These Easy Homemade Hot Dog Buns are perfectly soft and delicious! The dough is super versatile and can be used to make hot dog buns, subs or hamburger buns. I have provided tips and explained the basics to help you get perfect results every time, with this hot dog bun recipe!
A softer, more buttery and milky variation of this – the New England Hot Dog Buns recipe can be found right here.
There’s a saying that the noblest of all dogs is the hot dog, because it feeds the hand that bites it. It may also be the most popular dog in America this time of year. Although hot dogs were not on our menu this past fourth of July weekend, we enjoyed quite a few the week before, with these delicious, soft, easy Homemade Hot Dog Bunsthat I made. I think that being able to handle and bake dough that’s versatile enough to be hot dogs, subs or hamburger buns is a basic yet fantastic skill to have. That’s why I’m so excited to share this recipe with you guys!
Hot Dog Buns (fresh From Scratch)
It’s easy to find hot dog buns anywhere, but not all of them taste the same. Supermarket hot dog buns are generally,
I do love my bread buns to be soft, but no one wants buns that are so flimsy that they simply dissolve in your mouth?
After a particularly disappointing experience with magical, disappearing hot dog buns at a local chili dog establishment, I started making my own hot dog buns at home. And thanks to my husband’s killer chili, and good sausages, we’ve never been disappointed in chili dogs or hot dogs ever since!
Homemade Hot Dog Buns
These hot dog buns are soft, but not too soft that they just collapse after that first bite. And the best part is you can make the buns as big or as small as you like. Make them small enough for small hot dogs, or big enough for larger and thicker sausages.
This hot dog bun dough is so versatile. You can use it to make buns for subs, New England style hot dog buns, or even hamburger buns!
Homemade hot dog buns are also excellent because YOU made them! So you know exactly what went into the dough and you can be confident that there are no artificial ingredients or chemicals.
Hour Hot Dog Buns, Homemade Hot Dog Buns
The first is a cutting method – where the dough is shaped into a slab and then cut into hot dog buns.
Usually with dough, there are two proof cycles. This lets the yeast develop which adds air and flavor, and it also lets the gluten in the dough develop too. The dough in this homemade hot dog bun recipe does require an overnight rise. I have tried it with
Without the overnight rise, and I have to say the overnight rise results in a better taste and also makes the dough easier to handle.
Soft And Fluffy New England Hot Dog Buns
Another great advantage of this technique/recipe is that you cancover the dough and keep it in the fridge until you’re ready to bake the bread. You can do this for up to 24 hours (I have kept it for up to 1 ½ days actually).
Gluten in flour is actually two molecules – Glutenin and Gliadin. These two together form the all important lattice structure of bread. Glutenin is sort of like a coil that can be stretched out and Gliadin binds to these to create the bonds. More kneading and more protein in the flour, result in a more “organized” gluten structure, which in turn results in the kind of chewy bread we all like.
Proofing also gives the bread dough extra flavor. Who doesn’t love more flavor? It’s because the yeast ferments and multiplies, introducing CO2 (which creates more air pockets) and alcohol (which leads to the beer-like flavor).
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A colder environment (usually a fridge for us home bakers) means a slower rise due to the slowing down of yeast activity (metabolism). I do this for doughnuts as well, because it really does make it tastier and easier to handle.
And even thoughthe yeast activity slows down in the fridge, bacteria and enzymes keep working to break down proteins to develop more flavor in that colder environment. How neatis that? 😀
What are the TWO ways in which I can prepare these easy homemade hot dog buns? The first method of shaping the dough is the cutting method.
Chicago Style Hot Dog Buns Recipe
After the overnight rise, the dough is rolled out to a slab. This slab is cut into 10 – 12 sections, and then each section is placed on the baking tray, proofed for the second time and baked. This method is easier and less time consuming. With this method, the hot dog buns will have rougher edges where they were cut.
This is because the buns need be placed close to each other while baking. This way the buns support each other to rise UPWARD while baking, rather than flattening out. This will also result in the hot dog buns having soft sides as well.
The shaped dough before the second rise. This is the best stage to freeze the dough as well. Once frozen, you can store in plastic bags in the freezer.
Sourdough Hot Dog Buns
For this, the dough that was proofed overnight, is turned out on to a floured working surface and flattened to let out excess air. Then the dough is weighed, and then divided into portions equally (by weight, to ensure all will be similar in size).
For this recipe, I like dividing it into 12 portions (for smaller hot dog buns), or 10 for medium sized hot dog buns, or 8 for large hot dog buns.
Each portion is then rolled out into a flat piece that’s about 5 – 6 inches long and 4 inches wide. The dough is then TIGHTLY rolled up, and the edges are tucked in and sealed, to form an evenly shaped cylinder that’s about 5 inches long and 1 inch wide.
Homemade Hamburger Or Hot Dog Buns (using A Bread Maker)
The next step is to let them proof for the second time. You can let these hot dog buns rise with good spacing between each, in order to have smooth sides. OR you can let them rise in close proximity, so that the dough sticks together as they rise and bake. This way you end up with pull-apart hot dog buns. The other option is to use a New England hot dog bun pan, which will give you soft sides, with pull apart hot dog buns.
After rolling out and cutting/shaping the dough into hot dog buns or burger buns (following the first overnight rise), you can freeze them (on a lined pan). Then you can store these frozen dough rolls in plastic bags in the freezer until you’re ready to bake them. However, if you do this, the second proofing at room temperature will be longer because now the bread rolls will have to defrost first and
Baked and cooled hot dog buns.You can easily bake them all the way through, until they are golden brown. Once they are at room temperature, freeze the hot dog buns, and store the frozen buns in air-tight containers.
Spaghetti In A Hot Dog Bun Recipe
When needed, simply let them thaw out and use as normal. For an even better tasting buns, split and toast them lightly in the oven.
Par-baking the hot dog buns.You can also bake the hot dog buns, but remove them from the oven about 5 – 10 minutes before they are completely baked (when the tops aren’t completely golden brown). These buns are then frozen and stored in air-tight containers. When needed, pop the frozen buns in the oven and bake them until golden brown.
In the end, you will have perfectly soft, delicious homemade hot dog buns or burger buns that you and your family will LOVE!
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I often get asked by my readers about substitutions. You can substitute certain ingredients in this recipe, but please note that it can obviously change the texture and/or taste of these buns.
I have used 50% whole-wheat flour and had good results. They are not as soft as the hot dog buns made with 100% AP flour, but they are still delicious! I’ve also had a reader, who made these buns with half whole spelt and half white spelt flour and was really happy with the results (thank you Devorah!).
These hot dog buns contain eggs. Specifically 1 egg. The egg adds richness and makes the bread tender and soft. These hot dog buns also contain dairy – milk and butter. Both these ingredients also make the buns soft.
Hot Dog Buns Recipe From Scratch (makes 6)
Milk substitutions –You can absolutely use a non-dairy milk (almond, soy, coconut milk) instead of regular milk. Or in a pinch, use water instead.
Butter substitutions – For dairy-free or vegan substitutions, just add a vegan butter or oil. You can use vegetable oil so that it doesn’t add flavor to the dough. OR you could be adventurous, and add some olive oil or a flavored oil instead.
Egg substitutions – You can add extra milk or water to compensate for the liquid that the egg adds to the dough. The extra liquid can be between 3 – 4 tbsp. You could use a flax egg
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