Hot Dog Buns

Intro: Hot Dog Buns

In this instructable I will show you how to make yummy hot dog buns. This homemade hot dog bun recipe is really easy to make and only requires a few ingredients. They taste so much better then store bought ones. These hot dog buns freeze very well too, so you can make a bunch ahead of time and eat what you want and then store the rest in the freezer. If I can do it, you can do it. Let's get baking! :)

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Follow the easy steps below or watch the video tutorial or do both. :)

STEP 1: Ingredients/Tools

Print this recipe and others here.

Ingredients:

• 1 1/8 cups of water (I use filtered) (267mL)
• 1 tsp. of white granulated sugar (5g)
• 2 Tbsp. active dry yeast (30g)
• 1/3 cup oil (olive, vegetable, etc.) (75g)
• 3 Tbsp. of white granulated sugar (45g)
• 1 large egg 3 to 3 1/3 cups of bread flour (or all-purpose/plain flour) (360 to 400g)
• Butter for basting

Tools:

• Bowl
• plastic wrap or cloth
• sheet pan or cooking sheet
• parchment paper or silicone mat
• basting brush
• dough cutter or knife

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STEP 2: Prep the Yeast

First let's get the yeast started. In a bowl add your water and heat it to 105 to 115 F (40 to 44 C). Then add in 1 tsp. (5g) of white granulated sugar, this will act as food for the yeast. Next add in your 2 Tbsp. of active dry yeast (30g). Agitate the mixture a bit with a fork, and then let it sit for 10 minutes. It should get super foamy/frothy. If after 10 minutes it isn't foamy, you need to start again. The yeast is either old/bad, or the water was too hot or too cold.

STEP 3: Oil, Sugar, Egg Whisk

Now transfer the mixture to a large bowl and add in your oil and sugar. Next beat your egg and place that in the bowl. Whisk all of those ingredients together.

STEP 4: Flour Time!

Add your salt to the bowl of flour and use a fork or whisk to blend them together. Next place about 1 cup of the flour into your bowl and whisk it in with the other ingredients. Keep adding flour and mixing. You will need to switch to a wooden spoon after about the first cup of flour is added. Add the flour until the dough comes together. You will probably have about 1/2 to 3/4 of a cup of flour left over.

STEP 5: Knead, Cover, Rise

Next place the dough on a well floured counter or table. Knead the dough for about 8 minutes adding flour as necessary. They way I knead is by folding the dough onto itself, then push down with my palms, turn the dough 1 quarter turn and repeat. A great little work out. Or if you have a stand mixture with a dough hook you can use that. After the dough has been kneaded, add it to a large bowl and cover with a damp towel like a tea towel and place somewhere warm for about 1 hour or until the dough has doubled in size. I love it when the dough rises!

STEP 6: Shape and Cut

Next gently deflate the dough my pushing down with your knuckles. Then place the dough on your floured surface. I like to shape mine into a long rectangle. This helps to get equal amounts. Used a knife or dough cutter and cut out 10 pieces. Alternatively you can use a scale and weigh equal amounts of dough. This makes 10 very large hot dog buns. If you want smaller buns, you can probably get about 14 to 15.

STEP 7: Shape and Place

Now we need to shape our dough. There are two methods I use. The first is rolling the dough out into a long rectangle and then folding in one third of the dough, and then folding the other third of dough on top of that. Then turn it over and curl the ends underneath. Or I just place the pieces I cut as is. Place them on a parchment paper or silicone mat lined baking sheet. Leave about 1/4 inch of space in between each one.

STEP 8: To Slice or Not to Slice

Now if you want the kind of buns where the slit is on the top of the bun instead of the sides, run your knife along the whole middle of the dough. Next melt some butter and baste the tops of the dough. Cover loosely with plastic wrap and your towel and let rise for about 30 minutes.

STEP 9: Bake, Butter, Cool, Serve

Now after they rolls have risen, let's bake them in a preheated over, 375 F (190 C), for 20 to 25 minutes until they are nice and golden brown on the top. When they come out of the oven, baste them again with butter. This will add flavor as well as make the tops nice and soft. Let them cool for about 5 minutes before slicing into them and serving...oh yeah. :) Enjoy!

STEP 10: Video Tutorial

Print this recipe and others here.

Now watch those steps in action by checking out the video tutorial. :)

Comments

[t.rohner]

Hi Matt
I'm just in the process of makim them.
In the ingredient section, i can't find salt. Farther down you add salt. So i add, what makes sens to me. (Between 2 and 3% of the flour. 7-12g, i take 10g or two tsp.)
I also took only 18g of dry yeast.
After ten minutes, it wasn't foamy, but bubbly like soda water. When i rehydrate yeast for beer brewing, it gets foamy. But there it's more yeast in the water.
I first added 360g of flour, then 40g and the dough was still much too wet. So i kept adding another 116g of flour until it was a workable dough. (i added some salt to compensate for this additional flour)

[In The Kitchen With Matt]

Hey there! Is it possible you added too much water at the beginning? How did the dough wind up? and buns.

[t.rohner]

Hi Matt.
I added a "i did it" with lots of pics.

[In The Kitchen With Matt]

Just checked it out! Great job!

[t.rohner]

Wow, they look like store bought.
What makes me hmm is the amount of yeast you take. On the yeast packets i buy, it says 7g for 500g of flour. I normally take only around 1-2g, but this is with prolonged fermentation. You take 30g for 400g of flour, so it's 6-7 times the recommended amount. Is this really what you do?

[In The Kitchen With Matt]

Thank you! :) Yep I definitely use that amount, and they don't taste yeasty. At least with the yeast I buy here in the States. My recommendation would be to try the recipe as is first, then if you need to cut the yeast back, then do so. :)

[t.rohner]

Thanks for your reply, i'll give it a try with this amount of yeast.
I don't think there is a difference in yeasts here and there.

[In The Kitchen With Matt]

You are welcome! :) Yeah give it a try as is first and see what you think. :) Yeah I wouldn't expect to be a huge difference between the yeasts.

[bigloaf]

oops! I meant Flour not Flower! (sniffing too much yeast)

[slese]

Mmmmm sniffing are we ;)

[DennisS201]

Are the ingredients all suppose to be at room temperature?

Very nice lesson. Will try them soon.

[In The Kitchen With Matt]

You know with this I don't worry about it that much. With other dishes it is important to use room temp ingredients. But in general all the ingredients beside the egg are usually at room temp anyways. Good luck! Let me know how it turns out.

[AdamBradshaw]

Can these be made without egg and butter (allergy reasons)?

[In The Kitchen With Matt]

Hello Adam, yes you can just leave out the egg. :) Also you don't have to baste the tops with butter if you don't want. :)

[billbillt]

GREAT JOB...

[In The Kitchen With Matt]

Thanks!!

[drutkows]

Have you experimented with high gluten flour vs. regular? I prefer high gluten for bread, but it may not be right for buns.

[In The Kitchen With Matt]

Actually I just always use regular bread flour that I get from Costco, which reminds me my 25 lb bag is getting low. lol, I use that or just normal AP flour. And then with my pizza dough I use a mixture of flour and semolina. High gluten flour is not available at my local supermarket, and I am too lazy/cheap to buy it online or go to another store. lol But I have heard it works wonders with bread! :)

[bigloaf]

Great job Matt. I bake a lot of bread and haven't ventured into hot dog buns but you've enlightened me. Also, I wont have to buy a $30 hot dog bun pan from King Arthur Flower!!

[gralan]

Every time I buy hotdog buns they end up getting moldy fairly soon. Making our own will resolve that issue. I looked up some recipes for them, but yours stirs me to action. Thank you. We use hotdog buns for bbq brisket, chicken-salad boats, kosher franks, and more. Woo Hoo.