Hot Dog Buns: the fluffy, versatile bread recipe perfect for your next party

This is an easy and versatile bread recipe for homemade hot dog buns. It’s perfect when you want to make hot dogs during summer barbecues or parties. As we all know, homemade always tastes better—and this recipe is definitely better than the store-bought ones. With no added preservatives or additives, you know exactly what goes into your hot dog buns.

Unlike New England hot dog buns which are usually made with the addition of milk powder, this hot dog recipe is made with pure milk, which makes it soft and fluffy, without being too dense. With a few basic ingredients (milk, sugar, yeast, flour, and butter), you’ll be able to make these homemade hot dog buns. Say goodbye to dried-out store-bought hot dog buns that collapse so easily!

Hot Dog Bun Ingredients

Milk – use warm whole milk (you can also use plant-based milk).

Sugar – this recipe calls for granulated sugar.

Yeast – make sure to use active yeast that hasn’t expired. To check so, mix the yeast in ½ cup water and 1 tbsp sugar. If after 15 minutes, it becomes frothy, the yeast is active and suitable for use.

Flour – use all-purpose flour (not bread flour).

Butter – butter should be soft and at room temperature.

How To Make Hot Dog Buns

Making hot dog buns is easier than you might think.

Making The Dough

To make the dough, start by whisking together the milk with sugar, egg, and salt. Sprinkle in the dry yeast and whisk to combine. Add the dry ingredients into the wet ingredients and knead until smooth dough forms.

Knead the butter into the dough and form it into a ball. Set aside to rise. This will take about an hour depending on the ambient temperature.

How To Shape Hot Dog Buns

Divide the dough into 10 pieces. Roll each one into a small hot dog shape. It shouldn’t be too big as the dough will still rise and double in size.  Set the buns aside to rise (this should take about 30 minutes).

Cooking Hot Dog Buns

Brush hot dog buns with whisked egg—this will create a nice glossy finish on the buns. Bake at 180°C/350°F for 20 minutes until golden and cooked through.

Tips

Add more fiber to the hot dog buns (and make them slightly healthier), by substituting half of the flour with whole wheat flour.

Make them vegan by using coconut milk and vegan butter. To leave out the egg, you can substitute it with 1 tablespoon ground flaxseed + 3 tablespoons water.

Hot Dog Bun Filling Ideas

There are so many delicious ways to enjoy hotdogs…the possibilities are endless! Here are a few of our favorites:

• avocado and bacon
• sauerkraut and mustard
• tomato, cheddar, and onion
• caramelized onion and cheddar

How To Store Homemade Hot Dog Buns

Store the buns in an airtight container. Unlike store-bought buns that contain preservatives, these buns won’t last long, so it’s best eaten on the same day.

Can You Freeze Hot Dog Buns?

You can freeze both unbaked and baked hot dog buns. To freeze unbaked buns, shape them into hot dog shapes (after the first rise, before the second rise) and place them on a baking sheet lined with parchment paper. Place in the freezer for a few hours, then transfer to a resealable plastic bag. When you want to bake them, allow them to thaw in the fridge, then let them rise for about an hour.

To freeze baked buns, allow them to cool first, then transfer them to an airtight container. Allow them to thaw before lightly toasting them.

Instructions

Whisk warm milk with sugar, egg, and salt. Sprinkle dry yeast and whisk to combine.

Add sifted flour into the liquid.

Knead until smooth dough forms.

Knead soft butter into the dough.

Form a ball and set it aside to double in size (for around 1 hour).

Cut the dough into 10 pieces.

Roll each one into a hot dog-shaped bun as shown. Set the buns aside until they are doubled in size (for around 30 minutes).

Brush hot dog buns with whisked egg.

Bake at 180°C/350°F for 20 minutes.

Serve your buns with hot dogs and sauces. Enjoy!