Soft Homemade Hot Dog Buns Recipe for Perfect Sandwiches

Soft, tender homemade hot dog buns are easy to make and far more flavorful than store-bought options.

Hot dogs and brats are a summer favorite at our house, but grocery-store buns can be bland. Making your own buns takes just a bit of time and delivers a soft, flavorful result that easily beats prepackaged rolls.

If you’ve baked bread before, this recipe will feel familiar. The dough is a standard enriched yeast dough; enriched with milk, eggs and butter, it produces a tender crumb and a golden crust.

This hot dog bun recipe is adapted from a favorite burger-bun formula. It translates well to the elongated shape needed for hot dogs, yielding buns that are pillowy, slightly sweet and sturdy enough to hold your favorite grilled sausage and toppings.

Ingredients You’ll Need

Gather the following ingredients before you begin:

Bread flour (about 3–4 cups; amount will vary)
Whole milk
Water
Unsalted butter
Active dry yeast (or instant yeast—see tips)
Granulated sugar
Salt
Large eggs
Poppy seeds for topping (optional)

How to Make the Best Homemade Hot Dog Buns

These buns are straightforward to prepare. Follow these main steps:

Warm liquids. In a small saucepan over low heat, warm the milk, water and butter until the butter melts. Let the mixture cool to about 120–130°F (warm to the touch).
Make the dough. In the bowl of a stand mixer fitted with a dough hook (or in a large mixing bowl if kneading by hand), combine about 2 cups of the flour with the yeast, sugar and salt. Add the warm milk mixture and the eggs, mixing until combined. Add remaining flour 1/4 cup at a time until the dough clears most of the bowl but remains slightly sticky.
Knead. Knead on medium speed (or by hand) until the dough is smooth and elastic, a few more minutes.
First rise. Place the dough in a greased bowl, cover and let rise in a warm spot until doubled, about 1 hour.
Shape buns. Punch down the dough, let it rest briefly, then divide into 10 equal pieces. Shape each piece into an oblong roll about 4½–5 inches long so it fits a standard hot dog.
Second rise. Place shaped buns on a parchment-lined sheet pan, cover with lightly greased plastic wrap and let them rise until puffed, about 30 minutes. Preheat the oven to 400°F while they rise.
Egg wash and bake. Brush buns with a beaten egg mixed with a little water and sprinkle with poppy seeds if desired. Bake at 400°F until golden brown, about 10–15 minutes depending on your oven.

Let the buns cool slightly before slicing and filling with your favorite sausage and toppings.

How to Shape Homemade Hot Dog Buns

Weigh or divide the dough into 10 equal portions for even baking.
Gently pull each portion into a smooth ball, pinching seams together at the bottom so the top is smooth.
On a lightly floured surface, roll each ball into an oblong log roughly 4½–5 inches long to match a standard hot dog.
Place logs on a parchment-lined sheet pan and gently flatten the tops so they bake into the classic hot dog bun shape.

Recipe Tips

Instant yeast can substitute for active dry yeast—use 1 ¾ teaspoons of instant yeast if swapping.
Flour amounts vary by brand, humidity and how you measure. Add flour until the dough mostly clears the bowl but remains slightly tacky. A softer, slightly wetter dough produces softer buns.
If you only have all-purpose flour, you can use it, but you may need up to ½ cup more flour than the bread-flour amount to reach the same dough consistency.
Don’t worry if the shaped buns aren’t perfect. Slightly irregular shapes will still taste great.
Make-ahead options: shaped, unbaked buns can be refrigerated for 12–18 hours before baking. Baked buns freeze well for 1–2 months; thaw at room temperature before serving.

More Homemade Buns to Try

Homemade burger buns
Whole wheat brioche burger buns
Cheesy herb burger buns

This recipe was originally published June 2014.

Homemade Hot Dog Buns

Servings:
10 buns

Prep Time: 30 mins

Cook Time: 10 mins

Rise Time: 1 hr 30 mins

Total Time: 2 hrs 10 mins

Soft and flavorful homemade hot dog buns, much better than store-bought!

Ingredients

¼ cup whole milk (60 ml)
1 cup water (237 ml)
2 tablespoons unsalted butter (28 g)
About 3–4 cups bread flour (420 g, amount will vary)
2 ¼ teaspoons active dry yeast (1 envelope, 7 g)
2 tablespoons granulated sugar (25 g)
1 ½ teaspoons salt
2 large eggs, lightly beaten
1 large egg + 1 teaspoon water, for egg wash
Poppy seeds, for sprinkling (optional)

Instructions

Warm the milk, water and butter over medium-low heat until the butter melts, then cool the mixture to about 120–130°F.
In a stand mixer bowl fitted with a dough hook, combine 2 cups of flour, yeast, sugar and salt. Add the warm milk mixture and the eggs; mix until combined.
With the mixer on medium-low, add remaining flour ¼ cup at a time until the dough clears most of the bowl but remains slightly sticky. Knead until smooth and elastic.
Place the dough in a greased bowl, cover and let rise in a warm place until doubled, about 1 hour.
Punch down the dough, knead a few times, cover and let rest 10 minutes. Divide into 10 pieces and shape into oblong rolls about 4½–5 inches long. Place on a parchment-lined sheet pan and let rise until doubled, about 30 minutes. Preheat oven to 400°F.
Brush rolls with egg wash and sprinkle with poppy seeds if desired. Bake until golden, about 10–15 minutes.
Allow buns to cool slightly. They are best the day they’re baked but can be stored in an airtight container at room temperature for up to 3 days.

Calories: 219 kcal,
Carbohydrates: 36 g,
Protein: 8 g,
Fat: 5 g

Cuisine: American

Course: Side Dish

Author: Annalise Sandberg

Have you tried this recipe? I’d love to hear about it! Leave a rating or review if you make these buns.