Chinese Hot Dog Sausage Buns (Bakery-Style)

This recipe for Chinese Hot Dog Sausage Buns feature juicy hot dog sausages wrapped in a soft, puffy and fluffy dough, baked until golden in color.

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Why you'll love this recipe

This recipe for Chinese Hot Dog Sausage Buns is:

Simple and easy to make: no need to go to the Chinese bakery, when you can make these scrumptious hot dog buns at home.

Delicious: the savory flavor from the hotdogs pairs with the dough that is finished with a lightly sweet glaze.

Similar to baked char siu BBQ pork buns and a variation of my Mom's pepperoni buns, which are made a similar manner, without the sugar glaze.

These baked hot dog buns are different than traditional Chinese steamed lap cheong sausage buns which use Chinese lap cheong sausage.

Also, the buns are baked with the hotdogs, so there's no need for a separate hot dog bun.

Ingredients you'll need

• hot dog sausages: regular-sized hot dogs, not Polish-style nor bratwurst; I like using all-beef but you can use what you like; make sure to pat dry
• all-purpose flour: or bread flour
• whole milk: adds tenderness to the dough
• granulated sugar: adds a little sweetness and balances out the flavor
• active dry yeast: is the leavener for the dough; if using instant yeast, decrease the amount by ¼
• egg: adds structure and softness
• avocado oil: or vegetable oil
• sea salt: for flavor

How to make Chinese bakery hot dog buns

To make these hotdog buns, start by activating the yeast in warm milk with sugar.

Then, combine flour, egg, avocado oil, and salt in a mixer, add the yeast mixture, and knead until smooth.

Let the dough rise in a warm spot for about 60-90 minutes.

Divide the dough, coil each portion around a hotdog, and place on a baking sheet.

Let the buns rise until puffy, then brush with egg wash, sprinkle with sesame seeds if desired, and bake at 350°F for 13-14 minutes.

After baking, apply a light sugar glaze and bake for an additional minute. 

Let cool and enjoy.

How to serve

As with other Chinese bakery buns, these hot dog buns are served on their own slightly warmed, or at room temperature.

No need for condiments such as ketchup or mustard.

Optional additions

Sprinkle sesame seeds (white or black) or try adding furikake seasoning to the tops of the buns for extra flavor.

How to store & reheat

Store the hot dog buns in an airtight container in the fridge for up to 3 days.

If storing in the fridge, reheat the buns in the microwave for 30-45 seconds, or until warmed through.

Substitutions & variations

If you have pepperoni on hand, try my Mom's pepperoni buns, which are made in a similar manner, except that the shape of the bun is more coiled around the pepperoni. These hotdog buns have more of a crescent-like feel.

Extra hot dogs on hand? Try making Korean fried corn dogs, Korean sausage bread, banh mi hot dogs, Japanese terimayo hot dogs, or kimchi hot dogs.

Other Chinese bakery recipes you may like

Print Recipe

5 from 3 votes

Chinese Hot Dog Sausage Buns (Bakery-Style)

This recipe for Chinese Hot Dog Sausage Buns feature juicy hot dog sausages wrapped in a soft, puffy and fluffy dough, baked until golden in color.

Prep Time20 minutes mins

Cook Time15 minutes mins

Resting Time1 hour hr 30 minutes mins

Total Time2 hours hrs 5 minutes mins

Course: Breakfast, Lunch, Snack

Cuisine: Asian, Cantonese, Chinese

Servings: 6 buns

Calories: 347kcal

Author: Michelle

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

Ingredients

Dough:

• 100 ml whole milk lukewarm
• 1 tablespoon granulated sugar
• 1 teaspoon active dry yeast
• 250 g all-purpose flour or bread flour
• 1 large egg
• 30 ml avocado oil or vegetable oil
• pinch sea salt

Hotdogs:

• 6 hot dog sausages pat dry

Egg wash:

• 1 egg lightly beaten

Glaze:

• 1 teaspoon granulated sugar
• 1 teaspoon hot water

Cook ModePrevent your screen from going dark

Instructions

Make the dough:

• Combine warmed milk, sugar and dry yeast into a bowl and give it a stir. Let it sit for about 5 minutes, until the yeast is active and bubbly.
• In a bowl of a stand mixer, add in flour, egg, avocado oil and sea salt.
• Add in the yeast mixture and knead until the dough is smooth and not sticky.
• The dough should feel slightly tacky. If it's too wet, adjust with 1 tablespoon of flour, but don't be tempted to add in too much flour.
• Once the dough is well-kneaded, transfer to a lightly greased bowl, cover and let it rest in a warm location until doubled in size, about 60-90 minutes, depending on how warm your kitchen is.

Assemble:

• Deflate the dough and divide into 6 equal portions (I use a scale to do this).
• Roll each portion into a rope, about 7-8" in length with the middle 2.5" being thicker than the ends.
• Take the dough and coil it over a hotdog, leaving a little of the sausage showing at the two ends. (The middle should be larger than the ends).
• Place onto a baking sheet lined with parchment paper.
• Repeat with the remainder, ensuring that the buns have at least 2-3" of space in between.
• Cover the dough and let it rise in a warm location until slightly puffy and larger in size, about 30-45 minutes.

Bake the buns:

• In the meantime, preheat oven to 350°F/177°C.
• Use a pastry brush to brush egg wash on the surface of the buns. (If desired, sprinkle sesame seeds on top).
• Bake the hotdog buns at 350°F/177°C for 13-14 minutes, or until lightly golden brown.

Glaze the buns:

• In a small bowl, combine sugar with hot water and mix well.
• Remove hotdog buns from oven and use a clean pastry brush to brush the tops of each bun with the sugar glaze.
• Return the buns into the oven for 1 minute.
• Remove buns from oven and let cool before enjoying.

Nutrition

Calories: 347kcal | Carbohydrates: 44g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 336mg | Potassium: 161mg | Fiber: 1g | Sugar: 4g | Vitamin A: 107IU | Vitamin C: 0.05mg | Calcium: 47mg | Iron: 3mg

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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