Here’s a simple and fluffy Homemade Hot Dog Bun recipe — soft, golden, and perfect for any grilled or boiled hot dog. 🌭
Ingredients (Makes 8 buns)
¾ cup warm milk (about 110°F / 43°C)
2 ¼ tsp active dry yeast (1 packet)
2 tbsp sugar
1 large egg
2 tbsp unsalted butter, softened
2 ¾ – 3 cups all-purpose flour
1 tsp salt
1 tbsp melted butter (for brushing, optional)
Instructions
1. Activate the yeast
In a large bowl (or mixer bowl), combine warm milk, sugar, and yeast.
Let sit for 5–10 minutes, until foamy.
2. Make the dough
Add egg, butter, and salt. Mix to combine.
Gradually add flour (start with 2 ¾ cups) and knead for about 8–10 minutes (by hand or mixer) until smooth and slightly tacky but not sticky.
Add a little more flour if needed.
3. First rise
Place dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours, until doubled in size.
4. Shape the buns
Punch down the dough and divide into 8 equal pieces.
Roll each piece into a 6-inch log.
Place logs on a parchment-lined baking sheet about 1 inch apart.
Gently flatten the tops slightly with your hand.
5. Second rise
Cover loosely and let rise again for 30–45 minutes, until puffy.
6. Bake
Preheat oven to 375°F (190°C).
Brush with melted butter (optional for color and softness).
Bake 12–15 minutes, until golden brown on top.
7. Cool
Let cool on a wire rack before slicing.
💡 Tips:
For New England–style split-top buns, bake them close together in a square pan so the sides stay soft, then slice from the top once baked.
Buns can be frozen (once cooled) for up to 2 months — just reheat before using.
You can also use this dough for hamburger buns; simply shape them round instead of long.
Would you like me to give a quick 1-hour version (faster rise, same softness)?