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Scratch Hotdog Buns

Needed a dinner idea today and of course we had hotdogs but no buns. Instead of loading a baby up to run to they grocery for one item I decided to make buns from scratch. They had a nice crust, with enough tooth but easy to bite through and a soft pillowy center. They were perfect for hotdogs but would also pair well with a meatball sandwich or basically any sandwich. Can also be shaped into hamburger buns.


  • 1 cup warm milk
  • 2 teaspoons instant yeast
  • 2 tablespoon sugar
  • 2 3/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 egg
  • 3 tablespoons melted butter


  • In the bowl of a stand mixer add the sugar and yeast. Stir in the warm milk and let sit for 5 minutes. You want the mixture to become frothy, ensuring the yeast is active.
  • While waiting for yeast to bloom combine the flour and salt. After 5 minutes add flour mixture, 1 egg and the 3 tablespoons of melted butter to the bowl of the mixer.
  • Mix until combined. Will be slightly wet. Let dough rest in the bowl of the mixer covered for 5 minutes.
  • On a floured surface knead the dough for 5 minutes. Form into a ball and place in a lightly greased bowl and cover with plastic wrap.
  • Let dough rise in a warm area for 30 minutes.
  • After 30 minutes punch dough down and on a lightly floured surface dived into 8 equal pieces and roll to 6 inches long.
  • Place on a parchment lined pan and brush with an egg wash. Cover and let rise for 15 minutes.
  • Preheat oven to 350 degrees F add and bake for 12-15 minutes.


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