Hot Dog Buns
These homemade hot dog buns are soft and slightly sweet with a buttery crust, perfect for holding your favorite sausages and toppings.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour Weigh for consistency; approximately 480-500 grams.
- 1 packet active dry yeast Check expiration date; proof in warm milk.
- 1.5 cups warm milk About 110°F (43°C); use whole for best flavor.
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted Cool before adding to not cook the eggs.
- 1 teaspoon salt
- 2 large eggs
- 1 egg egg wash (beaten with 1 tablespoon water) For brushing.
- optional sesame seeds or poppy seeds For topping.
Instructions
Preparation
- In a small bowl, combine warm milk and sugar. Sprinkle yeast on top and let it sit for about 5–10 minutes until foamy.
- In a large mixing bowl, whisk together melted butter and eggs. Add the activated yeast mixture and stir to combine.
- In another bowl, mix flour and salt. Gradually add dry ingredients to the wet mixture, stirring until dough starts to come together.
- Transfer the dough to a floured surface and knead for about 5–7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the risen dough and divide it into 10 equal pieces. Shape each piece into an oval or rectangle, about 6 inches long.
- Place the shaped buns on a baking sheet lined with parchment paper, cover them, and let rise for another 30 minutes.
Baking
- Preheat your oven to 375°F (190°C).
- After the second rise, brush the tops of the buns with egg wash. Sprinkle with sesame or poppy seeds if desired.
- Bake for 15–20 minutes, or until golden brown.
- Remove from the oven and let cool on a wire rack for 10–15 minutes before serving.
Notes
Store cooled buns in a sealed bag for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze individual buns for up to 3 months. Thaw and reheat before serving.