Breads & Doughs

Homemade Hot Dog Buns

4.84 from 12 votes
Hot dogs are great, by have you ever made your own hot dog buns? My hot dog buns recipe will bring your BBQ to the next level!

Hi Bold Bakers!

Hot dogs are an American BBQ staple and for a good reason! They’re easy to make, either on the grill, on a stovetop, or over an open fire, they’re cheap to buy and can feed a lot of hungry mouths, and, most importantly, they’re delicious! But there’s one thing that needs improvement when it comes to hot dogs — hot dog buns.

Storebought hot dog buns sacrifice taste for shelf life, adding chemicals that save the buns from going stale or moldy, but give them an artificial taste. They’re often dry and crumbly, and the one bun end that always seems longer than your hotdog and gets left behind on a paper plate is a sad reminder of what could have been.

My hot dog bun recipe is different. Made from a brioche dough, which is chock full of butter and eggs, my homemade hotdog buns are extra buttery and fluffy. These homemade hot dog buns turn out to be perfect for more than ‘dogs too — try them with lobster rolls or chili cheese dogs, because these buns will not fall apart! In fact, since they’re so fluffy, they’ll absorb all those delicious juices, letting you savor every last bite. 

[ Want to make Hamburger Buns instead? Make my Brioche Buns for Hamburgers! ]

What Are Brioche Hot Dog Buns?

A brioche hot dog bun is a bit different from a typical storebought white bread hot dog roll because it is made from an enriched dough, which means it is made with eggs and butter. The French pastry is also ever-so-slightly sweeter than traditional buns, which serves as the perfect complement to a salty hot dog or spicy sausage. 

What You Need To Make Homemade Hot Dog Buns

The perfect hot dog in my homemade hot dog bun.

How To Make Homemade Hot Dog Buns

Making homemade hot dog buns is a super simple way to transform your backyard grilling into a gourmet meal! (Don’t forget to get the full recipe with measurements, on the page down below)

  1. Combine flour, sugar, yeast, and salt in a bowl of an electric mixer, making sure to keep the salt and yeast on different sides of the bowl. (Salt could deactivate the yeast at this stage.)
  2. In a separate jug or bowl, whisk together milk and eggs.
  3. Pour the liquid into the dry ingredients and knead, using the dough hook attachment, on medium speed.
  4. When the dough comes together into a ball, add in the sliced, softened butter. Continue to knead the dough for around 6 to 8 minutes, until a soft, shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface and shape it into a smooth ball. Place this ball into a greased bowl and cover with plastic wrap. You will want to let the dough rest in a warm place for 1 1/2-2 hours for its first proof.
  6. After about 1 1/2-2 hours, you can shape the hotdog buns. Divide the dough into 6 pieces, roughly 3¾oz each, and shape them into a long 6-inch baguette. 
  7. Make sure to pinch the seams of the dough together well, so it doesn’t pop open when baking. The goal is a smooth, crease-free roll. Make sure to watch my “How To Shape Bread Rolls” video!
  8. Place the buns on a parchment paper-lined baking sheet to proof for a second time, this time for around 45 to 60 minutes. Keep air away from the buns by covering with plastic wrap or a clean kitchen towel.
  9. After their second proof, brush each bun with egg wash.
  10. Bake the hotdog buns at 375°F (190°C) for 20-22 minutes or until they are golden brown!

Gemma’s Pro Chef Tips for Making Homemade Hot Dog Buns

  • When making your dough, hold back on the liquid. Sometimes, your dough doesn’t need it all, and while you can always add more, you can’t take it back.
  • If you would like more fiber, introduce a little whole wheat flour to the dough.
  • Shower caps work great as a cover for proofing bread dough. They’re reusable, and no air can get in to harm your dough.
  • These buns can be frozen for up to 6 weeks, so feel free to make a batch or two! 
  • Rolling smooth hotdog buns is very important. For help, watch my “How To Shape Bread Rolls” video!

How Do I Store Homemade Hot Dog Buns?

Since these fresh hot dog buns are made with butter and eggs, they can spoil after 3 days. It is best to keep them in an air-tight container at room temperature for up to 2 days, or keep them in the freezer for up to 6 weeks! 

Make More Bread!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Homemade Hot Dog Buns Recipe

4.84 from 12 votes
Hot dogs are great, by have you ever made your own hot dog buns? My hot dog buns recipe will bring your BBQ to the next level!
Author: Gemma Stafford
Servings: 6 Buns
Prep Time 25 mins
Cook Time 22 mins
Hot dogs are great, by have you ever made your own hot dog buns? My hot dog buns recipe will bring your BBQ to the next level!
Author: Gemma Stafford
Servings: 6 Buns

Ingredients

  • 2 1/4 cups (11oz/319g) all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon instant dry yeast
  • 1 teaspoon salt
  • 2 large eggs
  • 1/2 cup (4floz/113ml) whole milk
  • 1/4 cup (2oz/57g) butter, softened

Instructions

  • In the bowl of an electric mixer, combine flour, sugar, yeast and salt. (Keep the salt and yeast on different sides of the bowl at this stage)
  • In a seperate jug whisk together the milk and eggs.
  • On medium speed, pour the liquid into the dry ingredients and knead with the dough hook attachment. (Tip: hold back a little liquid incase you doesn't need it all to make the dough come together)
  • Once the dough comes together into a ball add in the sliced, softened butter. Continue to knead the dough for roughly another 6-8 minutes. You will notice it is a soft, saggy dough.
  • Turn out the dough onto a lightly floured surface and shape into a smooth ball. Place it into a greased bowl, cover the bowl with plastic wrap (or a shower cap) and keep in a warm place for 1 1/2 - 2 hours.
  • To make your Hot dog buns: Divide the dough roughly into 6 (3 ¾oz) pieces. Shape each piece into a long 6 inch baguette. Pinch the seams of the dough together well so the roll doesn't pop open while baking. You want a smooth, crease free roll. (Shaping the dough into a smooth ball is very important. See my How to Shape Rolls video!)
  • Place the hot dog buns on a lined baking sheet to proof for roughly 45 to 60 minutes. Cover well with plastic wrap or a clean kitchen towel.
  • Once proofed, brush each bun with egg wash.
  • Bake at 375°F (190°C) for 20-22 minutes or until they are golden brown.
  • Store buns in an air-tight container at room temperature for up to 2 days. Because of the butter and eggs they can spoil after 3 days so you can either keep them in the fridge or in the freezer for a longer shelf life.

 

 

Submit your own photos of this recipe

2 Images

Vicky Murray Friend

farahchem03

guest
18 Comments and Reviews
most useful
newest oldest
Inline Feedbacks
View all comments
Tinkel
Tinkel
2 months ago

Hi
Can I want an egg replacement?

KAJAL GUPTA
KAJAL GUPTA
2 months ago

Love what you bake! The first view on your recipe you know I am really a big fan of you. I never had guts to get into the kitchen until I saw the videos you made baking fun and loving!!! Thank you for all the teaching. God bless you, Gemma:)

Melissa
Melissa
24 days ago

Hi Gemma,
Thanks for this recipe! I don’t currently have any milk and I’m wondering if I could replace it with water? I understand it will change the end result, but just wondering how significant of a change it will be. Thanks for your help!

Monika
Monika
28 days ago

Hey Gemma can we replace eggs. Many thanks

1 month ago

These hot dog buns were delicious.

Christina Nicoloro-Moore
Christina Nicoloro-Moore
2 months ago

Gemma, Your recipes and videos are fantastic! I am learning so much from them. It seems that your “go to” is instant yeast. I am trying to hone my skills with natural starter. Would you recommend a natural starter for this recipe? If so, how much?
Thank you! Christina from So Cal

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford