Potato Hot Dog Buns
These potato hot dog buns are soft, fluffy & the perfect size for jumbo hot dogs! We’re making these with roasted potato, for maximum flavour.
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These potato hot dog buns could be the BEST homemade buns ever!
We’re making these hot dog buns the same way as our potato burger buns, with mashed potato & crispy potato skin. This gives the buns an unbelievably fluffy texture, yet they’re still robust enough to hold any type of hot dog!
These potato buns are the perfect size to hold a jumbo sized hot dog but they also work brilliantly for sandwiches & sub rolls. Or just eat them on their own, they’re that good!
For more recipes, take a look at our ever growing collection of bread recipes! There’s buns, bagels, sourdough, pizza doughs, doughnuts & lots more…
Ingredient Notes
- Potatoes – Maris Piper potatoes work best for these buns but other floury potatoes like King Edwards or Russets will work as well. We’re going to be using the skin as well, so make sure that the outside is clean! This recipe uses 100 grams of mashed potato, so you’ll need to use a raw potato that weighs around 200 grams.
- Flour – You’ll need a strong white bread flour for these buns. Preferably one with a protein content of around 13-15%. If you’re in the UK, I’d recommend the Canadian white bread flour from Shipton Mill.
- Yeast – These buns can be made with either instant or dried active yeast. If using the latter, you’ll need to activate it in the warm milk & water first.
- Salt – A good quality sea salt is best for bread doughs. I like to use Maldon.
- Milk Powder – Adding a small amount of skimmed milk powder to the dough helps to give the buns a deeper colour once baked. This is an optional ingredient so don’t worry if you haven’t got any.
- Butter – Make sure to use unsalted butter for the dough, to avoid making it too salty.
- Eggs – Using a room temperature egg for the dough is best, so that the temperature of the dough isn’t affected when it is added in.
How To Make Potato Hot Dog Buns
The full, printable recipe card for these hot dog buns can be found at the bottom of this post! Here’s a quick rundown of the recipe…
- Mashed Potato
First, we need to bake a large potato in the oven, until the inside is cooked & the skin is crispy. This will take around 45 minutes at 200°c/390°f. Once cooked, we cut the potato in half, scoop out the flesh then mash with a ricer & leave to cool (you’ll need a 100g of mash). We’re also chopping the crispy skin into small pieces & adding to the dough as well! - Potato Dough
To make the dough, we mix together (with a stand mixer) white bread flour, sea salt, instant yeast, caster sugar, the cooled potato, an egg, milk & water. Once well combined, we mix in softened butter then continue kneading until the dough passes the windowpane test (more on this below!). - 1st Rise
Next, we let the dough prove at room temperature until it has doubled in size. This will take around 45 minutes – 1 hour, depending on how warm your kitchen is. - Bench Rest
Once risen, we knock the dough back then divide it into 4 equal pieces, each weighing around 150 grams. We then shape each piece of dough into a ball then leave to bench rest for 10 minutes, covered with a damp tea towel. - Shaping
Next, we shape each ball of dough into a 6.5 inch long cylinder. There’s a full step by step guide on how to do this further down in this post! - 2nd Rise
Now are hot dog buns are shaped, we need to let them rise for another 30-45 minutes, until doubled in size. Once risen, we brush the buns with egg wash then sprinkle over some sesame seeds (the sesame seeds are optional!). - Baking
We bake the potato hot dog buns at 180°c/350°f for 15-20 minutes, until they are well risen & a deep golden brown. Once baked, we brush the buns with melted butter then leave to cool completely.
How To Shape Hot Dog Buns
There’s a few ways to shape hot dog buns but this is the way that I find works best. The key here is to roll the dough up nice & tight, to increase surface tensions, which helps the buns keep their shape as they bake.
A note on shaping. This method of shaping hot dog buns works with any size/weight of dough. We’re making large hot dog buns, which we’re rolling to a length of 6½ inches but feel free to roll your dough to whatever length you like.
Here’s how to shape hot dog buns…
- Using a dough scraper, cut your dough into equally sized pieces (a set of scales comes in handy here!).
- Take a piece of dough then stretch & pull the edges into the middle.
- Flip the dough over then use a cupped hand to shape into a ball, repeat with the remaining dough then leave to bench rest for 10 minutes, covered with a damp tea towel.
- Flip a ball of dough over then press down with the palm of your hand, into a half inch thick disc.
- Next, starting at the side of the dough closest to you, roll the dough into a tight sausage then gently roll with your hands, to bring the dough to a length of 6½ inches & to seal the bottom.
- Place your shaped dough onto a lined baking tin then repeat with the remaining dough.
The Windowpane Test
The best way to assess the gluten development in your dough is by using the windowpane test. Here, you take a small piece of dough & stretch it between your fingers. If it stretches thin enough so that you are able to see through it, enough gluten has been developed. If it tears, more kneading is required.
Potato Hot Dog Bun Tips & Tricks
- Use a digital food probe to take the temperature of the liquid in the dough. I recommend using a Thermapen!
- Make sure to use softened butter in the dough, so that it incorporates properly.
- Use the windowpane test to assess the gluten development in your dough as you knead it.
- Use a strong white bread flour with a protein content of 13-15%, for optimum gluten development.
- Brush the baked hot dog buns with melted butter, for a glossy finish!
- Top your hot dog buns with sesame seeds for extra crunch.
- Add mashed potato & crispy potato skin to the bread dough, for a fluffier texture, improved flavour & added texture.
Serving Suggestions
The great thing about hot dog buns is that they can be used for a whole load of things! Whether it’s for a classic hot dog, lobster rolls, meatball subs or pretty much any sandwich.
When I made my hot dog buns, I used them to make poutine hot dogs! These were filled with French fries, mozzarella, gravy & a poutine sausage from sosij which I cooked on my barbecue. It was seriously tasty!
Frequently Asked Questions
To make hot dog buns, you’ll need to use a strong white bread flour with a protein content of 13-15%. I use a Canadian white bread flour from Shipton Mill in the UK.
I’d definitely recommend using a stand mixer to make these hot dog buns. To make these buns soft & fluffy, we’re making a dough which has a fairly high hydration. If you were to knead this by hand, it would be difficult to develop the gluten properly.
Although sesame seeds aren’t a classic hot dog bun topping, I like to sprinkle them on top for some added crunch! I used a 50/50 mix of white & black sesame seeds.
If your not serving your hot dog buns straight away, make sure to store them in an airtight container. They’ll stay fresh for a day or two at room temperature or 3-4 days in the fridge.
The best way to slice hot dog buns is to use a sharp, serrated knife to cut them straight down the middle. Make sure to stop before cutting all the way through the bun.
Cooking Hot Dog Buns In An Aga
With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe on an Aga…
Cook the potato on the bottom set of runners in the roasting oven. The hot dog buns need to be baked in the baking oven, on the bottom set of runners.
Equipment Used
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More Bread Recipes To Try!
- Potato Burger Buns
- Tangzhong Dinner Rolls
- 100% Biga Potato Pizza Dough
- Same Day Focaccia
- Overnight Tangzhong Doughnuts
- Pizza Oven Pittas
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Potato Hot Dog Buns
Equipment
- Stand Mixer
- Digital Food Probe
- Potato Ricer
- Dough Scraper
- A Ruler
- Baking Tray
- Pastry Brush
Ingredients
Potato Dough
- 1 Large Potato (around 200g) (See Notes)
- 1 tbsp Vegetable Oil
- 250 g Strong White Bread Flour (See Notes)
- 6 g Fine Sea Salt
- 4 g Fast Action/Instant Yeast
- 10 g Caster Sugar
- ½ tsp Skimmed Milk Powder (Optional)
- 70 g Whole Milk
- 45 g Water
- 1 Large Egg
- 30 g Unsalted Butter (Softened)
Egg Wash
- 1 Egg
- 1 tsp Cold Water
- A Pinch Of Table Salt
To Finish
- 1 tsp Sesame Seeds (See Notes)
- 20 g Unsalted Butter (Melted)
Instructions
- Preheat an oven to 200°c/180°c fan (390°f/350°f).
- Place your potato onto a baking tray, drizzle with the vegetable oil then bake in the preheated oven until the skin is crispy & the inside is soft. This will take roughly 45 minutes.Poke a knife into the potato to check whether it is cooked. Once the potato is cooked, you can turn your oven off & preheat it again, later on.
- Let the potato cool slightly then cut in half & scoop out the flesh. Use a potato ricer (or fork) to mash the potato then weigh out 100g.
- Chop the crispy potato skin into small pieces then add into the mash potato. Leave to cool to room temperature.
- Place the flour, mash potato (and skin), salt, yeast, sugar, milk powder & egg into the bowl of a stand mixer.
- Next, place the milk & water into a jug & warm in a microwave to 38°c/100°f (alternatively you could heat this up in a saucepan), then pour into the flour.
- Using the dough hook, knead the dough on a medium speed until smooth & starting to come away from the sides of the bowl. This will take around 5 minutes.
- With the mixer still going, add in the butter a small amount at a time, incorporating each piece fully before adding more. Once all the butter has been incorporated, keep mixing until the dough passes the window pane test. This will take another 5-10 minutes.
- Transfer the dough to a lightly oiled bowl, cover with clingfilm or a tea towel & leave to double in size at room temperature. This will take 45 minutes – 1 hour.
- Once risen, knock the dough back then transfer to a lightly floured work surface. Using a bench scraper, divide the dough into 4 equal pieces, each weighing around 150 grams. Shape each piece into a ball then leave to bench rest for 10 minutes, covered with a damp tea towel.
- To shape, take a ball of dough, flip it over then press it down with the palm of your hand, into a ½" thick disc. Next, starting at the side closest to you, roll the dough into a tight cylinder then gently roll with your hands, to bring the dough to a length of 6½ inches & to seal the bottom.
- Transfer to a lined baking tray & repeat with the remaining dough.
- Once shaped, cover with another baking tray (flipped upside down) or loosely with oiled clingfilm & leave to double in size at room temperature. This will take 30 – 45 minutes.
- In the meantime, turn your oven back on & preheat to 180°c/160°c fan (350°f/320°f).
- Combine the egg & water with a pinch of table salt then brush the buns generously with the egg wash.
- Sprinkle the top of each bun with sesame seeds then bake in the preheated oven for 15-20 minutes, until a deep, golden brown.
- Once baked, brush each bun with melted butter then leave to cool completely.
