Bakery-Style Hot Dog Buns

This recipe for Bakery-Style Hot Dog Buns yields an incredibly soft yet fluffy bun. It's the perfect vessel for a hotdog or smokie. Make it at home and you'll never have to buy store-bought hotdog buns ever again.

Hot dogs, along with burgers are such a summertime staple.

We don't eat too many hotdogs, but when we find ones without added nitrates, we'll let the boys have a little treat.

Why you'll love this recipe

This recipe uses 6 ingredients that you'll have in your pantry and fridge.

The buns turn out soft and fluffy, without any bread conditioners added (which is what makes commercial buns so soft).

Tangzhong is the magic ingredient that keeps the buns soft, even after a few days later.

If you have a package of 10 hotdogs, one batch of this recipe makes exactly 10 buns! (No need to worry about odd number of buns to dogs).

Ingredients you'll need

There's only 6 ingredients in these buns.

For the tangzhong, there's only 3 ingredients, which are a part of the total ingredient list.

• whole milk: you can use milk or a non-dairy alternative
• all-purpose flour: you can use regular flour, or bread flour if you have it
• active dry yeast: makes the buns nice and fluffy
• large egg: helps keep the dough soft and supple
• granulated sugar: adds a little touch of sweetness
• sea salt: you can use kosher salt if you like

How to make the buns

Make the tangzhong:

Combine the milk with the flour in a small saucepan over medium heat.

Whisk until it becomes thickened and paste-like.

Remove from heat and let slightly cool.

Make the dough:

Combine the yeast, sugar and warm milk in a bowl. Give it a stir and leave for a few minutes until the yeast becomes bubbly.

Add the flour, salt, egg and oil into a stand mixer bowl fitted with a dough hook attachment.

Pour in the activated yeast mixture, lightly cooled tangzhong mixture and knead until the dough becomes smooth, shiny and elastic.

Transfer the dough to a lightly greased bowl and cover with a cloth.

Let the dough rise in a warm location, about 1-1.5 hours, until doubled in size.

Preheat oven to 350F. 

Divide the buns into 10 equal pieces, about 62g each.

With a rolling pin, roll the dough into an oval shape about 7" in length.

Coil up the dough lengthwise, forming a log shape and pinch the seams together.

Place seam side down on a parchment-lined baking sheet.

Repeat with the remaining and cover with a cloth or plastic wrap. Leave to rest until slightly puffy.

Brush the tops with milk.

Bake at 350F for 18-20 minutes.

How to serve & store

Serve the fresh hot dog buns with a steamed or boiled hotdog, or BBQ'd/grilled smokie.

Alternatively, you can use the hot dog buns as a bun for sausage and peppers.

Store the buns in an airtight container/freezer bag at room temperature for up to 2 days.

You can keep the buns in the fridge for up to 1 week.

Keep the buns in the freezer for up to 3 months. 

To reheat the buns, you can microwave them from frozen for 40-60 seconds, until warmed through.

You can also steam the buns over boiling water to heat them up.

Variations

Shape the dough into rounds to make hamburger buns.

Divide the dough into 8 portions to make larger sub-style buns.

Other recipes you may like

Be sure to check out these recipes:

Mom's Pepperoni Buns

Black Activated Charcoal Hot Dog Buns

Braided Pork Floss Green Onion Buns

Coconut Buns (Chinese Cocktail Buns) 雞尾包

If you tried this recipe, let me know -- I'd love to see your creations! Tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 10 votes

Bakery-Style Hot Dog Buns

A recipe for soft and fluffy bakery-style hot dog buns, made with 6 ingredients.

Prep Time15 mins

Cook Time20 mins

Resting Time1 hr 30 mins

Total Time2 hrs 5 mins

Course: Side Dish

Cuisine: American

Servings: 10

Calories: 196kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Tangzhong:

• 86 ml whole milk
• 14 g all-purpose flour

Dough:

• 9 g active dry yeast
• 15 g granulated sugar
• 115 ml whole milk warmed
• 300 g all-purpose flour
• pinch of sea salt
• 1 large egg
• 60 ml avocado oil or neutral vegetable oil

For brushing:

• 1 tablespoon whole milk

Cook ModePrevent your screen from going dark

Instructions

Make the tangzhong:

• In a small saucepan over medium heat, combine together the milk and flour.
• Whisk until the mixture thickens, about 3-4 minutes. The paste will appear quite thick and gluey.
• Remove from heat. Let cool slightly.

Make the dough:

• Combine the yeast, sugar and warm milk in a bowl. Give it a stir and leave for a few minutes until the yeast becomes bubbly.
• Add the flour, salt, egg and oil into a stand mixer bowl fitted with a dough hook attachment.
• Pour in the activated yeast mixture, lightly cooled tangzhong mixture, and knead until the dough becomes smooth, shiny and elastic.
• Transfer the dough to a lightly greased bowl and cover with a cloth.
• Let the dough rise in a warm location, about 1-1.5 hours, until doubled in size.
• Preheat oven to 350°F/177°C.
• Divide the buns into 10 equal pieces, about 62g each.
• With a rolling pin, roll the dough into an oval shape about 7" in length.
• Coil up the dough lengthwise, forming a log shape and pinch the seams together.
• Place seam side down on a parchment-lined baking sheet.
• Repeat with the remaining and cover with a cloth or plastic wrap. Leave to rest until slightly puffy.
• Use a pastry brush to lightly brush the tops with milk.
• Bake at 350°F/177°C for 18-20 minutes, until buns are lightly golden in colour.
• Remove from heat and let cool on a wire rack.

Nutrition

Calories: 196kcal | Carbohydrates: 27g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 17mg | Potassium: 77mg | Fiber: 1g | Sugar: 3g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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Recipe adapted from King Arthur Flour.