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Home » Bread

Easy Homemade Hot Dog Buns

Last updated on December 1, 2021Originally published September 13, 2021Leave a CommentSabine

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These brioche hot dog buns are extremely soft and delicious! They are the perfect bun for any hot dog, sausage, or bratwurst and are an excellent addition to your barbecue menu. But they're also great with a variety of other foods too! Try them with hamburgers, lobster rolls, or even your next grilled cheese sandwich!

Opening a hot dog bun with two fingers

All you need are a few basic ingredients that you probably already have at home. This recipe makes 10 regular hot dog rolls. Perfect for feeding big groups of people at summer picnics, BBQ parties, or at home.

Jump to:
  • Ingredient notes and substitutions
  • Baker's Percentages
  • FAQs
  • Do they freeze well?
  • Same day preparation
  • Tips for success
  • Photo tutorial (step-by-step instructions)
  • More bread recipes to try
  • Recipe

Ingredient notes and substitutions

  • Bread flour is best for baking bread. Its high gluten content makes the perfect texture. However, you can use all-purpose flour if you have to, but the results won't be quite as good. In this case, you may need 1-2 tablespoons more flour, as all-purpose flour won't absorb as much moisture as bread flour.
  • Milk makes bread tender and soft. I highly recommend not replacing it with water as you will lose some of the great qualities of milk. Since these are brioche hot dog rolls, milk is an essential ingredient. Choose full fat.
  • Instant yeast is my preferred type of yeast when it comes to making hot dog rolls. It's easy to handle since you simply mix all ingredients together and start kneading. It's easy to use as you just mix all the ingredients together and start kneading. However, if you prefer active dry yeast you need to add 2 ¼ teaspoons (9 g) of this ingredient and activate it in warm milk (about 100°F / 38°C) and sugar for 5-10 minutes. Then add the other ingredients and proceed with the recipe.

Baker's Percentages

This is an enriched bread dough that means that milk, butter, and eggs are used, so it’s different from lean sourdough bread, which is just water, flour, and salt.

IngredientWeightPercentage
Bread Flour438g100%
Sugar25g5.7%
Salt9g2.1%
Instant Yeast7g1.6%
Eggs120g27.4%
Milk210g47.9%
Unsalted Butter71g16.2%

Tip: To have the same result every time, I weigh all of my ingredients, including the eggs. The weight of an egg is usually between 55-60g. My goal is to have 120g of eggs and 180g of water and milk, so a total of 300g. If the eggs are a little less or more than 120g, I add enough water or milk to have 300g in total.

FAQs

How to slice them?

Regular hot dog buns are cut horizontally and along the side instead of being split on top like New England Hot Dog Buns. You can either hold the bun in your hand and cut with the other hand or place it on the kitchen counter, place one hand on it and cut horizontally with the other. Make the cut in the center of the bun so that the top and bottom are the same thickness. Be careful not to cut all the way through when slicing (leave about ½ to ¾-inch / 1.3 to 1.9cm of the bun uncut) so that it still holds together nicely.

How to keep them from ripping in half?

These sausage rolls are so soft that I've never had the problem of the rolls being torn or messy to eat compared to their store-bought dry counterparts. They perfectly hold jumbo hot dogs and all your favorite toppings. However, to keep the bread rolls from ripping in half, don't slice them too deeply or open the bun until it's fully open like a book on a table. Open it just enough to arrange the sausage and toppings. 

Do they freeze well?

Yes, you can freeze these homemade hot dog buns for up to two months. To defrost, let them sit on the kitchen counter for about 2 hours and warm or toast them on the grill before serving. They will taste like fresh out of the oven!

Hot dog buns on a baking sheet

Same day preparation

When making these gourmet hot dog rolls, I like letting the dough rise in the refrigerator overnight to have a better final product. However, if you want your rolls sooner, you can let the dough rise at room temperature until doubled and then bake it on the same day. For easier handling, refrigerate for 1 hour before shaping.

Tips for success

  • In different climates and environments, flours can absorb water differently. This means you may need to hydrate your dough more or less depending on humidity, temperature, altitude - all of which vary by climate and environment.
  • If you find that you need to knead the dough a little longer to pass the windowpane test, let it rest a few minutes in between so that the dough doesn’t overheat while kneading. Otherwise, the yeast could cripple.
  • The overnight rise in the refrigerator enhances flavor and texture, and the dough is easier to shape after it has chilled.
  • When shaping the dough, put a little oil on your hands and work surface instead of flour. This ensures that you don't work more flour into the dough for super delicious, light, and fluffy hot dog buns.

Photo tutorial (step-by-step instructions)

In a large bowl, add the flour, sugar, salt, yeast, eggs, and milk, and knead on low speed until it comes together about 3-4 minutes. Scrape down the sides of the bowl halfway through. Let rest for 20-30 minutes.

Mixed ingredients in a bowl

Knead on low speed and gradually add the butter until it is completely incorporated. Once all of the butter is incorporated, increase the speed to high and knead for about 4-6 minutes until the dough is smooth, releases from the sides of the bowl, and passes the windowpane test.

Dough releases from the bowl while kneading

How to do the windowpane test?

To do the windowpane test, let the dough rest for about 1 minute after mixing. Then take a small portion of the dough between your fingers and slowly stretch it until the center is very thin and light can shine through without tearing. This means that you have kneaded and developed the dough sufficiently. If it doesn't pass the windowpane test and it tears, knead for 1-2 minutes longer.

Stretching a piece of dough that passes the windowpane test

It's a very soft, smooth, and satiny dough that is slightly tacky to the touch.

Hooking a finger into the kneaded dough
Showing a clean finger after touching the dough

Transfer the dough to a lightly oiled container; lightly oil the top of the dough as well. Cover and let rest at room temperature for 10-15 minutes until it has grown by about 10%. Then put it in the refrigerator and let rest overnight, about 8-12 hours. It will at least double in this time.

Kneaded dough in a straight sided vessel
Risen dough in a dough container

Take the dough out of the refrigerator and let it rest at room temperature for about 30 minutes. Then remove the dough from the container with a dough scraper and place it on a very lightly oiled work surface. Roughly shape the dough into a square and divide it into 10 equal pieces.

Dough cut into 10 equal pieces

Apply a little oil to your fingers, place one piece of dough on the lightly oiled work surface in front of you, and use your fingers to flatten it into a 5x6-inch (13x15cm) rectangle that is about â…›-1/4-inch (0.3-0.6cm) thick.

Flattened piece of dough on a work surface

Starting from one short side, roll up the dough tightly

Rolling up the flattened piece of dough

and seal the edges by pinching them together with your fingertips.

Rolled up dough piece on a work surface

Also, pinch and close the endings.

Pinching the ending of a rolled dough piece

Transfer to the prepared baking sheet and repeat with the other nine pieces of dough. Let rest at room temperature for 40-45 minutes until they have doubled. Then brush the buns with egg wash and bake.

Proofed dough buns on a baking sheet

Remove from the oven, brush with melted butter, and cover with a clean and dry kitchen towel for 20 minutes.

Half covered hot dog rolls on a baking sheet

Then uncover and transfer to a cooling rack to cool completely. Just look how soft they are!

Pressing down on a bun with fingers

After cooling, cut horizontally into the center of the buns with a sharp serrated knife. Don’t cut all the way through.

Split bread roll on a baking sheet

More bread recipes to try

You love baking your own bread? Great, you've come to the right place. I just love baking bread from scratch, so you will surely enjoy these recipes as well!

  • Brioche Burger Buns
  • Sourdough Sandwich Bread
  • Pretzel Burger Buns
  • Dinner Rolls
  • Sourdough Brioche

Recipe

Opening a hot dog bun with two fingers

Easy Homemade Hot Dog Buns

5 from 1 vote
Author Sabine Venier
Calories: 271kcal
Servings: 10 rolls
Prep 45 minutes
Cook 15 minutes
Rest 12 hours
Total 13 hours
Print Pin Rate
These brioche hot dog buns are extremely soft and delicious! They are the perfect bun for any hot dog, sausage, or bratwurst and are an excellent addition to your barbecue menu. All you need are a few basic ingredients that you probably already have at home. This recipe makes 10 regular hot dog rolls. Perfect for feeding big groups of people at summer picnics, BBQ parties, or at home.

Ingredients
 
 

  • 3 ½ cups bread flour, spooned and leveled
  • 2 tablespoon sugar
  • 1 ½ teaspoon salt
  • 1 ¾ teaspoon instant dry yeast
  • 2 large eggs
  • 14 tablespoon milk*
  • 5 tablespoon unsalted butter, at room temperature
  • egg wash (1 large egg + 1 tablespoon milk)
  • 2 tablespoon unsalted butter, melted

Instructions

  • In a large bowl, using an electric mixer fitted with a hook attachment, add the flour, sugar, salt, yeast, eggs, and milk, and knead on low speed until it comes together about 3-4 minutes. Scrape down the sides of the bowl halfway through. Let rest for 20-30 minutes.
  • Knead on low speed and gradually add the room temperature butter until it is completely incorporated. Once all of the butter is incorporated, increase the speed to high and knead for about 4-6 minutes until the dough is smooth, releases from the sides of the bowl, and passes the windowpane test. It's a very soft, smooth, and satiny dough that is slightly tacky to the touch.
  • Lightly spray a straight-sided container with oil and transfer the dough to the container; lightly oil the top of the dough as well. Cover and let rest at room temperature for 10-15 minutes until it has grown by about 10%. Then put it in the refrigerator and let rest overnight, about 8-12 hours. It will at least double in this time.
  • Take the dough out of the refrigerator and let it rest at room temperature for about 30 minutes.
  • In the meantime, line a baking sheet with parchment paper and lightly spray with oil. Set aside.
  • Remove the dough from the container with a dough scraper and place it on a very lightly oiled work surface. Roughly shape the dough into a square and divide it into 10 equal pieces.
  • Apply a little oil to your fingers, place one piece of dough on the lightly oiled work surface in front of you, and use your fingers to flatten it into a 5x6-inch (13x15cm) rectangle that is about â…›-1/4-inch (0.3-0.6cm) thick. Starting from one short side, roll up the dough tightly and seal the edges by pinching them together with your fingertips. Also, pinch and close the endings. Transfer to the prepared baking sheet and repeat with the other nine pieces of dough. Let rest at room temperature for 45-60 minutes until they have doubled.
  • In the meantime, preheat the oven to 400°F (204°C) for 15-20 minutes.
  • Brush the buns with egg wash** and bake for 15-16 minutes until they are golden brown.
  • Remove from the oven, brush with melted butter, and cover with a clean and dry kitchen towel for 20 minutes. Then uncover and transfer to a cooling rack to cool completely. After cooling, cut horizontally into the center of the buns with a sharp serrated knife. Don’t cut all the way through. Store leftovers in an airtight container at room temperature for up to 4 days.

Notes

* 14 tablespoon equal ¾ cup plus 2 tablespoon of milk.

** Sprinkle with sesame seeds or poppy seeds if desired.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 271kcalCarbohydrates: 36gProtein: 8gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 60mgSodium: 375mgPotassium: 108mgFiber: 2gSugar: 4gVitamin A: 334IUVitamin C: 1mgCalcium: 39mgIron: 1mg
Course Bread, Dinner, Lunch
Cuisine American
Keyword brioche hot dog rolls, homemade hot dog buns, sausage buns
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

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Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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