Homemade Hot Dog Buns
Soft, golden homemade hot dog buns with a tender crumb and a light sweetness, perfect for summer BBQs and fun family dinners. This easy recipe uses simple ingredients and makes eight bakery-style buns that are ready in about 2 hours.
Equipment
- 9x13-inch baking pan
- Stand mixer with dough hook (optional)
- Mixing bowls
- Plastic wrap or kitchen towel
- Pastry brush
Ingredients
- 3 ½ cups all-purpose flour plus extra for dusting
- 1 cup whole milk warmed to 110°F
- 2 ¼ tsp active dry yeast one standard packet
- 3 tbsp granulated sugar
- 4 tbsp unsalted butter softened
- 1 ½ tsp fine sea salt
- 1 large egg room temperature
- 1 large egg beaten for glaze
- 1 tbsp water mixed with egg for glaze
Instructions
- In a small bowl, combine warm milk (110°F), sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a large bowl or stand mixer, whisk together flour and salt. Add softened butter, room temperature egg, and yeast mixture. Mix until a shaggy dough forms.
- Knead dough on a floured surface or with a dough hook for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours until doubled.
- Punch down dough and divide into 8 equal pieces. Roll each into a 5–6 inch log and place seam-side down in a greased 9x13-inch pan.
- Cover pan and let rise for 30–45 minutes until puffy. Preheat oven to 375°F (190°C).
- Beat remaining egg with 1 tbsp water. Gently brush over risen buns. Bake for 15–18 minutes until deep golden brown.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Storage: Store cooled buns in an airtight container at room temperature for up to 3 days. Freeze for up to 2 months.
Reheating: Wrap in foil and warm in a 350°F oven for 5–7 minutes, or split and toast lightly.
Best Tips: Weigh your flour for the softest buns. Don’t rush the rise—a slow rise develops better flavor. Apply egg wash just before baking for a glossy finish.
Variations: Swap up to half the flour with white whole wheat. Add sesame or poppy seeds on top. For mini buns, divide into 12 pieces and reduce bake time by 2–3 minutes.