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Homemade hot dog buns make a regular hot dog amazing. These buns are perfect for hot dogs, brats, sausages or meatball sub sandwiches. Use these anytime you would use a hot dog bun or hoagie roll.
I’ve been making my own hamburger buns for years, but I finally just started making hot dog buns. I don’t know why it took me so long to start making these hot dog buns or hoagie rolls , but it’s just the way it is.
We recently had an outdoor bonfire and we were planning on roasting hot dogs and smokies. I realized I didn’t have any hot dog buns. Instead of heading into town, I whipped up a batch of homemade buns and they turned out beautifully.
Lately I have been trying to use what we have at home or make what we need. These buns were a perfect opportunity to use what we have on hand, plus they are so much better than store bought buns. Making homemade bread or buns doesn’t take a lot of hands on time, but it does take a bit of planning and wait time.
These buns are perfect for summertime barbecue season.
Homemade buns
Homemade is always better than store bought. You know each ingredient added and exactly how they were prepared. Plus these homemade hot dog buns hold up to a hot sausage and all the condiments. No whimpy buns here!
What to do with leftover buns?
This recipe makes 16 buns. If you end up with leftover buns, you can always freeze them until your next barbecue. You could also use them for a sub sandwich or a meatball sandwich. Finally these are prefect eaten as a bread stick with a baked pasta or a Caesar salad.
How do I freeze hot dog buns?
Yes, these buns can be frozen. Allow the buns to fully cool. Place in a freezer bag and freeze for up to one month. They will not go bad longer than a month – you can still eat them, but they just may begin to dry out a bit.
This recipe makes 16 buns so freezing half is a good idea.
How do I shape the buns?
First divide the dough in half and then divide each half into eight equal pieces. Working with one piece at a time, shape into a 6 inch bun by log rolling the dough. Place roll buns on a greased baking sheet or on a baking sheet lined with parchment paper.
Tips for making yeast dough
- Always let your dough proof at the beginning (let yeast, water and honey sit until bubbly)
- Add ingredients in the order listed, making certain they are fully incorporated
- The amount of flour used can vary each time you make dough. Start with the lowest amount of flour listed and gradually add more until dough forms a ball
- Knead dough for 8 -10 minutes which help the gluten in the flour to develop
- Let dough rise until doubled in size
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Hot Dog Buns
Ingredients
- 1 1/2 cups water (warm)
- 2 1/4 teaspoons active dry yeast (or one packet)
- 2 Tablespoons honey
- 2 eggs
- 1 teaspoon salt
- 1/4 cup oil (vegetable or canola)
- 4 1/2 - 5 cups flour
Instructions
- Place warm water in the bowl of a stand mixer. Sprinkle yeast over water. Add honey and stir. Let mixture sit for 5 minutes until mixture becomes bubbly.
- Mix in eggs, salt, oil and 2 cups of the flour
- Gradually add remaining flour until dough comes together and forms a ball around dough hook
- Mix for 1-2 minutes over low speed adding a bit more flour as needed
- Knead on low speed for 10 minutes
- Form dough into a ball and add to a lightly greased bowl. Cover and let rise until doubled, approximately 1 1/2 hours - 2 hours.
- Gently deflate dough. Divide dough in half and then each half into eight equal pieces
- Shape each piece into a 6 inch roll. Place rolled dough on a greased baking sheet. Use two baking sheets, placing eight buns on each sheet.
- Cover rolls with a clean cloth for 30 minutes.
- Bake in a preheated 400 degree oven for 12 minutes.
- Allow buns to cool for 2 minutes and then transfer to a baking rack to continue to cool.
- Slice buns after fully cooled.
Notes
Tips
- Always let your dough proof at the beginning (let yeast, water and honey sit until bubbly)
- Add ingredients in the order listed, making certain they are fully incorporated
- The amount of flour used can vary each time you make dough. Start with the lowest amount of flour listed and gradually add more until dough forms a ball
- Knead dough for 8 -10 minutes which help the gluten in the flour to develop
- Let dough rise until doubled in size
- Make certain oven is fully preheated before baking
- Bake one tray of buns at a time
Nutrition
8 Comments
Valentina
June 2, 2020 at 9:22 pmWhat a great thing to have on hand during the summer months when the hot dogs are on the grill. As you suggested, as sub would be great, and I’m thinking garlic bread, too! 🙂 ~Valentina
Kathy
June 3, 2020 at 4:52 amPerfect for garlic bread! Good thinking 🙂
David @ Spiced
June 2, 2020 at 4:49 amThese buns looks awesome, Kathy! We’re like you when it comes to grilling/roasting hot dogs. I always keep a couple packs in the freezer, but I don’t always have fresh buns. And with the Great Quarantine going on, I’m trying to limit our shopping trips – so that means I should make my own hot dog buns, too! These look so soft and fluffy – perfect for a good grilled hot dog!
Kathy
June 3, 2020 at 4:52 amWith just a little planning these buns are totally doable.
Alex
June 1, 2020 at 5:01 pmI have never made my own hot dog buns before – but that is definitely about to change! Thanks for all of your great tips 🙂
Kathy
June 1, 2020 at 5:15 pmThanks, Alex! Enjoy 🙂
Dawn - Girl Heart Food
June 1, 2020 at 6:03 amTalk about talking a hot dog up a notch! I bet these homemade buns make things a whole lot tastier! Perfect for those summer barbecues! Pinned! Happy Monday 🙂
Kathy
June 1, 2020 at 6:29 amThey do indeed take the ordinary dog up a notch!