Easy Homemade Hot Dog Buns (or Burger Buns)
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
30 mins
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Additional Time
10 hrs
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Total Time
11 hrs 10 mins
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Servings
12 hot
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Calories
185 kcal
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Course
Main Course, Breakfast, Snacks, Lunch
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Cuisine
International
Easy Homemade Hot Dog Buns (or Burger Buns)
Description
Easy Homemade Hot Dog Buns (or Burger Buns) uses common baking ingredients, with particular attention to measurement accuracy to maintain dough hydration and texture. The dough is initially sticky and wet but becomes smooth and tacky after kneading. Two shaping options for hot dog buns include cutting the dough into rectangles or rolling pieces tightly into cylinders with sealed edges, spaced adequately on baking trays. For burger buns, the dough is divided into balls. Baking at a moderate temperature produces buns with a delicate golden crust and tender crumb.
The recipe notes emphasize the importance of using weights rather than cups for flour to avoid dense or dry buns and activating the yeast if uncertain of its freshness. After baking, buns can be cooled and frozen before a final re-bake to refresh their crust and texture. This method allows making buns ahead and enjoying freshly baked bread later.
The egg wash application contributes to a shiny and appealing crust. These buns work well as a base for various fillings including hot dogs or burgers, offering a soft and pleasant bite.
Ingredients
- 500 g all-purpose flour 4 US cups, measured by spoon and level method (please see notes
- 120 mL milk ½ cup, warm
- 180 mL water ¾ cup, warm
- 7 g dry active yeast 2 tsp
- 1 tsp salt Use a little extra if using coarse kosher salt, fine sea salt
- 1 tbsp sugar
- 1 large egg
- 28 g butter 2 tbsp, softened, or oil
- oil extra, to lightly oil the bowl
- 1 egg for the egg wash
Instructions
FOR THE CUTTING METHOD FOR HOT DOG BUNS
- Roll out the dough into a rectangle that's about 16 inches in length and 4-5 inches in width. Cut the dough into 10 sections and place them on a parchment paper lined baking tray, with about 1.5 inches of space between each.
FOR THE SHAPING METHOD FOR HOT DOG BUNS
- Cut the dough into 12 (or 10) equal sections. I usually weigh the bread dough so that I know how much each section should weigh.
- Knead each portion for just a few seconds to form a smooth ball. Roll out each portion into a flattened piece of dough that's about 5 inches long and 4 inches wide. Then TIGHTLY roll up the dough to form a cylinder. Tuck in the sides/edges and pinch these edges and seams to seal. Place each portion on a parchment paper lined baking tray, about 2 inches apart.
FOR BURGER BUNS
- Cut the dough into 8 sections (for larger buns) or 10 sections (for smaller buns) and roll these portions in your hands to form smooth balls. Place them on the parchment paper lined baking tray, about 3 inches apart.
Preparing the dough for the second proofing
- Cover the dough with plastic wrap and let it rise for 45 min in a warm place, until it has just about doubled in size. In winter, this can take a little longer than 45 min, and on very hot summer days, it can take less than 45 minutes.
- Preheat the oven to 180°C / 350°F about 30 minutes prior to baking.
- Brush the hot dog rolls with the egg wash (lightly beaten egg) and bake in the preheated oven until they are golden brown on top and sounds hollow when tapped, which should take about 15-20 mins. (Optional - sprinkle sesame seeds or poppy seeds on the egg wash brushed dough before baking). SEE NOTES FOR FREEZING INSTRUCTIONS.
- Remove from the oven and let the buns cool down enough to be handled comfortably. Best eaten on the same day. Will keep longer in an air-tight container in the fridge.
Notes
- Use weight measurements for flour to ensure the dough maintains proper hydration and avoids dry, dense buns.
- If unsure about yeast activity, activate it in warm liquid with sugar until foamy before adding to dough.
- The dough should be sticky and wet initially and will become smooth and tacky after kneading.
- Bake buns until they are just starting to turn golden brown (about 10-15 minutes).
- After baking and cooling, buns can be frozen and later thawed in the fridge before a final bake at 350°F for 10-15 minutes to refresh them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12hot
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 19mg | 6% |
| Sodium | 318mg | 13% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 95IU | 2% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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