This easy recipe makes delicious homemade hot dog buns just in time for the 4th of July. They have superior taste and freshness, perfect for summer grilling.
July 4th weekend is upon us, and there's nothing like 4th of July BBQs. The holiday calls for the best in homemade cooking, from burgers and dogs on the grill to that fresh potato salad. Whether you need mini, regular, or big hot dog buns to fit your hot dog preference, this recipe is for you.
Homemade hot dog buns have a superior taste and freshness that pair perfectly with hot dogs from the butcher. No more falling apart buns!
Here's to delicious, buttery, and perfectly crumbed buns. I’ll also share my favorite pan for keeping the buns' shape during the second rise and baking.
Why Make Homemade Hot Dog Buns?
Homemade hot dog buns surpass store-bought buns in taste, texture, and freshness. They are soft, buttery, and sturdy enough to hold all your favorite toppings without falling apart. Here’s how to make these delicious buns from scratch.
Ingredients for Homemade Hot Dog Buns:
- All-Purpose Flour: Provides structure and texture.
- Active Dry Yeast: Ensures the buns rise correctly.
- Sugar: Feeds the yeast and adds a touch of sweetness.
- Salt: Enhances flavor.
- Butter: Adds richness and buttery flavor.
- Milk: Makes the dough tender and soft.
- Egg: Helps bind the dough and adds richness.
How to Make Homemade Hot Dog Buns:
- Activate the Yeast: Combine warm water (about 110°F) and sugar in a bowl. Sprinkle the red star yeast over the top and mix together. Let it sit for about 5-10 minutes until it becomes frothy. This indicates the yeast is active.
- In a small sauce pan warm up milk to (108°F). Once the milk is warm add butter to melt and set aside.
- Prepare the Dough: Combine the all purpose flour and salt in a large mixing bowl. Make a well in the center and pour the yeast mixture, milk & melted butter, and beaten egg. Mix until a soft dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. You can use a stand mixer if you have one.
- First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours or until it has doubled.
- Divide the Dough: Once the dough has risen, punch it down to release the air. Turn it onto a lightly floured surface and divide it into equal portions, typically about 8-10 pieces, roughly 80-100 grams for standard hot dog buns.
- Shape the Buns: Roll each piece of dough into a smooth ball, then shape it into a log about 6 inches long. For uniformity, place the shaped buns on a baking sheet lined with parchment paper or in a hot dog bun pan, leaving space between each bun for expansion.
- Second Rise: Cover the shaped buns in the hot dog bun pan with a clean kitchen towel and let them rise for another 30-45 minutes or until they have puffed up.
- Bake the Buns: Brush the tops of the risen buns with melted butter for a golden, shiny finish. Bake in the preheated oven for 15-20 minutes or until the buns are golden brown and sound hollow when tapped on the bottom.
How to Freeze and Reheat:
- Freezing: Allow the buns to cool completely before freezing. Place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen buns to a resealable freezer bag or airtight container. They can be frozen for up to 3 months.
- Reheating: Thaw the buns at room temperature or in the refrigerator overnight to reheat. For a warm, fresh taste, wrap them in aluminum foil and heat in a preheated 350°F (175°C) oven for about 10 minutes.
Enjoying Your Homemade Hot Dog Buns:
These homemade hot dog buns are perfect for all your summer grilling needs. Their buttery flavor and perfect crumb make them a delightful addition to any barbecue. Paired with hot dogs from the butcher, you’ll never want to return to store-bought buns again.
Check out my bread recipe collection on the blog for more bread recipes. Happy baking. If you are looking for my burger bun recipe, it can be found here. This recipe is delicious and easy to make for burgers. (Yes, different recipes.)
Thank You and Inspire Your Fellow Bakers!
Thank you so much for trying out my recipes! I hope you enjoyed making them as much as I enjoyed sharing them with you. Your feedback means the world to me, and I would love to hear about your baking adventures.
If you try any of my recipes, please share your comments and experiences. Don't forget to tag me on Instagram @tinyfarmbigfamily. Seeing your creations and hearing your feedback truly inspires me.
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Homemade Hotdog Buns
- Total Time: 2 hrs 20 mins
- Yield: 8 buns 1x
Description
These homemade hot dog buns are soft, fluffy, and perfect for summer cookouts on the homestead. Enjoy them fresh with your favorite hot dogs and toppings!
Ingredients
- 1 cup warm milk (about 110°F or 43°C)
- ¼ cup warm water (108°)
- 2 ¼ teaspoons of red star yeast (1 packet active dry yeast)
- 2 tablespoons granulated sugar
- 3 cups all purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg
Instructions
- In a small bowl, combine the warm water and red star yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy and bubbly.
- In a small saucepan, scald the milk. Remove from the heat and add the butter to melt with the heat of the milk and set to the side.
- In a large mixing bowl, combine the all purpose flour, sugar and salt. Mix well. Add the yeast mixture, melted butter, warm milk, and egg to the dry ingredients. Stir until a dough begins to form. Then, transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add more flour, a tablespoon at a time.
- Place the dough in a greased mixing bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled. This crucial step requires patience, but it's worth it for the light and fluffy buns it will produce.
- After the dough has risen, punch it down to release the air. Divide the dough into eight equal pieces, around 80-100 grams each. Shape each piece into a 5-6 inches long log by rolling out the dough ball into a log, and pinching each seam to reach the typical size of a hot dog bun. Place the buns on a baking sheet lined with parchment paper, spacing them a few inches apart. My favorite way to make them is in the hot dog bun pan. The hot dog bun pan keeps them uniform, and I don't have to worry about misshapen buns.
- Cover the baking sheet with a towel or plastic wrap and let the buns rise for another 30-45 minutes or until they have doubled.
- Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
- Once the buns have risen, bake them in the oven for 15-20 minutes or until golden brown. Remove the buns from the oven, cool them on a wire rack, and brush the tops with melted butter. Serve them warm or at room temperature with your favorite hot dogs and toppings.
Notes
Prep Time Breakdown:
- Active Prep Time: 20 minutes
- First Rise: 1 hour
- Second Rise: 30-45 minutes
- Bake Time: 15-20 minutes
- Total Time: Approximately 2 hours
- Prep Time: 2 hours - includes rise time
- Cook Time: 15-20 mins
- Category: Homemade Bread
- Method: Oven
C. Johnson says
I had never attempted to make hotdog buns before but I am so glad I started with this recipe! The recipe is delicious and the directions are easy to follow. Definitely keeping this recipe handy!
Martha says
Great recipes! My whole family loves them.