These are a regular item on our menu. Yes, it’s cheaper to buy those sponges impersonating hot dog buns when they go on sale, but these are goooooood.
And those aren’t.
If you have a bread machine, making your own buns is quick work. Form the dough into rounds if you want hamburger buns.
This recipe is adapted from one in Beth Hensperger’s The Bread Lover’s Bread Machine Cookbook. Her way is great, but I don’t always have some of the ingredients she lists, so I’ve improvised this way:
Hamburger or Hot Dog Buns
Makes 12
1 1/4 cup milk
1 large egg
6 Tablespoons canola oil
3 Tablespoon sucanat, sugar, or honey
4 cups bread flour
1 Tablespoon plus 1 teaspoon vital wheat gluten
2 teaspoons salt
2 1/2 teaspoons yeast
Place all ingredients in bread machine pan according to manufacturer’s instructions. Program for “dough.” When done, divide into 12 equal portions. Form each portion into a flat round for hamburger buns or a thin loaf for hot dog buns. Cover loosely with pastic wrap and allow to rest for 30 minutes. Preheat oven to 375°F. Bake for 15-22 minutes, until lightly browned.
My oven runs hot, so it usually takes less than 15 minutes for these to bake.
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Do you happen to know of a non-dairy substitute for the milk? Do you think water would work? Or juice of some kind? Thanks!
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Hmmm…it might. My bread recipe is similar to this, but calls for water instead of milk. The dough might more like sandwich bread instead of a bun, but it might be tolerable. I’d say half or quarter the recipe and try it; see what happens
(You can beat the egg, pour out approx. half of it, and freeze the other half for later.)
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Hi there! I’m new to both your blogs and can’t wait to read more:) I have a question, though: what is vital wheat gluten and can you get it in a normal grocery store? Thanks so much!
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Jessica Reply:
July 11th, 2010 at 10:42 am
I have bought it at a number of regular grocery stores including Walmart. It is in the baking aisle and it is a component of wheat that helps make bread fluffy. Thanks for reading. Welcome!
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Bonnie Reply:
July 11th, 2010 at 11:23 am
Thanks, Jessica
I’m currently in the middle of a oamc cooking spree (my first one!) and I just put three batches of your pizza dough in the freezer– so excited to have a month’s worth of meals ready to go! Especially with two boys under two and a med student husband 
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Mary Reply:
July 11th, 2010 at 5:38 pm
Bonnie, cooking has become my thing while my husband studies for his step 1 dental boards. I don’t know how you do it with kids too!
BTW I used regular non bleached flour and they look amazing, although I haven’t eaten on yet.
Bonnie Reply:
July 12th, 2010 at 8:26 am
Oh yes, step one, how I remember that time well! My husband is in his fourth year of med school right now, and will take step two in august. I’m trying to fill the freezer so that there’s one less thing to think about during this crazy time! Hang in there– apparently there should/is an end to all this schooling
Question: if I don’t have a bread machine, should I let the dough rise for an hour or so before shaping it into buns? I’m not sure what has happened in the bread machine once it says “done”
Thanks!!
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Help! I am a new bread baker & still figuring out my technique. I tried to make hotdog buns today & they didn’t turn out all that well! My dough was really sticky when I first mixed it – so I added about 1/2 cup extra flour. It came out like normal bread dough…is that right or is a very sticky mix? I also wasn’t sure how long / thin to roll out the hotdog buns? When I tried to roll the dough it was quite stretchy & elastic – not easy to shape. Do you have any tips on shaping the hotdog buns? My final buns look ok, but they seem to a bit small and not all that “hotdog bun” like. I will definately try this recipe again – any tips will be much appreciated!
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@MJ – I substitute almond or soy milk in my bread machine recipes all the time for regular milk. Just make sure it is “plain” or “unsweetened” – not the vanilla kind.
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I would love to try these today, but don’t have the vital wheat gluten. How will that change the texture? Would it be better to hold off?
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Jessica Reply:
April 29th, 2011 at 8:36 am
@jenny, I made them last week without it and they were fine.
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I tried these tonight! I used water instead of milk and half olive oil and half canola. And no wheat gluten. The flavor and texture were fabulous, but I had to knead at least a cup of flour into the dough after rising to make it manageable-it was way too thin! Is this the way it’s supposed to be?
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Jessica Reply:
May 2nd, 2011 at 7:12 pm
It may be due to your substitutions. That’s not been my experience with the dough.
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Hi, I have tried many of your recipes and love them. I can’t seem to get hamburger buns to rise enough. This is my second recipe I have made an attempt at and no success. My dough was real sticky too, when I took it out of the bread machine. I followed the recipe exactly. I sprinkled a little flour on them so I could handle it. They did rise after shaping, but seem to flatten some when cooking. Am I handling the dough too much?
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Jessica Reply:
July 16th, 2011 at 4:57 pm
I am not really sure. I haven’t had that problem provided I give them enough time to rise. Is your yeast fresh?
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I have 6 of these buns cooling for dinner in a bit as I write this! They look and smell great, and I’m sure they will taste good too. I followed the recipe exactly, using white sugar as my sweetener, except for the wheat gluten (which I don’t have). The dough was easy to work with and I managed to get them into something resembling a hot dog bun shape with ease. 16 minutes worked in my hot oven.
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Hi, I made these rolls today (used 1/2 whole wheat and 1/2 bread flour) and they were SO good (light, fluffy and a little sweet) – little sticky coming out of the machine but I just floured the board – I will definately be making these again and I’ll do the hamburger rolls too. Thank you for the recipe!!!
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Always remember that weather conditions, altitude, type of flour can affect your dough. I have used a recipe many times and had different results. I think it’s part science and part luck. You can always make the bread into breadcrumbs if the buns/bread doesn’t turn out!
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My 3-year old insisted on making the “hotdog buns” again today! (NOT the other bread we usually make.) My family really likes these. I made this recipe twice, once with homemade almond milk, once with regular milk, and both times without the gluten. Both turned out about the same. I think other non-dairy milks will work just fine, too. Thanks for the recipe!
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