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
Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.
Easy Homemade Hot Dog Buns (or Burger Buns)
Ingredients:
- 500 g all purpose flour 4 US cups, measured by spoon and level method (please see notes).
- 120 mL warm milk ½ cup
- 180 mL warm water ¾ cup
- 7 g dry active yeast 2 tsp
- 1 tsp fine sea salt Use a little extra if using coarse kosher salt
- 1 tbsp sugar
- 1 large egg
- 28 g softened butter / oil 2 tbsp
- 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.”
Jutta Marka says
This is the absolute best recipe for white bread i.e. hot dog buns ever. I subbed the dry milk, which I didn’t have with dry coconut milk and also added extra liquid to the dough. Thank you for this excellent recipe.
Wendy rose says
Even my husband agreed that these are even better than store bought rolls!
Helen says
Just making now. Does the second proof need to done in the fridge?
Dini says
Hi Helen
I don’t recommend doing a second proofing at room temperature.
If you want to, you can skip the slow proof in the fridge and shape the buns after the first proof.
Then proof it one last time and bake them.
The dough will be soft and a little sticky to shape though. Avoid using too much flour to keep them from being sticky. Too much flour will make them dry.
I hope that helps.
Sandra says
Hello Dini and thank you for this post.
I would like to try this recipe but I have no mixer. How long do I need to knead this particular dough?
Dini says
Hi Sandra
Usually, if you knead it by hand, it should take twice as long. But I recommend judging it by how the dough looks and feels rather than time.
I also recommend not using too much flour to the work surface because the more flour that’s added to the dough the less soft and fluffy the buns will be.
Hope that helps!
CT says
I don’t need to proof the dry active yeast beforehand? Want to try this but wondering about the yeast. Thanks!
Dini says
Hi CT
If I know my yeast is fresh, and the granules are fine, then I don’t always activate it first. However if you’re not sure if the yeast is fresh/active or if the active dry yeast has larger granules, then I recommend activating them in some of the liquid (milk or water) from the recipe first.
Bambi says
I’ve used this recipe a few times and each time it’s turned out great.
Last week I made the dough the day before and felt lazt so thought I would bake it as a loaf of bread and I had to write to say it turned out absolutely amazing and went down a treat with the family. I have made 3 more since, and one in the fridge ready for tomorrow. I just altered the cooking time to about 30/40 mins.
Dave says
The flavor was great. However the buns were somewhat dense and not light and fluffy. Is that how it should be? Thanks
Dini says
Hi Dave!
Not at all. These are incredibly light and fluffy 🙂
Usually the buns come out dense if too much flour was used for the dough. This can happen if cup measurements are used (cup measurements can add too much flour if not measured properly). It can also happen if additional flour is added during the kneading process to make the dough “less sticky”, when the dough is SUPPOSED to be sticky – and as the gluten develops, it becomes less sticky.
This can also happen if the yeast wasn’t active, or if the dough was overproofed and it collapsed during the baking process.
I hope that helps!
Dave says
I did add some flour during the kneading process. My bad. I also left it in the fridge for 24 hours. Is that too long. Thanks
Dave says
I also didn’t use the spoon and levers method. Strike 2.
Mia says
I’m confused by the part of the recipe that says “1/2 cup warm water with an extra 1/4 warm water”
Am I supposed to put in the 1/2 cup warm milk with 3/4 cup warm water at the same time as the egg? Am I reading this wrong?
Thanks!
Mia says
Disregard my question. I figured it out. I didn’t need the extra water and my dough looks beautiful!
Dini says
24 hours is not too long at all. The longest I have left my dough in the fridge is 36 hours and it still came out great. The cold proofing helps with flavor development, so the longer you keep it there the more flavor develops.
And yes, the scooping flour from the bag/container will pack more flour into the cup. So you will end up with more flour than stated in the recipe. This can result in a dry dough.
Just as an example, if you spoon and level, 1 cup of flour can be between 120 – 125 g. If you scoop the flour out, then it can be 150 g (or even more).
I hope that helps! 🙂
Mickey Maringa says
I love this recipe, I got it right the first time! I am not going to buy store buns again! Thank you
Dini says
Thank you Mickey, I’m so glad you liked the recipe! 🙂
Rachel says
I tried these twice in two days and they totally flopped. They aren’t browning in the oven at all and they are just a dense mess.
Dini says
Hi Rachel!
Could I know what kind of yeast you used to make the hot dog buns? Did the bread proof during the proofing stages? Has your oven been calibrated?
There shouldn’t be any reason why the dough isn’t browning in the oven unless the oven isn’t heating up properly. If this is the case, then the bread dough isn’t rising properly as it bakes, and is not hot enough to brown the dough on top and will result in bread that is dense and white/yellow on top.
Rachel says
I used a new jar of yeast. I know it’s good yeast cause I’ve made several things with it already and they worked. I hadn’t thought about the oven temp. I recently moved in and doubt it’s been calibrated any time recently. I’ll check it. Thank you
Irene says
I think the issue may be that there is a typo. It says 17.6 oz of flour which is 2 cups and not 4 cups if my calculation is correct?
Dini says
Hi Irene, that is not a typo. 17.6 oz is indeed 4 cups of flour, because 1 US cup flour is = 4.4 oz in weight. You can check my measurement conversions page for more information.
Corinne says
I was so disappointed mine just turned out rock solid hard 🙁 anyways will try again I love trying new things
Dini says
Hi Corinne
This can happen if you add too much flour into the dough, or if your yeast wasn’t working. It can also happen if you overproofed the dough and it collapsed after baking.
Was the dough sticky and tacky to work with? Did you use cup measurements or weight measurements? Sometimes it is possible to add quite a bit more flour than intended if cup measurements were used. It’s important to keep a high hydration dough (tacky dough), to keep the rolls soft.
Jean says
I also added to much flour…so I looked and found that I could add water after the dough had set all night they turned out wonderful. Thanks for the recipe
Sue Morgan says
I made this today, these were amazing! There’s only 2 of us. Next time I’ll make some hot dog buns, some hamburger buns and some dinner rolls all from the same batch.
Anna Watson-Smith says
Tried these today and they were the best hotdog rolls we’ve ever had, will use for burger buns next time, thanks!
Mark T says
Awesome recipe – I had hotdogs but no buns, so looked up and made this recipe. The buns were delicious and I have enough left over to freeze.
Sean says
Hi Dini,
Just tried this recipe your instructions were amazing!
Just wondering what could have caused my buns to be super dense almost like a pretzel. They are very heavy.
Thank you again for the recipe
Dini says
Hi Sean!
Thank you! 🙂
The bread can be too dense if too much flour was added (the dough is supposed to be a little tacky and soft). It can also happen if the gluten development wasn’t great or if the bread wasn’t proofed enough. It can also happen if the yeast wasn’t active (and therefore the bread didn’t proof).
Can I ask if you used cup measurements or did you weigh the ingredients?
Sean says
I used cup measurements but I think my issue was that the yeast wasn’t active.
Does is matter they brand of flour we use I have been reading that different brands of AP flour have different levels of protein, not sure if I should go with a flour that has a higher or lower count.
Thank you!
Karen says
I can’t find dry active yeast. What would I need to do to use instant yeast for this recipe?
Dini says
Hi Karen
I haven’t used instant yeast with this recipe, however another reader mentioned that she used instant yeast and they came out well.
Instant yeast is more active than active dry yeast, so the proofing times will be shorter.
I hope that helps!
Jessica says
These turned out great. They are firm enough for a heavy polish dogs, but also light and well flavored. Excited about this recipe, saving it for sure!
wanita curtis says
I really want to make this for our barbacues this summer !! They would be real good for just about anything you have to stuff in them !!
Gil says
I’ve been baking bread for most of my life and always kind of failed at making rolls. I read through your post and made 50% whole wheat hot dog rolls for our daughters sixth birthday. She enjoyed them more than the generic white store buns. Anyone who knows a kid knows this says something. The key note I picked up on was that the dough should be fairly high hydration.
Aminta says
Hi, So I have done the same and it is in the fridge for overnight proof. Did you add extra water? Recipe says can go up to 1/4 cup extra….I added about 4 tbs extra so less that 1/4 cup. Dough is nice and stretchy and smooth but its not sticky!! Should it be? Thanks!!!
Dini says
Hi Aminta,
4 US tbsp is equal to 1/4 cup. Either way, the dough should be tacky, it shouldn’t be sticky. Your dough sounds fine. 🙂 I hope that helps!
Aminta says
Ahhhh they have just come out of the oven and are perfect. I had my first one already….delicious. Thank you so much. I have also made your chicken curry, white loaf, choux pastry and chocolate lava cake….they all come out perfectly. I think I need your book. What was the name? Does it have more bread recipes?
Dini says
I’m so glad the hot dog buns came out well Aminta! And the other recipes that you have tried too. Thank you so much for letting me know, that makes me so happy! 🙂
My book is a cake book actually, so there are no bread recipes in it. It’s called Secret Layer Cakes and here’s the link to it on Amazon. It has 60 recipes for cakes, and each cake includes a different type of dessert as another, hidden layer in the cake. 🙂
Sandie Smith says
I made the dough on Monday,good overnight rise ,rolled out well ,shaped well but were not soft after baking…
Dini says
Hi Sandie
Was the dough a soft, sticky, smooth dough after you kneaded it?
Usually the hot dogs are hard if too much flour was added (or not enough hydration) and sometimes if the gluten wasn’t developed enough. It can also happen if the yeast wasn’t fresh, but if the second rise (after shaping the buns) happened well too, the yeast wouldn’t be the problem.
JSV says
These small delicious! However, one concern. While I am jot an expert baker—I’m pretty practiced. Every step of this dough went according to plan…I proof led over night the dough was beautiful today, had a good amount of spring back when I rolled out, lovely second rise. All good…
Until I brushed on the egg wash while I preheated the over. Buns seems to “deflate” a bit. Was hoping they would puff up some shoring baking and they did—but still a little flat.
Any suggestions?
We will eat these anyway—again, they smell wonderful. But want to make this right
Dini says
Hi Jsv!
If the buns deflate while they are being brushed with eggs, that means they were proofed for too long during the second proofing.
I recommend proofing for a shorter time next time. The time varies according to the environment (cold – longer proofing; hot – shorter proofing). The way you can tell if you have proofed the dough sufficiently is to do the “finger test”.
If you gently press the dough with your finger, and it springs back up completely, then it’s under-proofed.
If you gently press the dough with your finger, and it springs back up a little leaving an indentation, then it’s ready to be baked.
If you gently press the dough with your finger, and the dough deflates, then it’s over-proofed. This is what happened in your case. If this happens, you have to re-knead the dough a little and re-shape it and let it proof again.
This test is a great way to tell if any bread dough is proofed properly before baking. 🙂 It’s a good test to use for loaves, buns, rolls and even more advance dough like croissants.
I hope this helps and your next batch comes out better! 🙂
Marisa thompson says
Followed recipe to a t, chilled in fridge over night. Cut and then left to rise in a warm place and they hardly rose at all. Next time I won’t refrigerate over night. Bit of a disaster when flour and yeast are in short supply and you can’t buy bread rolls. Oh well try again.
Dini says
Hi Marisa!
I’m sorry that the recipe didn’t work for you. However, storing dough in the fridge is a well known technique in making bread.
If the dough didn’t proof, it’s more likely that the yeast wasn’t active, or it wasn’t proofed long enough. If you are using the yeast again, I recommend activating the yeast (if it’s active dry yeast) to make sure that it is still active before using it.
I hope that helps!
Mary POLAK says
I made these for the first time yesturday with great success. I used a 50/50 of WW and AP flour, overnight rise and proofed in a closed oven with the oven light on. If anything i was concerned they would over proof.