Homemade Soft Hot Dog Buns
These Homemade Soft Hot Dog Buns are light, fluffy, and perfectly golden, making them the ideal addition to cookouts, family dinners, and backyard barbecues. This easy homemade hot dog bun recipe uses simple pantry ingredients to create bakery-style buns that are soft, flavorful, and perfect for hot dogs, sausages, or your favorite sandwich fillings.
Why are my homemade hot dog buns dense?
Dense hot dog buns are usually caused by adding too much flour, under-kneading the dough, or not allowing enough time for the dough to rise fully.
Can I make the dough ahead of time?
Yes. After the first rise, cover the dough tightly and refrigerate it overnight. Let it come to room temperature before shaping and baking.
Can I freeze homemade hot dog buns?
Absolutely. Once completely cooled, place the buns in a freezer-safe bag or airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
How do I keep homemade hot dog buns soft?
Store the cooled buns in an airtight container or sealed plastic bag at room temperature. Adding a little butter after baking also helps keep the crust soft.
Can I use all-purpose flour instead of bread flour?
Yes. All-purpose flour makes soft, tender buns, while bread flour creates a slightly chewier texture with more structure.
How long do homemade hot dog buns stay fresh?
They stay fresh for about 2 to 3 days at room temperature when stored in an airtight container. For longer storage, freeze them.
Can I make these buns without a stand mixer?
Yes. The dough can be mixed and kneaded by hand for about 10 to 12 minutes until it becomes smooth and elastic.
Can I use instant yeast instead of active dry yeast?
Yes. Instant yeast can be substituted in equal amounts and mixed directly with the dry ingredients, often reducing the rise time slightly.
Cook with me!
Homemade Soft Hot Dog Buns
Ingredients
- 1 cup warm milk
- 1 tablespoon active dry yeast
- 2 tablespoons sugar
- 1 teaspoon fine sea salt
- 1 large egg
- 3 cups flour
- 5 tablespoons softened butter cubed + 1 tablespoon for brushing after baking
- beaten egg for baking
Instructions
- In the bowl of a stand mixer fitted with the hook attachment, combine the warm milk (or water), yeast, and sugar. Give it a quick stir to combine then let sit for 5 minutes, until very foamy.
- Whisk in the salt and egg.
- Add the flour and knead until flour is fully absorbed.
- On LOW speed, add the cubed softened butter one tablespoon at a time. Knead an additional 1 to 2 minutes, until a soft and pliable dough.
- Cover the bowl with plastic wrap or a damp kitchen towel to rise 45 minutes to 1 hour, until dough has doubled in size.
- Preheat oven to 375F. Line either a sheet pan or 9×13″ baking pan with parchment paper. For wider hotdog buns, use the sheet pan. For taller, use the 9×13″ baking pan.
- Transfer the dough onto a clean surface. Divide into 10 equal sized pieces. Roll each into a tight log that’s 5″ to 6″ long.
- Evenly distribute on the prepared baking pan. Press down on each hot dog bun to be around 1″ tall.
- Cover to rise 30 to 45 minutes, until doubled in size.
- Brush the very tops with the beaten egg, then bake for 10 to 15 minutes, until deeply golden on top. Rotate the pan halfway through baking.
- Immediately brush on 1 to 2 tablespoons melted butter after baking. Let rest at least 15 minutes before slicing to enjoy.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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