Easy Homemade Hot Dog Buns Recipe

There’s something deeply satisfying about biting into a fluffy, golden-brown hot dog bun that’s warm from the oven. This Easy Homemade Hot Dog Buns recipe delivers just that—soft, pillowy buns with a slightly crispy crust, ready in just over three hours.

The aroma of freshly baked bread will fill your kitchen, promising a treat far superior to store-bought versions.

With a prep time of 25 minutes and a proofing period of two and a half hours, these buns are surprisingly simple to make. Their delicate texture and buttery flavor elevate even the simplest hot dog into a gourmet experience. Perfect for summer barbecues or cozy family dinners, these buns are a game-changer for anyone who loves homemade bread.

Ingredients for Easy Homemade Hot Dog Buns

• 2 ¼ cups (11 oz/319 g) all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon instant yeast
• 1 teaspoon salt
• ½ cup (4 fl oz/120 ml) whole milk, lukewarm (can substitute with plant-based milk)
• 2 large eggs, at room temperature
• ¼ cup (2 oz/57 g) butter, softened and sliced (can substitute with margarine for a dairy-free option)
• Egg wash (1 egg beaten with 1 tablespoon water)

Step-by-Step Instructions

1. Make the Brioche Dough: In the bowl of a stand mixer fitted with a dough hook, mix the flour, sugar, yeast, and salt on low speed for 30 seconds to combine.
2. In a separate jug, whisk together the milk and eggs, then pour most of it into the flour mixture. (Hold back a couple of tablespoons of liquid in case you don’t need all of it.)
3. Switch the speed to medium and knead the dough until it comes together into a soft ball. If it seems dry after a few minutes, add the remaining liquid, about a teaspoon at a time, until it comes together around the hook but still sticks slightly to the bottom of the bowl.
4. Add the softened butter, one slice at a time, kneading for 15 seconds between each addition. Continue kneading for about 8 more minutes. The dough should be very soft.
5. Turn out the dough onto a lightly floured surface and shape it into a smooth ball. Place it into a greased bowl, cover with plastic wrap (or a shower cap), and let it proof in a warm place for 1 ½ – 2 hours, until the dough no longer springs back when poked.
6. Shape the Hot Dog Buns: Divide the dough into 6 equally sized pieces (about 3 ½ oz/100 g each). Shape each piece into a smooth roll, then elongate into a 6-inch (15 cm) log. Pinch the seams well to prevent the buns from opening during baking.
7. Place the shaped buns on a lined baking sheet, seam-side down. Cover with plastic wrap and let them proof for 45 to 60 minutes, until slightly puffed and the dough no longer springs back when poked.
8. Preheat the oven to 375°F (190°C). Brush each bun with egg wash.
9. Bake for 20-22 minutes, or until golden brown. Remove from the oven and cover with a clean, dry tea towel to soften the crust as they cool.
10. Store completely cooled buns in an airtight container at room temperature for up to 2 days, or freeze for up to 6 weeks. Defrost at room temperature for about 1 hour before serving.

Sauce and Topping Ideas to Elevate Your Hot Dogs

Take your homemade hot dog buns to the next level with creative sauces and toppings! Try classic mustard and ketchup, or mix it up with spicy sriracha mayo (combine 1/4 cup mayo with 1 tsp sriracha).

For a gourmet twist, add caramelized onions, pickled jalapeños, or a sprinkle of shredded cheese. Don’t forget relish, sauerkraut, or even coleslaw for extra crunch and flavor!

Time-Saving Tips for Busy Bakers

Short on time? Proof the dough in a warm oven (preheat to 100°F/38°C, then turn it off) to speed up the rising process. You can also prepare the dough the night before—let it rise in the fridge overnight, then shape and bake the next day. For even quicker results, use a bread machine to mix and knead the dough for you!

Storage and Reheating for Freshness

Store your cooled buns in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To freeze, wrap each bun individually in plastic wrap and place in a freezer bag for up to 6 weeks. Reheat in a 350°F (175°C) oven for 5-7 minutes or toast lightly for a warm, crispy finish.

Recipe Variations to Try

Customize your buns to suit your taste! Swap whole wheat flour for half of the all-purpose flour for a nuttier flavor. Add 1 tsp garlic powder or dried herbs like rosemary to the dough for savory buns. For a sweeter option, increase the sugar to 3 tbsp and sprinkle the buns with sesame seeds before baking.

Equipment Guidance for Perfect Buns

A stand mixer with a dough hook makes kneading this soft dough a breeze, but you can also knead by hand for about 10-12 minutes. Use a kitchen scale to weigh the dough for evenly sized buns. A silicone baking mat or parchment paper ensures easy cleanup and prevents sticking.

Easy Homemade Hot Dog Buns Recipe

Shaziya

There’s something deeply satisfying about biting into a fluffy, golden-brown hot dog bun that’s warm from the oven. With a prep time of 25 minutes and a proofing period of two and a half hours, these buns are surprisingly simple to make.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 22 minutes mins

Total Time 3 minutes mins

Servings 6 buns

Ingredients

  

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Make the Brioche Dough

• 2 ¼ cups all-purpose flour 11 oz/319 g
• 2 tablespoons granulated sugar
• 1 teaspoon instant yeast
• 1 teaspoon salt
• ½ cup whole milk 4 fl oz/120 ml, lukewarm
• 2 large eggs at room temperature
• ¼ cup butter 2 oz/57 g, softened and sliced

Egg wash

Instructions

 

• In the bowl of a stand mixer fitted with a dough hook, mix the flour, sugar, yeast and salt on low speed for 30 seconds to combine.
• In a seperate jug whisk together the milk and eggs, then pour most of it into the flour mixture. (Hold back a couple of tablespoons of liquid in case you don’t need all of it.)
• Switch the speed to medium and knead the dough until it comes together into a soft ball. If it seems a bit dry after a few minutes, add the remaining liquid, about a teaspoon at a time, until it comes together around the hook but still sticks quite a bit to the bottom of the bowl.
• Add in the softened butter, one slice at a time and knead for 15 seconds between each addition. Continue to knead the dough for about 8 more minutes. The dough should be very soft.
• Turn out the dough onto a lightly floured surface and shape into a smooth ball. Place it into a greased bowl, cover the bowl with plastic wrap (or a shower cap) and keep in a warm place to proof for 1 ½ – 2 hours, until the dough no longer springs back when poked.
• Shape and Bake the Hot Dog Buns Divide the dough into 6 equally sized pieces (about 3 ½ oz/100 g). Shape each piece into a smooth roll (see video above), then elongate into a 6-inch (15 cm) log. Pinch the seams of the dough together well so the bun doesn’t pop open while baking. The dough should be smooth and crease-free (Shaping the dough into a smooth ball is very important. See my How to Shape Rolls video!)
• Place the hot dog buns on a lined baking sheet, seam-side down, cover with plastic wrap and proof for 45 to 60 minutes, until puffed slightly and the dough no longer springs back when poked. Once proofed, preheat the oven to 375°F (190°C), then brush each bun with egg wash.
• Bake for 20-22 minutes or until they are golden brown. Remove from the oven and cover with a clean, dry tea towel as they cool to soften the crust. Store completely cooled buns in an air-tight container in the refrigerator or at room temperature for up to 2 days. For longer storage, freeze for up to 6 weeks. Defrost at room temperature for about 1 hour.

Keyword bread baking, easy recipe, homemade, homemade bread, hot dog buns

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