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Homemade Hotdog Buns

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Homemade Hot Dog Buns. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Rebecca of Foodie with Family.

 
Hot dogs are a favorite at our house. Just thinking of a juicy hot dog loaded with every topping imaginable has my mouth watering. I do not, however, love hot dog buns. Until now. In the past, I’ve always pulled off the majority of the bun, not really wanting to sully my delicious dog with a mouthful of stale, musty flavored bread. When I spotted Rebecca’s recipe for Homemade Hot Dog Buns, I knew I had to see if it was possible to have a hot dog bun that was just as delicious as the star of the show.

These buns definitely fit the bill. They are soft, chewy and have a wonderful rich flavor that melts in your mouth. These buns are also sturdy, the kind of bun that lets you pile mountainous piles of topping on your hot dog, without turning into a soggy mess.

 
 
 
Tasty Kitchen Blog: Homemade Hot Dog Buns. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Rebecca of Foodie with Family.

For these buns you’ll need some milk, bread flour, an egg, butter, sugar, potato flakes, instant yeast, salt, and buttermilk.

 
 
 
Tasty Kitchen Blog: Homemade Hot Dog Buns. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Rebecca of Foodie with Family.

Put all ingredients except the buttermilk in the bowl of a stand mixer fitted with a dough hook.

 
 
 
Tasty Kitchen Blog: Homemade Hot Dog Buns. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Rebecca of Foodie with Family.

Mix on low speed for 10 minutes, or until a smooth, elastic dough is formed.

 
 
 
Tasty Kitchen Blog: Homemade Hot Dog Buns. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Rebecca of Foodie with Family.

Place the dough in a bowl.

 
 
 
Tasty Kitchen Blog: Homemade Hot Dog Buns. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Rebecca of Foodie with Family.

Cover bowl with a tea towel and place in a warm, draft-free place. I like to use my oven (turned off) while rising. 

 
 
 
Tasty Kitchen Blog: Homemade Hot Dog Buns. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Rebecca of Foodie with Family.

Let rise until double in bulk, about 1-2 hours. 

 
 
 
Tasty Kitchen Blog: Homemade Hot Dog Buns. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Rebecca of Foodie with Family.

Lightly grease an 11-inch by 13-inch baking sheet or line the pan with a Silpat or parchment paper. Set aside. Divide dough into 3 equally-sized pieces and form into logs.

 
 
 
Tasty Kitchen Blog: Homemade Hot Dog Buns. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Rebecca of Foodie with Family.

Divide each log into 5 equal pieces for standard sized rolls or 4 equal pieces for larger Italian sausage or hoagie rolls. Working with one piece at a time, pat each piece out into an oval.

 
 
 
Tasty Kitchen Blog: Homemade Hot Dog Buns. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Rebecca of Foodie with Family.

Press an indentation down the length of the center of the oval with the side of your hand.

 
 
 
Tasty Kitchen Blog: Homemade Hot Dog Buns. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Rebecca of Foodie with Family.

Roll the dough up around the indentation and pinch the seam together lightly.

 
 
 
Tasty Kitchen Blog: Homemade Hot Dog Buns. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Rebecca of Foodie with Family.

Roll the pieces gently seam side down until about 6-inches in length.

 
 
 
Tasty Kitchen Blog: Homemade Hot Dog Buns. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Rebecca of Foodie with Family.

Transfer the pieces of dough to the lined baking sheet, leaving about 1 inch between the pieces.

 
 
 
Tasty Kitchen Blog: Homemade Hot Dog Buns. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Rebecca of Foodie with Family.

Let rise in a warm, draft-free place until puffy, about 30 minutes.

 
 
 
Tasty Kitchen Blog: Homemade Hot Dog Buns. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Rebecca of Foodie with Family.

Preheat oven to 375°F. Brush the puffy dough generously with buttermilk.

 
 
 
Tasty Kitchen Blog: Homemade Hot Dog Buns. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Rebecca of Foodie with Family.

Bake for 18-22 minutes, or until deep golden brown. Cool the rolls on a rack for at least 10 minutes before slicing.

 
 
 
Tasty Kitchen Blog: Homemade Hot Dog Buns. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Rebecca of Foodie with Family.

Make a slice down the center of the top of the roll nearly through to the bottom. Gently pry open with your fingers to hold the hot dog or sausage. Now pile on those toppings!

Thanks Rebecca for sharing this delicious recipe with us. Don’t forget to stop by her blog, Foodie With Family, where she has so many yummy looking dishes!

 
 

Printable Recipe

Homemade Hot Dog Buns

See post on Rebecca’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

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Difficulty: Intermediate

Servings: 15

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Description

Homemade Hot Dog Buns elevate an ordinary hot dog meal into an extraordinary experience. Soft, buttery, flavourful, and able to hold up to infinite toppings, these buns put all supermarket rolls to shame.

Ingredients

  • 1-¼ cup Milk, Lukewarm
  • 4 cups Bread Flour (You Can Substitute All-purpose Flour If Necessary.)
  • 1 whole Large Egg, Beaten
  • 6 Tablespoons Butter, Softened And Cut Into Pieces
  • 3 Tablespoons Sugar
  • 1 Tablespoon Gluten (can Be Omitted If Necessary)
  • 3 Tablespoons Instant Potato Flakes
  • 2 teaspoons Kosher Salt
  • 2 teaspoons Instant Yeast
  • ½ cups Cultured Buttermilk, For Brushing

Preparation Instructions

To mix dough in a bread machine:

Put all ingredients except for the buttermilk in the pan of your bread machine. Program bread machine for the dough cycle and hit start.

To mix dough in a stand mixer:

Put all ingredients except the buttermilk in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 10 minutes, or until a smooth, elastic dough is formed. Remove the bowl from the mixer, cover with a tea towel and let rise in a warm, draft-free place until doubled in bulk, about 1-2 hours.

To mix dough by hand:

Add all ingredients except for the buttermilk to a large mixing bowl. Use a sturdy wooden spoon or your hand to stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead until a smooth, elastic dough forms, about 15 minutes. Place in an oiled bowl, cover with a tea towel and let rise in a warm, draft-free place until doubled in bulk, about 1-2 hours.

To form rolls:

1. Lightly grease an 11-inch by 13-inch baking sheet or line the pan with a silpat or parchment paper. Set aside.
2. Divide dough into 3 equally sized pieces and form into logs.
3. Divide each log into 5 equal pieces for standard sized rolls or 4 equal pieces for larger Italian sausage or hoagie rolls.
4. Working with one piece at a time, pat each piece out into an oval.
5. Press an indentation down the length of the center of the oval with the side of your hand.
6. Roll the dough up around the indentation.
7. Pinch the seam together lightly.
8. Roll the pieces gently seam side down until about 6-inches in length.
9. Transfer the pieces of dough to the lined baking sheet, leaving about 1 inch between the pieces, and let rise in a warm, draft-free place until puffy, about 30 minutes.
10. Preheat oven to 375°F.
11. Brush the puffy dough generously with buttermilk.
12. Bake for 18-22 minutes, or until deep golden brown.
13. Cool the rolls on a rack for at least 10 minutes before slicing.

To serve as a hot dog or sausage roll:

Make a slice down the center of the top of the roll nearly through to the bottom. Gently pry open with your fingers to hold the hot dog or sausage.

To serve as a hoagie or sandwich roll:

Lay the roll on its side and slice it in half about midway up the roll.

To store leftovers:

Wrap tightly and store at room temperature for up to two days. They can be wrapped tightly and frozen for storage up to a month.

 
 
_______________________________________

Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!

 

36 Comments

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Robert Morrorw on 5.5.2012

Great I have always liked great real beef hotdogs in a great bun. I do another step sometimes when making the dough I add seasoning to the dough. then after the first rise. I roll the dough out into a into a oblong shape about 1/4 inch thick and place a flour dusted dog into the dough, roll and seal. Then once the dough has raised, bake them off and have hot doughs like pig in a blanket. Serve with the usual condiments. Makes a great presentation. Chef Robert

Juanita on 5.3.2012

I was wondering into what quantities would you substitute the gluten and potato flakes with mashed potatoes.

CalebsMomma on 4.21.2012

When you use the bread machine do you still need to let it rise for 1-2 hrs? Did not see that in the instructions. Thanks

Clare on 4.20.2012

I made these this afternoon to go with Sloppy Joes for the childrens’ supper as our tiny little village shop had no bread, so I HAD to make them! They were perfect. I too missed out the buttermilk (FAR too exotic for deepest darkest Lincolnshire) and substituted an egg/milk mix to glaze them and they are great. Definitely added to the folder to make again very soon. Thank you!

Adina on 4.12.2012

I tried it this morning. I have hotdogs in the fridge with no buns and no money, but I have ingredients well most of them. I had to make substitutions for those vital ingredients that I didn’t have Subs that I had to make: Margarine for butter and Evaporated Milk for Milk. I completely omitted the gluten and buttermilk. I just pulled them out of the oven and they are tasty. I bet they’ll be better when I have the “primo” ingredients.

CMarie on 4.12.2012

I’m going to try this recipe. I’ve tried 4 times with other recipes and still don’t have the right hot dog bun.
I use a bread machine for the dough. What can I say….I’m lazy.
We’ll see how TPW recipe goes and I’m hopeful because of the addition of Idaho Spuds.
Thank you Pioneer Woman!

Cindy Auler on 4.12.2012

We had these last night, without the gluten or buttermilk, and they were delicious. I served them with hot links and baked beans. Froze some for next week, ate a couple with butter…. :D Thanks for a great idea! I hope to never eat another store-bought bun again. Those old things can’t take what I dish out! Ya’ll make some too!

    Profile photo of Amber {Sprinkled With Flour}

    Amber {Sprinkled With Flour} on 4.12.2012

    Hi Cindy! I’m so glad you enjoyed them! Thanks for letting us know how they turned out for you. :)

heidi on 4.11.2012

i wish i had more time to bake my own bread because i’m sick of trying to find bread without HFCS and organic bread is soooo expensive. But, i think i will give these a try.
I hope they freeze/defrost well.

Ally on 4.10.2012

Looks great! I might let the bread machine do the kneading, however.

Lauren P on 4.10.2012

King Arthur Flour has a pan to bake New England style top split hot buns in…. pan works great.

Ashley @ Wishes and Dishes on 4.10.2012

What a great idea! Homemade bread is the best…

Donna J. on 4.10.2012

Oh this is great!
I really hate the mushy store bought HD buns.
Thank you for sharing!

Travis Cotton on 4.10.2012

Interesting that you use the oven. Mine is colder in there than the rest of the house. Sometimes if Im in a hurry Ill turn my oven on for a couple minutes, turn it off and then put dough in there to rise. Otherwise I think it would rise slower in the oven than on a counter.

Anyway these look great so Im definitely going to try them.

    Profile photo of Amber {Sprinkled With Flour}

    Amber {Sprinkled With Flour} on 4.10.2012

    Hi Travis, yes I do usually turn my oven on for just a couple of minutes to warm it up just a bit. But I’ve used it before without warming it first, and it’s more of a way to keep it safe from little fingers than anything. :)

VA DE PAN on 4.10.2012

Oh!!!I love homemade bread and these buns look delicious!!!!!I must to try!!!!thanks for sharing!!!!!

michelle on 4.10.2012

do we need to make any changes if we are 3800 above sea level?

    Profile photo of Amber {Sprinkled With Flour}

    Amber {Sprinkled With Flour} on 4.10.2012

    Hi Michelle! I don’t routinely bake at high altitudes, but you shouldn’t need to make any changes to this recipe for your altitude. :)

Stacy Child on 4.10.2012

Oh, can’t wait to try these. We always go for the fresh buns thy have at our local bakery because they just have such a delicious taste to them. Now I can make some myself!

Zanet on 4.10.2012

This looks so yummy. I will add some cheddar cheese after the first rise, and you can even sprinkle some cheese on the top just before you bake them, then you have your own cheese rolls!

Sounds yummy to me! Thank you for sharing!

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Laurie {Simply Scratch} on 4.9.2012

This is my kind of recipe!

Mia on 4.9.2012

My son has an egg allergy do you think we could leave it out, or substitute something else?

    Profile photo of Amber {Sprinkled With Flour}

    Amber {Sprinkled With Flour} on 4.10.2012

    Hi Mia, the egg in yeasted recipes is usually for flavor richness and sometimes gives a smoother texture. You can substitute any liquid though, oil will give the richest results. You can substitute about 1-2 tablespoons. Hope this helps!

April on 4.9.2012

The picture has “vital wheat gluten” but is not in the ingredients list below. Please clarify.

    Profile photo of Erika (TK)

    Erika (TK) on 4.10.2012

    Hi April! The original recipe from Rebecca lists wheat gluten as an optional ingredient. Hope that answers your question!

Heather on 4.9.2012

Hot dog buns are so overlooked in the hot dog game. These sound so good though!

Sandi ~ Love From Cape Cod ~etsy on 4.9.2012

oh…. mmmmmmmmm….. I swear I can smell their wonderful aroma all the way here on Cape Cod….. yum. :)

BigCooker on 4.9.2012

Yummy recipie, thanks~I do repurpose hot dog buns into the most wonderful croutons. The lightness of the buns make an awesome crouton and we always seem to have buger or dog buns leftover. I think these homemade buns would be gone though if the crowd was big enough here!

Peggy on 4.9.2012

I was attempting hoagies today and was wishing for some visual help. Love http://www.foodiewithfamily.com recipes. They are always great and the visuals are so helpful!

Sherry on 4.9.2012

I will have to give these a try later this week since I have a couple of packages of chicken sausages in the freezer but no buns.

Nicole on 4.9.2012

That looks delicious, I love fresh bread. I totally know what you mean about pulling off pieces of soggy bun to eat your hot dog. Definitely great for summer BBQ’s.

TiffH on 4.9.2012

I’ve been wanting to try these since I saw them on Rebecca’s blog. They look so yummy!

Janet B on 4.9.2012

Have you ever made hotdog buns with the hotdogs already inside, before you bake them? I used to do that for my boys when they were younger. What a treat…and oh so yummy!

All Good in Mommyhood on 4.9.2012

Oh wow – these look amazing! What a treat for summer BBQ’s!

The Mrs @ Success Along the Weigh on 4.9.2012

Oh man, I have to believe a hot dog tastes 20x better on a homemade bun like that!

A. on 4.9.2012

These buns look really nice. I wonder if I can get potato flakes around here. Thanks for sharing!