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–+ servings
Baked hot dog buns on a silicone mat.

Home Made Hot Dog Buns

Kate Schat
Homemade buns will make your grilling party a hit! It's so easy to make classic white buns, with most of the time being hands-off.
5 from 2 votes
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Course Bread
Cuisine American
Servings 24 buns
Calories 113 kcal

Equipment

Ingredients
  

  • 2 tablespoons butter
  • 2 cups milk or water whey, or buttermilk left from butter making will work (but NOT cultured buttermilk)
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 2 teaspoons active dry OR instant yeast
  • 4 - 4 ½ cups all purpose white flour

Optional Topping

  • 1 large egg
  • 1 tablespoon water
  • Sesame seeds or everything bagel seasoning

Instructions
 

  • Melt together the butter and water/milk until the butter is just melted and the milk isn't too hot (it will kill yeast if it's too hot for you to hold your finger in).
  • In a stand mixer with dough hooks, mix salt, sugar, yeast, and 2 ½ cups flour.
  • Add in milk/butter to flour mix and beat on medium speed for 2 minutes.
  • Add in 1 ½ cups flour, and knead until well combined. You want the dough to pull away from the sides of the bowl, NOT stick to it, and be "soft as a baby's bottom." If it's not there yet, add in flour a couple tablespoons at a time.
  • Once it's the right consistency, let machine knead for 3-5 minutes until bread hits windowpane stage.
  • Cover mixer bowl and let rise until doubled, about an hour.
  • Line a half sheet pan with parchment or a silicone mat.
  • When doubled, dump dough onto a lightly floured counter, divide in four parts. Then cut each quarter into 6 equal pieces.
  • Shape each bun like a mini loaf. Flatten, roll up, tuck ends under. Place on the baking sheet and flatten down with your hand.
  • Cover the sheet with a damp towel during shaping and then keep covered to proof until doubled.
  • Before the dough is quite doubled, preheat the oven to 350F, with the rack in the middle. NOT CONVECTION. Convection setting actually inhibits your bread from springing up well when baked!
  • You can whisk the egg and water and brush overtop of the buns once doubled, and add seeds if you'd like. Otherwise, no need for an egg wash - it's just to "glue down" your seeds.
  • Slide the sheet into the oven and bake for 15-20 minutes, rotating halfway through. Watch for them to be gently browned on top.

Notes

  • A note about the milk: we save some buttermilk when we make butter to make this bread. This buttermilk is different that the thick cultured buttermilk you buy in the store. If you happen to make your own butter, you're in luck. If you make cheese or strain yogurt, as long as the whey isnt salted, save some back for this bread! Otherwise, swap for milk or water. Water will give you a little different outcome but its still great bread
  • You could mix a few tablespoons of yogurt combined with water to get your 2 cups of liquid if that's what you have. Or you can water down some cream that's needing to be used up. 

Nutrition

Serving: 1bunCalories: 113kcalCarbohydrates: 20gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gTrans Fat: 0.04gCholesterol: 12mgSodium: 115mgPotassium: 61mgFiber: 1gSugar: 2gVitamin A: 72IUVitamin C: 0.001mgCalcium: 30mgIron: 1mg
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