Hot dogs never tasted so good as when you make homemade hot dog buns! You’ll be amazed at how much better it is. Level up your home cooked meals with homemade hot dog buns.
Whether you’re making homemade Chili Dogs or serving a Hot Dog and Sausage Buffet, this homemade hot dog buns recipe is sure to provide a better bun and a better dinner all the way around.
Bonus: they only cost 18 cents a bun to make!
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I’ll send you budget recipes and money-saving tips every week!
Jump to:
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 worse, sandwich bread.
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.
Why Make This
They are delicious! It may seem totally “extra” to make your own hot dog buns, but trust me. It’s totally worth it. The flavor and texture of store-bought in no way compares to a homemade hot dog bun.
They’re more nutritious. Not only do you get a deliciously tender homemade bun, but you also get to control the ingredients. No weird ingredients, preservatives, or additives.
Ingredients
The store bought buns are going to be made with icky preservatives but these homemade hot dog buns are all made with real ingredients. Here is what you need:
milk – You can use any kind of milk you like. It makes the dough more tender. If need be, you can sub in water, but the tenderness factor will be reduced.
egg – Adding an egg to your yeast breads gives it great texture. There really is no substitute.
oil – Again, a great addition for better texture. Use whatever oil you normally use: canola, vegetable, olive, or avocado. If you’re in a pinch, you can also use butter or margarine.
sugar – It’s just a bit of sugar, but it helps the texture of the finished hot dog buns. Use granulated sugar or honey if you prefer a less processed sweetener.
bread flour – Bread flour has more gluten than all-purpose so again, it adds to the texture. However, you can use all-purpose if that’s all you have.
salt – Just a little salt goes a long way in adding texture and flavor to homemade buns. Don’t omit this.
yeast – This is what helps the dough rise; definitely a necessary ingredient. You can buy dry active yeast in packets, jars, or vacuum-sealed blocks. If you buy the latter, you’ll usually benefit from bulk pricing. Once opened, transfer the yeast into an airtight container and store in the freezer.
Instructions
- Combine the milk, sugar, and yeast in the mixing bowl of a stand mixer. Allow to proof for five minutes.
2. Add the oil and the egg.
3. Add the flour and salt.
4. Attach the dough hook to the mixer and run the machine until the dough is smooth and elastic. (If you’re making the dough by hand, stir with a wooden spoon until a shaggy dough forms. Then knead by hand on a floured surface.
5. Place the dough in a greased bowl and allow to rise until doubled in bulk, about one hour.
6. When the dough has doubled in bulk, you’re ready to form the hot dog buns and bake them.
9. When the dough is ready, divide into 12 equal portions.
10. Form each portion into a thin loaf for hot dog buns.
11. Roll the thin loaf on the work surface to smooth the seal.
12. 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.
Bread machine instructions:
To make hot dog buns with a bread machine: Place all ingredients in a bread machine pan according to manufacturer’s instructions. Program for “dough”. Once the machine beeps, proceed with the instructions for forming and baking the hot dog buns.
FAQs
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.
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.
Yes, you can make hamburger buns with this recipe. Just form the dough into a round instead of a long oval.
Whether you make your own or buy store buns, you can freeze hot dog buns. Make sure that your fresh baked buns have cooled completely. Wrap tightly in plastic wrap and place in a ziptop bag. Store-bought buns can be stored in their original packaging. Place in the freezer until ready to use. Thaw at room temperature in the wrappings prior to serving.
Recipe Costs
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. Be sure to check out these simple BBQ ideas for easy entertaining.
More Fun Recipes to Serve to Friends
Tell us what you think!
We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.
Homemade Hot Dog Buns Recipe
Equipment
- cutting board
- bench knife
- parchment paper
- heavy duty sheet pan
- stand mixer
- bread machine
- large mixing bowl
Ingredients
- 1 ¼ cup milk , warmed
- 1 egg
- 6 tablespoon neutral oil
- 3 tablespoon granulated sugar or honey
- 4 cup bread flour
- 2 teaspoon salt
- 2 ½ teaspoon active dry yeast
Instructions
To make the dough by hand or in a stand mixer:
- 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:
- Place all ingredients in bread machine pan according to manufacturer’s instructions. Program for “dough.”
To form the hot dog buns:
- 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.
- Cover loosely with plastic wrap and allow to rest for 30 minutes.
- Preheat oven to 375°Bake for 15-22 minutes, until lightly browned. Cool on a rack before slicing to serve.
- To freeze: store cooled rolls in an airtight container in the freezer. Thaw at room temperature before serving.
Notes
Nutrition
This post was originally published on July 31, 2009. It has been updated for content and clarity.
Brandi
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!
CG
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
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.
Mima
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
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.
Mima
Are these buns when finished baking the length of a hot dog?
Jessica
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.
Susan
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?
Jessica
@Susan, I’m going to say that bun dough has a softer texture. What was in your bread dough? Milk and eggs will give a softer texture.
If you’re new to bread machines, I highly recommend this book: http://www.amazon.com/gp/product/155832156X/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=155832156X&linkCode=as2&tag=oflwtf-20 I bought it when I got my first machine and the first few chapters are amazingly helpful to understanding how the machine works and how to achieve desired results in bread. The added gluten, as it explains, helps to create those air holes that give bread a great texture.
Angela Perpingon
I am new to this bread making thing, what type of yeast should I use? There are so many options. 😕
Jessica
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.
megan
These look great! Is the final product freezer friendly?
Jessica
@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
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 🙂
Dorothy
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!
Holly
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!
Andrea G.
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!!!
Lauri
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.
Brandy Ischy
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
I am not really sure. I haven’t had that problem provided I give them enough time to rise. Is your yeast fresh?
Miriam
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
It may be due to your substitutions. That’s not been my experience with the dough.
jenny
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
@jenny, I made them last week without it and they were fine. 🙂
Eileen
@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.
Fleur
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!
Diana
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!!
Bonnie
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
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
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 🙂
Mary
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
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 🙂
Diana
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.)
MJ
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!
Pam Smith
If you have potato water that would work (water from boiling potatoes)
Elizabeth
This is the best bun recipe I have found. They are fluffy on the inside with a nice crust. Holds up well with toppings. Would also work for hamburger or hoagie buns.
Jessica Fisher
Glad you enjoyed them!