Hot Dog Buns Recipe

Hot dog buns are a beloved snack, often found in bakeries and street food stalls, attracting a crowd of eager eaters, especially children, who can’t resist their sweet, soft, and fluffy texture.

You might be surprised to know that these seemingly complex hot dog buns can be easily made at home, with low cost and plenty of fun. Hot Dog Buns 2

I have also made coconut buns, and both of these breads are my kids’ favorites.

Today, let’s step into the kitchen and reveal the secrets to making homemade hot dog buns.

1. Ingredients

250g flour: It’s best to use high-gluten flour, which helps create a strong gluten structure, resulting in a soft, elastic texture in the bread.
3g yeast: This is key to fermentation, helping the dough rise and form a light, airy texture.
2g salt: Though the quantity is small, salt helps regulate the dough’s gluten strength and enhances flavor.
35g sugar: Adds sweetness to the bread, helps with fermentation, and gives the buns a golden-brown color when baked.
110ml milk: Adds moisture to the dough, giving the buns a rich, creamy flavor.
1 egg: Used in the dough for nutrition and elasticity, with the leftover egg yolk used to brush the top of the buns for a golden finish.
25g butter: Added during kneading to make the buns richer, more aromatic, and softer.
Salad dressing and ketchup: For spreading on the buns, adding a rich flavor and texture.

2. Steps

(1) Making the Dough

Start by combining 250g flour, 3g yeast, 2g salt, and 35g sugar in a large bowl. Stir gently to mix the dry ingredients evenly.
Next, add 110ml milk and 1 egg (set aside a little egg yolk for later) to the bowl, mixing as you pour, until the mixture forms a rough dough.
Transfer the dough to a clean surface and begin kneading. Kneading is a patience-testing process—push, fold, and stretch the dough to make it smooth and elastic. Knead for about 10-15 minutes, until the dough is slightly smooth but the gluten hasn’t fully developed.
Add 25g butter to the dough and continue kneading. At first, the dough may feel oily and sticky, but as you keep kneading, the butter will be absorbed.
Continue kneading for another 10-15 minutes, until the dough reaches an “extending” stage, where you can stretch it thinly without it tearing, and the edges have a jagged, serrated appearance. At this point, the dough is ready to make soft, fluffy buns.

(2) First Rise

Place the dough in a clean bowl and cover it tightly with plastic wrap to prevent it from drying out.
Let the dough rise in a warm, stable place—like a turned-off oven (you can place a bowl of hot water inside to maintain humidity) or near a warm windowsill.
The dough will need to rise for about 1-2 hours, depending on the temperature. When the dough has doubled in size, poke a small flour-dipped finger into the center. If the hole remains without shrinking, the dough is properly fermented.

(3) Shaping and Second Rise

Once the dough has risen, take it out of the bowl and gently press it down to release the air. Be careful not to press too hard, as it can affect the dough’s elasticity.
Lightly shape the dough and divide it into six equal portions.
Take one portion of dough and roll it out with a rolling pin into a long strip. Adjust the length and width depending on the size of your hot dog sausages and baking pan—typically about 5-8 cm wide and 15-20 cm long.
Place a hot dog sausage in the center of the rolled-out dough and carefully roll it up, sealing the edges tightly to prevent it from opening during the second rise and baking.
Place the rolled buns on a greased baking tray, making sure to leave some space between them, as they will expand during the second rise.
Allow the buns to rise for 30-45 minutes, or until their size has increased by 1.5 times.

(4) Baking and Decorating

About 10 minutes before the second rise is complete, preheat your oven to 180°C.
When the buns have finished rising, gently brush the top with the reserved egg yolk. This will give the buns a golden, shiny finish when baked.
Next, squeeze a small amount of salad dressing and ketchup on top of the buns, creating patterns to your liking. The rich creaminess of the salad dressing and the tangy sweetness of the ketchup will add extra layers of flavor to the buns.
Place the tray in the middle of the preheated oven and bake at 180°C for 20-25 minutes. Keep an eye on the color of the buns—when they turn golden brown and emit a tempting aroma, they are ready.
Once baked, remove the buns from the oven and let them cool on a rack for a few minutes. Once cooled to a suitable temperature, they are ready to enjoy.

3. Tips

When kneading, be sure to apply the right amount of pressure and knead for the right amount of time to ensure the dough is evenly mixed and reaches the desired gluten development. This will help create soft, airy bread.
Control the temperature and humidity during fermentation. Too high a temperature will cause the dough to rise too quickly, making the texture coarse. Too low a temperature will result in a longer fermentation time, or even failure. Consider using a thermometer to monitor the environment.
When shaping, try to maintain the dough’s softness without pulling or overworking it, as this could affect the rise of the buns.
Adjust the baking time and temperature depending on your oven’s performance, as different ovens have varying heat distribution and power. Monitor the color of the buns for the best results.

With these steps, you’re ready to make these sweet, soft hot dog buns in the comfort of your own kitchen.

Whether for breakfast, lunch, or a snack, these buns will bring delicious joy to you and your family. Give it a try, and let homemade hot dog buns become a regular guest on your dining table!