Here’s a simple and fluffy Homemade Hot Dog Bun recipe — soft, golden, and perfect for any grilled or boiled hot dog. 🌭
Ingredients (Makes 8 buns)
- ¾ cup warm milk (about 110°F / 43°C)
- 2 ¼ tsp active dry yeast (1 packet)
- 2 tbsp sugar
- 1 large egg
- 2 tbsp unsalted butter, softened
- 2 ¾ – 3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp melted butter (for brushing, optional)
Instructions
1. Activate the yeast
- In a large bowl (or mixer bowl), combine warm milk, sugar, and yeast.
- Let sit for 5–10 minutes, until foamy.
2. Make the dough
- Add egg, butter, and salt. Mix to combine.
- Gradually add flour (start with 2 ¾ cups) and knead for about 8–10 minutes (by hand or mixer) until smooth and slightly tacky but not sticky.
- Add a little more flour if needed.
3. First rise
- Place dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours, until doubled in size.
4. Shape the buns
- Punch down the dough and divide into 8 equal pieces.
- Roll each piece into a 6-inch log.
- Place logs on a parchment-lined baking sheet about 1 inch apart.
- Gently flatten the tops slightly with your hand.
5. Second rise
- Cover loosely and let rise again for 30–45 minutes, until puffy.
6. Bake
- Preheat oven to 375°F (190°C).
- Brush with melted butter (optional for color and softness).
- Bake 12–15 minutes, until golden brown on top.
7. Cool
- Let cool on a wire rack before slicing.
💡 Tips:
- For New England–style split-top buns, bake them close together in a square pan so the sides stay soft, then slice from the top once baked.
- Buns can be frozen (once cooled) for up to 2 months — just reheat before using.
- You can also use this dough for hamburger buns; simply shape them round instead of long.
Would you like me to give a quick 1-hour version (faster rise, same softness)?
