Homemade Hot Dog Buns
Hot dogs have a special place in my heart since they remind me of my youth. Summer days at the pool, birthday parties with water balloons and a slip ‘n slide, and the occasional get-together around a blazing hot grill just for the purpose of getting together are all brought to memory. While we never had homemade hot dog buns, we nearly always had at least one pack of “American hot dogs,” as my grandmother used to refer to them, on hand at our barbecue grill. In the end, the buns we did have for the delectable sausage were virtually always a mass-produced bun that would practically never live up to their promise of quality.
They were usually a last-minute consideration: the bread that no one wanted but that everyone needed.
As an alternative, let’s construct our own, sturdier version that is packed with flavor and has a light, airy feel.
Also, if the dough is soft and tacky, as is typically the case with a hamburger dough, molding the thin tubes to accept hot dogs can be a bit difficult (in my view, it is simpler to shape a round shape rather than an oval shape if the dough is sticky).
All of this comes from a dough that is much easier to work with than traditional yeast dough.
An option: homemade New England hot dog buns
In the first place, a remark on the difference between ordinary and New England hot dog buns: if you’re familiar with the legendary New England style hot dog buns, which are rectangular in shape and have a slice cut into the top half of the bun, this recipe may be tweaked to work in that manner, as well. When compared to other hot dog buns, these are somewhat more rectangular in shape. These buns are typically served with lobster rolls, crab rolls, and sometimes even clam rolls, depending on where you live.
- On the top, there is a split directly down the middle
- The center has a tall rise that softly tapers
- The sides are shorter.
a split down the middle of the upper surface; The center has a tall rise that softly tapers; the sides are narrow.
Tradition dictates that hot dog buns be prepared entirely of white flour, but I prefer to incorporate 20 percent whole wheat flour into my buns. The use of a combination of all-purpose white flour and whole wheat flour results in a sturdier—and somewhat more nutritious—bun. Furthermore, whole wheat adds taste to the dish, both in terms of the flour itself and in terms of the extra organic acids produced as a result of the fermentation process. If you don’t want to use whole wheat flour in these buns, simply substitute additional all-purpose flour for the whole wheat flour in the recipe.
As an alternative to whole spelt flour (with possibly a minor reduction in hydration as necessary), you might experiment with type-85 flour or perhaps a type-85 flour blend.
There’s nothing complicated about this recipe, which is perfect for those unplanned weekend grill sessions that usually tend to come up throughout the summer. There is no need to make a lengthy levain or perform an autolyse; simply use your ripe sourdough starter and incorporate it into the dough. When you get back to the house in the late afternoon, your homemade hot dog buns will be ready just as the grill is getting hot. If you want to make these ahead of time, I recommend retarding the dough in bulk at the end of the three-hour room temperature fermentation time recommended.
Remove the dough from the container the following day and form it as indicated.
Homemade hot dog buns formula
|Total dough weight
|Sourdough starter in final dough
|10 x 100g hot dog buns
The desired dough temperature is 75 degrees Fahrenheit (24 degrees Celsius). For additional information on the target and final dough temperatures, please see my guide to dough temperatures. To make the egg wash, in addition to the ingredients listed below, you’ll need one whole egg and about a tablespoon of whole milk for each egg.
|Medium-protein bread flour or All-purpose flour (~11% protein, Central Milling Artisan Baker’s Craft or King Arthur Baking All-Purpose)
|Whole wheat flour (Central Milling High Pro Fine or King Arthur Baking Whole Wheat Flour)
|55g (one whole egg)
|Fine sea salt
|Ripe sourdough starter (100% hydration)
Hot dog buns prepared from scratch served on biodegradable wooden plates. Oh, and if you’re wondering what the swanky hot dog holders in the photo above are, they’re compostable wooden hot dog trays that can hold your homemade sourdough hot dog bun, sausage, and whatever fillings you can think of.
Homemade hot dog buns method
Using biodegradable wooden pans, I baked homemade hot dog buns. For those of you who are interested in the trendy hot dog holders I have seen above, these are biodegradable hardwood hot dog trays that can contain your handmade sourdough hot dog bun, sausage, and whatever filling you can think of.
2. Bulk fermentation – 9:30 a.m. to 12:30 p.m.
A warm room temperature of 74-76°F (23-24°C) should allow for bulking to take around 3 hours. To stretch and fold the dough, perform three sets at 30-minute intervals, beginning 30 minutes into bulk fermentation and ending 30 minutes after bulk fermentation. For more information on this approach, please see my guide on stretching and folding dough during bulk fermentation.
- Dough just after mixing
- Dough after the third round of stretches and folds
- Dough right after baking.
The evolution of the dough during bulk fermentation. After the last set, cover the homemade hot dog bun dough with plastic wrap and leave it aside until the completion of the bulk fermentation process.
3. Chill dough – 12:30 p.m. to 1:30 p.m.
Placing the closed bulk fermentation container with the dough in the refrigerator for one hour will let the dough to cool, making it simpler to form in the future. When in a hurry, you may skip this stage and move right to shape, however you should be aware that it will be more difficult (I’ve done it with no difficulty, though).
4. Divide and shape – 1:30 p.m.
Using parchment paper, line one full sheet pan or two half sheet pans and place them close to where you will be working. The photo below shows my dough after three hours of bulk fermentation and one hour in the refrigerator. However, it feels hard and chilly to the touch despite the fact that it is well-risen, frothy, and light in texture. After cooling in the refrigerator, the hot dog bun dough is ready to use. Uncover and gently flour the top of the bulk fermentation container after removing it from the refrigerator for the first time.
Attempt to split the dough into tiny rectangles in order to make shaping the dough more manageable.
Then, starting at the top edge (which is the side that is furthest away from your body), begin rolling it down toward your body.
Continue to roll and press, roll and press, until a tube has been formed.
When each piece has been molded, set it on the sheet pan that has been prepared, leaving space between each piece. For uniform airflow and to avoid the ultimate buns from contacting one other, I like to stagger the pieces, as you can see in the photo below. Hot dog buns made with sourdough starter.
7. Proof – 1:45 p.m. to 3:45 p.m.
A big, reusable plastic bag should be used to cover the sheet pan and seal it securely. Allow about two hours of proofing time on the counter (be sure to preheat the oven about 30 minutes before the end of this time).
8. Bake – 3:45 p.m.
Preheat an empty oven to 425°F (220°C), with a rack in the bottom-third of the oven. For the egg wash, whisk together one whole egg and one tablespoon of whole milk in a small mixing basin. As soon as the oven is prepared, remove the dough from the refrigerator and brush it with a thin coating of the egg wash. Preheat the oven to 200 degrees F and bake for 20 minutes—be sure to keep a check on them at the end of this time frame and reduce the oven temperature if they begin to brown too quickly.
- Remove from the oven and bake for a further 10 minutes, or until the tops are golden brown but the sides are still pale yellow.
- These buns are delicious when they are buttered and cooked before being served.
- Furthermore, the flavor and texture of these are years ahead of anything you’d get in a plastic bag at the supermarket.
- We’re never too old for such kinds of things.
These handmade sourdough hot dog buns are sturdy, light, and airy, and they are very delicious. They will take your next hot dog to the next level.
- 398g medium-protein bread flour or all-purpose flour
- 100g whole wheat flour
- 274g water
- 55g (one whole egg) egg
- 50g unsalted butter
- 25g caster sugar
- 9g fine sea salt
- 139gripe sourdough starter (100 percent hydration)
- 398g medium-protein bread flour or all-purpose flour
- 50g butter, unsalted
- Combine two or more ingredients in a mixing bowl (9:00 a.m.) Cut the butter into 1/2-inch pats and set aside to warm to room temperature while you prepare the rest of the ingredients. Add the water, flour, sourdough starter, egg, sugar, and salt to the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed until the dough comes together. Toss the ingredients together for 1 to 2 minutes on speed 1 until everything comes together. Increase the speed of the mixer to 2 and mix for 4 to 5 minutes, or until the dough begins to strengthen and clump around the dough hook (about 4 to 5 minutes). Allow the dough to rest in the mixing basin for 10 minutes before continuing. Turn the mixer to speed 1 and add the room temperature butter, one pat at a time, making sure to wait until the previous pat has been completely absorbed before adding the next. Because this is a fairly strong dough, it won’t take long to incorporate all of the butter and bring the dough back together and smooth, which should take no more than 3 to 5 minutes. Fermentation in large quantities (9:30 a.m. to 12:30 p.m.) Transfer the dough to a large mixing bowl and allow it to ferment for 3 hours at 75°F (23°C) before using. Perform three sets of stretch and folds every 30 minutes for 30 minutes. Refrigerate the dough (12:30 p.m. to 1:30 p.m.) Place the closed bulk fermentation container in the refrigerator for at least 1 hour to let the contents to get properly chilled. Rolls should be divided and shaped (1:30 p.m.) Prepare a full sheet pan, or two half sheet pans, with parchment paper and place them close to your work area to facilitate mixing. Using a scale, weigh out ten pieces of dough, each measuring 100g. Using your hands, shape each into a tube approximately 4-inches long and arrange them on the sheet pan with space between them
- Demonstration (1:45 p.m. to 3:45 p.m.) Cover the dough with a big, airtight cover, making sure that the cover does not come into touch with the dough (grease it with oil if necessary to prevent sticking). For a two-hour proofing period, let the dough at room temperature
- Make a cake (3:45 p.m.) Preheat an empty oven to 425°F (220°C), with a rack in the bottom-third of the oven. For the egg wash, whisk together one whole egg and one tablespoon of whole milk in a small mixing basin. As soon as the oven is hot, remove the dough from the pan and coat it with a thin layer of egg wash. Preheat the oven to 200°F and bake for 20 minutes on a baking sheet. After that, turn the pan around so that the bottom is facing up and lower the oven temperature to 350°F (175°C). Remove from the oven and bake for a further 10 minutes, or until the tops are golden brown but the sides are still pale yellow. After the buns have finished baking, take them from the oven and let them to cool on a wire rack for 15 to 30 minutes before slicing. If you butter and fry the buns before serving them, they are really delicious.
- Making these buns New England-style involves proofing them in a single row, side by side on a large sheet pan.
Hamburger or Hot Dog Buns
- To prepare the dough, combine the following ingredients: In a large mixing basin, whisk together the sugar and yeast until completely dissolved. To the yeast mixture, add the milk, oil, salt, and 3 cups of flour. Stir well. For 2 minutes, aggressively beat the eggs. 1/4 cup at a time, gradually incorporate the flour until the dough begins to pull away from the sides of the mixing bowl. To begin, turn the dough out onto a lightly floured work surface. Knead the dough for a few minutes until it is smooth and elastic. It’s possible that using a bowl scraper or a bench knife will be useful in scooping up the dough and folding it over on itself because the dough is so loose. Place the dough in a lightly greased mixing basin. Turn the dough ball once more to ensure that the entire surface is coated with oil. Place a tightly woven moist cloth over the dough and let it to rise until it has doubled in size, about one hour. Using a small coating of oil, spread the dough out onto your work area. Divide the mixture into 18 equal portions. This is accomplished most easily by first dividing the dough into thirds, then splitting those thirds into half, and finally dividing the halves into thirds
- Form each piece into a ball by rolling it between your hands. Flatten the balls into 3 1/2″ disks if you’re making hamburger buns. Roll the balls into cylinders that are 4 1/2″ in length to use as hot-dog buns. Simply press down on the cylinders a little
- Because dough rises more in the center, this will result in a gently rounded top rather than a high one. Place the soft-sided buns on a baking sheet that has been well-seasoned, about half an inch apart, so that they will grow together as they rise. Place the buns 3″ apart to get crisper buns. Alternatively, you may form buns and bake them in either our hot dog bun pan or our hamburger bunpan. Lastly, cover tightly with a towel and allow to rise until almost doubled, around 45 minutes
- Preheat your oven to 400 degrees Fahrenheit fifteen minutes before you plan to bake your buns. Sprinkle the buns with whichever seeds take your fancy just before baking them
- Just before baking, gently brush the tops of the buns with the egg wash. To prepare the buns, follow these steps: Preheat the oven to 190°F and bake for 20 minutes, or until the bread is cooked through. (Using a dough thermometer eliminates the guessing in this process.) The buns should be cool on a wire rack when they have been removed from the baking sheet when finished. In order to avoid the crust from turning soggy, follow these steps:
Tips from our Bakers
- We provide you with this quite large range of options for a variety of reasons. You’ll find that you’ll need a little more flour in the summer to absorb a given amount of liquid than you will in the winter, for a variety of reasons. This is due to the fact that it is humid, and as a result, the flour behaves almost like a little soaked sponge. First and foremost, this specific dough should be fairly loose, that is, highly relaxed, in order to produce soft and supple buns, as described above. This means you just need to add enough additional flour, over the threshold of 6 cups, to make the dough just kneadable, sprinkling just enough more to keep it from sticking to you or the board. Want to keep your rolls fresher for a longer period of time? Tangzhong technique is an Asian method for enhancing the softness and shelf life of yeast bread and rolls. It is easy to learn and use. Make a start by weighing out the amounts of flour, milk, and water that you will be using in the recipe. 2 tablespoons water should be added to the 1/2 cup you’ve already measured, for a total of 1/2 cup + 2 teaspoons (150g). A generous 1/2 cup (68g) of the measured flour and 3/4 cup + 1 tablespoon (190g) of the measured milk are combined in a pot set over medium-high heat and cooked until the flour is completely absorbed. Cook the mixture, whisking continually, until it thickens and becomes a thick slurry, about 1 1/2 to 2 1/2 minutes (depending on your blender). Transfer the heated mixture (slurry) to a large mixing bowl and let it to cool to lukewarm before using. Combine the slurry with the rest of the flour, milk, and other dough ingredients in a large mixing bowl. Follow the directions for making the recipe.
How To Form Hot Dog Buns
Summer has here, which means it’s time to fire up the grill! Who am I kidding, we live in Wisconsin, and we grill even when the temperature is 20 degrees below zero and snowing! Having warm weather simply implies that you will not be required to wear a coat when standing at the grill. The bratwurst is the most popular grilled dish in Wisconsin, which means you’ll need buns to accompany it. Even after I started making my own hamburger buns and attempted to stop buying store-bought bread entirely, I found myself still purchasing hot dog buns.
- My attempts at making things from scratch usually came out looking, well, just plain terrible.
- Not to mention the two inches of extra bun at the end of the bun.
- My previous statement was that I was putting together some ideas on how to manufacture hot dog buns that didn’t look weird.
- However, rather than forming it into a lumpy snake with tapered ends as I had done with previous batches of french bread and cinnamon rolls, I smoothed my dough first before wrapping it up cinnamon roll style.
- Soft bread, buns, and rolls can be made with your favorite recipe or from scratch.
- Make your dough according to the guidelines until the first rise is completed (or a full dough cycle on the bread machine).
- I make so much bread that I decided to invest in a dough scraper (which cost me less than $5).
- Make a half-dough ball and leave it aside for now.
It was impossible for me to imagine ever getting my dough to flatten into a really long, thin rectangle that would roll out to a suitable thickness for hot dog buns, so I came up with the following solution: Manipulate the dough into a rectangle of 8 x 18 inches by gently rolling and stretching it in various directions.
- Find the midpoint (as measured the short method) and award it a light score to represent it.
- Alternatively, you could just eyeball it when rolling; the choice is yours; nevertheless, it’s helpful to have a reference point when rolling so that both sides finish up nearly the same size.
- To separate the two tubes of dough, cut along the score line with a dough scraper or a knife to create a separation line.
- Now, damp the open end of each tube with your finger and crimp and seal the edges shut with your other finger.
- Again, no sawing is allowed; instead, press straight down.
- Place them on the baking sheet that has been prepared, about an inch apart and seam side down.
- My other half, on the other hand, I used to make hamburger buns.
- Here they are, all risen and ready to be placed in the baking pan: After that, bake them according to the guidelines on your recipe.
Here they are, golden and delectable, in their whole glory: Keep in mind that I never guaranteed perfection; I merely stated that they would not seem crooked. Each of the four buns in the middle is the appropriate size for a child, while the huge bun on the near side will be used as a sandwich bun.
Soft Homemade Hot Dog Buns – Milk and Pop
Now since it’s summertime, you can grill your food! Let me put it this way: we reside in Wisconsin, and we barbecue even when the temperature is 20 degrees below zero and snowing. It’s only that the nice weather means you won’t have to wear a coat while standing at the grill. The bratwurst is the most popular grilled dish in Wisconsin, which means you’ll need buns to go with it. Even when I started making my own hamburger buns and trying to stop buying store-bought bread completely, I found myself still purchasing hot dog buns.
- Despite my best efforts, my handmade creations usually came out looking, well, awful.
- Let alone the two inches of extra bun at the end of the braid.
- My previous statement was that I was experimenting with several ideas on how to manufacture hot dog buns that didn’t appear weird.
- However, rather than forming it into a lumpy snake with tapering ends as I had done with previous batches of french bread and cinnamon rolls, I flattened my dough before wrapping it up cinnamon roll style.
- Soft bread, buns, and rolls can be made with your preferred recipe.
- Start with the first rise and continue making your dough as directed (or a full dough cycle on the bread machine).
- A dough scraper was a little but necessary investment for me because I bake so much bread.
- Cutting dough and cleaning off the counter are made considerably simpler as a result.
In the event that I couldn’t figure out how to get my dough to flatten into a really long, thin rectangle that could be rolled into a thickness acceptable for hot dog buns, here is my solution: Manipulate the dough into a rectangle measuring 8 x 18 inches by gently rolling and stretching it in small sections.
- Find the midpoint (as measured the short route) and award it a light score to reflect this.
- However, it is preferable to have a reference point while rolling so that both sides are nearly the same size.
- Roll both sides inward to the center, stopping just short of your scoring lines on each side.
- It is best not to saw through it with a knife — instead, press firmly and steadily.
- Make three equal chunks out of your dough tubes by slicing them.
- Trim a small amount from the very ends of the strands if they are too tapered or flared for your liking.
- Bake for 20 minutes.
- Using the remaining half, though, I created hamburger buns.
- Here they are, all risen and ready to be placed in the baking dish: And then you’ll bake them according to the instructions on your recipe.
Always remember that I never promised perfection; I just guaranteed that they would not appear crooked! The small one on the far end is a decent size for a child, the large one on the near side will be used to make a sandwich, and the four in the middle formed excellent brat buns.
Why you should make your own hot dog buns
It is summer, which means it is time to fire up the grill! Who am I kidding? We live in Wisconsin, and we barbecue even when the temperature is 20 degrees below zero and snowing! The warm weather simply means that you will not be required to wear a coat when standing at the grill. Brats are the grilled meat of choice in Wisconsin, which means you’ll need buns to go with it. Even when I started making my own hamburger buns and trying to stop buying store-bought bread completely, I found myself still purchasing hot dog buns.
- However, it’s difficult to consume a brat or hot dog when the bun bulges in one location while providing just enough space to surround the meat in another.
- If you read my previous post when I revealed THE Bun Recipe, you will know what I mean.
- Well, after a few trials, I believe I have discovered a relatively simple way.
- The unevenness and tapering ends that resulted from rolling them out one by one persisted, and I was seeking for a method that was consistent and could be readily copied; and here it is!
- I, of course, use my own bun recipe, but any bread recipe should provide results that are similar.
- Remove to a lightly floured surface and cut it into two pieces.
- It makes the task of cutting dough and wiping off the counter considerably easier.
I couldn’t see ever being able to get my dough to flatten into an extremely long, thin rectangle that would roll into a thickness acceptable for hot dog buns, so here’s what I came up with: Gently roll and stretch the dough to form an 8 x 18-inch rectangle.
Find the midpoint (as measured the short route) and give it a light score.
Alternatively, you may just eyeball it when rolling; the choice is yours; however, it’s helpful to have a reference point when rolling so that both sides are nearly the same size.
Now, using your dough scraper or a knife, cut along the score line to separate the two tubes of dough.
Now, moisten the open end of each tube with your finger and crimp and seal the edges tight using your thumb.
Again, there will be no sawing, just straight down.
Place them on the baking sheet you’ve prepared, about an inch apart and seam side down.
My other half, on the other hand, was used to make hamburger buns.
Here they are, all risen and ready to be placed in the oven:.
Here they are, golden and delectable, in their entirety: Keep in mind that I never promised perfection; I only promised that they would not appear crooked!
This is a suitable size for a child, the huge one on the near side will be used as a sandwich, and the four in the middle will be used to make ideal brat buns!
- These buns will not include any of the chemicals found in the ones you purchase. Store-bought buns need the use of these chemicals in order for them to survive longer on store shelves.
- In comparison to store-bought buns, these buns will contain no chemicals. To keep store-bought buns fresher for longer on supermarket shelves, such chemicals are required.
- Hot dog buns made from scratch have more structure. The majority of the buns I’ve purchased have just vanished in my mouth. Almost like they aren’t even there anymore! Despite the fact that these buns are still soft, they have far more structure than store-bought buns.
- Hot dog buns baked from scratch are more substantial. In my mouth, most of the buns I’ve purchased simply disappear. Like they aren’t even present at all. Despite the fact that they are still soft, these buns have far more structure than store-bought buns.
- They have a delectable flavor. This recipe is produced with eggs and butter, which means that it is similar to a brioche hot dog bun, and it has the most delicious flavor possible.
Oh, and they don’t come packaged in a plastic bag; instead, they’re hot out of the oven. Are they the PERFECT hot dog buns, or are they not? Since the first batch of buns I prepared, those are the only buns I’ve been able to store in my apartment.
How To Make Them
Are you a bread baker who is just getting started? Check out my greatest strategies for ensuring that you always have fresh bread right here. Bread should not be complicated, and this recipe will demonstrate that it is not: it is simple and straightforward! This recipe may be divided into three major parts: the initial rise, the second rise, and the baking time. The cooling period is vital since it is necessary to wait a few minutes after the bread has been baked before slicing the loaf (but who am I to say that).
- Form the dough and knead it thoroughly.
- Next, stir in the egg, butter, and water using a spoon or spatula until a dough is formed, about 5 minutes.
- The dough should not adhere to the sides of the basin, and only a little amount should stick to the bottom of the bowl.
- The first to rise.
- Cover with a damp cloth, plastic wrap, or beeswax wrap to keep the moisture in.
- Divide the dough into halves.
Then, tightly coil each open piece up, tucking the ends in and sealing the sides.
Place your buns in a baking tray after they have been formed.
Allow it to rise for 1 hour, or until it has more than doubled in size.
Egg wash (optional).
Bake the buns for 15 to 20 minutes, or until they are golden brown on the top, depending on how big they are.
Allow them to cool before continuing.
Allow for a 15-minute cooling period before slicing and serving.
How To Shape Them
When it comes to shaping this dough into hot dog buns, I only use one method. After the first rise, I divide the dough into portions and shape each portion separately. Lightly flour the surface of your workstation. Each half should be rolled out flat and then tightly rolled up, tucking in and sealing the sides so that you have an equally shaped cylinder.
It may appear little at first, but don’t be concerned; it will grow to twice its original size. Place the formed dough into the sheet pan that has been prepped for the second rise. I usually line my baking sheet with parchment paper and lightly flour it before putting the buns on it.
Tips for getting perfect buns
- Take care when handling the liquid. Make sure to accurately measure all of the liquid ingredients so that you don’t end up with more liquid than you need. Keep in mind that you can always add more, but you can’t take anything away. If you have any questions about the dough consistency or how to shape the dough, watch the recipe video. To increase the amount of fiber in your hot dogs, you may swap 1 cup of white bread flour with 1 cup of whole wheat flour. Are you looking for small hot dog buns? Divide the dough into 20 equal pieces. These hot dog buns include dairy, but you may make a dairy-free hot dog bun by substituting the ingredients listed below.
There are a few substitutes that may be used in this recipe, but keep in mind that each one will have a different effect on the final flavor. Eggs: You can use a flax egg in place of the egg that was used in the dough. You may substitute coconut oil for the egg wash, but the flavor will be a little different this time. Butter: Vegetable, canola, or sunflower oil can be used for dairy butter, as can vegan butter. Bread flour can be used in place of all-purpose flour, but the structure of the bun will be slightly compromised.
- As previously stated, you may use whole wheat flour for the all-purpose flour in this recipe.
- Soy, rice, or other vegan milk powders can be used in place of regular milk powder, but the final flavor will be affected.
- Yeast: You may use active dry yeast, but remember to prove it before using it.
- Please remember that the proofing water should be lukewarm (not hot!) at all times.
Can I use this dough to make hamburger buns?
Yes, it is possible! Alternatively, this recipe may be used to create delectable hamburger buns. Simply divide the dough into 8/10/12 pieces, form each piece into a ball, and flatten each disk into a 3 inch disk before placing them onto the baking pan that has been prepared. The rising time and baking time for hot dog buns are the same as for hot dog buns.
Storing and Freezing
Maintaining the softness of your hot dog buns by storing them at room temperature in an airtight container/plastic bag or bread keeper will help them last longer. Buns that are not covered will dry out. These buns will keep in the refrigerator for 4 to 5 days. If the buns begin to lose their freshness after 2 days, I find that warming them for 5 minutes at a medium temperature in the oven typically restores their freshness. They come out looking as though they were freshly cooked! These buns can also be frozen as soon as they are completely cooled, which should be within 4 to 5 hours of baking.
The dough should not be frozen before baking, in my opinion.
You may either heat them in the microwave or simply let them out at room temperature for 1 to 2 hours before serving.
What to serve with them
Refrigerate or freeze your hot dog buns at room temperature in an airtight container, plastic bag, or bread keeper to keep them soft for extended periods of time. Buns that are not covered will become dry. You can keep these buns for 4 to 5 days at room temperature. I find that warming the buns in a medium-heat oven for 5 minutes after they have been sitting for 2 days restores their freshness. They look and taste like they were just baked! As soon as they have cooled (about 4 to 5 hours after baking), these buns can be placed in the freezer.
The dough should not be frozen before baking, since this will result in an uneven bake. Thaw by reheating in a preheated oven at 250°F for 10 minutes. Another option is to microwave them for 1 to 2 minutes or leave them out at room temperature for 1 to 2 hours.
- Toss this bread into a meatball sandwich for lunch
- Serve it for breakfast with a pat of butter on top
- Jams, as well as Nutella, are very wonderful served with this bread.
In addition, if you’re preparing a hot dog:
- Make an attempt to include chili into it
- Make your hot dogs more interesting by using smoked sausages
- Have you ever experimented with caramelized sauerkraut? It’s absolutely delicious
Are you ready for a better hot dog experience?
More Easy Buns and Rolls Recipes
Rolls that are ideal for sandwiches Dinner Rolls Made with Whole Wheat Orange Cinnamon Buns are a delicious treat. Preparation time: ten minutesCooking time: fifteen minutes Extra Time is available. 2 hours30 minutesTotal Time2 hours55 minutesTotal Time2 hours30 minutes
- Sandwich Rolls that are just perfect. Dinner Rolls made with whole wheat Cinnamon Buns with Orange Glaze Timings are as follows: 10 minutes for preparation, and 15 minutes for cooking. Increased Working Hours The total time is 2 hours and 30 minutes (2 hours and 55 minutes if you include breaks).
- Mix the bread flour, salt, powdered milk, sugar, and yeast together in a large mixing basin. Using a spoon or a spatula, combine the egg, butter, and water until the dough comes together. The dough should be kneaded until it is soft and tacky, either in a stand mixer or on a clean and floured surface. A mixer will take around 5 minutes on medium-low speed, and the dough will be able to clear the edges of the bowl but will remain somewhat sticky in the bottom. Kneading by hand will take you 7 to 10 minutes
- Using an electric mixer will take you 15 to 20 minutes. Transfer the dough to a large mixing bowl and cover with plastic wrap or a kitchen towel to keep the dough from drying out on the surface. Allow it to rise for 1 hour and 30 minutes to 2 hours, or until it has more than doubled in volume
- Remove the dough from the bowl and divide it into eight, ten, or twelve sections on a lightly floured work surface. Each section should be rolled out flat and then tightly rolled up, tucking in and closing the sides so that you have an equally cylinder. Place your formed buns on a sheet pan that has been prepped for the second rise (I usually line mine with parchment paper and flour it lightly before placing the buns). To prevent the buns from sticking together, gently oil the tops of each bun before covering them with plastic wrap or a dish towel. Set aside for another hour and a half, or until the dough has doubled in size. Preheat the oven to 400 degrees Fahrenheit, using the center shelf of the oven rack, 20 minutes before baking your buns. In a small mixing bowl, whisk the remaining egg until it is frothy. Set aside. Just before baking, brush the tops of the buns with the egg wash to prevent them from browning. 15 to 20 minutes, or until the tops (and sides, if you want to arrange them widely apart from one another) of the buns are golden brown. When they are finished, take them from the oven and sheet pan and place them on a cooling rack to cool. To serve, allow them to cool for at least 15 minutes before cutting into them.
1Serving Size (in grams): Calories:224 5 g of total fat 2 g of saturated fat 0 g of Trans Fat 2 g of unsaturated fat Cholesterol:54mg Sodium:244mg Carbohydrates:36g Fiber:1g Sugar:3g Protein:8g Only an estimate of the nutritional value may be given; actual values will differ based on the replacements made and/or the brands utilized.
Burger or Hot Dog Buns
This is a recipe that I’ve been cooking for a number of years. If you have a bread maker, it will be even simpler. All you have to do is toss everything into the bread maker, being sure to softly beat the egg first. Set it on the dough cycle and let it do its thing. Once it is completed, proceed with the rest of the recipe starting with step 3. More information can be found at
Most helpful critical review
Overall, this dish was nice; however, it was not quite as good as some of the reviews I had read previous to cooking it. The rolls were a touch heavier in weight than I had hoped for when I ordered them. I did discover that, as other reviewers have indicated, you must allow them to rise for much longer than the recipe calls for; I let mine rise for 2 hours. I made 12 hamburger buns, but they weren’t quite as large as I would have liked them to be. Next time, I’d just create nine to obtain the exact size I’m looking for.
- 5star ratings received: 746
- 4star ratings received: 180
- 3star values are 79, 2star values are 28, and 1star values are 31.
746 out of 10 stars; 180 out of 10 stars; There are 79 three-star ratings, 28 two-star ratings, and 31 one-star ratings.
Hot Dog Buns
In this tutorial, I’ll teach you how to create delicious hot dog buns from scratch. This recipe for homemade hot dog buns is really simple to prepare and only calls for a few simple ingredients. They are far superior to store-bought versions in terms of flavor. You can bake a large batch of these hot dog buns ahead of time and consume only what you need while storing the rest in the freezer for later use. You can do it if I can do it, so can you. Let’s get this party started!:) Take a look at my other instructables and don’t forget to follow me on Twitter.
If you have any questions or comments, please post them in the comments section below and I will respond as soon as I am able. Alternatively, you may follow the simple instructions below, watch the video guide, or do both.
Step 1: Ingredients/Tools
You may print this recipe, as well as others, by clicking here. Ingredients:
- You may print this recipe, as well as others, from our website. Ingredients:
- Plastic wrap or a clean towel
- A sheet pan or a baking sheet
- Parchment paper or a silicone mat
- A basting brush
- A dough cutter or a knife
Plastic wrap or a clean towel; a sheet pan or a baking sheet; parchment paper or a silicone baking mat; a basting brush; a dough cutter or knife;
Step 2: Prep the Yeast
First and foremost, let’s get the yeast going. Fill a large mixing bowl halfway with water and heat it to 105 to 115 degrees Fahrenheit (40 to 44 C). Then, 1 teaspoon (5 grams) of white granulated sugar will be added, which will function as a food source for the yeast. After that, stir in your 2 tablespoons of active dry yeast (30g). Stir the mixture with a fork a few times, and then set it aside to rest for 10 minutes. It should get quite foamy/frothy. If it isn’t foamy after 10 minutes, you will need to repeat the process.
Step 3: Oil, Sugar, Egg Whisk
Transfer the mixture to a large mixing basin and stir in the oil and sugar until well combined. In a separate dish, whisk together your egg and set it aside. Combine all of the ingredients in a large mixing bowl.
Step 4: Flour Time!
Using a fork or whisk, combine the flour and salt in the mixing bowl until everything is well combined. Next, pour approximately 1 cup of the flour in your mixing bowl and whisk it in with the remaining ingredients until well combined. Continue to add flour while mixing. After about the first cup of flour has been added, you will need to move to a wooden spoon. In small increments, add the flour until the dough comes together. You will most likely have approximately 1/2 to 3/4 cup of flour left over after making this recipe.
Step 5: Knead, Cover, Rise
After that, turn the dough out onto a well-floured counter or table. For around 8 minutes, knead the dough, adding flour as required. I knead the dough by folding it over on itself, pressing down with my palms, turning the dough a quarter turn, and repeating the process many times. This is a fantastic little workout. Alternatively, if you have a stand mixer fitted with a dough hook, you may use it instead. The dough should be kneaded for approximately 10 minutes before being placed in a big mixing basin and covered with a moist cloth, such as a tea towel, and left somewhere warm for about 1 hour, or until it is about doubled in size.
Step 6: Shape and Cut
After that, gently deflate the dough by pressing down with your knuckles on the counter. After that, turn the dough out onto a floured surface. My preferred shape is a long rectangle, which I like to use. This aids in the distribution of equal amounts. Use a knife or dough cutter to cut out 10 pieces of the dough. Alternatively, you may use a scale to weigh out equal portions of dough. This recipe yields ten extremely big hot dog buns. If you like smaller buns, you should be able to get around 14 to 15 of them.
Step 7: Shape and Place
We’ll need to form our dough at this point. There are two approaches that I employ. The first step involves rolling out the dough into a long rectangle and folding in one-third of the dough, followed by folding in the other-third of the dough on top of the first third of dough.
Afterwards, flip the piece over and curl the ends beneath. Alternatively, I just put the parts I’ve cut in their original positions. Place them on a baking sheet that has been lined with parchment paper or a silicone mat. Leave about a quarter-inch of space between each one of them.
Step 8: To Slice or Not to Slice
So if you want the type of bun that has its slit on top rather than the sides, run your knife along the centre of the dough, starting at one end and ending at the other. After that, melt some butter and use it to brush the tops of the dough. Allow for around 30 minutes of rising time after covering loosely with plastic wrap and a towel.
Step 9: Bake, Butter, Cool, Serve
So if you want the type of bun that has its slit on top rather than the sides, run your knife along the centre of the dough, starting at one end and ending at the other end. Afterwards, heat some butter and use it to brush the dough on top of the pans. Refrigerate for about 30 minutes after covering loosely with plastic wrap and a towel.
Step 10: Video Tutorial
You may print this recipe, as well as others, by clicking here. Take a look at the video lesson to see those methods shown in action.
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Hot Dogs Made From Scratch The buns are really delicate, with only a slight trace of sweetness. Bake fresh hot dog buns in the afternoon and you’ll have them ready by the time you’re ready to fire up the barbecue for evening. The majority of us simply purchase pre-packaged buns without even considering the possibility of making our own. But I can assure you that this simple recipe will make store-bought hot dog buns taste like cardboard. But don’t worry, they’re actually quite simple to make and don’t necessitate any prior bread-baking experience.
Scroll through the process photos to see exactly how to make Homemade Hot Dog Buns:
Roll the dough into 12 balls and set them aside. Roll each ball into a 6′′ cigar form with a flat hand on a level surface. Flatten each piece of dough to a thickness of 1/2 inch and a width of 2 inches. Remove from the heat and allow to rise until it has doubled in height. Before slicing the buns, let them to cool on a wire rack.
Tips for making great Homemade Hot Dog Buns:
- Preparing the dough in the late morning or early afternoon and setting it aside to rise is recommended. By the afternoon, you’ll be ready to form the buns into the desired shape. They’ll be ready to go into the oven in about an hour. By dinnertime, you’ll have freshly baked buns. If you want to make the dough ahead of time, it may be kept in an airtight container in the refrigerator for up to 2 days. You may start shaping the dough as soon as it comes out of the refrigerator. Roll the dough pieces into a ball first, and then into the “cigar” form to create a lovely smooth crust on the bun. During the rising and baking process, a tight skin forms on the outside of the dough, which helps the buns hold their shape. Set aside a piece of dough that has grown too elastic to form for 5 minutes to allow it to rest before re-shaping it. The rolls are at their finest the day they are cooked. Extra rolls can be stored in the freezer for up to three months.
Homemade hot dog buns have a nice, even crumb that is perfect for a hot dog. It is strongly recommended that you use yeast to make theseMilk and Honey Hamburger Buns if you want to make your own burger buns. If you have a sourdough starter, try this recipe for Sourdough Burger Buns if you have one. When it comes to burger recipes, I think you’ll enjoy this fantastic Chicken Satay Burger with Peanut Sauce if you’re seeking for something different. A 5-star rating would be greatly appreciated if you like this dish as much as I did.
- 1 cup (236 mL) whole milk (100°-110°F, slightly warmer than body temperature)
- 2 tablespoons (1 oz, 28g) unsalted butter, softened to room temperature
- 1 cup (236 mL) whole milk (100°-110°F, slightly warmer than body temperature)
- 1.5 teaspoon table salt
- 1 big room-temperature egg
- 1 package (2 14 teaspoons, 7g) dried yeast
- 3 cups (15 oz, 420g) bread flour
- 1/4 cup (2 oz, 60ml) whole milk for brushing buns
- 1 large egg, room temperature.
- In a large mixing basin, combine the milk, butter, sugar, salt, and egg. Using a pastry brush, lightly coat the mixture with the yeast. To mix the components, start with a moderate speed and gradually increase it. Add 1 1/2 cups of the bread flour at a time until the mixture is thick and smooth. If you’re using a stand mixer, change the attachment to the dough hook. Add the remaining flour while the mixer is still running. Make a smooth and elastic dough by kneading it for 5 minutes at a time. Use a wooden spoon and/or a plastic bowl scraper to incorporate the flour into the batter, then knead on a floured surface. Turn the dough out onto a lightly floured surface and work it into a smooth ball. Place the dough in a lightly oiled mixing bowl, turning it once to cover the surface of the dough with oil. Cover with plastic wrap and leave aside to rise for 1 1/2 to 2 hours, or until doubled in volume. Prepare two baking sheets by lining them with parchment paper or a silicone baking mat
- Turn the dough out onto a lightly floured surface and knead until it forms a smooth ball
- Bake for 20 minutes. Using a knife, cut the dough into 12 equal pieces. Each part should be rolled into a tight ball. Starting with the first piece of dough you rolled, roll the dough into a 6″ long cigar shape, starting with the first piece of dough you rolled. Place it on a baking pan to cool. Continue with the remaining dough, placing 6 rolls on each baking sheet as you finish it. Each cigar should be approximately 1/2″ thick and 2″ wide oval when flattened with the palm of your hand
- Cover the pans and lay them away in a warm location to rise until about doubled in height and well puffed (about 1 hour). Meanwhile, preheat the oven to 400°F and brush the tops of the buns with milk to prevent them from burning. Bake for 10 to 13 minutes, or until the buns are golden brown and spring back when taken from the sheet pan from the oven. Allowing for complete cooling before slicing is recommended.
The buns keep nicely in the freezer.
Easy Sausage Buns Recipe
This sausage buns recipe will guide you through the process of making the best sausage bread rolls that are soft, fluffy, and taste exactly like the ones we buy from the bakery. Recipe for sausage buns. This sausage buns recipe will guide you through the process of making the tastiest sausage bread rolls that are light, fluffy, and taste just like the ones we get from the bakery.” data-medium-file=” data-large-file=” width=”1024″ height=”576″ src=”data:image/svg+xml, percent 3Csvg percent 20 alt=”s data-lazy-srcset=”1024w,300w,768w,480w,1280w” data-lazy-srcset=”1024w,300w,768w,480w,1280w” data-lazy-sizes=”(max-width: 1024px) 100vw, 1024px” data-lazy-src=”(max-width: 1024px) 100vw, 1024px”
Ingredients needed for making this easy sausage buns or hot dog buns
- 325 g (2 1/2 cups) all-purpose flour
- 190 ml (3/4 cup plus 2 teaspoons) somewhat warm milk (not hot)
- 50 g (3 1/2 tbsp) unsalted butter Yeast (instant): 1 teaspoon (if using active dried yeast, use 1 and 1/4 teaspoons)
- Sugar: 2 1/2 tablespoons (30 grams)
- Salt: 1 1/4 teaspoon (7 grams)
This sausage buns recipe will guide you through the process of making the tastiest sausage bread rolls that are light, fluffy, and taste just like the ones we get from the bakery. This recipe for sausage buns requires only a few ingredients to be successful. ” data-medium-file=” data-large-file=” width=”1024″ height=”576″ src=” data-large-file=” width=”1024″ height=”576″ src=” data:image/svg+xml, percent 3Csvg percent 20 ingredients for sausage buns alt=”sausage buns components” data-lazy-srcset=”1024w,300w,768w,480w,1280w” data-lazy-srcset=”1024w,300w,768w,480w,1280w” Data lazy sizes are defined as follows: data lazy sizes=” (max-width: 1024px) “100vw, 1024px” is the resolution.
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How to make sausage buns or sausage rolls
Five easy steps will guide us through the process of making these sausage buns. Preparing the dough and the first proofing are the first two steps. 3. Divide and form the dough as necessary. 4. A second round of proofreading 5.Bake the sausage buns according to package directions.
1.Prepare the dough
In a large mixing basin, combine all of our ingredients and stir until they create a shaggy lump of dough. Mix in the milk, sugar, yeast, salt, butter, and flour until everything is well combined. Transfer the dough to a clean work area and knead the dough until it is soft and elastic, about 5 minutes. Sausage buns or sausage rolls that are light and fluffy can only be made with a well-kneaded dough. This bread dough is incredibly simple to knead and is perfect for beginners. It will not be very sticky and will be easy to knead into a soft and elastic bread dough after it has been mixed.
In a stand mixer fitted with a dough hook attachment, knead the dough for approximately 8 minutes until smooth.
2.Proof the dough
After we have prepared our dough, we will cover it and allow it to rise for 30 minutes. Meanwhile, heat a tablespoon of oil in a pan over medium heat until shimmering. Add the hot dogs and cook them until they are slightly crisped and have some color on them. Place on a platter to cool for a while.
3.Divide and shape the sausage bunsor sausage rolls
Our dough will begin to rise somewhat after 30 minutes. After that, split the dough into eight equal pieces. Each of them weighed around 74 grams, which was a more precise measurement than I had originally intended. Roll the balls into little round balls by tucking the edges in towards the center of the balls. Each dough ball should be rolled out to a thin sheet. Roll the dough into a long cylinder shape (like in the video). Pinch the edges together and seal them. Roll this into a 10- to 12-inch rope, making sure that the centre is thicker than the ends of the rope.
The dough rope should be wrapped around a hot dog with the ends tucked in. Place on a baking sheet lined with parchment paper. We need to leave some room between the sausage rolls since they will rise and puff up as they cook. Repeat the process with the remaining dough balls.
4. Final Rising
Cover the baking sheet with cling film and set aside in a warm location for another 45 minutes to allow the buns to rise further. If your home is not warm, allow 1 hour for the rolls to puff out to their full potential. Before putting them in the oven, brush them with egg wash to prevent them from sticking. This will give our sausage buns or hot dog buns a wonderful gloss and a golden brown hue, which will be quite appealing. Sprinkle some sesame seeds on top of the sausage buns to give them a good taste boost while also making them more visually appealing.
5. Bake the sausage buns or sausage rolls
Bake the sausage buns or hot dog buns for 18-20 minutes, or until they are golden brown on top, in a preheated 375 F or 190 C oven until golden brown. I baked mine on the bottom rack of my oven to avoid any danger of overbrowning from the top coils of the oven. Remove the sausage rolls from the oven and brush the buns with melted butter as soon as they are removed. The buns will get even softer as a result of this. This sausage buns recipe will guide you through the process of making the tastiest sausage bread rolls that are light, fluffy, and taste just like the ones we get from the bakery.” data-medium-file=” data-large-file=” width=”1024″ height=”576″ src=”data:image/svg+xml, percent 3Csvg percent 20 alt=”hot dog buns” title=”hot dog buns” description=”hot dog buns” data-lazy-srcset=”1024w,300w,768w,480w,1280w” data-lazy-srcset=”1024w,300w,768w,480w,1280w” data-lazy-sizes=”(max-width: 1024px) 100vw, 1024px” data-lazy-src=”(max-width: 1024px) 100vw, 1024px”
Can I freeze these Sausage Buns or Sausage bread Roll s
375 degrees Fahrenheit (190 degrees Celsius) preheated oven for 18-20 minutes, or until the tops of the sausage buns or hot dog buns have turned golden brown. This will avoid any possibility of over browning from the top coils, which I placed on the lowest rack of my oven. After removing the sausage rolls from the oven, brush the buns with melted butter right away. Additionally, the buns will get even softer. This sausage buns recipe will guide you through the process of creating the tastiest sausage bread rolls that are light, fluffy, and taste just like the ones we get from the bakery.” wide = 1024, height = 576; data medium = 1024, height = 576; src=”data:image/svg+XML, percent 3Csvg percent 20 The image alt=”Hot dog buns” is a shortened version of the original image.
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You may also like the easy bread recipes
Easy No-Knead Cibatta Bread Recipe Soft Homemade Pita Bread Recipe Bazlama (Turkish Village Style) Bazlama is a quick and easy bread recipe that requires no yeast.
Watch the video to see How easy it is to make chinese sausage buns
Sausage buns, burger buns, or hot dog buns are all acceptable options.
Sausage buns:Printable Recipe
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Easy Sausage Buns Recipe
This Easy Sausage Buns Recipe will guide you through the process of making the best homemade sausage buns, which are far superior to bakery buns. Preparation time: 12 minutes Cooking Time: 18 minutes 1 hour and 30 minutes for proofreading Time allotted: 2 hours Appetizers, breakfast, and a snack are included in the course. Cuisines include American, British, and Chinese.
- 325g flour (about 2 1/2 cups loosely packed)
- 190ml water Milk that is somewhat warm (not hot) (about 3/4 cup plus 2 teaspoons)
- 50g 5 tablespoons butter
- 1 teaspoon instant yeast (use 1 and 1/4 teaspoon if you are using active dry yeast)
- 30 grams flour Sugar2 1/2 tablespoons
- 7 grams 8Sausage
- 1 1/4 teaspoon salt
1.Prepare the dough
- In a large mixing basin, combine all of our ingredients and stir until they create a shaggy lump of dough. Mix in the milk, sugar, yeast, salt, butter, and flour until everything is well combined. Transfer the dough to a clean work area and knead the dough until it is soft and elastic, about 5 minutes. A well-kneaded dough is required for the production of soft and fluffy sausage buns or sausage rolls.
2.Proof the dough
- After we have prepared our dough, we will cover it and allow it to rise for 30 minutes. Meanwhile, heat a tablespoon of oil in a pan over medium heat until shimmering. Add the hot dogs and cook them until they are slightly crisped and have some color on them. Place on a platter to cool for a while
3.Divide and shape the sausage bunsor sausage rolls
- The dough will be covered and allowed to rise for 30 minutes once we have completed the preparations for it. Cook a tablespoon of oil in a pan over medium heat while waiting for the pasta to finish cooking. Add the hot dogs and cook them for a few minutes, until they are crisp and have some color. To cool, place the dish on a platter
4. Final Rising
- Cover the baking sheet with cling film and set aside in a warm location for another 45 minutes to allow the buns to rise further. If your home is not warm, allow 1 hour for the rolls to puff out to their full potential. Before putting them in the oven, brush them with egg wash to prevent them from sticking. This will give our sausage buns or hot dog buns a wonderful gloss and a golden brown hue, which will be quite appealing. To finish our sausage buns, sprinkle them with sesame seeds, which not only gives a pleasant flavor but also makes them seem more attractive
5. Bake the sausage buns or sausage rolls
- Bake the sausage buns or hot dog buns for 18-20 minutes, or until they are golden brown on top, in a preheated 375 F or 190 C oven until golden brown. I baked mine on the bottom rack of my oven to avoid any danger of overbrowning from the top coils of the oven. Remove the sausage rolls from the oven and brush the buns with melted butter as soon as they are removed. The buns will get even softer as a result of this.
Recipe for hot dog buns, sausage buns, and sausage buns recipe are some examples of keywords.