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.
Hot dog 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.
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 with grilled hot dogs or grilled brats or baked Italian sausage.
Key ingredients
- All purpose flour
- Active dry yeast
- Eggs
- Honey
Step by step directions
- 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 ½ 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 and allow rolls to rise.
- 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.
Tips for making yeast dough
- Always let your dough proof at the beginning (let yeast, water and honey sit until bubbly)
- 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 helps the gluten in the flour to develop
- Let dough rise until doubled in size
Recipe Faqs
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.
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.
More homemade bread recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious bread recipes!
Hot Dog Buns
Equipment
- Measuring Cups
- Measuring Spoons
- Cookie Sheet
Ingredients
- 1 ½ cups water (warm)
- 2 ¼ teaspoons active dry yeast (or one packet)
- 2 Tablespoons honey
- 2 eggs
- 1 teaspoon salt
- ¼ cup oil (vegetable or canola)
- 4 ½ - 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.1 ½ cups water, 2 ¼ teaspoons active dry yeast, 2 Tablespoons honey
- Mix in eggs, salt, oil and 2 cups of the flour2 eggs, 1 teaspoon salt, 4 ½ - 5 cups flour, ¼ cup oil
- 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 needed4 ½ - 5 cups flour
- 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 ½ 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 and allow rolls to rise.
- 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
- 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
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Lori says
Very nice bread recipe. I didn't use it for hot dogs but for sausages, therefore they were made a bit larger. Lovely crumb. This could very well be used for other applications, which I will do.
Kathy says
Thank you so much! Glad you enjoyed. 🙂
Valentina says
What 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 says
Perfect for garlic bread! Good thinking 🙂
David @ Spiced says
These 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 says
With just a little planning these buns are totally doable.
Alex says
I have never made my own hot dog buns before - but that is definitely about to change! Thanks for all of your great tips 🙂
Kathy says
Thanks, Alex! Enjoy 🙂
Dawn - Girl Heart Food says
Talk 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 says
They do indeed take the ordinary dog up a notch!