I make my own hot dog buns at home.
Some friends have teased me—affectionately—about this. “Why bother? You can buy them anywhere.” My answer is simple: I’ve never found a store-bought bun that matches these.
Most commercial buns suffer from one or more problems: they’re either too soft, stale, or crumbly, and many are loaded with preservatives and unwanted ingredients. These homemade buns avoid those issues. They’re buttery with real flavor, soft inside with a fine crumb and a pleasant chew. Unlike many supermarket rolls, they stand up to heavy toppings — perfect for chili dogs or loaded sausages.
Yes, these are the kind of buns that hold up when you pile on chili, onions and cheese.
I promise: the bun in that photo held all the toppings while I ate it, right through to mopping up the plate. The skeptics who teased me now admit they were wrong—after tasting these buns, they’re converts.
Making your own takes a bit more time than buying them, but it isn’t difficult. I focus effort where it matters most: the dough and the roll shaping. If you already know how to form hot dog rolls, skip to the recipe. The key is dividing the dough into roughly equal pieces before shaping so the rolls bake evenly.
Each batch yields fifteen standard-sized buns or twelve larger hoagie/sausage rolls. I often make a double batch. Start by dividing the dough into three equal pieces; I like to use a kitchen scale to keep things uniform. If you don’t have a scale, eyeballing is fine. Shape each piece into an oblong log.
Cut each log into five equal pieces for standard buns or four pieces for larger rolls. Working with one piece at a time, pat the dough into an oval.
With the edge of your hand press an indentation down the center lengthwise, then roll the dough up around that indentation.
Lightly pinch the seam, turn the roll seam-side down and roll gently with the flats of your hands until it reaches about 6 inches long. Tuck any irregular ends under so each piece is a neat tube with flat ends.
After the final rise and before baking, brush the rolls generously with buttermilk for a golden, tender crust.
Homemade Hot Dog Buns
Rebecca Lindamood
Ingredients
- 1 1/4 cups lukewarm milk
- 1 large egg beaten
- 6 tablespoons butter softened to room temperature, cut into pieces
- 3 tablespoons sugar
- 4 cups bread flour You can substitute all-purpose flour if necessary.
- 3 tablespoons instant potato flakes
- 1 tablespoon vital wheat gluten optional, but it improves the final texture.
- 2 teaspoons kosher salt
- 2 teaspoons instant yeast
- 1/2 cup of cultured buttermilk for brushing
Instructions
To mix dough in a bread machine:
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Put all ingredients except for the buttermilk in the pan. Program bread machine for the dough cycle and hit start.
To mix dough in a stand mixer:
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Put all ingredients except the buttermilk in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 10 minutes, or until a smooth, elastic dough is formed. Remove the bowl from the mixer, cover with a tea towel and let rise in a warm, draft-free place until doubled in bulk, about 1-2 hours.
To mix dough by hand:
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Add all ingredients except for the buttermilk to a large mixing bowl. Use a sturdy wooden spoon or your hand to stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead until a smooth, elastic dough forms, about 15 minutes. Place in an oiled bowl, cover with a tea towel and let rise in a warm, draft-free place until doubled in bulk, about 1-2 hours.
To form rolls:
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Lightly grease an 11-inch by 13-inch baking sheet or line with a silpat or parchment paper. Set aside.
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Divide dough into 3 equally sized pieces and form into logs.
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Divide each log into 5 equal pieces for standard sized rolls or 4 equal pieces for larger Italian sausage or hoagie rolls.
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Working with one piece at a time, pat each piece out into an oval.
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Press an indentation down the length of the center of the oval with the side of your hand.
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Roll the dough up around the indentation.
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Pinch the seam together lightly.
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Roll the pieces gently seam side down until about 6-inches in length.
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Transfer to the lined baking sheet, leaving about 1 inch between the pieces, and let rise in a warm, draft-free place until puffy, about 30 minutes.
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Preheat oven to 375°F.
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Brush the puffy dough generously with buttermilk.
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Bake for 18-22 minutes, or until deep golden brown.
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Cool the rolls on a rack for at least 10 minutes before slicing.
To serve as a hot dog or sausage roll:
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Make a slice down the center of the top of the roll nearly through to the bottom. Gently pry open with your fingers to hold the hot dog or sausage.
To serve as a hoagie or sandwich roll:
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Lay the roll on its side and slice it in half about midway up the roll.
To store leftovers:
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Wrap tightly and store at room temperature for up to two days. They can be wrapped tightly and frozen for storage up to a month.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition based on the exact ingredients you use if needed.
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