Take your hot dogs to another level with these homemade hot dog buns.
Enriched with butter, egg & milk, these are light, fluffy & soft. Great not just for dogs but for sandwiches as well.

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Making The Dough

The make the dough for these hot dog buns, I’d definitely recommend using a stand mixer to do the kneading for you! The type of dough we are using is enriched with butter, milk & eggs. These tend to be stickier & harder knead by hand.

Making the dough is fairly simple. Here’s how.

Activate the yeast in warm milk & water (see below).
Mix together dry ingredients, oil, egg & yeast mix.
Knead until smooth – 10 minutes or so.
Incorporate butter & knead until it passes windowpane test – a further 10 minutes.
Leave to double in size at room temperature.
Knock dough back, portion & shape into balls.
Bench rest for 10 minutes.
Shape into cylinders & place onto a lined baking tray.
Prove for 45 minutes.
Egg wash then bake for 20-30 minutes.

The Yeast

For most of my bread recipes that use commercial yeast, I tend to go for a dried active yeast because I find that these give the best results.

To use, we first need to activate the yeast. To do this we warm the liquid that a recipe calls for, in this case milk & water to 38°c/100°f. The dried active yeast is then whisked in & the mixture is left somewhere warm to go frothy, this will take 10-15 minutes. If the mixture doesn’t froth up, the yeast might not be active & you should use a different batch.

Shaping The Buns

To shape the buns, we first shape them into balls & let them bench rest for 10 minutes. This gives the gluten time to relax slightly. Next, we use out hands to carefully roll each ball into a cylinder.

Equipment Used

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Hot Dog Buns

Take your hot dogs to another level with these homemade buns…Enriched with butter, egg & milk, these are light, fluffy & soft. Great not just for dogs but for sandwiches as well.

Prep Time30

Cook Time20

Proving2 15

Total Time3 5

Course: Bread, Dinner, Lunch

Cuisine: American

Servings: 10 People

Author: Ben Racey

Equipment

Stand Mixer
Large Baking Tray
Large Glass Mixing Bowl

Ingredients

Dough

150 g Water
100 g Whole Milk
7 g Dried Active Yeast
500 g Strong White Bread Flour
11 g Maldon Salt
20 g Caster Sugar
1 tsp Milk Powder
1 tbsp Vegetable Oil
1 Large Egg
50 g Unsalted Butter Softened

Egg Wash

1 Large Egg
1 tsp Cold Water

To Finish

20 g Melted Butter

Instructions

Start by heating the milk & water together (in a jug in the microwave or in a saucepan over a low heat) to 38°c then whisk in the yeast & leave until frothy, 5-10 minutes.
Place the flour, salt, sugar & milk powder into the bowl of a stand mixer & whisk to combine. Add in the vegetable oil, egg & yeast/milk mix.
Using the dough hook, knead on a medium speed until you have a smooth dough, 5-10 minutes.
With the mixer still on a medium speed, gradually mix in the softened butter then keep kneading until the dough passes the windowpane test, 10-15 minutes.
Transfer the dough to a lightly oiled bowl & leave at room temperature to double in size, 1-1.5 hours.
Next, knock the dough back then transfer to a clean work surface. Portion the dough into 10 equal pieces, shape into balls, cover with a damp tea towel & leave to bench rest for 10-15 minutes.
In the meantime, line a baking tray with baking parchment.
Roll each bun into a cylinder, 5-6 inches long then place onto the lined baking tray, leaving a cm between each bun.
Loosely cover the baking tray with oiled clingfilm & leave to rise for another 45 minutes.
Whilst the buns are proving, heat an oven to 190°c.
Whisk together the egg wash ingredients then brush generously over the buns.
Bake in the preheated oven for 15-20 minutes or until the buns are a deep, golden brown.
Brush the cooked buns with the melted butter & leave to cool completely.

Notes

To Cook In An Aga.

Cook the rolls on the grid shelf which is placed on the floor of the baking oven.

Stored in an airtight container, these will last for 2-3 days.

This recipe uses dried active yeast, which needs activating in warm liquid before using. Try to get the liquid as close to 38°c as possible for the best results.

Make sure to give the dough enough time in the mixer. It should pass the windowpane test when it is ready – This is where you stretch a small piece of dough with your fingers as thin as possible without it tearing. If it gets thin enough to let light through then it is ready.
I have a video over on my Instagram that demonstrates this.

The flour that I use is a Canadian white bread flour from Shipton Mill. You can use any bread flour but I get the best results using this one.