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Homemade Hot Dog Buns

These homemade hot dog buns are wonderfully soft, fluffy, and tender with a beautiful golden top. They are easy to make from scratch and perfect for hot dogs, grilled sausages, sandwiches, or your favorite savory fillings.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 1 hour 30 minutes
Total Time 3 hours 10 minutes
Servings: 12
Course: Bread
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 1/2 cup warm milk (350 ml)
  • 2 tbsp granulated sugar
  • 1 tbsp active dry yeast
  • 3 tbsp unsalted butter, melted (40 g)
  • 4 1/2 cups all-purpose flour (550–600 g)
  • 2 large eggs
  • 1 tbsp salt
For the Egg Wash
  • 1 egg yolk
  • 2 tbsp milk
After-Baking Glaze
  • 2 tbsp water
  • 1 tbsp oil

Equipment

  • 1 Large mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • 1 Kitchen scale, optional
  • 1 Dough scraper or knife
  • 1 Small rolling pin
  • 1 Baking sheet
  • 1 Parchment paper or silicone baking mat
  • 1 Plastic wrap or clean kitchen towel
  • 1 Small bowl
  • 1 Pastry brush

Method
 

  1. Activate the yeast

    Pour the warm milk into a large mixing bowl. Add the sugar and stir to dissolve. Sprinkle the active dry yeast over the milk and let it sit for 5-10 minutes, until foamy.

    Make the dough

    Add the eggs and melted butter and mix until combined. Gradually add the flour and salt, mixing until a soft, slightly sticky dough forms.

    Knead the dough

    Transfer the dough to a lightly floured surface and knead for 5-8 minutes, until smooth, soft, and elastic. Add only a small amount of additional flour if needed.

    First rise

    Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel and let rise for about 1 hour, or until doubled in size.

    Divide the dough

    Gently press the risen dough to release excess air and divide it into 12 equal portions. Shape each portion into a smooth ball.

    Rest

    Place the dough balls on a lined baking sheet or silicone mat and let them rest for 10 minutes. This makes the dough easier to shape.

    Shape the buns

    Gently stretch each dough ball into an oval and lightly flatten it with a small rolling pin. Starting from one short side, roll the dough tightly into a log. Pinch the seam and ends closed, then gently roll to create a smooth, elongated hot dog bun shape.

    Second rise

    Arrange the buns on a parchment-lined baking sheet, leaving a little space between them. Cover loosely and let rise for about 20 minutes, until slightly puffy.

    Preheat the oven

    Preheat the oven to 350°F (180°C).

    Brush with egg wash

    Whisk together the egg yolk and milk. Gently brush the tops of the risen buns without pressing down on the dough.

    Bake

    Bake for 18-22 minutes, or until the buns are beautifully golden brown.

    Brush after baking

    Mix the water and oil. While the buns are still hot, lightly brush the tops with the mixture to help keep the crust soft and give them a light shine.

    Cool

    Allow the buns to cool slightly before slicing and serving.

Notes

  • Make sure the milk is warm, not hot. Milk that is too hot can damage the yeast.
  • If the yeast does not become foamy after 5–10 minutes, it may no longer be active and should be replaced.
  • Add the flour gradually. Depending on the flour and humidity, you may not need the full 5 cups.
  • The dough should remain soft and slightly tacky. Adding too much flour can make the buns dense and dry.
  • Do not skip the resting and rising times. They help create light, fluffy hot dog buns.
  • For evenly sized buns, weigh the dough and divide it into 12 equal portions.
  • Brush the water-and-oil mixture over the buns while they are still hot for an extra-soft crust.