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Perfect Hot Dog Buns

Soft and fluffy hot dog buns made without a mixer and using pantry staple ingredients. Make these and load with your favourite fillings and toppings for a delicious yeast raised bread bun.

Hot dogs are one of my favourite foods. I can eat them anywhere and at anytime. They were one of the foods that I ate the most as a kid and to this day I’m always eating one at BBQs or outings. This recipe for hot dog buns is so simple and delicious and it uses minimal pantry staple ingredients.

They’re such a classic quick meal with so many ways to make them and toppings to add to them. So many veggies and sauces, add-ins and condiments. I love a mix of everything, ketchup, mustard the works!

Since I recently shared my favourite burger buns recipe, I figured I definitely have to share my favourite hot dog buns recipe. This recipe is from Joy the baker and I was hooked from the first time making them. I love the simplicity and the taste. The texture is wonderfully soft and fluffy yet sturdy enough to hold the sausages along with all the extras.

It’s an easy, yeasted dough recipe that is made by hand without a mixer. I always use instant yeast (sometimes called fast acting yeast or rapid rise yeast) and it never fails me. I like making my dough at night so that it can rise slowly overnight in the fridge. The ingredients listed in the recipe card below make 18 large buns but you can easily half the recipe to make less.

Key Ingredients

The buns are brushed with an egg wash before baking. It does add a nice touch to the end result but I have made these without it and they are delicious too. Don’t skip on brushing the buns with butter once they’ve come out of the oven though as that is great for flavour.

Once the dough has risen, quite big and pillow-y, punch it down and divide into 18 balls. Roll each one into a log and place onto a floured baking tray to rise. There are two ways to make these buns, either soft or crispy sided.

Soft sides: place the rolls close to each other about 1 inch apart. As they bake they will touch one another and rise upwards becoming tall and soft.

Crispy sides: keep them at least 3 inches apart from each other. The heat will touch the outer edges making them more crunchy.

Let them rise for about an hour if you are not leaving them over night (above picture) then brush the tops with the egg wash and sprinkle some spices on top. This was a total game changer for me, even a sprinkling of ground black pepper makes such a difference to the baked hot dog buns.

Once you’re ready, bake them and enjoy, super delicious!

I have to tell you that these buns disappeared fast! Try them for yourself and see.

Substitutions & tips

Have fun making these buns, they really are easier than you think. Tag me with all your Dutch Baker bakes on Instagram & Facebook. I would LOVE to see how they turn out!

Perfect Hot Dog Buns

Recipe by Linda @thedutchbaker
Servings

18

buns

Recipe can easily be halved.

Ingredients

  • 1/2 cup (125mls) warm water

  • 5 teaspoons instant yeast

  • 2 tablespoons sugar

  • 2 cups (500mls) warm milk

  • 2 tablespoons oil

  • 3 teaspoons salt

  • 6 – 6 1/2 cups (700 -800 gms) all purpose flour (more if needed)

  • For egg wash
  • 1 beaten egg + 1 tablespoon cold water or just butter may be used

  • Course black pepper, sea salt or any other herbs for sprinkling on top

  • Butter for brushing on tops

Directions

  • In a large bowl, combine yeast, sugar and water and let rest till foamy and bubbly. Once the yeast has activated (you will see it look thick, bubbly and foamy), whisk in milk and oil. In a separate bowl, whisk together the salt and flour.
  • Add 3 cups of the flour mix to the liquids and whisk fast for about 2 minutes. Continue adding flour 1/2 cup at a time until a smooth, soft dough forms.
  • Turn the dough onto a floured surface and knead while adding more flour for about 10 – 15 minutes until dough is smooth and elastic. It should be soft and feel like it doesn’t want to hold its shape so take care not to add too much flour.
  • Place dough in an oiled bowl, cover and rise for 2 hours* or until doubled in size. Once doubled, punch down and divide into 6 balls. Divide each ball into 3 and make into log shapes. Place each log onto floured tray, cover and rise for 1 hour.
  • Preheat oven to 190C. Brush tops with wash and sprinkle herbs on top. Bake for 15 – 20 minutes until baked through. Take the buns out of the oven and brush with butter. Cool on wire rack to prevent them from becoming soggy.
  • Store left over hot dog buns in an airtight container or bread box to keep them fresh for up to 3 days.

Notes

  • *To make overnight: Follow steps through to step 3. Cover the dough well and allow to rise in the fridge for up to 16 hours. Once you’re ready to bake, remove from the fridge and allow to come to room temperature for 1 hour. Proceed with steps 4 and 5.
  • Recipe adapted from Joy The Baker.
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