This hot dog buns recipe is a continuation of the many things you can make with my all purpose yogurt bread dough recipe. They are so soft, flavorful, and simple to make. You will wow you family and friends with these hot dog buns that look and taste like they came straight from a bakery.
What you need for these homemade hot dog buns
First you will need at least one portion of the all purpose bread dough recipe. Make that dough through the first rise, partition the dough into four equal parts, (or two if you halved the recipe), then proceed to shaping the buns.
You’ll also need an egg and some water for making an egg wash to top off the buns with. This helps the buns brown beautifully and gives them a bit of a shine.
How to make hot dog buns
Take one portion of the bread dough and divide into eight equal parts. I like to cut it like a pizza. You can be super precise here and weigh the dough and divide by eight to make sure each portion is the same size. However, if you don’t mind some smaller and larger buns then you can skip weighing.
How to shape hot dog buns
Once you’ve divided the dough into eight parts, shape each into a ball. Roll out each ball into a rectangle about 3″x6″. Again you don’t need to be precise at all. If it looks long enough to hold a hot dog, you’re set.
Roll the dough lengthwise and pinch the seams closed. If the seams don’t stick together they may have too much flour on them. You can wet your finger to add a little more moisture to the seams if that happens.
If you live in a humid climate the dough can get really sticky. Make sure your work surface is sufficiently floured to prevent the dough from sticking to it. You may need to dust some flour on top of the dough to prevent the rolling pin from sticking to it as well.
How to bake the buns
Line a baking sheet with parchment paper. Place the buns seam side down on the sheet keeping a small gap between each bun, as they bake they will grow together. Keep the buns covered while you work on shaping the other buns.
Once all buns are shaped make the egg wash. In a small bowl mix together one egg and one tablespoon of water. Using a pastry brush or your fingers, brush the tops of each bun with the egg wash. Bake at 400°F for 15-20 minutes or until the buns are golden brown and the internal temperature reaches 190°F.
And that’s it.
I like to take two portions of dough and make them all into hot dog buns. It saves me some time in the future and the buns store well frozen.
To reheat from frozen, preheat the oven to 250°F. Wrap the bread in tinfoil and place directly on the oven rack. They will need at least 30 minutes to fully thaw and reheat. They may take as long as an hour, however, the reheated buns taste just as fresh as the day you made them, plus you didn’t need to get your hands dirty!
Can you make burger buns with the same way?
If you plan on doing a grill night and need some burger buns as well simply take a portion of dough, divide into eight pieces and roll into a ball. Brush with egg wash mixture and bake right along side the hotdog buns. You could even top off these buns with some sesame seeds to make them look even more professional. 😉
Let me know if you try these and how it went for you! I’d love to hear it all 🙂
Happy baking!
Hotdog Buns
These hotdog buns are so simple to make, super soft and flavorful. Make these with my all purpose yogurt bread dough to really ramp up your productivity in the kitchen.
Ingredients
- 1 portion of all purpose yogurt bread dough
- 1 large egg
- 1 tbsp water
Instructions
- Prepare bread dough through the first rise and divide into four loaves worth of dough. Take at least one portion of dough and divide into eight pieces.
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Working on a floured surface, roll the dough into a rectangle about 3"x6", though it does not need to be precise.
- Roll the dough lengthwise and pinch the seams closed. See the post for reference photos. Place the shaped dough onto the baking sheet. Cover while shaping remaining buns. Leave a small gap between each bun on the tray.
- In a small bowl mix together the egg and water. Using a pastry brush, or your fingers, brush each bun with egg wash.
- Bake for 15-20 minutes or until the buns are golden brown and the internal temperature reaches 190°F.
- Can store at room temperature for several days, kept in an airtight container or bag. You can also refrigerate or freeze for later use.
Notes
I usually make two loaves worth of dough into hot dog buns at one time. It can be a little tedious to shape all the dough into the buns so I like to do more at once to save time in the future.
You can also turn the dough into hamburger buns if you leave them shaped like a ball. Just brush with egg wash and bake them right along side the hotdog buns.
To reheat from chilled or frozen, preheat the oven to 250-300°F. Cooler if you are working with frozen bread. Wrap the buns in tinfoil and set directly on oven rack. If reheating from chilled, check the buns after 10-15 minutes. From frozen you'll need at least 30 minutes if not more. The reheated buns taste just as fresh as the day you made them :D.
Leave a Reply