Here’s the written recipe from the “Homemade Hot Dog Buns” video that was recently published on YouTube. The buns are something to sing about! They are soft and pillowy on the inside, and golden and buttery on the topside. In other words, they are the perfect compliment for vegan sausages, regular sausages, and cold cuts of all kinds. Want to acquire bragging rights at your next cookout? Step into my kitchen:
Watch the above video to learn how to make, shape, and bake the buns. Then scroll down for notes and the printable recipe. (Hungry for more? Get my email updates.)
Recipe Notes for Homemade Hot Dog Buns:
How to measure the flour: Either scoop and level the flour in measuring cups, or weigh it. The correct weight is 498 grams.
Kneading the dough: You can do this by hand or by machine. If you don’t know how to knead dough by hand, be sure to watch my video for Basic White Bread.
How to freeze the baked buns: Slice the cooled buns horizontally in half, almost all the way through. Then pack them into freezer bags (use a drinking straw to suck air out of the bags) or air-tight tubs. Frozen buns will keep indefinitely.
Homemade Hot Dog Buns
- 1/3 cup warm water (110-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 1/2 tablespoons sugar
- 1 cup lukewarm milk (scalded and then cooled)
- 2 tablespoons non-fat instant dry milk powder
- 1 1/2 tablespoons shortening or softened butter (not melted)
- 1 1/2 teaspoons salt
- 498 grams all-purpose flour (3 1/2 cups when scooped and leveled)
- Egg wash (1 egg beaten with 2 teaspoons water)
- Melted butter for brushing onto the hot, baked buns
- In the bowl of a standing mixer, whisk together the water, yeast, and sugar. Let rest until foamy -- about 5 minutes. (No rest is necessary if you know your yeast is viable.) Then add the milk, milk powder, shortening, salt, and half of the flour. Attach the dough hook and mix, at low speed, just until the flour is moistened -- about 30 seconds. Add the remaining flour. Starting at low speed and gradually increasing to medium speed, knead the dough until it is smooth, elastic, and not sticky to the touch -- about 8 minutes.
- Form the dough into a ball, and then place it in a large, greased bowl. Flip the dough to grease its other side. Cover the bowl with cling film or a damp tea towel, and let the dough rise in a warm place until doubled in volume -- 90 minutes to 2 hours.
- Gently punch down the dough to deflate it. Then cut the dough into 12 equal pieces. Form each piece into a tight ball. Then flatten one ball, and, while firmly poking your fingers into the dough, press it into a 5-inch-long oval or rectangle. Starting at a long end, roll the dough into a tight "cigar." Pinch the seam to seal it. Then place the cigar, seam-side down, on a parchment-lined baking sheet. Repeat for the remaining segments of dough, spacing them about 1 inch apart on the baking sheet. Cover loosely with greased cling film or a damp tea towel. Let rise in a warm spot until doubled in volume -- 30-45 minutes. Meanwhile, center the oven rack and preheat the oven to 400°F.
- Brush the top of the buns with the egg wash. Bake until golden brown on the top -- 15 to 20 minutes. While the buns are still hot, brush their tops with the melted butter. Cool completely before slicing.