Homemade Hot Dog Buns

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We participate in other affiliate programs as well. For more details, please see our disclosure policy.

Hot dogs never tasted so good! Make this homemade hot dog buns recipe to enjoy a better bun and a better dinner all the way around.

cloth lined basket with hot dog buns

You’ve got hot dogs, but no buns.

You could go to the store.

You could do that weird thing with hamburger buns that your dad did when you were a kid and make the hot dog fit a round bun.

Or you can make homemade hot dog buns.

The investment of half an hour plus some wait time will result in most likely the best hot dog you ever ate.

Homemade Hot Dog Buns

It may seem totally “extra” to make your own hot dog buns, but trust me. It’s totally worth it. Not only do you get a deliciously tender homemade bun, but you also get to control the ingredients. 

hot dog in homemade bun on plate with veggies

What are hot dog buns made of?

Well, the store bought ones are going to be made with icky preservatives but these homemade ones are all made with real ingredients. Here is what you need:

  • Milk
  • Egg
  • Oil
  • sugar
  • Bread flour
  • Salt
  • Yeast

Do I need a bread machine to make these homemade hot dog buns?

If you have a bread machine, making your own buns is quick work. If you don’t have a bread machine, that’s fine. Mix the dough by hand or in a stand mixer. Either way it will be delicious.

step by step photos of making dough

How do you make hot dog buns?

  • Place all ingredients in a bread machine pan according to manufacturer’s instructions. Program for “dough”. If making the dough by hand or in a stand mixer, warm the milk slightly. 
  • Combine the milk, egg, oil, sugar, and yeast in a large bowl. Allow to proof for five minutes. Stir in the flour, vital wheat gluten, and salt. This will form a stiff dough. Knead by hand on a floured surface or in the mixer with the bread hook until the dough is smooth and elastic. Place the dough in a greased bowl and allow to rise until doubled in bulk about one hour. 
  • When the dough is ready, divide into 12 equal portions. Form each portion into a thin loaf for hot dog buns. (You can form flat rounds for hamburger buns.) Place these on a baking sheet lined with parchment paper or a silpat mat. 
  • Cover loosely with plastic wrap and allow to rest for 30 minutes.
  • Preheat oven to 375oF. Bake for 15-22 minutes, until lightly browned. Cool on a rack before slicing to serve. 

photos of forming the buns

What kind of tools do I need for this hot dog bun recipe?

Other tools that I find handy include: a large cutting board for working the dough, a bench knife for easily cutting it into portions, and a silpat baking mat or parchment paper for easy cleanup. If you don’t have a sheet pan, consider getting a sturdy one like this.

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 and made my own tweaks.

Please note the dough can also be made into rounds to serve as hamburger buns. Consider making fancy hamburger buns.

How much does it cost to make homemade hot dog buns?

The dough requires only common baking ingredients. Based on non-sale prices, the costs break down accordingly:

  • milk – $0.24 ($3.09/gallon)
  • egg – $0.25 ($2.99/dozen)
  • oil – $0.12 ($1.99/48 oz.)
  • sugar – $0.04 ($1.97/4 lbs.)
  • bread flour – $1.14 ($4.99/5 lbs.)
  • salt – $0.04 ($2.99/26 oz.)
  • yeast – $0.33 ($0.99/3-pack)

Total cost to make 12 homemade buns: $2.16 or 18 cents a bun.

If you shop the Good Cheap Eats way, that is shopping the best store, the sales, and clearance, you can easily get that price much, much lower.

Quality hot dog buns at the store run about $4 a package. You can get the cheap ones for a buck twenty-five. That makes them 15 to 50 cents a piece.

Yes, it might be a little cheaper to buy those cheap generic grocery store sponges impersonating as hot dog buns, but these are goooooood. And those aren’t.

It’s up to you, but for a really special dinner — even if it’s just hot dogs — I suggest homemade.

hot dog buns baked on pan

5 from 4 votes
Hot Dog Buns
Prep Time
1 hr 30 mins
Cook Time
15 mins
Total Time
1 hr 45 mins
Hot dogs never tasted so good! Make these homemade hot dog buns to wow your guests at your next backyard barbecue.
Course: Bread
Cuisine: American
Keyword: hot dog buns
Servings: 12 buns
Calories: 256 kcal
Author: Jessica Fisher
  • 1 1/4 cup milk
  • 1 large egg
  • 6 tablespoons oil
  • 3 tablespoon sugar, honey, or sucanat
  • 4 cups bread flour
  • 2 teaspoons salt
  • 2 1/2 teaspoons yeast
To make the dough by hand or in a stand mixer:
  1. If making the dough by hand or in a stand mixer, warm the milk slightly. Combine the milk, egg, oil, sugar, and yeast in a large bowl. Allow to proof for five minutes. Stir in the flour and salt. This will form a stiff dough. Knead by hand on a floured surface or in the mixer with the bread hook until the dough is smooth and elastic. Place the dough in a greased bowl and allow to rise until doubled in bulk, about one hour.

To make the dough in a bread machine:
  1. Place all ingredients in bread machine pan according to manufacturer's instructions. Program for "dough."
To form the hot dog buns:
  1. When the dough is ready, divide into 12 equal portions. Form each portion into a thin loaf for hot dog buns. (You can form flat rounds for hamburger buns.) Place these on a baking sheet lined with parchment or a silpat mat.
  2. Cover loosely with plastic wrap and allow to rest for 30 minutes.
  3. Preheat oven to 375Β°Bake for 15-22 minutes, until lightly browned. Cool on a rack before slicing to serve.
  4. To freeze: store cooled rolls in an airtight container in the freezer. Thaw at room temperature before serving.
Recipe Notes

Store leftover buns in a plastic bag or airtight container at room temperature for up to 2 days. Freeze for longer storage. Nutritional values are approximate and based on 1 bun.

Nutrition Facts
Hot Dog Buns
Amount Per Serving
Calories 256 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 16mg5%
Sodium 406mg18%
Potassium 104mg3%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 4g4%
Protein 8g16%
Vitamin A 61IU1%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This post was originally published on July 31, 2009. It has been updated for content and clarity.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

Subscribe to Good Cheap Eats
Read Newer Post
Read Older Post


  1. MJ says

    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!

  2. Diana says

    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 πŸ™‚ (You can beat the egg, pour out approx. half of it, and freeze the other half for later.)

  3. Bonnie says

    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!

    • Jessica says

      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!

      • Bonnie says

        Thanks, Jessica πŸ™‚ 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 πŸ™‚

        • Mary says

          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 says

          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 πŸ™‚

  4. Diana says

    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” πŸ™‚ Thanks!!

  5. Fleur says

    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!

  6. Eileen says

    @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.

  7. jenny says

    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?

    • Jessica says

      @jenny, I made them last week without it and they were fine. πŸ™‚

  8. 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?

    • Jessica says

      It may be due to your substitutions. That’s not been my experience with the dough.

  9. 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?

    • Jessica says

      I am not really sure. I haven’t had that problem provided I give them enough time to rise. Is your yeast fresh?

  10. Lauri says

    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.

  11. Andrea G. says

    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!!!

  12. Holly says

    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!

  13. Dorothy says

    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!

  14. megan says

    These look great! Is the final product freezer friendly?

    • Jessica says

      @megan, we rarely have enough to freeze. Our family eats a batch in one sitting. But, yes, cooled and wrapped well, they are great to freeze.

      • megan says

        Thank you! I cant wait to try these… we actually eat so few at one sitting so I’m looking forward to a better roll to pull out of the freezer when we need a couple πŸ™‚

  15. Angela Perpingon says

    I am new to this bread making thing, what type of yeast should I use? There are so many options. πŸ˜•

    • Jessica says

      I get a big bulk package of SAF from Costco and store the extra in the freezer. Any quick type yeast should work, though I’m not entirely sure about how they differ.

  16. Susan says

    Bread questions: I’m a new(er) bread maker. I made honey wheat bread last weekend. made two perfect loafs and instead of a third loaf, I tried to shape hamburger buns. Although the loaves were great, the buns were too hard and didn’t rise well (seemed too flat for me). also, I shaped them on a pan, covered them with a cloth and let them rise in the (turned off) oven, the cloth ended up sticking to all of the buns. Any suggestions?

    Why do you use bread flour instead of regular flour (I don’t know the difference?) Why are you using gluten? I’ve never used that in a bread recipe? Does this affect the softness of the buns?

    Are you using regular yeast or bread machine/quick rising yeast?

  17. Mima says

    Are these buns when finished baking the length of a hot dog?

    • Jessica says

      That would depend on how you shape them. I make sure that they are the lengths that I want, depending on what sausage I have.

  18. Mima says

    I have another question. This hot dog bun dough seems to be a 31% hydration dough. I have a recipe for white sandwich bread at a 63% hydration. The hot dog bun dough seems a little dry, is it hard to work with? I wonder if this recipe could be made with the higher hydration. What would happen?

    • Jessica says

      It sounds like you are more expert at baking science than I am. It is not a “puffy” dough. I’d love to hear what experimentations you do.

  19. CG says

    How important is the vital wheat gluten?

    I make a few breads from scratch but none of them call for vital wheat gluten. I hate to buy something I won’t use.

    • Jessica says

      It really does improve the texture of the bread, but I haven’t bought it in a few years. I like using it and would if I had it.

  20. Brandi says

    Just wanted to say that we love these! I have not bought buns at the store since I found this recipe. We all love it! I usually make hamburger buns and today I did hot dog buns. Thanks so much for all the awesome recipes and ideas!

  21. Cassje says

    I have made this recipe twice–once for hamburgers, once for sausages. It was fabulous both times. I would love to use the bread machine to make the dough for a whole wheat sandwich bread, but am having trouble finding a recipe that sounds good. Do you think I could make a loaf out of this dough?

    • Jessica says

      I think it would work just fine. Sounds yummy!

  22. Charyse says

    Have had the intention of making these for hamburgers for close to a year…finally made them and they are fabulous! Didn’t have any of the wheat gluten might be even better if I used that too!

    • Jessica says

      I just bought my first box of vital wheat gluten in years. You can totally make them without, though the texture is improved.

  23. Kerry says

    Made these for our trip to the cabin! Fantastic!!!!!! Thank you for yet another easy, no-fail recipe. I used olive oil instead of canola, and all was well. Well, except for the shapes of my hot dog buns! πŸ˜‰

    • Jessica says

      Since taking that picture in the post, I don’t think I’ve ever got them looking that good.

  24. Danielle says

    Do these buns freeze well?

    • Jessica says

      If they last long enough to freeze, yes.

  25. Sarah B. says

    Jessica, we LOVE this recipe for hotdog and hamburger buns! We haven’t bought buns since trying these. I also watched the Kaiser roll tutorial and make mine that way and they’re so pretty! Here’s my question: have you ever shaped the dough into a loaf? I want to make my own bread to avoid the soy in all store-bought loaves and am afraid to try just any recipe. I love this bread so wonder if it might work? Would it make 1 4.5″x8.5″? I’ll go ahead and try it out this afternoon. After the 1.5 hour dough cycle, I plan to let it rise in the loaf pan about 30-45 minutes before baking. We’ll see how it turns out. Thanks again for the awesome recipe!

    • Jessica says

      I’ve never tried it, but your plan sounds like it should work. Let us know!

      • Sarah B says

        It made 2 delicious loaves of soft sandwich bread – I’m so excited! I used 2 cups unbleached white flour, 1 1/2 cups white whole wheat, and 1/2 cup regular whole wheat. I also used 3 tablespoons of honey. I greased 2 loaf pans, let it rest about an hour, then baked at 375 for 30-40 mins (didn’t time it exactly), using a foil sheet to keep it from over browning. It’s soft and tasty, just like the buns, and should make awesome toast and sandwiches! Thanks so much, Jessica! πŸ™‚ Happy school season, by the way. I begin teaching my oldest of 4 this fall. We’re following a lot of The Well Trained Mind, as well. πŸ™‚ I’m so encouraged by your blog as another Christian homeschooling mommy trying to eat well (real food) on a tight budget. God bless you!

        • Jessica says

          Yay! So glad that worked out for you and that you are enjoying life as mom — in all ways. πŸ˜‰ Enjoy some yummy sandwiches!

  26. Lisa says

    These came out great! Had to make some substitutions (olive oil) and used 1/2 bread and 1/2 white whole wheat flour per some of the comments left. Don’t have a bread machine so I used my mixer and proofed the yeast with warm milk beforehand. Made them into mini kaiser buns after seeing the tutorial on how to make them so easily. Thanks for the recipe! I will definitely be making these again and these have joined my ranks of recipes worthy of hostess gifts!

  27. Carol B. says

    Made them today and they are FANTASTIC!! I followed your recipe exactly. Thanks so much!!

  28. christy says

    Would you please post a video on how you form your buns and slice them? I have tried so many times and they never turn out well. We already make hamburger buns and would love to add this to the list of stuff we make by scratch.

    • Do you know that mine rarely look as good as they did when I took this picture? lol. I’ll see what I can do. We just kinda deal with them not looking “normal”.

  29. Jill says

    I have made these buns several times and they are a huge hit! I either bake them on a cookie sheet with a baking mat, or transfer them to a hot cast iron pizza pan after they’ve finished rising. With the baking mat, the bottoms are a little less done. With the cast iron, the shape gets messed up during the transfer. How do you bake them? If you use a cookie sheet without a baking mat, do you grease it first? I don’t like to grease my cookie sheets, but I’ve been hesitant to try without, as I don’t want my yummy buns stuck to the tray. Thanks!

  30. Kimberly says

    I tried this recipe yesterday (without the vital wheat gluten) and it’s going to be our new go-too bun recipe. We have a bulk food store near us and I can get 10 lb of bread flour there for less than the price of 5 lb in the grocery store, it’s by far cheaper to make out own breads than to buy. Since I’m soon quitting my job to be a stay at home mom I’ve been making a lot more things from scratch to save money (though it’s tough to find time with a 2 month old). Thank you for this great recipe!

    • Glad you enjoyed it! And YAY on staying home. I’ve never regretted that choice 17 years ago.

  31. Beverly says

    I made these today. They are absolutelywonderful. So glad I found this recipe and will be making them again. I love your website and have made several meals using your recipes. Thank you so much..

  32. Amber says

    Can I use white whole wheat flour instead of the bread flour?

    • You know, I just use whatever I have. Go a little less to allow for the whole grain, and you should be good.

  33. Kathy says

    I was wondering if the images you posted of the buns the ones you made with this recipe? Also did you use the bread machine method or the mixer?


    • Yes, those are the buns I make with this recipe. I used to use the bread machine, but now I use a Kitchenaid since my bread machine broke, and I didn’t replace it.

  34. Mrs.C says

    I made these last night (minus the additional gluten) and they were amazing! Thanks!

  35. Ted says

    Jessica, does your recipe use fresh yeast?

  36. Melissa says

    Hi, I am deployed to Afghanistan and want to make these buns for some brats we just had shipped over. I am a novice bread maker….what does the vital wheat gluten do for the recipe and what are the consequences if I do not have that ingredient?

    • Good for you, Melissa! My brother was in Jordan for awhile and I know this would have been awesome for him and his crew. You can omit the vital wheat gluten. It’s not a big deal, just makes it a bit fluffier.

    • Thank you for your service!

Share Your Thoughts