Quick And Easy Hot Dog Buns recipe

Quick and easy hot dog buns recipe – These buns are so soft, and they stay soft the next day and the day after, but they are strong enough to hold up under even the thickest of hot dogs and sausages. They are nice, fluffy, and delicious. 

Hot Dog Buns

Have you ever had a craving for hot dogs but been left with lackluster store-bought buns? Today, I’m sharing a game-changing recipe that will redefine your hot dog experience – Quick and Easy Hot Dog Buns.

I love hot dog buns so much that I even made a hot dog buns recipe where I wrap the dough around the hot dog and bake them together in the oven! This is one of our readers’ favorites on this platform.

You may also want to check the recipe out if you haven’t done that before. Link here – Sausage bread rolls recipe.

As simple as it comes!

These hot dog buns are super simple but packed with the fluffy, soft, and slightly chewy texture we all love about our favorite hot dog.

By now, you all (well, if you are not new) will know that I love making anything bread. If you have been following for a while, you will also notice that I have been devising means of making complicated bread recipes a lot easier without sacrificing results.

You’ll find this recipe is easy to follow with minimal effort – And the best part? You don’t even have to knead the dough, no messy hands, no intense arm workouts, just simple mixing and letting the yeast do its thing. It demands minimal effort but delivers maximum flavor.

Flavor and Texture – simplicity without compromising on taste

Flavor and texture are the major things that are really important to me when it comes to bread. I know bread making can be a little time consuming, and I’m not a fan of bland bread that tastes like cardboard or bread with terrible hard textures. That is why I always look for ways to create bread recipes in a much easier and more straightforward way without sacrificing taste or texture.

These buns are perfect for sandwiches and hot dogs and can be enjoyed as breakfast, lunch, or dinner, and they are great for BBQ Cookouts, Family reunions, tailgating, Birthdays, Holidays, parties, and more! Unlike most store-bought buns, these buns have no high-fructose corn syrup and no artificial colors or flavors.

Easy Hot Dog Buns Recipe

If you want to make a batch of hot dog buns as quickly as possible without sacrificing results, this is the right recipe for you. 

In order to achieve a perfect result, I suggest you use bread flour because of its higher gluten content when compared to all-purpose flour. Bread flour will yield a high-rise bun that is soft and springy in texture.

Although all-purpose flour produces great results on the first day, I must admit that I have a personal preference for the texture of buns made with bread flour on the second and third days. The difference is subtle but definitely noticeable in terms of overall satisfaction.

Step by step instructions to make tasty, soft, and fluffy Hot Dog Buns.

All you need is just six everyday ingredients and some simple instructions, and you will be rewarded with a batch of freshly baked hot dog buns.

Step 1: Proof the yeast

If you don’t have instant yeast, you can use an equal amount of active dry yeast. Just add it along with the other ingredients, there’s no need to proof.

Step 2: Combine the dry ingredients, mix, and leave to rest

Leaving the dough to rest at this stage is very important. This will give the flour a bit of time to absorb the liquid, and it makes the dough much easier to work with.

Step 3: Knead the dough and leave to rest a second time

Knead the dough or about 3 to 4 minutes. That’s fine! don’t sweat it!! 

The dough will still be a little sticky at this point don’t be tempted to add more flour; otherwise, the resulting buns will be dense.

Step 4: Shape the dough, rest the dough, and bake:

Cut the dough into eight pieces and shape into about 6 inches long. Brush with the egg wash. Leave to rest for 15 more minutes and bake.

Watch the recipe video here:

If you enjoy this recipe, here are some of our favorite bread recipes you might want to try: 

• No-Knead Sandwich Bread Recipe
• How To Make Bread Rolls
• Sausage Bread Rolls
• No-knead Bread Rolls
• Foolproof Irish Soda Bread Recipe
• No-knead Garlic Bread-Garlic Knots
• Chicken Stuffed Braided Bread
• Crusty No-knead Dutch Oven Bread
• No-knead French Bread
• Raisin Bread Rolls
• Easy Honey Whole Wheat Bread
• Sweet Milk Bread Recipe
• No-knead Focaccia Bread

Notes:

• This recipe can be used to make either hamburger buns or hot dog buns.
• This recipe makes 8 Hot Dog Buns, but the recipe can be doubled or tripled as needed.
• The buns freeze well so you can make more and freeze the rest for later use.
• The milk has to be warm to the touch for the yeast to function well. If proofed with cold milk, the yeast will not get activated, and if the milk is too hot, the yeast will die.

A quick and easy hot dog buns recipe

These buns are so soft, and they stay soft the next day and the day after, but they are strong enough to hold up under even the thickest of hot dogs and sausages. They are fluffy and delicious.

4.88 from 99 votes

Print Pin Rate

Course: Breakfast/Lunch/Dinner

Cuisine: American

Keyword: bread, buns

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Resting Time: 50 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 8 rolls

Calories: 242.2kcal

Ingredients

• 2 teaspoons yeast
• 2 tablespoons sugar
• 1 cup milk warm
• 2¾ cups flour
• ½ tsp Salt
• 2 eggs
• 3 Tbsp butter Melted

US Customary – Metric

Instructions

• Mix the yeast, 1 teaspoon sugar, and warm milk and leave to proof—about 5 minutes.
• Combine two and a half cups of flour, the remaining sugar, and salt. Mix well.
• Add the proofed yeast, one egg, and melted butter, and use a sturdy spoon to mix until everything comes together in a rough, shaggy mass of dough.
• Cover with a plastic wrap or a tight-fitting lid and leave to rest for five minutes.
• Remove the lid, turn the dough to a lightly floured work surface and knead, gradually adding the leftover quarter cup of flour – your dough will still be soft, but don’t be tempted to add more flour.
• Return the dough to the bowl and grease the surface with a bit of oil or melted butter, cover with a plastic wrap or a tight-fitting lid, and leave to rest for 30 minutes.
• Punch down the dough to remove any trapped air and transfer it back to a lightly floured work surface.
• Divide the dough into eight pieces, roll each out about 6 inches long, and pinch down the sides and ends.
• Place the buns, seam-side down, on a parchment-lined baking sheet.
• Make the egg wash by whisking one egg, then brush the buns with the egg wash.
• Cover the loaves and leave them to rise for 15minutes. They should become nicely puffy.
• Place in a 350F preheated oven and bake for 12 to 15 minutes.

Video

https://www.youtube.com/watch?v=88xausi1EKE&t=2s

Notes

• Measure the flour by gently scooping it into a cup, then use the dull side of a table knife to sweep off the excess.

Nutrition

Serving: 0g | Calories: 242.2kcal | Carbohydrates: 37.6g | Protein: 7.2g | Fat: 6.8g | Saturated Fat: 3.7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.8g | Trans Fat: 0.2g | Cholesterol: 55.9mg | Sodium: 207.6mg | Potassium: 115.7mg | Fiber: 1.4g | Sugar: 4.6g | Vitamin A: 240IU | Vitamin C: 0.003mg | Calcium: 51.7mg | Iron: 2.2mg

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