to get soft sided hot dogs that will keep the best shape is to have a New England hot dog bun pan, or make one that is similar with a baking pan and foil.
I have made these hot dog buns here as well, but you can use this recipe to make them too. Let me know if you have any other questions!
Connie says
Terrible. Dough did not come together at all. Threw out.
Dini says
Hi Connie,
This is very unusual as this dough is very foolproof and thoroughly tested (as per the 100s of reviews on this recipe).
When you say it’s not coming together, was the dough too wet? or too dry? Did you use a stand mixer or mix the dough by hand? How did you measure the flour (weight or cups?). I’d love to help you figure out where you went wrong, if you could let me know, Thank you!
Teabag says
Fluffy, delicious, perfect cut. I love it!
Nicolle says
My family loved this! I can’t wait to use it in other interesting ways. I can’t thank you enough! I will keep this recipe close at hand forever! (Probably hand it down to my children for many generations)
Dini says
Haha, I’m really glad you and your family enjoyed the recipe Nicolle! Thanks so much for letting me know. 🙂
Bronwen McKean says
This recipe was easy to follow and turned out really well! Thank you
Steve Browning says
I’m thinking about making this recipe but adding jalapeños to the dough
Vickie L Brown says
I have added the jalapenos and chedder cheese. Turns out great and you can bake in a cast iron dutch oven. Just be sure to line the dutch oven with parchment paper before putting the dough in it.
Linda says
I’m not allowed to buy store bought buns ever again!
Jess says
How long can I store the buns?
Dini says
Hi Jess
These will keep in an air tight container for about 2- 3 days at room temperature. About 5 days in the fridge. However we prefer to freeze the buns on a baking tray, and once frozen we keep them in freezer bags in the freezer. The frozen buns can last at least 3 months.
I hope that helps!
Harry says
I try the racipe my family loved it.they bake buns and rolls everyday.
Linda says
OMG, these buns are the bomb. I’m never buying store bought buns again. I get so many compliments when I serve them. Thank you very much for sharing this recipe.
Merilee says
We are planning a Disney Zombies birthday party. Can gel food coloring be used to color the buns?
Dini says
Hi Merilee
Yes you can use gel food coloring! 🙂
A zombie party sounds awesome!
Petra says
This is my go to recipe for hot dog buns. They turn out perfect every time!
Susan A says
Not bad. I found that the yeast didn’t dissolve, so there are little yeast flecks throughout the buns. It seemed to rise okay. I’m wondering if instant yeast may be a better option than the traditional.
Dini says
Hi Susan
If your active dry yeast granules are larger, then I recommend activating the yeast in some of the warm liquid first. This will dissolve them in the dough better, and will also let you know how active the yeast is.
Instant yeast can also be used if preferred.
W. A. P. says
Dear Sir or Madam:
The official web site called “The Flavor Blender” has a recipe for making fresh hot dog buns; but, it requires sugar and yeast. Most people have to avoid sugar and yeast.
Do you know a way that people can make frankfurter buns *without* any table sugars or yeast? If you have the answer, please let me know whether you have the instructions or will work on them.
I thank you for your attention.
Best regards,
W. A. P.
Dini says
Hi W. A. P.
Unfortunately I haven’t baked bread without yeast. I think you might be looking for a recipe for quick bread which uses baking soda or baking powder – these aren’t true bread recipes and will have a more crumbly texture than yeast leavened bread. Yeasted bread recipes are the more common types of bread available.
The sugar in this recipe serves to act as food for the yeast, so without sugar the yeast will not be as active.
I hope that helps.
Tesy says
So i realli LOL’d at this… Jus cuz of how it was presented anywho.. Sir/Madame… You may want to try your hand at wild yeast AKA sourdough which is a a healthy yeast.. better for your gut as well as broke down nicely n the intestinal track… Baking with sourdough u will have minimal traces of sugar if at all by the time those awesome lil beastie yeasties get ahold of it… The world of sourdough offers many wonderful limitless baking opportunities… U literally can use it for sooo many things… As stated if using no form of yeast to make “yeast” breads the dough will b a quick bread and not yield the desired results… Think…muffins and banana bread etc… So i would definitely get you a sourdough starter going.. look online its super simple to do and u will b on ur way to gloriously delish breads without all the commercial yeast that is not good for you and very minimal to no sugar breads… Good luck!
Anne Lantz says
I’ve always made my breads by hand, I don’t own a stand mixer. Any specific suggestions you may have for this method?
Dini says
Hi Anne
You can knead this dough by hand. The rule of thumb is that the dough should be kneaded by hand twice as long as required by a machine. This dough is also a little stickier than other doughs (at least until the gluten develops properly). You might be tempted to add more flour to make it less sticky, but this will make the dough drier and you will end up with tough buns.
I hope that helps!
Marta says
Hi, I am about to try this recipe for the first time for both hotdog and burger buns, hope they will turn out delicious! I bought the manitoba flour that is supposed to make all even more fluffy, cant wait!
I was wondering about one thing regarding the nutrition info – is it per 100g or one bun? 🙂
Dini says
Hi Marta
The nutrition info is based for a serving – which is for one bun 🙂
Also, you can absolutely work with Manitoba flour, but manitoba flour has a higher gluten content which will result in a chewier bun. You MIGHT need a little extra liquid to keep the softeness level the same (high protein flour absorbs more water than AP flour).
I hope that helps!
Nata says
This is absolutely THE BEST recipe for hot dog buns everrrrr! Thank you so much!