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.
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:
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!
Bakery-Style Hot Dog Buns
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 86 ml whole milk
- 14 g all-purpose flour
- 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
- 1 tablespoon whole milk
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.
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.
Recipe adapted from King Arthur Flour.
These buns look so light and fluffy. Perfect for hot dog night.
These buns look so soft. I can't wait to try this recipe, looks pretty easy to follow.
Katherine | Love In My Oven
Buns are sooo much better homemade! My kids love hot dogs and we eat them more than I care to admit....but at least I can feel better about with your beautiful homemade buns! Yum!
Homemade hot dog buns are much better than commercial bought buns which contain a lot preservatives and additives. Thank you Michelle for the recipe!
Yum! These will be perfect to serve with hot dogs for summer BBQs!
These would be definitely be the best hot dogs ever served in these soft and fluffy buns! Super yum!
These buns turned out to be unbelievably soft and fluffy! I actually used them as dinner rolls one night and as hot dog buns the next night! They were so versatile and delicious!
Fantastic recipe! Our family and friends loved these delicious hot dog buns. Next time I'll be making a double batch.
Abbe@This is How I Cook
I think these would make the best hotdogs ever!
David @ Spiced
The odd number of buns to hot dogs has always confused me - what the heck!? I love homemade breads, and I made hot dog buns from scratch a bunch of times...but those were in the pre-Robbie days. I need to make them again as we eat hot dogs quite often during the summer! And I've used the Tangzhong style for other breads...just not hot dog buns. Great recipe, my friend!
Right? LOL, it's a first world problem, but man, we're in 2021 now! Thanks so much David!