Homemade Hot Dog Buns
- Happy Hungry Hijabi
- Aug 5
- 2 min read
There’s something about homemade bread that makes even the simplest meal feel special, and these homemade hot dog buns are proof of that. Hot dogs are a BBQ staple in our house, especially during the warmer months, and while shop-bought buns are convenient, nothing beats the softness and flavour of freshly baked ones. My kids get so excited whenever I make these, and seeing them happily build their own hot dogs with all their favourite toppings makes the extra effort completely worth it.
The best part is how easy this recipe is. There’s no first rise, so the dough is shaped straight after kneading before being left to rise just once. The result is beautifully soft, fluffy, golden buns that are perfect for BBQs, family dinners, or even sandwiches. Once you try homemade hot dog buns, you’ll never want to go back to store-bought ones.
Preparation Time 25 minutes
Rise Time 1 hour
Cook Time 15-18 minutes
Yield 8 buns
Ingredients
11 grams instant yeast
1 cup warm water
⅓ cup oil
1 tablespoon sugar
2 eggs - divided (1 for the dough, 1 for the egg wash)
3 cups flour - plus ½ cup extra for dusting if needed
1 teaspoon salt
Sesame Seeds- optional
Instructions
In a large bowl, combine the warm water, instant yeast, and sugar. Stir well and let the mixture sit for 10 minutes, or until the yeast becomes foamy.
Add the oil and 1 egg, then whisk until combined.
Add the flour and salt. Mix until a shaggy dough forms, then knead for 3–5 minutes, until the dough is smooth and elastic.
Do not let the dough rise at this stage. Divide the dough into 8 equal pieces.
Shape each piece into a smooth ball. Flatten it into a small rectangle, then roll it tightly into a hot dog bun shape, tucking the sides in as you roll. Pinch the seam closed.
Arrange the buns seam-side down on a baking tray, leaving about 2 inches (5 cm) between each bun.
Cover the tray with a clean kitchen towel or lightly greased plastic wrap and let the buns rise for 1 hour, or until noticeably puffy.
Beat the remaining egg and brush it over the tops of the buns. Sprinkle with sesame seeds, if using.
Bake in a preheated 180°C (350°F) oven for 15–18 minutes, or until the buns are beautifully golden brown. The internal temperature of the buns should be 99c.
Remove from the oven and allow the buns to cool slightly before serving.
Notes
The dough is shaped immediately after kneading, without a first rise. The only rise is after the buns have been shaped.
If the dough feels sticky while shaping, lightly dust your work surface with some of the extra flour.
For softer buns, brush the tops with a little melted butter as soon as they come out of the oven.
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