It finally happened. I’ve been thinking about trying homemade hot dog buns for years. When we all decided that hot dogs were what was for dinner, I had the chance. Hot dog buns are not something I keep on hand. So, I hit up Pinterest, looked over a few recipes, picked one, modified it, and hoped for the best. The results? Delicious!
They are fluffy and chewy with great texture. The bit of whole wheat makes them more filling than your average $1/bag buns from the store. I made mine as directed, going with 3oz of dough per bun for 16 buns. That proportion made fairly large buns which were a tad big for our turkey dogs. I think next time, I would make smaller buns and greater quantity. This recipe also lends itself well to hamburger buns with the addition of an egg wash and sesame seeds.
You can crunch the time of the second rise by warming up your oven a bit and then turning it off and putting the dough in. I have a “keep warm” setting on my oven that heats it to 170º. I turned that on while I was portioning the dough out and then turned it off and let the dough rise with the door closed. They were perfect size in less than 30 minutes. I also used the dough setting on my bread machine to do the work of the mixing and first rise. If you don’t have a bread machine, just use a stand mixer and follow basic bread dough procedure through the first rise.
Homemade Hot Dog Buns
Adapted from this recipe at Baking Obsession.
- 1/2 cup warm water
- 2 cups half & half, warmed slightly
- 1/4 cup sugar
- 3 1/2 cups all-purpose flour
- 1 1/2 cup whole wheat pastry flour
- 2 tsp kosher salt
- 2 1/2 tsp active dry yeast
For Hot Dog Buns:
Add all ingredients to your bread machine in the order recommended by the manufacturer and set for dough cycle. After the dough cycle is complete, portion your dough out into 20 equal portions (roughly 2.5oz each) and shape into logs. (I shaped mine like rolls (folding all the edges under and pinching them together) before rolling into logs.)
Place on a greased 9×13″ sheet pan and allow to rise in a warm place until doubled and dough is touching. Bake at 375º for 20-25 minutes. Buns should be golden brown and sound hollow when tapped. Allow to cool before slicing.
For Hamburger Buns:
Follow same procedure as hot dog buns until shaping, portioning into 16 equal pieces (approx. 3oz each). Shape into rounds and flatten slightly. Place on a greased 9×13 sheet pan and allow to rise about 30 minutes in a warm place. Brush tops with egg wash (1 egg mixed with 1tbsp water or milk) and sprinkle with sesame seeds. Bake at 375º for 25-30 minutes. Buns should be golden brown and sound hollow when tapped. Allow to cool before slicing.
Both types of buns are best eaten the same day and will last shorter than store-bought buns. They freeze nicely, warming up in the microwave in 15-30 seconds.