By 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 even under the thickest of hot dogs and sausages. They are nice, fluffy, and delicious.
Hot Dog Buns
Have you ever craved hot dog buns 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 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 it out if you haven’t 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 I have been devising ways to make 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 most important things 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 recipe is for you.
For the best results, I suggest using bread flour because it has a higher gluten content than all-purpose flour. Bread flour yields a high-rise bun that is soft and springy.
Although all-purpose flour produces great results on the first day, I must admit I prefer 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 are six everyday ingredients and 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 active dry yeast, you can use an equal amount of instant 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
- Resting the dough at this stage is very important. This gives the flour time to absorb the liquid, making the dough much easier to work with.
- Step 3: Knead the dough and leave to rest a second time
- Knead the dough for 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, or the 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-inch-long rolls. Brush with the egg wash. Let it rest for 15 more minutes, then bake.
Watch the recipe video here:
If you enjoy this recipe, here are some of our favorite bread recipes you might want to try:
- How To Make Bread Rolls
- Sausage Bread Rolls
- No-knead Bread Rolls
- No-knead Garlic Bread-Garlic Knots
- Crusty No-knead Dutch Oven Bread
- No-knead French Bread
- Raisin Bread Rolls
- 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 you can double or triple it as needed.
- The buns freeze well, so you can make more and freeze the rest for later use.
- The milk must be warm to the touch for the yeast to work well. If you proof with cold milk, the yeast won’t activate, and if the milk is too hot, the yeast will die.
A quick and easy hot dog buns recipe
Ingredients
- 2 teaspoons yeast
- 2 tablespoons sugar
- 1 cup milk warm
- 2¾ cups bread flour
- ½ tsp salt
- 2 eggs (one for dough, one for eggwash)
- 3 Tbsp butter melted
Instructions
- Mix the yeast, 1 teaspoon sugar, and warm milk, then leave to proof for 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 onto a lightly floured work surface, and knead for 3 to 4 minutes, 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, 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 release 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.
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
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My son complains that my hot dog buns are not soft enough on day 2. So, I searched for super soft hot dog buns and found your recipe. GAME CHANGER! I didn’t get to enjoy them on day 1, but on day 2….Soft and wonderful without being gummy like store bought ones. I’ve been searching for over a year for a good bun recipe. FOUND IT!!!!!
This is so lovely to hear, Cheryl 😊 I’m especially happy they stayed soft even on day 2. I’m glad you finally found the recipe you’ve been searching for. Thank you so much for trusting my recipe❤️
This bun recipe is amazing. Best buns I’ve ever made. The bread was light and fluffy yet sturdy enough to stand up against brats and condiments. I will definitely keep using this recipe and will use it for hamburger buns as well!
This makes me so happy, Wanda I love that you enjoyed the texture and that they held up so well. Using the recipe for hamburger buns is a great idea too. Thank you so much for the lovely feedback and for trying my recipe ❤️
Hi
Hi Pink Blossom 🙂
These are so good, thank you for sharing the recipe! The super sticky texture at first really does tempt one to add more flour BUT in reading the comments and your note, I didn’t and they worked out perfectly! So fluffy and soft. I read a comment below about broiling them for a minute on low for coloring and it was a great ending touch. I will be making these a lot from now on!
I’m so glad you loved them, Megan😊 The dough can be pretty sticky at first, but I’m happy you trusted the process and didn’t add extra flour. Love that the broiling tip worked for you too. Thanks so much for sharing your experience
I can’t tell you how much I love these hot dog buns! I’ve made them about five times now, and I also use this recipe to make hamburger buns. They turn out fluffy, soft, and absolutely perfect every single time! I’m so glad you included the note about the dough and not adding too much flour. I really think that’s the key to this recipe’s success! Thank you so much for sharing such a wonderful recipe!
Aww, thank you so much Kara 🥰 I’m so happy you love this recipe. I love that you’ve been using it for both hot dog buns and hamburger buns. And yes, you’re absolutely right about not adding too much flour, that’s one of the little things that makes all the difference in getting that soft, fluffy texture. Thank you for trying the recipe, sharing your experience, and coming back to it again and again.
I love this recipe. I shape it for hamburger buns and hoagie rolls too!
I’m happy you love it😊
These turned out fantastic!! Very fluffy, light and absolutely delicious. So easy! Will definitely make these again!
I’m happy you enjoyed them Patricia🥰 Thanks for sharing your feedback
Hi-I am going to try your recipe for mini hot dog buns. Any special tips? Thanks so much.
These are perfect. I’m used to working with sourdough so it blew my mind how easy these were. I broiled them on low for about a minute to get them more brown. Then covered with a damp towel to steam them until serving. My family loved them.
I love hearing this 😍 So glad they were an easy change from your usual sourdough routine. Thank you for sharing
Oh my gosh these were so good!!! I’ve been searching forever for the perfect hamburger/hot dog recipe and this turned out perfect! I am gluten intolerant but can eat things with 00 flour imported from Italy, so I made mine with that. I cried happy tears eating a chili dog lol.
Awww, this made us so happy to read, Roxann 🥹 I’m thrilled you finally found a recipe that worked for you, and the happy tears over a chili dog honestly made my day 😂
Thank you for sharing, and I’m so glad you enjoyed them
Made this and did 4 hot dog buns and half hamburger buns. They came out so good! So perfect. I cut them in half and toasted them and they held up.
Yay 😍 I’m so glad they turned out perfectly, Claudia. Love that you made both hot dog and hamburger buns, and that they held up beautifully after toasting. Thank you for sharing ❤️
I back ALOT of bread! This is a great recipe! I just want people to know don’t go strictly by the clock go by what your dough looks like! If after 30 minutes it’s not puffy like her video give it a few extra minutes. Everyone’s kitchen is at a different temperature. If you do that with all bread recipes you will never fail! Under rise and over rise is your enemy lol
Absolutely, Missy🙂. I couldn’t agree more; going by how the dough looks and feels is so important with bread, especially since every kitchen and environment is different. Thank you for sharing this helpful tip ❤️
I just made these and it literally came out of the oven like 10 minutes ago and they’re absolutely delicious
So glad they turned out well Ray!
Made this recipe this afternoon. The early texture of the dough had me really doubting myself, but I kept on with your procedure and the dough got more manageable. It was still a tad sticky, but I was patient with the process. They baked beautifully and were almost too gorgeous to eat! The buns were very hearty, so soft and light, yet didn’t fall apart with the larger sized brats we cooked. My family and I loved the taste and softness of the bread. I am pretty proud of myself as a first timer making my own homemade hotdog buns. My husband was quick to voice his appreciation, as well. Thank you for this terrific and simple recipe. I feel like a pro now. ❤️
Wow, this made my day Veronica! That early dough doubt is so real, but I love that you trusted the process. And the fact that your husband was quick to give his approval too? I’ll take that as a win! 😂❤️ Welcome to the baking club!!.
I come from South Africa, where fresh, soft hotdog rolls are widely available for our beloved boerewors rolls. Currently in England,here, hotdog rolls are prepacked, processed rubbish which made me decide to make my own. This recipe has absolutely hit the spot and takes me right back waiting for rolls to come out the oven in Spar. Superb flavour and soft pillowy texture. I’m typing this while the rolls are in the oven and the boerewors is on the braai! Thank you!
Hey Jani, I’m so glad this recipe brought a little piece of home back to your kitchen! Store-bought just doesn’t compare. Thanks a million for taking the time to share this! It honestly made my day! ❤️ Enjoy that boerewors!
More of a question here: I’m new to baking, especially making bread products. Can you tell me what kind of yeast you used? Is it different than active dry yeast?
Hi Elise, I used active dry yeast for this recipe. It needs to be proofed first, dissolve it in warm water and some sugar for about 5-10 minutes until it gets foamy, that’s how you know it’s alive and ready to go. Instant yeast is the one that skips that step and can be mixed straight into the dry ingredients. Welcome to bread baking; I’m rooting for you!
This recipe is a weekly occurrence. I use this recipe with school lunches burger buns and hot dog buns!
So glad I was able find this! Thank you!
Aww, Liiisa, this makes me so happy! I’m so glad you found the recipe and that it’s working well for you. Thank you for letting me know. It really means a lot! Sending lots of love to your Kids 🥰🥰🥰
Just made these. The dough is very wet, glad you said to resist adding more flour. A little difficult to work worth because they are so sticky but my finished product looks just like yours. Yay!! I made 4 hot dog buns and 4 hamburger buns. If they taste as good as they look, we’re never buying again!! Thanks for sharing!
Yay! 🙌🏽 So glad you trusted the process! That stickiness is exactly what gives you the soft, light crumb. I hope they tasted as good as they looked. ❤️
This dough is a dream to work with. I’m sure they will taste amazing!
Aww, Bridy, I love hearing that! 😍 When the dough is this easy to work with, you already know you’re off to a good start! I hope they turned out just as delicious as you expected. ❤️
I’m an experienced chef & baker.
This recipe made perfect hotdog buns. Thanks!
Coming from an experienced chef and baker, that means a lot. Thank you! Glad it worked so well!!
I made these today and boy are they pretty. We don’t eat hot dogs but got a hold of some briskit dogs so wanted to do it right. These were so easy and taste pretty darn good. Thanks for the recipe.
Brisket dogs! A good bun deserves a good filling. So glad they came out pretty, and thanks for the feedback, Kathryn.
These are my go-to buns now. I’ve tried quite a few recipes; yours are what my family loves!
Awwn…I’m so glad to hear this. I’m happy your family loves it😊
Can you knead them using a mixer with dough hook?
Yes, you can. However, you need to monitor it because it needs just a few minutes of kneading. About 2 minutes should be fine on medium-low speed.
These buns were amazing! They are my new go to recipe for all my bun needs. How closely can you space them on the baking sheet? I have a family of 9 (mostly hungry boys) to feed and it would be nice if they could all fit on one pan!
Thank you so much, Tara🙂. I’m so glad these buns are now your go-to recipe. You can definitely place them fairly close together; about 1–2 inches apart should work well. They’ll rise and bake into each other, which gives them those soft sides. I hope they’re a hit with your boys😊
These are perfect, even my husband likes them! This is my 2nd time making hamburger buns and I’ve made hot dog buns twice also. They are so softener when frozen and defrosted!
Thank you so much, Lendanya! I’m so glad you both enjoy them! 😊
I am having a large BBQ party and am cooking nice big German Sausages. I did not like my bun options in the store so I found this recipe and made about 60 buns. Nice brioch type bread. I weighed the dough at 100-115gm/bun. This is an easy and quick to make recipe. I am sure my group will be impressed!
Wow, 60 buns! 😍 That’s amazing, Erin. I’m so glad the recipe worked well for your BBQ party, I hope your guests love them. Thank you for sharing your experience and for trying the recipe
These came out great! Thank you for sharing.
You are welcome Tammy 🙂
These Hot Dog buns are THE BEST!
Easy to make, loved the video ( I was unsure how to shape them). Tasted buttery, moist, sturdy but luscious. Reminded me of brioche. But quicker & easier.
Versatile dough for other yumny breads/rolls.
Thank you !! 😊
Thank you so much, Marie. I’m happy you loved the buns! I’m especially glad the video helped with shaping them. Thank you for trying the recipe and for sharing such lovely feedback. ❤️
I love these! I’ve made them a few times now. The last time, I added some onion powder and minced onion to the dough and then some diced caramelized onion to the bun when I added the egg wash. Super good!
That sounds absolutely delicious. You must be an onion lover🙂
Thank you so much for making the recipe several times and for sharing your delicious variation
How much is a cup please?
Hi, Linda, 1 cup of all-purpose or bread flour is 120g
Turned out amazing!! Didn’t feel like going to town so I made these!
Awwn, I’m happy you enjoyed it, Tara😊. Thank you for your feedback
These turned out amazing! Thank you so much for this recipe! My mind is already spinning with possibilities for uses! Hamburger buns…dinner rolls… hoagie rolls… on and on! I’m never buying store bought again!
I absolutely love hearing this😊 . That’s the beauty of this dough, it’s so versatile. I’m glad the recipe turned out so well for you, Jennifer
Unbelievable!
These buns are easy to make.
They are fluffy and delicious!
Most of all, they are firm enough to not fall apart. I filled them with hotdogs and all the wet toppings, wrapped them in foil to keep warm and headed to the beach for the 4th of July fireworks. They passed the test! I will definitely use this recipe again.
Super Thanks!
That’s amazing, Mary. I am happy to hear that they held up so well, even with all the wet toppings
And taking them to the beach for fireworks? That’s honestly the perfect test; so glad they came out fluffy, sturdy, and delicious for you
You’re welcome 🙂
Can I use 2% milk for this recipe?
Yes Briana.
This recipe is amazing! I found it after searching google to avoid going to the store, too hot for that! First time making hot dog buns. Well, I don’t think I can ever buy store bought again. They are so buttery and actually taste like bread unlike the bland processed ones. I am making sure to save this recipe, it’s perfection!
Hi Jessica, Thank you so much for your wonderful feedback. It means so much to hear that you’ll be making these instead of store-bought buns. Thank you for sharing your experience, and we hope you enjoy many more batches🥰
Great recipe and process… Especially when you’re in a pinch for time! I rolled these up like I do my amoroso rolls and they came out exquisite!
Hello Laura, that’s wonderful to hear. Thanks for giving it a try and for sharing your results with us😊
Recipe was great, easy to follow. Buns turned out great. I was never a bread maker until today. Keith
Thank you, Keith😊 We’re so glad your first bread-making experience was a success. We hope it’s the first of many.
I made these last night and they were so good!!! I accidentally forgot to put the egg in the dough lol but they still turned out amazing. I guess that shows how great this recipe is! Would definitely recommend and will also try them for hamburger buns.
So glad it worked out for you, April 🙂.And honestly forgetting the egg but still getting that result is kind of impressive lol. Can’t wait to see how the hamburger buns turn out for you
Is it possible to make this recipe without the milk? My daughter can’t have dairy (she can have eggs) and based on the comments I would love to try it, just not sure how to get around the milk ingredient.
Hello Pam, plant-based milk like almond, soy, or cashew milk will work.
This recipe is the best ive found! I wonder if it would work as a loaf?
Thank you Harman😊 And yes, it actually works really well as a loaf too. Same soft texture, just in sliceable form
Is the yeast in this recipe active dry yeast or instant yeast? Thanks!
Hi Estella, I used instant yeast
They’re good. I’m working through a few variations by replacing 1/4-cup of the bread flour with a different kind for flavor. Red Teff, oat, millet, rye, barley. It makes them a touch denser but the taste is great, especially if you add a half teaspoon of honey to the eggwash.
Love that you’re making the recipe your own Aaron😊 Those flour variations sound amazing, and the honey in the egg wash is such a clever touch. Thanks for sharing
Very tasty buns! We enjoyed them. But, I have a question on the amount of sugar. The recipe says 2 tbs of sugar. In the directions it says add 1 tsp of sugar with the yeast and milk. Is this correct? I measured out 2 tbs of sugar and just took one tsp from it to add to the yeast & milk, then added the remaining sugar to the flour mixture. Is this the correct balance fir the sugar content?
Thank you
Hi Tammy, what you did was the right thing
@Adeola@cheflolaskitchen, Awesome! Thank you for letting me know! Fabulous recipe – it’s my go to for brats & hot dogs!
❤️❤️
This is my go to recipe for hot dog buns! I have used it many times. Look no further than- this is the perfect recipe. And it’s so quick! Two notes from my end: I add sesame seeds to the top once the egg wash is applied. Also I am from Houston and it’s crazy humid here! So during the kneading stage, I find I have to add about a half cup of flour (instead of the 1/4 cup) to get that soft billowy texture to the dough. Enjoy!
Aww, Thank you for your kind words katherine❤️
I’m so glad you’ve had such great success with the recipe. Sesame seeds are such a delicious addition, and thank you for mentioning the humidity adjustment, that’s a great tip
I tried to make this and the dough never rose properly. so I somewhere made a mistake. I’m going to try again, I hope it comes out this time.
I’m sorry that happened Diann, When dough doesn’t rise properly, it’s usually something small like yeast activity or liquid temperature, and once that’s sorted it should come out really well. I’m glad you’re giving it another try, that’s the spirit👍
these made some very nice buns only we wrapped the wieners for piggies in a blanket Will definitely use again
That sounds so good 😊 love the “piggies in a blanket” twist, such a fun way to use them
So glad they turned out nice for you, and even better that you’ll be making them again
Can these be frozen? If so does anyone have suggestions on that?
Hi Harlee, The buns freeze well so you can make more and freeze the rest for later use.
Just made these, and I’m serving them tonight with hot dogs. I should wait until closer to dinner time to slice them open- or what do you think?
Thanks for the recipe! I found the video to be especially helpful. I’ll never buy hot dog buns again!
That sounds perfect, Megan, 😊 and yes, I’d definitely wait until closer to serving time to slice them so they stay soft and fresh. I’m so glad the recipe and video worked well for you
I make these all the time as hot dog buns and hamburger buns. My husband loves them!
That’s wonderful to hear, Alma
I made 2 batches, one for hot dogs and one for hamburger buns. They both came out a little dense. I am in Florida and the dough may have been too moist. I used 1 cup of bread flour and the rest AP flour in the hot dog buns and 2 cups bread flour in the hamburger buns. Any ideas on ways to improve the texture? I am relatively new to bread so any help would be great. Thank you!
Sorry to hear that, Sid. From what you described, I’m guessing this might have to do with the yeast. Did your dough rise? It should look visibly puffy and nearly double in size. Too much flour while kneading may also be a reason. The dough should feel a little tacky, rather than dense. Also, combining all-purpose flour and bread flour doesn’t sound like a problem, but I suggest mastering the bread recipe first before mixing the flours. One note on the Florida humidity: you’re right that it matters, but a wetter dough usually makes buns spread flat rather than dense. I hope this helps
Excellent recipe! Thanks for sharing 😊
You are welcome!
I just made these for the second time in a week, they turned out amazing! Thank you for the recipe 😄
Nicole, twice in one week?! That is what I love to hear! 😍 I am so happy they turned out amazing for you again. Thank you so much for coming back to share!!
Great recipe! Thank you so much!
You are very welcome Giovanna!
Tried this recipe yesterday and it turned out so well! These were the best buns I’ve ever had, much better than the premade ones from the supermarket.
For some reason, my dough was still very runny, and I wasn’t able to shape nice rolls like in the video. Maybe the flour over here is different, or maybe I just mismeasured something 😅. Either way, they still turned out great after baking.
Best wishes from Germany!
Hi Thomas, so happy you gave it a try and loved it 😊 I had to do a quick google search when I saw your comment and I discovered the flour in Germany actually different but you can have close equivalent. This is really interesting but I’m glad it still turned out well for you anyways!!
Amazing!!! So quick and easy too.
I only added the one Teaspoon of sugar for the yeast blooming and they tasted great without the extra sugar. I also topped each of the buns with Everything but the Bagel seasoning for some extra flavor.
Will definitely make them again and try them as hamburger buns too. So glad I found this recipe at the start of the summer season.
Thank you so much for trying the recipe😊, I’m so glad they turned out great for you, and I love that you adjusted the sugar to suit your taste.
They make amazing hamburger buns too, so I hope you enjoy trying that next. Thanks for sharing your feedback, and happy summer baking
THANK YOU FOR THIS RECIPE!!! I said “Cross your fingers!”and
my husband and I opened the oven and stood there with our mouths opened in surprise!!! My baking is always a fail! 🤣🤣🤣
Oh, Denise, this made me laugh😂I can just imagine both of you standing there in shock at the oven. I’m so happy the recipe worked out for you. Thank you so much for trying it and sharing this sweet feedback. More baking wins for you from now on🤍
Has anyone made these Gluten-free?
I love the recipe!
Omg so good! I was worried about how sticky the dough was but l trusted the process and my family love them.
I’m so glad the recipe came out well for you🥰
Why did they not brown on top?
I’m sorry to hear that Elizabeth. Did you apply egg wash before baking?
This is hands down the best bun recipe I have ever made. I am not new to bread making, and truly this is the BEST RECIPE. It rises like crazy and is done before you know it. I can make these the same day I want buns. This is fantastic and as fast as it says it is. It is the Bomb. I use this recipe to make hamburger buns as well.. thank you Lola…SOO MUCH
Wow, Vicky thank you so much for coming back with this beautiful feedback! And using it for hamburger buns too? Love that!
These are so soft yet hold up well to a hotdog with all the fixings. Easy to make and really delicious.Thank you for sharing the recipe.
So happy you enjoyed them, Sandra. 😊
@Lola Osinkolu, I have made these several times since my first comment. The recipe makes amazing hamburger buns too, and my husband can’t wait to eat them right out of the oven. 😊
Oh, I love this so much Sandra!…… I don’t blame your husband one bit 😄
I LOVE THESE. We make hotdog/burger buns but I also make these into copy cat herb and cheese rolls from subway! I just sprinkle Italian seasoning and shredded cheddar and parm after the egg wash. My husband raves about them and I’ve sent this recipe to multiple friends now. I’ve tried making my own bread so many times but always give up because it’s so much work to do every day! I hate eating store bought anything, but bread has always been so annoying! This recipe takes me maybe 15 working minutes MAX. I never leave comments but I just had to!!!! My family will be eating this recipe every day for as long as we live LOL I am so happy to make this for my family and feed them REAL food. Thank you!! God bless
Thank you so much for this beautiful feedback
I’m really happy this recipe made bread-making easier and more enjoyable for you, that’s exactly what I hoped for. Feeding your family homemade bread with so much love is everything
Thank you for taking the time to share this, and God bless you too 🙏
These were the BEST BUNS IVE EVER MADE thanks to YOUR perfect recipe! The company that was at my home have asked me to make them again and again. They were shocked with how amazing they tasted. I need to master the hot dog bun shape as I struggle to stretch the dough out long enough but thats a me error. THE RECIPE WAS PERFECT DONT HESTITATE TO MAKE IT IF YOURE READING THIS REVIEW 🙂
Thank you so much Tiffany😊
I’m so happy you loved them, and having your guests ask for them again feels so good
And don’t worry about the shaping, it just takes a little practice, you’ll get the hang of it in no time.
So glad the recipe worked perfectly for you
Such a great recipe! Thank you as it produces a beautiful bun in such a shorty time, love it.
You’re welcome Beth, I’m happy you love it
These buns were so easy to.make and tasted delicious.
Thank you so much, Maria😊 I’m really glad you found them easy to make, and even better that they tasted delicious.
Crushed it! Great and easy recipe. My boys wanted hot dogs earlier this week and I didn’t want to load up to go to the store. I had all these ingredients on hand and it came together so easily; my 4-year-old loved helping me make them! We are having friends over tonight so I am making these again as hamburger buns! Thanks for the great recipe!
Thank you so much Lex 😊, I love hearing this, especially that it came together easily
And I love your creativity turning them into hamburger buns for your friends, that’s exactly how I hope these recipes get used. So glad they saved you a store run and worked out perfectly for your family
I just made these! I added a bit of whole wheat, and einkorn flour to the recipe. I also swapped the sugar for honey and added dehydrated onion along with onion powder to make onion buns! Worked beautifully! A keeper for sure! 🥰
Awwwwn Kim, I’m happy you enjoyed and likes the recipe🥰
Hi we loved the taste but once baked my buns fell apart once we put the hot dog in. Any suggestions to help? I used fresh yeast and bread flour.
I’m so glad you loved the taste, Linda🙂.
Sorry to hear they didn’t hold together as expected. A few extra minutes of baking or shaping the dough a little tighter can make a big difference. I’d be happy to help you figure it out if you have questions
Perfect! I followed the recipe exactly, and used the proof setting on my oven for the resting periods. I also used my kitchenaid mixer with dough hook for the kneading, and the dough was soft and beautiful! So easy to work with! I spaced 6 in a 9×11 baking dish and the other 2 in a bread pan so they would touch when they rose, and that worked perfectly. The final result was the pull-apart hot dog buns with beautiful soft sides, like the packaged ones; but, oh my, these are So Much Better!!! My wife used some for polish sausage, and I made a meatball sub with one for dinner tonight. This will be my go-to buns from now on. Thank you for this staple recipe!
This made my day Robin 😊💛
I love how thoughtfully you adapted it. And I’m especially happy it’s become your go-to. Hearing how you and your wife enjoyed them in different meals just makes it even better 😄
Thank you for taking the time to share this, truly😊.
Not sure where I went wrong, but the structural integrity of my buns left a lot to be desired 🙁 aside from that, the bread was delicious and fluffy, so as soon as I figure out how to stop the bread disintegrating I’ll be happy as Larry! Any advice?
Glad to hear they were still fluffy and tasty, that’s already half the battle 😊
If the buns are “falling apart” or not holding structure, it’s usually one of these:
-Under-kneading: the gluten wasn’t developed enough (knead a bit longer until the dough is smooth and stretchy)
-Too much liquid or too little flour: makes the dough too soft (slightly reduce liquid or add a little flour next time)
-Over-proofing: dough rises too long and weakens (stop once it’s just doubled in size)
-Not enough shaping tension: when forming buns, gently tighten the surface so they hold their shape better
I really hope this helps😊
Hey Lola
Great recipe1 I had to proof a bit longer since I use Italian not instant yeast. We all know italians are never in a hurry. One suggestion. I watched the video as well as read the directions and I saw you stretch and fold the balls before forming but that was not in the written directions. I will be making this again
Thanks so much, Joe 😊. I really appreciate the feedback. I’ll look into adding it to the written instructions, and I’m happy you’ll be making them again.
This a fool proof recipe. I keep coming back to this one. I use it for hamburger and hotdog buns. And I have also made cinnamon rolls with it. Turns out perfect everytime.
Thank you so much Vanessa😊
So glad it’s been consistently working perfectly for you ❤️
I only needed about 15 minutes extra for the second rise (due to my house being on the colder side) but these baked up perfectly, thank you! What an awesome recipe!
That’s fantastic to hear Mike, I’m so glad they came out perfectly😊😊Sounds like this recipe has officially earned a spot in your go-to list.
Best bread recipe, easy and delicious
Totally agree Lise, So easy to make and turns out soft, fluffy, and absolutely delicious every time😊
Thank you so much for this recipe. I’m about to start it now. I have a question though at 1:58 in your video where it shows to add the dry ingredients it looks like yeast is added again. When looking at the ingredients, the only dry ingredients it shows is salt and flour, but it looks like there’s something else added. I hope that you get this message soon, but I’ll probably start it here within the hour. I’m just going to go with flour and salt for dry ingredients if I don’t hear back.
I have watched a couple of your other videos and you are just lovely. Thank you for sharing with us.
Thank you so much for your kind words, Lisa, and I’m super sorry for the late response. You’re right, the yeast isn’t added a second time. It can definitely look that way in the video (probably because I used pink salt), but that step is just the flour, sugar, and salt. I hope your buns turn out soft and fluffy. I’d love to hear how they turned out🙂
Excellent buns! And they are super quick! I used all purpose flour because that is what I had on hand, and it still worked great! I’m keeping this recipe!
That makes me so happy to hear🥰 I love that you used what you had on hand and it still turned out great, that’s real kitchen confidence right there 🙌🏽
Thank you for trying the recipe and for keeping it in your collection💕
Excellent results. Very fast to make and everyone loved it!
Thank you so much for your feedback, I’m glad everyone loved it😊
I didn’t have enough bread flour so I had to use 1/2 of all-purpose but they came out beautiful….could probably be used for kolaches as well. Bread was delicious and not sweet (like I thought it might be). My wife loved the homemade hotdog buns. Sher has been wanting me to make some homemade hotdog buns for months now; I am glad that I finally found a great recipe! Thank you!
This is so good to hear Richard, 🥰
I love that you made it work with half all-purpose flour and they still came out beautiful, And yes, they would totally work for kolaches too
I’m especially happy your wife loved them 😄 Homemade buns just hit differently, and I’m glad you finally found a recipe worth the wait. Thank you so much for trying it and giving your feedback💕
Love this recipe but am I able to use this for rolls, loafs and such? I really
Absolutely Cris, This dough is super versatile, you can shape it into rolls, loaves, or hot dog buns. Just adjust the baking time a bit depending on the size and shape, and you’ll get soft, fluffy bread every time.
Curious if adding a bit of wheat gluten to regular unbleached flour would mimic texture of bread flour in this recipe.
Yes, it will.
@Lola Osinkolu, One tablespoon of vital wheat gluten percup of AP flour will work as bread flour.
Thanks so much for sharing this helpful tip Maureen!
Hi, I’m really keen to try this recipe and was wondering if the dough can be made using a bread maker.
If so, would it be okay to add the ingredients from steps 1–3 into the bread maker together and let it do the mixing/kneading, then remove the dough to cover and rest as instructed in the recipe?
Thanks so much,
I’m looking forward to making these!🙂
Hi Tayla, my sincere apologies for the late response, I haven’t tested this recipe in a bread maker yet, but mixing and kneading, seems like a safe approach. I’d love to hear how it turns out if you give it a try!
Great quick recipe. Made terrific hot dog/ hoagie buns with great flavour. Won’t be buying them again soon. Thanks
That’s awesome Beth, I’m so glad the buns turned out flavorful and perfect for hot dogss. I can actually relate😊,once you make them at home, store-bought just can’t compete.
These came together so quick and easy. Love them. Much better option than store bought if you have the prep time.
Exactly Crystal😊, They’re quick, easy, and so much better than store-bought. Once you try homemade, it’s hard to go back.
Hey! I know you said the buns freeze well, I just want to double check if it’s better to freeze uncooked or once they’re baked!
Hi Lili☺️, Great question 😊
Both ways work, but freezing them after they’re baked is the best option. Once they’ve cooled completely, wrap them well (or store in an airtight bag) and freeze. When you’re ready to use them, just thaw at room temperature or warm gently in the oven — they’ll still be soft and delicious.
Freezing unbaked dough can work too, but the texture and rise are more reliable when the buns are baked first.
Hi! I’m young and trying to learn how to bake. I messed up somewhere but I don’t know where. I thought I followed the recipe to the t. But maybe you can help? I let my dough sit for 30 minutes but it didn’t raise at all. Is this normal? I then punched it down and continued following the recipe but my dough was very hard to work with and I couldn’t get the buns 6in long. The dough was also cracking not smooth. I tried to add a little water. I waited the 15 minutes and the buns were not puffy. it ultimately didn’t turn out. Where did I go wrong?
Hi Monique, Don’t worry it happens to all new bakers🙂. If the dough didn’t rise, it’s usually the yeast (expired or liquid too hot/cold) or the room being too cool. A dry or cracking dough also means it needed a bit more moisture or kneading. Try again with fresh yeast and warm (not hot) liquid. You’ve got this💪
I FINALLY FOUND IT!!! The hotdog bun recipe I’ve been searching for. 5 stars from my whole gang to you, thank you. Soft and moist, hold together well and they aren’t doughy. Great buns!!
Yayyy! I’m so happy you found it and that everyone loved it🥰
Soft, moist, and perfectly holding together, that’s exactly what I hoped for. Thank you so much for the amazing feedback Tamara❤️
Hello! Please could I check if I was correct in converting 1 cup of warm milk to 240ml? I used the metric measurements (I’m from the UK) and an online converter but I’m not sure if that was right, as my dough was so, so wet… like semi-liquid, I could literally pour it out of the bowl onto the countertop! After adding the last of the flour and a bit of kneading it firmed up enough to shape into eight very gloopy buns, I baked them anyway and they actually tasted delicious. But they definitely didn’t look anything like hot dogs as they hadn’t risen, they were more like bread puddles. Should I have added less milk, or perhaps more flour? Advice would be much appreciated as I’d love to make these again (still infinitely superior to shop-bought hot dog buns). Many thanks 😊
Yes Christina, 1 cup of milk is usually around 240ml, so your conversion was correct. The dough being very wet usually means either the flour absorbed less liquid than expected or the milk measurement might have been slightly higher than usual (even small differences can affect this).
For next time, you can:
Add the milk gradually — pour a little at a time until the dough comes together.
Adjust with a bit more flour if the dough is too sticky — it should be soft but still manageable and slightly tacky, not pourable.
Ensure the yeast is active and the environment is warm enough, so it rises properly.
Even though your buns were more like ‘bread puddles,’ I love that they still tasted delicious🥰 With small tweaks, your dough should rise and shape perfectly next time.
Thanks so much for sharing your experience, I love hearing how it turned out, even with the hiccups, You’ve got this!😊
This has the consistency of, and similar ingredients, to the Japanese Milk Bread that I make without the messing around making the tangzhong.
Really good hot dog rolls at my first attempt with the recipe that thawed soft for a couple of days.
I’ve now proportioned the contents to use 500g flour to make a full size loaf in a tin. My oven at 170c fan and about 35 minutes, turning half way through. A really soft loaf, great!
Thank you so much for sharing your experience David, I’m glad the recipe worked so well for you, even on the first try. It’s great to hear that the rolls stayed soft after thawing, too.
Your idea of scaling the recipe to make a full-size loaf sounds fantastic, and your baking notes (170°C fan for about 35 minutes, turning halfway) will be so helpful for others. A soft, fluffy loaf is always a win. Well done💛
Followed the exact recipe and the buns didn’t rise at all after putting on the egg wash.
Thanks for trying the recipe and for the honest feedback Lindsay.
I’m sorry the buns didn’t rise after the egg wash, that can be really frustrating. A few things that might have caused it are inactive yeast, dough that didn’t proof long enough, or the dough being too cold before baking. The egg wash itself usually doesn’t stop the rise, so it was likely something in the proofing stage.
If you try it again, make sure the yeast is active, let the dough rise in a warm place until it doubles in size, and allow the shaped buns to proof well before brushing on the egg wash. I really appreciate you giving the recipe a try 😊
I could use your help. I love the texture and taste of the buns, and the recipe is very easy to follow. My issue is that I can’t get the buns to brown. I egg wash as instructed but no browning. I tried a 2nd time I turned up the temperature in my oven, and buns still did not brown. The 3rd time I had the increased oven temperature, added steam, still now brown. All 3 times I bake challah, country white, and sour dough routinly, but this is the first time this has happened.
Love this recipe! Easy to follow & they turned out so great! And I’m such an amateur at all things bread baking — so Thank you so much! I’m a new fan now & will be trying other recipes of yours.
Hi Courtney😊, That makes me so happy to hear. I’m glad the recipe worked out so well for you, you did amazing! Everyone starts somewhere, and it sounds like you’re already off to a great start. Can’t wait for you to try more recipes💛
Hello, Chef Lola.
I’m going to make these buns for the first time today and I can’t wait to eat them. Can this dough be frozen and if so how would you recommend I thaw the dough?
Thank you.
I had been looking for a bun recipe with soft buns. Yours is it! They are delicious and the recipe is so easy. Thank you for sharing!
I’m so glad you finally found the one Claudia🥰 Soft, delicious buns make all the difference. Thanks so much for giving my recipe a try and sharing your lovely feedback 💛
Just one correction- you are blooming the yeast, not proofing. Yeast is bloomed in liquid prior to mixing dough. Proofing is the step when the dough rises.
This recipe is AMAZING. The only change that I made was I added one extra TBLS of sugar, to make more of a sweet roll version of hot dog buns. Absolutely using this as my standard recipe! Many Thanks!
That sounds so good, Eli. I’m so glad you enjoyed the recipe and made it your own. Thanks so much for sharing your feedback❤️
Thank you for this. I can’t find decent buns in my small town. Problem solved!
You’re so welcome Reginald😊, I’m glad the recipe helped
I made these last week and this recipe is simply the best! For the first time I’ve had really fluffy soft rolls. I frozen some last week and after defrosting in the microwave today, they are still as fluffy and soft as ever. The trick is just to persevere with handling the sticky dough during kneading (and it really was quite messing and sticky kneading by hand but the results are unbelievably worth it!). Thanks Chef x
Aww🥰, I’m so happy the rolls turned out soft and fluffy even after freezing, and You’re absolutely right, the sticky dough can be a little tricky, but it’s totally worth it in the end. Great job 😊
I’ve made these several times now!!! I have kneaded in the kitchen aid and by hand, both times turned out great. Today I doubled the recipe and shaped half like hamburger buns and half hotdog. So good and soft!!!!
That sounds amazing Aubrey😊 So glad the recipe worked perfectly both ways, and doubling it for hamburger and hotdog buns is such a smart idea, sounds like your baking skills are on point👍
Way too tacky to kneed even with the quarter cup. Disappointing.
Sorry it felt that way. Thanks for giving it a try.
The dough is meant to be a bit soft, but not unworkably sticky. I’m guessing there’s probably an ingredients that was slightly mis measured. Also, kneading with lightly oiled hands or using a mixer can really help.
I made these tonight. My first time ever making hot dog buns. The recipe was very easy to follow. I definitely need to work on my shaping but they taste really good.
That’s awesome Shandy😊I’m so glad your first try turned out well, shaping may take a little practice, but the taste is what really counts. I’m sure they’ll look perfect next time.
These are amazing! Im trying hamburger buns tonight. Thank you for such a great recipe!
Kate, I am sure, you will enjoy it.
So, if you use instant yeast, you do not need to do step one, proofing the yeast, correct?
Yes, that’s correct, Rhonda. With instant yeast, you can skip the proofing step and mix it directly with the dry ingredients. Proofing is only necessary for active dry yeast or if you want to check that your yeast is still alive.
I tried this twice and my dough DOES not look like that. I is not even close to that what am I doing wrong.
No worries, Kayla. Check your flour measurement, use warm water, and knead well. Add a little water if dry or a sprinkle of flour if sticky, you’ll get it next time!
Why is my dough not looking like yours??? It looks more like caky and dense… What am I doing wrong???
This can happen. Usually a dense, cakey dough means too much flour, not enough kneading, or not enough rise time. Try kneading until smooth and stretchy, and letting it rise until doubled. I’m sure it will turn out much lighter next time.
I’m currently doing this recipe as I type. My one big question. Im from Canada and not understanding the protein from American bread flour to Canadian AP.
Do the flour conversion change as that what my bread maker states for recipes?? Told to use less in a bread maker. (Making recipe on the counter/oven.)
But I feel American bread flour is the same protein lvl as Canadian AP flour. Same amount of flour ? If not how do I figure out the conversion rate?
You’re right. Canadian all-purpose flour is about the same protein level as U.S. bread flour, so you can use the same amount. Just watch the dough as you mix, if it feels dry, add a little water until smooth and elastic.
Thanks for this great recipe! I needed to make some buns for dinner and this was easy to follow and they came out great! My family loved them.
Happy your buns turned out great and that your family loved them, Lacie.
These hot dog buns are amazing! So easy and really good. Thank you for sharing your recipes!
You are welcome, Terri❤️
This recipe is on repeat in our household! Anytime I need hotdog buns or a dinner roll, or even rolls for pulled pork or something, this is my go to. It comes together so quickly, and they are excellent every time. Sooooo soft, pillowy, and delicious. There are rarely leftovers. 10 out of 10!
Wow! 😍 I’m so happy to hear this is your go-to recipe. Soft, pillowy, and disappearing fast because of its delicious taste; that’s exactly how rolls should be. Thanks for sharing your experience,Lisa.
These turned out SO good. Very easy and came together very quickly. My buns were so soft and light. An excellent recipe!
Thanks for your feedback, Robin.
Hi, thank you for the recipe. Looks good!
I’m more interested in how I can store this should I have some extra buns? How long can they be kept in the freezer for? And how do I keep them fresh again for when I need them?
Hi Feyi, wrap cooled buns tightly and freeze;they’ll last up to 3 months. Thaw and warm in the oven to refresh before serving.
These are delicious! Thank you for this recipe. I love salt so I sprinkled a little salt before baking.
Thats a good twist. I am sure it came out nice.
These turned out great! Next time though I think I will try to roll them out slightly longer – closer to 7 inches. When they baked in the oven, I found that they kinda pulled in a bit and became high in the middle.
That good observation. I am sure it will turn out great next time too.
Came out perfect
Thanks for the feedback, Ritah😁
I want to try this. Does it matter what kind of milk? Nonfat, 1%, 2%, whole? What about lactose free vs regular milk? Any thoughts about this?
Hi Jennifer, any milk works — nonfat, 1%, 2%, whole, or lactose-free. Higher fat makes slightly richer buns, but all will turn out great.
@Chef Lola Osinkolu,
Can you use almond milk? I’ve substituted it in cornbread and it turned out fine.
Yes, Jason you can.
Thought I misunderstood the active/instant yeast instructions but I guess I didn’t because they came out great!
That good, Mary.
Just checking if I miss understood your notes. You say active dry yeast does not need to be proofed. Isn’t it the opposite? Instant doesn’t need to be proofed but if using active yeast, it needs to be proofed first? I’m confused. But I followed your directions exactly and threw in my active dry yeast with the dry ingredients because I didn’t have instant and didn’t proof it first. I hope I got that right. I guess we’ll see because I’m making it now! LOL!
You can read more abut active yeast and instant yeast here.
I would like to try this recipe but I don’t eat eggs. Is there something I can use to substitute the eggs?
I made this recipe for hot dog buns. They were the fluffiest and basically perfect. I would like a little more taste and not sure how to achieve this without ruining this recipe. Any thoughts?
Penny, try adding a touch of garlic or onion powder for extra flavor.
i made these when we wanted hot dogs last minute on fourth of July and the store was out of buns. these were way better than anything i’ve ever bought from the store!
That’s a sweet feedback. Thanks, Kay.
What kind of yeast do you use?
I used the Insatnt yeast but you can also use active dry yeast.
Very simple, and easy recipe. My buns turned out perfectly although I had to let my dough rise a little extra time due to other household chores getting in the way. So much healthier and tastier than store bought buns. Thank you so much!
You’re so welcome!, Tracy. I’m glad the recipe worked out beautifully and that extra rise time probably made them even fluffier and more flavorful. Homemade wins every time! 😊🍞
Tried this recipe because they looked delicious. I love your video with the directions, and I love the way you speak. The recipe is spot on! Thank you so much for sharing and for the video. I learn much better when I can see how something is done. Like when you mention the dough might be sticky, but don’t add a bunch more flour. Your video made sure I knew exactly what the dough should look like and how sticky it would be. Again, thank you! I REALLY wasn’t looking forward to another cookout with lackluster supermarket hotdog buns. And I didn’t have to! Now to try turning them into hamburger buns.
That’s amazing to hear, Audra. Thank you so much 😊 I’m happy the video helped and that the recipe delivered just in time for your cookout. Enjoy every bite🌭🔥
This hotdog recipe was AMAZING! My son really enjoyed making the rolls with me and loved brushing the egg mixture on the rolls before baking them too! It’s so nice to have a healthy hotdog recipe, that is free from bad oils and preservatives. We look forward to making these rolls again, thank you for the great recipe, we love it!!!!
That’s so heartwarming to hear.🤗 Thank you, Marcy and greetings to your lovely son for baking with Mummy.
I have made this recipe twice now. Once for hot dog buns and once for hamburger buns. Absolutely the best I’ve ever made. Thank you so much!
You just put a huge smile on my face Marla! 😄 Thanks so much for sharing your success!!
Please specify type of flour and yeast in the recipe. I should not need to scour the whole recipe to find out you recommend bread flour.
My apologies, I have updated the recipe to reflect that.
I completely messed up and added my 2 eggs into the dough because I was rushing before we had guests arrive. I followed everything else perfectly but it didn’t turn out too bad. A little more dense and not as risen but still tastey and edible so we used them anyway. Will be trying this again, following the instructions better next time.
The eggs in the dough probably made them a bit richer and denser. Next time, with the steps followed more closely, I’m sure you’ll get that perfect texture and rise. Thanks for giving it a go and sharing your experience—I’m cheering you on for round two! 👏
I made the same mistake – might be helpful to edit the ingredients list to say “2 eggs (one for dough, one for eggwash)”
Thanks, Erika.
This is the first time I’ve tried making buns. This recipe is awesome and easy to follow! I will absolutely be using this recipe again! Thank you!!
You are so welcome! I’m so glad the recipe worked out beautifully for your first try. Happy to hear you found it easy to follow, and I hope it becomes a regular favorite for you! 😊
I have never done this before and OMGOODNESS soooo yummy & fluffy! Thank you for your recipe and video
Ahhh yay! I’m doing a happy dance for you over here! 💃 I’m SO happy you totally nailed it Angie. Thank YOU for giving it a try!! 💛🙌
Do you use fast acting yeast or regular yeast. Thank you so much.
Brad, I used the Instant yeast but you can also use the active dry yeast.
Hi, I am by no means a bread/bun baker. I fail more times than I can count. I just made the
Quick and easy hot dog buns recipe and lo and behold, they turned out nice and fluffy and delicious. Can’t tell you how excited I was. I did learn to keep wet ingredients and the yeast at room temperature. I can honestly see how the yeast would die in the cold. I’ll keep this recipe for hamburger buns, other rolls, even bread. P.S. I love it when I see the words. ‘Easy’! Lol
That’s such a win, Earlyne. It’s amazing how much of a difference those little tips like room temp ingredients can make, and you totally nailed it.
You reminded me of my little wins when I started baking.
“Easy” is always a magic word and cheers to more fluffy and successful baking🤗
In the process of making these, followed the recipe to a T and the first dough came out super super wet. I don’t understand what I did wrong. I read the recipe and even watched the video twice, why did my one cup of milk to 2.5C flour end up so runny? And that was before even adding the butter and egg. I added almost half cup extra of flour and it still doesn’t have the consistency of your first mixed result in the video 🙁 I will add flour and keep going with this and see how it goes, because these look sooo amazing in your pictures!
You’re not alone, Stefanie. Dough can be a bit unpredictable.
If your dough turned out runny, it could be due to the type of flour used because some flour take less liquid. It could even be slight variations in measuring. It’s also possible that your flour was under-measured if scooped loosely instead of spooned and leveled.
I love that you added flour gradually until it started coming together.
@Stefanie, had the same problem but didn’t add more flour per the directions. Wish I had seen your comment and added more anyway – mine are a complete disaster.
Sorry about this, Allison.
@Stefanie, sounds like you missed that it is 2.75c flour but 2.5 cup is mixed in and the other 1/4 cup is used during kneading. Almost missed it myself
Are you combining bread flour and all purpose flour together? Mine came out like bread
I used bread flour only, so that might explain the more bread texture. If you’re aiming for super soft buns, you can also use all-purpose flour or a mix for a fluffier result.
Great recipe!! They turned out beautiful and delicious! Fluffy on the inside. But do you know how I can prevent the bottom from getting very brown?
Glad the recipe turned out well for you Sam, I don’t know what exactly went wrong but here are my suggestions. I hope you find one that applies to your situation: Try moving your oven rack higher. Heat often comes from the bottom, so a higher rack helps. You can use lighter baking sheets, dark pans absorb more heat.
Try using parchment paper or a silicone mat on your baking tray to create a barrier between the baking pan and the buns. Ovens can sometimes run hot. If that’s the case here, you could try reducing the temperature by 10-15°F (5-8°C) and baking for a few extra minutes.
I hope these helps.
@Lola Osinkolu,
I have a wee tip . Use the light colored parchment if you don’t want your bread or buns to get to dark , if the parchment is a light brown or tan color it will darken the buns .
I made these today for the first time. I made some as hotdog buns and some as hamburger buns. They’re absolutely delicious!!! I will make them again and again. (I substituted honey for sugar by putting 1t of honey in with the milk & yeast for the initial 5 minutes and then mixed the rest of the honey in the wet mixture before pouring it all into the dry ingredients)
That sounds great, Kara. I am glad you made it your own by swapping Sugar with the honey. I love it when a recipe becomes a repeat favorite. Keep baking.❤️
I’ve tried sooooo many hot dog/burger roll recipes. This is my absolute go to!!! Dough comes together with ease and very forgiving with new bakers. Thanks so much for posting 😊
I’m so glad to hear that Laura! Thanks for giving it a try and sharing your experience.
Love this hot dog bun recipe. It’s easy and they taste so good. I just have to practice on my forming buns so their uniform., But second thought really who cares as long as they taste good and fit over the hot dog!
Thank you so much!
You are very welcome Laura! I’m so glad you loved the recipe. And you are right, taste is what really matters! With a bit of practice, the shaping will come naturally. 😊
Can I substitute some of the flour with whole wheat flour? My family doesn’t like white bread.
Hi Carol, I haven’t made it that way before, but since wheat flour behaves differently from all-purpose flour, the recipe might need to be adjusted a bit to get good results.
Bit newer to bread making mine came out dense is there something I did wrong I followed the recipe exactly
Triston, sorry that the buns turned out dense even though you followed the recipe exactly, don’t worry, it’s a common issue when you’re new to bread making.
The most likely reason is not letting the dough rise long enough. Another factor could be adding too much flour, especially if the dough felt too sticky and you added extra; the dough should be soft and slightly tacky, not stiff.
Next time, try giving the dough more time to rise until it’s doubled, and make sure your yeast is fresh and your ingredients are at room temperature.
With just a little practice, you’ll be turning out soft, fluffy buns in no time.
hi,can I make the dough in a bread machine
Yes, you can.
Can I use whole wheat flour or a combination of whole wheat & white flour? If so, would I increase the yeast do you think?
Hi Louise,I haven’t tried it with whole wheat flour myself, but I feel it’s worth experimenting. Keep in mind that whole wheat tends to make the dough a bit denser, so you might need a little extra liquid. No need to increase the yeast, but giving the dough a bit more time to rise can help with a lighter texture. Let me know how it goes if you try it I’d love to hear! 😊🍞
Is the dough supposed to be so sticky? I followed the recipe exactly and the dough is sticking to my hands and counter. I know you said not to add more flour even though we’d be tempted to, but it just seems so loose.
Yes, the dough is meant to be quite sticky. Lightly flour your hands and work surface to manage the stickiness without drying out the dough. Soft and sticky dough is a good sign you’re on the right track.
I use your hotdog bun recipe at least twice a week. I use it for dinner rolls, bunwiches and even as a loaf. Just simply beautiful. I’m so happy I found you! Thank you for sharing!
Thank you, Tammy. Love your kind feedback, I am happy you enjoy it.
Delicious pillowy soft rolls! I followed the recipe exactly. It was easy and yielded amazing results. I am making them again today!
That’s great, Kristen. Thanks for the feedback.
These were so good! I followed the recipe with all the listed ingredients and amounts used but I put sesame seeds on our buns after brushing with the egg wash. Also I let the first rise about 60 minutes and after the shaping I let them rise about 30 minutes. They were light and airy. I only made 6 buns because we were using larger polish sausages.
So happy you made your tweaks and it came out well. That awesome, Kathy.
This is the best recipe ever! When the dough was ready to be divided into eight pieces, I made half of it into hot dog buns and half into hamburger buns, adding sesame seeds on top. The buns turned out nice, fluffy, and soft.
The instructions were easy to follow. I will definitely be using this recipe again and sharing the website link with my family members.
Thank you.
Thank you, Mary.❤️
@Mary, Making a combination of hot dog and hamburger buns is a big deal for those of us who hate to buy more of each than we need. Worked out well for me.
That’s good, Larry.
Did not bake properly I believe the issue was it is not specified which type of yeast to use.
What yeast did you use? It could be the time you left for baking it.
The instruction say
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.
Sure.. Thanks, RSN.
Is it 2 teaspoons or Tablespoons of yeast? In your video when you’re adding your yeast and sugar to the bowl, it looks like there’s twice as much yeast as there is sugar. Recipe came out OK with teaspoons, but I just wanna clarify very yummy buns. Thank you.
Sharon, its 2 teaspoons of yeast.
@Chef Lola Osinkolu, they are amazing buns. My husband loves them. Ty
Thank you for the feedback, Sharon😁
I’ve made this now a few times, and it is the best I’ve found (after trying 5 or 6 others) for a soft bun that can be a hot dog or a hamburger/slider bun. The only change I make is I sub honey (natural preservative) for sugar. Thank you Chef Lola!!
You are welcome, Kris.
Hi! Great recipe! Any tips on how to get them to be perfectly shaped like yours? I followed the instructions exactly but they came out a bit wonky haha! Also, they were a little bit chewy, is there something I maybe did wrong? Thank you!
Becca, I’m so glad you enjoyed the recipe, thank you. For shaping the hot dog buns more evenly, use your hands to gently press and roll each log evenly, starting from the center. As for the chewiness, that could be due to overbaking. Keep going, you’re really close to perfect buns! 🌭
Are you sure the metric measurements of the Milk and flour are correct?
It leaves a very watery dough, almost batter like.
Wilco, the measurement is correct. You add more flour.
@Wilco, I used metric measurements and had exactly the same problem. It was far too liquid to knead, so I put it in my food processor with the dough blade and it seeped under the blade and jammed the mechanism 😬
I did add more flour despite the recipe saying not to, and the buns turned out great in the end.
Sorry about this, Xebi. I am happy it turned out great at last. Will look into the recipe measurement.
@Wilco, I weigh my ingredients, too. I was happy I saw your comment before I started. I doubled the recipe: I used the written volume of milk (2 cups in my case), warmed to about 95degF, but I ended up using 690g bread flour in the first section, then adding an additional 50g during the kneading phase (345g + 25g for a single batch). The rolls turned out beautifully.
Weldone Miranda. Thanks to Wilco too. Happy it turned out well.
Loved how simple and versatile this recipe can be.
Super fluffy rolls that disappeared far too quickly.
Subbed honey for sugar and also added 1/2 of sourdough discard.
Will make again (probably a double batch) thank you for the recipe!
You are welcome, Liz
I’m making this now because I forgot to buy hot dog buns when I went grocery shopping! And let see how well it turns up.
Looking forward to your feedback 😄
I need to make Gluten-free hot dog buns. Am I able to sub 1-1 Gluten-free flour in this recipe? I love these buns. Thought I would ask.
I haven’t made the gluten-free version but you can substitute it knowing that the texture would be different.
Just wanted to say I thought the buns were so delicious that I tweaked the recipe a bit (little bit) and made a loaf of bread. Thank you!
That’s great, Charlie.
Absolutely beautiful hotdogs bun recipe. Especially for those of us who love soft white and fluffy ones. Thank you for sharing!!
Thank you, Tammy.
I’ve tried dozens of recipes for hot dog/burger buns. This one is going to stay with me forever! It’s absolutely wonderful and the buns turn out unbelievably fluffy 🥺 my variations: I do long fermentation and add a bit of my sourdough starter to the dough, reducing instant yeast to 1 teaspoon (might reduce it even more next time). Mix the dough, let rest for 30 minutes, knead the dough, let rest for an hour or longer, shape and but in the fridge overnight.
Thanks for the additional tips, Kate. 🤗
Hi Lola, just made the rolls again. This time as dinner rolls. As good as the last time, if not better. So soft and fluffy. Like eating cotton candy. This recipe is definitely a winner 🏆
It gives me joy to see feedback like this. Thanks for your kind words.
I have tried multiple different recipes for hot dog buns and this was by far the easiest and best! Buns turned out light and fluffy and just divine even though i did it all in my stand mixer. Thankfully I doubled the recipe and will freeze some! Thanks!
Thanks, Meghan. I am happy you enjoyed it.
Thank you Lola. Just finished making rolls. They came out perfect. So nice and fluffy. I will definitely be making these again. I’m also going to make as dinner rolls. That should be awesome.
It’s definitely going to be awesome. Thank you so much.❤️
I have made these buns many times. The dough is very forgiving and they always turn out great.
Thanks for the feedback. ❤️
I made 16 mini buns from this recipe for my mini cheddar brats and they were PERFECT!! Thank you!!! Glad I took note of the comment you’ll want to add more flour, but DON’T.
That’s great, Nicole. Thanks for taking the chance to try it out.
Can you make hamburger buns with this recipe too?
Yes, Zipporah. You will love it.
Amazing buns. OMG. I have a Family of 7, so, I’ll be going thru lot of ingredients; but, this recipe…. is Totally worth it!!!!!
I can’t wait to make these!
What bread flour do you use to make these?
Ore, I use all-purpose flour.
I threw everything into a stand mixer. Subbed a tablespoon of honey for sugar. Didn’t melt the butter just softened. I had to add a tad bit more flour but came together great! They are baking now and look and smell great! Thanks for recipe!!
You are welcome, Holly.❤️
In the instructions it says use one egg. But the recipe above lists two eggs. Which one is the error?
Joanna, there’s no error. One egg is used for the dough, the other egg is used for egg wash to brush the buns before baking.
Amazing!!!! Thank you!! 😊
You are welcome Tammy! 🙂
Perfect!!!! So delicious!!! Thanks for the recipe!!!
God bless you and everyone in this world!!
Glad you enjoyed it Oana!…Amen!!! 🙂
We don’t eat processed sugar, can I substitute with honey?
Yes you can.
Found this recipe after forgetting to make my usual more demanding bread dough the night before. I have to say, these are amazing! So easy and they turned out so fluffy and light. The only thing I did dIfferent was to add everything seasoning after brushing with egg wash. Thank you, Lola, my family loved them!
Definitely a favorite for my family too. I am glad you made it your own with that little tweak. Keep enjoying, Julie.
Can you use bread flour or all-purpose flour for this recipe?
Yes, you can use all-purpose flour
@Chef Lola’s Kitchen,
Can you use bread flour?
Very well!
LOVE this recipe. Just finished a batch of burger buns, now I’m proofing the hot dog buns for tomorrow, Labor Day. I should have just doubled the recipe. Thanks so much for such a great recipe. Can’t tell you how many times I’ve watched the video. You made it so easy to follow and love your accent!
That’s great, Carol.
These turned out delicious and will be making them regularly!! Thank you for saving us from awful grocery store hot dog buns.
You are welcome, Alicia.
BEST EVER!!! Perfect! Thank you so much for sharing this!
You are welcome, Dawn
for the people commenting that they didn’t understand the 2 eggs, learn to read all the way through your recipes before making💀
these came put great! will def be doing again thank you☺️
Thank you, Sarah
When do u add eggs?
You add egg to the proofed yeast and other ingredients to make the batter. The second egg is for egg wash.
you should include temperatures optimal for rising. And also how long you kneaded the dough when gradually adding flour. Different recipes use different gluten strengths.
Hi! Just wondering if it is 1 or 2 eggs? The ingredient say 2, but step 3 says to only add 1 egg. Thanks in advance!
Moriah, the second egg is for egg wash as stated in the steps.
Hi, I only have rapid rise (instant) yeast powder. Will that work as a sub, or do I need to make adjustments?
Thank you
Mary Anne
Yes, Mary. You can substitute instant yeast for active dry yeast. The main difference between instant and active dry yeast is that active dry yeast must be rehydrated before it can be used for baking. Other than that, they are very similar in their usage and performance.Although the rising time is different, they do the same work. You can just add more preparation time when using active dry yeast. Check more at Active Dry Yeast vs Instant Yeast
Why did the video only used one egg and then the ingredients listed two eggs. Very confusing and time consuming as I wasn’t sure which one to follow. I ended up using 2 eggs and it was a disaster making my dough an unworkable mush. I had to put more flour to see if it would come together, but now it’s not part of the recipe anymore.
Sorry about this, Hannah. The second egg is for egg wash.
These bunnies are sooo delicious, beautiful, puffy, wonderful and easy! I also subbed 1 cup whole wheat flour and they turned out great. Thank you for a first-rate recipe that produces a terrific result. xo
Interesting that the wheat flour came out well. I am happy you made it your own and you enjoyed it.
Hi, can I make the dough ahead of time and store in fridge for a couple days?
Shelly, I won’t recommend. I’d rather bake and freeze the bread then the and warm when need.
Can I refrigerate the dough overnight and bake in the morning?
Also which yeast? Rapid rise? That’s all I can find in the store.
Thanks!
Taylor, I won’t recommend. I’d rather bake and freeze the bread then the and warm when need. For the yeast, you can use rapid rise(instant) or active dry. Although the rising time is different, they do the same work. You can just add more preparation time when using active dry yeast. Read more about the difference here Active Dry Yeast vs Instant Yeast
Perfect! This was my first time making homemade hot dog buns and this recipe is a winner. The instructions were easy to follow and the recipe came together nicely. The texture and flavor were incredible. I will definitely make these again.
Thanks for the kind feedback, Gale.
Have not yet made the recipe but I’m wondering if these will freeze well. I like to buy hot dogs in bulk and freeze them and I’d like to make a few batches of these buns and freeze them along with the hot dogs
Hi Jackie, yes, they freeze well. You just need to thaw in the fridge overnight and warm them when you are ready to use them.
Made these tonight. So easy and tasty. I replaced sugar with honey.
That great. I am happy about this, Lissy.
These were great! I used all purpose and bread flour 50/50. I was surprised they held up to brats. The next day I tore up the left overs and made a French toast skillet and they were great in that too.
I just got done making these so we can have hot dogs for dinner. Of course, I had to test one. Wow – they are amazing!! And they really were easy. Not only are they soft and tasty, but they actually look like buns (not the store bought, 187 ingredient kind!). Can’t wait to have my hot dog and tomorrow….burgers!!!
Absolutely the best recipe ever! It is in my recipe and will make it again. I replaced a cup of wheat flour for white flour and it worked just as well! Thank you so much. can`t wait to try more recipes!
Shelia
That’s great, Shelia.
Really good. 2 years ago I quit buying bread and started making them my self. When I bake a bread I always have some tray of water in the oven and it makes a different. From now on, no more buying hot dog buns 😏
Could I substitute the milk for water?
Yes, you can. I apologize for the late response.
Absolutely delicious 😋
Thank you, Karen.
Hi Lola,
So I use instant or active dry yeast? Thanks.
You can use either of the two. Ensure you use according to instructions.
Thank you so much Lola! This recipe for Hot Dog Buns has never let me down since I started making them. I feel confident my family is getting the best and safest foods by making everything from scratch. YOU are the reason I can do that with ease, knowing everything will come out perfect.
Thanks Again,
Diana
You are welcome, Diana.
Mine came out dense. I didn’t do the 5 minute rest, as I accidentaly added all of the flour. is this why? I’m not sure what else the problem could be.
Yes, those little mistake makes it dense. Resting time is very important.
The absolute best recipe I’ve found. I made hot dog rolls for dinner last night and my kids were amazed. Then I used the same exact recipe to make hamburger rolls for tuna sandwiches for tonight’s dinner and this is now a go to recipe for future meals.
Thank you so much for sharing.
Its very versatile. It’s great that you found it useful for another recipe.
You don’t proof instant yeast. And instant and dry active are not equal so you can’t just use the same amount of dry active if you don’t have instant like this recipe says
@Cc, haha from my experience you can easily sub active dry for instant and vice versa, 1:1. I wonder where your hardship came from
@Cc,
Just as an FYI, I didn’t realize recipe called for instant yeast so I used active dry (same amount) and proofed it, then followed the recipe. They turned out amazing!
I made this last night and it was a complete disaster 😂 everything just went left really quick. I used a different flour, a gluten free flour due to food allergies. I’m pretty sure that’s what did it because I used the exact measurements oh! And it was crumbly 😬 I will try my hand at this again but probably with a gf flour recipe for hot dog buns. Don’t be afraid to still try this recipe tho! Expectation VS Reality is pretty funny 🤣
So sorry about the outcome, Erica. 🤣
These were excellent!! Great recipe and easy to follow!
We’ll never buy hotdog buns again!!
5 stars!!
Thank you, Shari.
Out of buns, googled bun recipes and found this one, so glad I did! Made as written, except I baked them 17 minutes and under the broiler for 1 more minute. So delicious, seriously deluxe hotdog buns!! Wish I could post a picture of these beauties!
Hi, I want to make these but my husband is trying not to use any real sugar. Can I cut the sugar or use monk fruit sugar substitute? Thank you so much!
Hi Joanna, yes, it is possible to reduce the amount of sugar in the recipe. Alternatively, you could substitute processed sugar with honey. However, using monk fruit as a substitute won’t work unless you first activate the yeast with some real sugar, and then add it to the dry ingredients.
@Joanna tequida, the sugar isn’t necessary. Some people think it’s necessary in order to proof dry active yeast but it’s not. Additionally, this recipe calls for instant yea Which doesn’t need to proof and should NOT go in warm liquid. It should mix in with the dry ingredients
If there’s an egg allergy, what can be used to substitute the eggs?
I haven’t tried it with any other egg substitute but I guess flax meal would work.
@gabrielle, milk
This is the best hot dog bun recipe! So soft and fluffy. Exactly what I was looking for. I tried another and they were harder and used too much flour. Watch the video here and make sure your dough looks like chef Lola’s at every step. Came out so good and my search is over. Thank you!
You’re welcome, Diana.
This recipe calls for 2.75 cups (330g) of flour, to get the dough so it wasn’t so sticky it clung to everything, I needed a full 3.33 cups (400g). Just an fyi for those of you that weigh ingredients for accuracy.
Thanks Steven
Yes, thank you Steven. I wish I would have found this conversion to grams sooner. Using 120grams per cup I had a sticky mess that took another half hour to repair by adding handfuls of flour and kneading by hand after removing it from the bread machine. It would be helpful to add this weight into the printable recipe if possible. Otherwise, they baked up quite nicely. But to be honest, I’ll likely just buy hot dog buns and save my bread machine and time for more deluxe breads and rolls.
These are seriously the best tasting buns I have ever had. We ate some just with butter and garlic salt and it was so incredibly soft and delicious. I even made a couple hamburger buns in the same recipe in place of hot dog buns. Will be using this recipe from now on. So good!! Thank you!! My son said he does not want me to buy anymore from the store ever again, he enjoys them that much.
Wow. Thanks for the feedback, Samantha. Homemade buns are great, you can control the outcome. Extend my appreciation to your Son.
This recipe was so easy to follow and made perfect buns. I needed buns longer than what they carry in the store for Costco dogs. My family was so impressed. Thank you.
You are welcome,Shilo.
@Shilo, Those hot dogs are exactly why I’m making these today 🤣 Can’t wait!!
Tried this recipe the other day and am so happy! Ve tried using my bread recipe before and that didn’t work. These buns were a bit heavier than we are used to but I did add more flour so it wasn’t as soupy so maybe that’s why. So tasty! This is a keeper recipe!
Excellent recipe! Came out so fluffy and soft. The butter at the end makes it! We also tried garlic butter (just added garlic powder and oregano) and oh my was it tasty. Thank you Chef Lola!
I am glad it came out well and you liked it. Keep enjoying our recipes, Aby.
Hi Lola, Just came across your recipe and because it makes a smaller batch, it is the one I have chosen to try! Do you think this would work out if I mixed the dough and did the first rise in my bread machine? Thanks, Penny
Because of this recipe and the very easy to follow instructions, I have finally, finally been able to make the soft buns that I have tried to get to. Thank you Chef Lola!!
So glad you achieved the perfect soft buns. Thanks for your kind words!
All your bread videos are beautiful! I’ve made your meat buns and your brat buns which turned out perfectly. Next I’ll be trying your sweet milk bread loaves. It looks fantastic too! Thank you for your beautiful videos and great recipes. I wish you lived next door! 🙂
You are welcome, Pamela
I have never written a comment before on a blog but this one, I had too.
I’ve never made bread or rolls by hand before so I was a little nervous to try this out.
These turned out AMAZING. I slathered some homemade butter on them and it was the most delicious thing I’ve eaten. Very beginner friendly. Easy to follow and they turned out great!!
I am so happy that you found it helpful. Thank you, Brittany.
Finally found a great recipe for buns. Easy and quick. I live baking bread and will try all of your recipes. Making them today.
Let’s have your feedback.
Why does the recipe call for two eggs in the video you only put one egg? Is this why mine never formed a soft ball of dough. The more I kneaded the dough the sticker it got.
Sheryl
Sheryl, one of the two eggs is for egg wash while the other one is for the buns.
Would almond milk work as a substitute for the milk? Any tips on how to adapt the recipe to it? Thank you!
Almond milk will work measure for measure (1:1). I apologize for the late response.
How can I reach you ma
Yes, you can send me an email. lola@cheflolaskitchen.com
Hi! The ingredients list says 2 eggs but then it says add one egg and there’s not other egg involved instruction later. Which one is right? 🤍 made these once before and loved them but can’t remember which one I did!
One egg is for egg wash, the other egg is for making the hot dog buns. I hope this helps.
Could these possibly come out ok with gluten free flour? They do look amazing though!
Hi Lisa, I haven’t tried this with gluten free flour.
I just made these, the house smells wonderful! I weigh mine to 110 grams, so these are more like hoagie buns vs hot dog buns, unless you get the 1/4 hot dogs. So next time I will make smaller ones. Thanks for the recipe, can’t wait till dinner!
Keep enjoying, Peggy. Thanks for the feedback.
I am a VERY novice baker and I made these for BBQ sausages tonight. They came out so perfect! The texture is so light and the flavor is very mild and tasty. I’ll be using this recipe again for sure! Thank you very much for an easy recipe that even a beginner can make!
Thank you very much for your kind feedback, Jessica. 🤗🤗
Have been looking for a good hotdog recipe and I think I have found it. What size pan are you using and how far apart are you placing the buns? Mine turned out but I think they were placed to close together.
I apologize for the late response Katie, I used a 12 by 17 baking sheet.
Love these – best buns EVER and I’ve tried a lot of different recipes – am throwing all the others away. Made hamburger buns today instead of hot dog and I added a heaping teaspoon of italian seasoning to the flour. Your recipe doesn’t say, but I made 8 just like I would have hot dog bun, made a ball by pulling in like a drawstring then putting the drawstring part on the parchment – then I kind of patted them flat into 3 inch circles – they still rose and made wonderful buns for my grilled turkey burgers. So I have a question – there’s only 2 of us so I want to wrap half of them in plastic wrap individually, then place them in a ziplock freezer bag, take out what air I can with a straw and then put them in the freezer. I know to let them thaw on the counter, but how do I heat them? In the oven at what temp? unwrapped ? I am ordering your cookbook from Amazon!
Fantastic recipe. So easy to follow and my family LOVES them. Thank you for sharing!
You are welcome, Kristi.
Have you ever tried making them with whole wheat flour? I’m just wondering how the would turn out.
No, I haven’t. Chantal, if you try it kindly let’s know how it turned out.
@Chef Lola’s Kitchen, I make my hamburger buns with 1/2 bread flour and 1/2 whole wheat. They come out perfect… just make sure that you don’t add more flour than the recipe requires. My husband will not eat any store bought buns since I’ve been baking Chef Lola’s. Best recipe ever!
Thank you, Hélène. Keep enjoy the homemade goodness.
Wonderful and oh so easy. Buns are beautiful and soft, perfect for picnics and barbecues. I found your book on Amazon, Plate Adventure: Family Friendly Recipes From a Modern African Cook. Sample recipe for fried potatoes looks amazing. Can’t wait for fresh peppers from my garden and cooking it. Looking forward to the other recipes too. Thank you for sharing your creative skills and talent with us.
I am happy you found it useful, well done.
I have tried multiple homemade hamburger/hotdog bun recipes, NONE compare to this one. These are not dense, very light and fluffy.
Thank you so much for this incredible recipe!! I will never buy from the store again and it’s all because of your recipe! 😇
It’s very delicious, Kayla. Thank you. 😂👍😍
Can you use water instead of milk?
Can I use my kitchen Aid stand mixer with the hook for this. I have arthritis in my hands I would love to try making buns?
What size sheet pan should I use so the buns touch when proofed? I find buns that you need to pull apart after baking are better than those baked far apart. Thanks
I doubled the recipe so I could put some (extras) in the freezer. The recipe doubled well. The only problem I really had was trying to get them to all be the same size as some turned out a little smaller than others. Other than that, pretty easy to make and tasted good.
Hello Lola:
I have made this recipe before now and this time I had better results; even though my hot dog rolls don’t look as good as yours. Had to substitute the milk because all I had on hand was evaporated milk and used grapeseed oil instead of butter; also used AP flour and it came out great!!!
The next time I used 2% milk, Agave instead of sugar, butter, and bread flour and made them into rolls; topped with everything seasoning and again, wonderful results. Soft and shaping improved.
Lastly, I made the dough into a sandwich loaf; using 2% milk, bread flour, grapeseed oil, and Agave sweetener and wonderful results. Soft, holds together well, and tastes great.
Gonna try substituting whole wheat flour next and will let you know how it goes.
Thanks again for the great recipe!!!
Annabelle
This is great, Annabelle. Would be expecting your feedback.
What kind of of milk would be best to use: 2% or whole? Thanks.
I used whole milk but 2% will work just fine.
Thanks Chef!
Followed as per your instructions and they are terrific!
Thank you Ed!
I’ve made this dough 3x using all purpose flour. My dough is so sticky. It sticks to my hands & counter top. It’s a mess. Should I be using more flour? I will say the end result is always delicious!! I just feel like I’m wasting a lot of dough because of it being so sticky.
Your bread recipes are my go-to! Beautiful oven spring and great soft texture, the dough comes together in a snap. Made a double batch for thanksgiving leftovers sandwiches (and will freeze some!) – thank you for the great recipe 🙂
Thank you, again for your kind words, Anna. Keep enjoying it.
Nice recipe – easy and quick. It is a REALLY soft dough and I had to add a little flour just to be able to handle it. But that was successful. Less successful was doing the egg wash and then covering. My cover stuck, but I got it off after 5 minutes. I generally do the wash before going into the oven. Flavor is good, nice and yeasty.
Delighted to know you tried the recipe. Thank you!
I made hamburger buns, instead of hotdog, and they were amazing! Thank you so much for such an easy and tasty recipe.
That’s great Lisa. I am happy it came out well.
Thanks for sharing it’s was so beautiful and tasty
Thank you, Wasilat.
This is a great recipe and versatile as hell!
Its use isn’t limited to only hot dog buns. Adjusting nothing but the shape and the baking time, I’ve used this dough to make hamburger buns, dinner rolls, full loaves of sandwich bread, and yes, the best hot dog buns that have ever come out of my oven.
This is now my new go-to foundation for almost anything bread related. It’s fantastic!
Wow! I am happy you used it for other recipes too. Thank you for the kind words. Keep enjoying your recipes.😍😋
I made these with my (nearly) 3 year old, to have american style hot dogs as a quick dinner with salad – today.
GREAT RECIPE!!!!!!!!!!!!! My little girl basically made them from start to finish, while I monitored, read the recipe to her and did the weighing (we are downunder, so metric for the win! lol)
Thank you – for a wonderful recipe. I had some disappointed people who wanted seconds but we ran out of our glorious buns!
I will NEVER buy buns from the supermarket ever again. Thank you so much. I would attach a pic of my daughter doing her first ever ‘egg wash painting’ but that’s not an option with the comment section.
Just know, she had a field day and was proud as punch when I pulled them from the oven and everyone made a big fuss over her!
Wow! Sarah, so lovely to hear this from you.🥰 I am rooting for your little angel, too.
She did great, and I hope she will make more recipes.
You can upload her pictures on social media and tag me. I am looking forward to seeing them.
Thank you for your kind words.
This is such an EASY recipe. It’s the first time ever that my buns came out sooo fluffy and beautiful !! Thank you. I definitely recommend this recipe.
Better than store bought hot dog buns🌭 I don’t think I’ll ever buy those again, this recipe is truly wonderful and so delicious 🤤 These buns come out perfectly every time. Thanks Chef Lola 👩🏾🍳
Orenda, I love that you enjoyed it so much. I am sure you’ll make it again. Thank you for the feedback.❤
Tried this recipe 2* I thought that the dough was too soft but too my amazement, both times there turned out awesome . Really wish that I could have uploaded the photos. Thanks Lola
I am glad it came out well, Rita. You are welcome.
If I were to use Instant Yeast, do I keep the amount to 2 tsp or is active dry yeast best used for this recipe?
You can use instant yeast. 2 teaspoons
These did get together quickly. Yes, it is a wet dough. I will add a bit more salt next time but really good for my barbeque!!
Best buns yet.. Not dense at ALL!! Thank you
Recipe goes together quickly and the buns puffed up much more nicely than the recipe I used to use.
Thank you for the feedback.
Just halved this recipe for just my husband and myself and it made 2 hotdog and 2 hamburger buns. Great and easy recipe!
Thank you, I’m glad you enjoyed it.
Great recipe. Fantastic buns. Thanks!
You are welcome Gail.
I have made these twice, the second time I made them as hamburger buns. The only adjustment I made is I lowered the sugar to 1 tablespoon and increased the salt to 3/4 of a teaspoon. This was just for personal taste, the dough is wonderful, this will definitely be one I make often! They hold up very well for a couple of days, maybe longer but they don’t last long in our house.
I am going to try those buns i hope they comes out as lovely as yours
Love to know what you think if you get a chance to try it Juliet! 🙂
Hey. What type of flour are we using.
I used bread flour in this recipe but all-purpose flour will work just fine.
This was amazing! I made hot dog buns and my husband ate a plain one just because. I used oat milk because we’re basically dairy free (not by choice) and it turned out great in case anyone else out there was wondering. Added to my recipe stash!
Your hot-dog buns were super fun to do and very fluffy!
Glad you liked it Judy! 🙂
Oh my gosh these are so easy to make and so delicious! I ended up making 4 hotdog buns and 2 hamburger buns. The hamburger buns are quite large but that’s okay.
I would love to send a picture of how mine turned out but I’m not sure how.
your buns look so good
I was looking for a quick and easy recipe for hot dog buns tonight and I was drawn to your recipe. It is so wonderful. I have tried many recipes for rolls but none have been as good as your recipe. You are truly blessed and we are blessed by your sharing. I thank you so much!! I will start searching through your blog and look for many more delicious recipes to cook for my family. Keep up the wonderful work. Many Thanks!
I’m glad you were not disappointed with this recipe. Thank you for the awesome feedback!
I came across your recipe and wondered what type of yeast to use.
I used active yeast for this particular recipe.
These were sublime!! Easy and turned out beautifully for my 4th of July celebration. Thanks for posting!!
I was skeptical after adding the additional 1/4 cup of flour, because the dough seemed so loose. But I followed your recipe exactly, and at the end of the 30 minutes, I had the softest and most easy to work with dough. And these really are the best buns ever! I’ve tried many and none compare. Thanks!
Yesssss!! that’s great to hear!!!
Hello
Could these be made with oil instead of butter?
Thanks for the recipe !
Hi Nancy, yes, you can but try to use mild tasting oil in order not to ruin the flavor of the bread.
Made these tonight…had to eat one plain right out of the oven💕
How should they ( and the sandwich loaves which is next recipe to try) be stored?
Huge thanks for a yummy recipe.
Jules
Glad the recipe turned out well for you Jules. Keep the leftover in a ziplock back and leave it on your countertop for up to two days. If you will not eat it in the next two days, then you can keep it in the freezer and leave it to thaw overnight whenever you are ready to use it. I hope that helps?
Hi Chef! Your video was so informative, clear, and beautifully done and I will be trying the hot dog buns this weekend. I am SO HAPPY I FOUND YOU! Your site is filled with wonderful delicious things and again, your teaching style is just wonderful.
Thank you!!!
I’m so happy to have you here Trish and thank you for your kind words. ❤
Greetings from Malaysia! I’m your big fan. I used your recipe to make hamburger buns instead. I made them into round shapes and sprinkled sesame seeds on them. It turned out perfect! Thank you so much, Lola.
I’m so happy to hear that! Thanks for the feedback ❤️
Very tasty and go really well with my favourite spicy sausages!!!
Just one question. The recipe calls for 2Tbsp of sugar, do you mean 1 tsp to add to the yeast and 1 2/3 Tbsp to add later?
Yes, 1 tsp to add to the yeast and the rest to the bread.
These are amazing buns! Thank you so much for such a great recipe. And I could listen to you speak all day. 😊 Love your accent. Can’t wait to try more of your recipes. Thank you, thank you, thank you!
Thank you, Andrea, I truly enjoy hearing what people think of my recipes. ❤️❤️❤️
I see in the recipe card that it calls for 2 Tbsp of sugar, but if you use 1 tsp to proof your yeast does that mean you only need 1 2/3 Tbsp in the main batter?
Just made them this morning for a Christmas change!!, amazing!! Love your site Chef Lola, your directions are always clear and I also get a good result (made rolls previously)!! Thanks again
Can you post the video
I just did. Thanks for asking. 🙂
Thanks. I have tried your recipe last night and it came out so good that my wife appointed me to make it again tonight.🤣
Oh, mine! You must have really nailed the recipe!! Kudos!!! 😂
Looks delicious and really easy,will sure try the recipe out.thanks for sharing
Love to try your receipe. Can i gave quantuty of ingredient
The recipe is there in the recipe box. Please check.
Thank you
you are welcome kenny 🙂
@Lola Osinkolu, can I make these Hawaiian style? What would I need to add delete? Thanks in advance
Wow that’s yummy…I love hot dog buns unlike the other normal buns,just that am not yet good and perfect in shaping it
Thanks alot Sha…
Don’t worry Ogechi, with time you will perfect it if you don’t give up. You can also watch the video to see how I shaped it. That might help.
I love all your recipes. I married a Nigerian man in 2009 & I can do all his food for him.
You email me all you food.
Good food,happy husband
thank you, Tracey! I’m glad the recipes have been helpful for you. Kudos to you for taking the time to make these recipes for your husband. Say hello to Mr. Owoeye 🙂
Beautiful hot dog buns recipe. Will try it out as usual as I have been doing your other recipes.
Please do Chinelo and I will be glad to know how well you like it 🙂
Hello! It doesn’t say how much yeast to use and in instruction#3 it says to combine 4 1/2 cups of flour, the remaining sugar & salt but in the ingredients there’s only 2 3/4 cups flour? Thanks in advance for replying and warm regard from the Philippines!
Thanks so much for catching that Ellen. I have updated the recipe to reflect that now. Thanks for stopping by and taking the time to reach out. Let me know how well you like the hot dog buns when you try it. 🙂