1-Hour Hot Dog Buns
Make sure the oil and egg are at room temperature. No mixer? Just mix it in a bowl by hand but knead longer, about 150 turns.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour
Makes: 8 buns
Ingredients:
- 2 1/2 cups all purpose flour (Aerate Flour Before Measuring - See How)
- 2 teaspoons (1 packet / 7g) instant yeast (or active dry yeast)
- 2 Tablespoons sugar
- 1 teaspoon salt
- 1 cup milk (reduced fat or whole milk), heated to 120-130° F for instant yeast (or 110-120°F for active dry)
- 2 Tablespoons vegetable oil
- 1 egg
- about 1/4 cup additional flour
- 1 beaten egg for egg wash
Instructions:
- Combine flour, yeast, sugar & salt in a large mixing bowl.
- Stir in milk, followed by oil and egg.
- Beat on high for 2 minutes.
- On low speed add about 1/4 cup of flour until dough forms a mass.
- Place dough on a floured surface and knead 50 turns.
- Cover and let rest 10 minutes. Meantime, line a baking sheet with parchment paper.
- Cut dough into 8 pieces. With floured hands, press each into a 4 x 6-inch rectangle. From the 6-inch side, roll up tightly into a log and tuck in the ends.
- Place seam-side down on the baking sheet, cover with a towel and let rise in a warm spot until they double in size, about 30 minutes.
- Meantime, preheat oven to 375° F.
- Just before baking, brush each roll with egg wash. Bake for 12 minutes.
Want Hamburger Buns Instead? Click here.
We put this in our bread maker on dough cycle as well. After the dough was ready we made buns and let it rise for 30 minutes then baked. This dough is amazing!! We have made hot dog buns, hamburger buns, bread, doughnuts and cinnamon buns with this recipe and not one failure! We make this a couple of times a week and prep is only 5 minutes, I cannot thank you enough!
I have been using this recipe for years, tried your advice and they came out perfect. Thank you for the tip
Just tried this recipe, it was very easy. I dumped all the ingredients in my bread machine (except the flour) then add the flour last and use the dough cycle. I shaped them into burger buns. The did the rise part in oven on proof cycle for 30 minutes. They are baking now and look amazing!
These were fantastic! My only challenge was shaping them haha
Oh my gosh! What a fantastic hotdog bun recipe! So aromatic, so very fluffy and soft and so very very easy to do! So much better than store bought.
I was looking for a quick and simple recipe and this one fit the bill. I had everything on hand and the instructions were easy to follow. This is now my go-to bun recipe.
I’m looking forward to making these again and trying my hand at the hamburger bun recipe soon.
Thanks Jenny!
Hi, this is the it’s time I have made this recipe. Please confirm that the “flour, yeast, sugar and salt are combined”….the yeast is not risen separately? I have followed the recipe exactly but my rolls are not rising. They are just logs of dough with the hard yeast balls mixed in. The yeast is fresh, I have made buns and bread in the passed week and I had no problem with the yeast.
I appreciate any comments you may have.
Thank you.
If you are using fresh yeast, I would recommend mixing it with the milk first, then adding to the flour mixture.
Also, make sure the milk is at the right temp to activate the yeast prior to mixing in.
Made these just as the recipe said. They turned out fantastic and will for sure be my go to for hotdogs. Mine did take a bit longer to rise, but my house is really cool right now.
I just discovered your site as I was looking at Pinterest for a recipe to make hot dog buns. How can I sign up for your E-mails and how do I find your video clips or cookbooks? I am really challenged on a computer, however my husband is here to get me schooled in the right direction. Thanks, I loved your hot dog recipe and will look forward to more.
Everything is here on this website. You can find all my videos either in the “Videos” section (https://www.jennycancook.com/videos/) or under the recipe (not all recipes have videos). I don’t post many new recipes but you can sign up for notifications by clicking the “Subscribe” button. I have an old cookbook but it’s out of print and it’s not the way I cook today so I do not recommend looking for it. If you’re curious to see it, just click this link: https://www.jennycancook.com/my-cookbook/
I hope that helps.
Made this and we love it! We decided to do burger buns. Slapped some butter atop one of them. SO TASTY! Easy to slice open and had a great texture. Didn’t crumble. Gonna be go-to for us. Thank you!
Taste good but requires way more flour than listed. Didn’t rise much due to the too liquid dough.
I was actually really skeptical of this recipe, because all other hot dog bun recipes I looked at said they would take 4+ hours including rise time.
However, these were absolutely delicious. Super light and fluffy, and really great flavor. Also, so easy! Definitely a new go-to recipe. Thanks Jenny!
I am a novice baker. I started during the virus and have used many of your recipes.
Now that things are somewhat back to normal or should I msay the new normal I am still baking. At 77 this is a great new hobby.
I can’t thank you enough for your generous sharing of your recipes.
Just made these and turned out great! I used 1 teaspoon of sugar instead of 2 tablespoons (I always do in most bread recipes); also I did not press each into a 4 x 6-inch rectangle and roll up tightly into a log and tuck in the ends… After cutting into 8 equal pieces, I just rolled each into a roll… all other directions I followed. Turned out nice and fluffy! Now to cook the hotdogs! Thank you, Jenny, for this recipe!!
Followed the recipe exactly and they did not turn out well. I waited over an hour for them to rise and there was pretty much no rising. They ended up dense. I know it’s not my yeast because I made bread right before I made these.
They didn’t rise properly with normal yeast. I would warm 1/2 c milk, Add a bit of sugar and the yeast and rise that 10 minutes like I do with water for other breads. They tasted yummy but were too heavy.
Hi Jenny, this is my go-to recipe for frankfurter rolls. They’re easy, and taste great. A crowd favorite!
I am making this recipe for the first time. Following the directions so far the recipe stated is far to wet and sticky. I’ve had to use almost another cup of flour.
We will see how the rest goes.
I’m hoping it goes well.
I can see that perhaps it will be way to dense because it does not ask for a second rise.
Wish me luck….
Sorry it does ask for a second rise. My mistake. I will let you know of finished product.
Thanks .
Hi Jenny, I’ve used several of your recipes and they always comes out perfectly. do you think I could make these rolls in a New England hotdog bun pan? thank you
I can’t even count the number of times I’ve made this recipe. It has never failed me. Maybe I’ve even commented before. But really, this is my very favouritest hot dog/sausage bun recipe. I make Jenny’s hamburger buns as well. Same result- delicious!
Good to know. I love all her recipes, and want to try this one next. Crusty bread and fall of the bone ribs, are another favorite!
Nooooo not at all what I expected… dense
I agree. Too dense, needs to be lighter.
Wonderful recipe! Thanks for sharing! Turned out sooo good! Very easy and quick to make!
I make these hot dog buns often, Wife LOVES them..Keep Ma happy 😉
I’m not sure what I did wrong but they didn’t rise. They look more like long potatoes. 😂. Haven’t tasted them yet. My hot dogs will certainly be hanging out of the ends.
I am most certainly not an expert but from my large portfolio of errors I found this happened to me when the liquid was not the right temperature or when the yeast was old. I made these this morning and they taste great BUT they don’t look like the picture. I am hoping practice makes perfect. Can anyone give directions for making these in the bread machine?
I am not an expert but I’m old with lots of experience HA. When it doesn’t rise (for me anyway) it’s because the liquid was too hot and killed the yeast. Just make sure to use lukewarm milk or water. If you don’t have a thermometer, you can test it on your wrist. If it feels just warmer than your body temp which is 98.6 degrees, it will be perfect. I hope this helps.
you forgot the step where you spank it and say “whose your daddy”
I knew I recognized you from somewhere and it’s the viral meme! I LOVE this recipe and its a fun little easter egg that you’re like famous!
I made this recipe yesterday. I had most ingredients on hand, most. I only had one egg, the other carton of eggs in the fridge were hard boiled eggs.I didn’t see it till I needed one.
But since I don’t like the taste of egg wash on anything I ever baked before. I used what I had to get close to the recipe. I used Half and Half and light cream for the wash. And since I just watched a movie with Nicolas Cage called, Pig. I sprinkled a tiny amount of Kosher salt on top before baking, tiny.
They turned out, moist, chewy, sweet, a tat salty. They were PERFECT!
Thank You for sharing, Best wishes, Thank you. Lee
I just made this for the first time, and doubled the recipe. I started my baking journey with the no knead buns, then the hamburger buns and moved on to many other breads. Now I’m confident enough to make substitutions without issue. Water temperature is very important, and I learned a lot from other people’s comments. I make sure to measure it, and since I use active dry, I keep it at 110, the lower end, so I don’t ‘tire’ the yeast. Mine seems to be very active so I learned to not overstimulate it.
Eggs are precious these days, so normally for a single recipe, I use a baking-powder-oil-water substitute, but as I doubled the recipe, I used a single egg plus the substitute mix as a second egg. I always use milk or oil as a wash as well. This time I did a butter+milk wash. They came out so pretty, I had a whole tray of buns, and felt like a true baker. Thank you again for a wonderful recipe.
Why is your recipe different when you go to the visit. One says 2 eggs and 2 3/4 cups of four, and the other recipe says 21/2 cups and 1 egg.
I don’t see where it says anything different.
When I click on your post for 1 hour hot dog buns and you scroll down a couple of inches it has ingredients to recipe. That’s where is shows 2 eggs and the 2 3/4 cup of flour. When you go to the visit tab it shows the lesser amounts of flour and eggs.
I’m very sorry but I can not find what you are referring to. I do not have a “visit” option on this website but if there is a discrepancy, I want to correct it. Can you please take a screen shot of the post you refer to and send it to “Your Photos/My Recipes” and I will look for it. Here is a link to send the screen shot: YourPhotos@JennyCanCook.com
Karen, you aren’t paying attention to the ingredient list or directions. It says 1 egg for the dough, and 1 egg for the wash. 1 + 1 = 2. It states 2 1/2 cups flour, and later in the recipe, you add 1/4 cup of flour after beating for 2 mins. . 2 1/2 cups + 1/4 cup = 2 3/4 cups.
Thank you, Bunny!! I was getting a bit irritated with their back and forth myself and thinking exactly what you stated. Bravo😀
Could the confusion be 2 eggs – one for the ingredients and another for the egg wash? Same for the flour 2 1/2 cups for the recipe and 1/4 cup for kneading?
Karen451,
I used a bread machine to mix my dough. I added all the liquids and then dry ingredients. leaving the flour to go in last. Add one egg in the wet ingredients and one eggs for the brushing on top before they go in the oven.. Add all the flour 2 3/4 cups on top of wet. So, one egg in and one for brushing. If doing by hand add the 1/4 cup of flour as needed to make kneading easier. Hope this helps.
Would this work with the hamburger bun recipe also? Going to try this with the hot dog buns for sure.
Why did you add another 1/4c flour over what the recipe calls for? Typo?
Its because the first page has the total flour and total eggs used all together for the entire recipe, but when you go into the actual recipe it splits it up for you 1 egg for the batter, 1 egg for the baking eggwash (2 eggs total)… 2 1/2 cups flour for the first part of mixing the batter, the remaining 1/4 cup is for the last part of mixing (2 3/4 cups total).
Jenny, I love your recipes! This one is brilliant…makes just enough buns for a family. The KitchenAid did the work for me, including kneading (I let it go 5 minutes) so that they’d be nice and lofty. Your addition of the 1/4 cup flour was perfect for making a nice, shaggy dough. The hot dog buns are delightfully soft and light. My only change for the next time will be to make 9 instead of 8 so that they are a little smaller. Thank you for helping me stay out of the grocery store and having buns with no funky chemicals in them!
These came out great except that I had to add over a cup of extra flour. I followed it exactly so I am not sure why I had to add all the extra flour. They came out good and will definitely make again. Thanks for sharing.
Please look at the FAQs.
I did everything as directed, but I did have to add more flour at the end to create a ball. They rose fine but when I cook it they’re kind of flat. But did I do wrong?
I just made these. Sooo good. And so easy.
I used half whole wheat flour and half all purpose.
Now if it would just stop snowing I could bbq up some sausages.
Thanks for the great recipe! We made the dough then put cheese and Hebrew National dogs on each section of the dough, rolled them up and cooked the same way listed (seem side down). Delicious!
What a great idea! My great grands will love this!!
Made the hot dog buns and will make them again!
Delicious,soft and very flavourful.I had to add a it more flour but that may have been a humidity issue.
The recipe is a keeper for sure…thank you so very much…
Easy-peasy recipe! Even rookies can make these delicious, soft, substantial and beautful hot dog rolls. I’ve been searching for the perfect recipe and I think I’ve found it. Perfect!
These rolls are wonderful, as well as straight forward. I love when recipes are so simple to follow, and come out just as pictured.Thank you so much for this relatively quick, as well as delicious recipe.
David
These were a bit more work than expected, mainly due to my setup, but once I tested them (OMG) this elevated my hot dog to next level. Worth the effort.
These were perfect! They really saved me in a pinch and I’m very grateful. My only complaint is that my family wants them every time now because the store bought ones can’t compare. (:
Is there a hot dog brand you can recommend. All beef, Turkey, etc
Thank you for the bun recipe!
Margaret
Hands down Hebrew National! We prefer the all beff jumbo ones.
I guess to each his own but National Hebrew to me, it’s not the best hot dog.
Dietz and Watson is superior.
Nathan’s hot dogs are sooo much better than Hebrew National! Nathan’s are the only one’s we buy. There are 2 others that are also good, we just can’t get them where we live. One is the Vienna Hot Dogs and Chicago Hot Dogs.
What do you mean roll tight from 6in side. Can you post video or pictures thank you so much
Once you cut the dough, you should flatten the pieces with a rolling pin into rectangles that are about 4 inches on one side and 6 inches on the other. What you’re left with is just a flat piece of dough. One you have that, from one of the six inch sides with your fingers, start to roll it up into a cigar shape. When she says tightly, she means don’t leave any air pockets and make sure it seals at the end. I wet the whole rectangle on the upward facing side just a tiny tiny bit before I roll them just to make sure everything sticks. I hope I explained this in a way that made it across to you! 🙂
I couldn’t make it out to the store so I decided to look up a quick and easy bun recipe for chilli dogs and burgers.
My 5 year old decided she wanted to help so I could prepare the rest of dinner. I read the instructions out to her and she did it all. It was that easy!
They turned out perfectly, flavour was great, some sweetness so I can even just eat it as a roll! The buns were soft and all 6 of us loved them.
Thanks so much, will make often now. 😊
Just made them. With time I’ll perfect the shape. We live a bit out of town, had no buns for dinner. The recipe is quite simple and I have to say this recipe will be a keeper. Thanks for sharing.
Hi there,
When putting the buns on the baking sheet, how close to each other should they be? Should they be touching or far apart? I’ve read on other websites that buns need to be right next to each other to support each other as they rise, is that true for this recipe as well?
I place 2 side by side on baking sheet, they seperate just like store bought after baking. We also add either poppyseed or sessame seeds on the egg wash.
Mine were 1″ apart. Didn’t get too wide. Soft sides. I sliced them on top before separating.
Great home reviews !
Thank you so much for this great recipe. It’s awesome! Miss your videos.
I haven’t bought bread for the last year. Learned to make baguettes for our daily bread. Just made these hot dog buns. Didn’t have milk so I used water.
The buns turned out great. Found my go to bun recipe. Thanks Jenny.
Thanks for this comment! I was wondering if I could make oat milk for this recipe but water is much faster!
I did use a stand mixer. After adding the 1/4 cup flour, the dough was still very sticky. Is it supposed to be like that?
Please see the FAQs.
Your FAQs had nothing about the stand mixer.
“Problems With Yeast Baking” in the FAQs addresses dough that is too sticky. The mixer would not cause that. I hope it helps.
Great recipe. The rolls turned out great!! I’ve added the recipe to my “favorites” list.
It has been a long time since this grandma has been told she has beautiful buns, but more than one person told me so when I pulled these fresh out of the oven! Thank you, Jenny, for sharing your recipe!
Just wanted to say thank you for sharing this recipe. I made it today and they came out perfect. Since we’re just two people, I halved the recipe and it worked great. I’m not a morning person and I even managed to whip this together just in time for lunch!
I made these before as hot dog buns, then again as hamburger buns. The extra buns are great split and toasted for breakfast. Now, I’m shaping them into dinner rolls for Thanksgiving dinner. I love this recipe!
Made these this afternoon, perfect, soooo easy!! My Boar’s Head natural casing hot dogs came in a package of 7, so I made 7 buns. Just right, and sturdy enough to hold up to the chili dogs I was making without being tough or too dense! I let them rise a little longer after shaping (maybe another 15-20 minutes), and it took an extra 2 minutes bake time to reach 202° when done. Beautiful texture and color! I have just copied the recipe onto a sheet of paper and taped it inside my cabinet! I’ll be making these all the time from now on! No more store bought buns for me!! Thank you so much for posting!!
These turned out wonderful I didn’t do any rolling! All I did was flatten the dough ball then slice it into hot dog bun slices, let them rise, that worked beautifully! I had to brush twice to get that nice brown. ?
I love these soft buns and very easy to make! Thanks Jenny!
Love this recipe Jenny. Came out wonderful. I made 4 hamburger and 4 hotdog buns. They were perfect, and as usual for your recipes easy peasy.
Thanks for all your good and easy recipes. I do the whole wheat bread with half all-purpose and half whole wheat and since we are a household of 2, I take out enough dough to make 2 hot-dogs ans 2 burger buns. Efficient! Just wanted to thank you! ??
2 1/2 cups all purpose flour (Aerate Flour Before Measuring – See How)
Measure your weight in grams it’s unbelievable simple…
I am starting to weigh my ingredients in grams but most recipes use cups. What is the best way to convert cups to grams when measuring flour. I know that different flour and how you put it in the cup can change the weight
King Arthur Flour uses 120g per cup for all purpose flour.
How do you shape the hotdog buns…..having trouble with the dough keeping the shape. Love your recipes !!!!!!!
I placed mine only 1″ space between. They come out soft sided but firm for a brat “dragged through the garden”
What is the dough supposed to look like? Mine is sticky and I’ve already added the 1/4 cup of flour.
I finally got the dough kneaded, but after it rested it wouldn’t press out to 4×6, it kept shrinking back. I had to roll them out and that didn’t work well,either. They’re pretty oddly shaped and rising now, but this recipe isn’t a keeper for me.
Help – I’m obtuse! How and when do these buns get sliced? After they are baked and if so, how long should I wait before slicing?
You slice them after they are baked and after you let them cool down for 5-10 minutes. (I had to look up “obtuse” ?)
Thank you so much for the quick reply! I’m making these tonight. I make all your recipes, Jenny! You are a goddess. And thanks for taking the time to look up obtuse!
I made these buns today. 5 hot dogs, 5 hamburgers. They came out perfect. My daughter was visiting while I was taking them out of the oven, she had one with butter, she loved them. Sure beats the store bought with ingredients I can’t pronounce. Jenny, thank you for another winner.
Oh my goodness. This recipe is exactly the same as your Easy Dinner Rolls recipe, except it calls for oil instead of butter, and an egg wash. This is not a criticism, just surprised that so many people can’t figure it out. I’ve made your wonderful breads for years. I started making my own hot dog and hamburger buns a couple of years ago from the dinner rolls recipe. The first time making a recipe always teaches me how to make it the next time, eg, how many rolls I can make. I make 10 with this quantity and the size is perfect for hot dogs, hamburgers, sandwiches, or just plain eating. I don’t bother with the glaze. Still amazing!
which recipe tastes better? One with oil or butter?
Tried these today. Next time I will make 16 rolls because they seem to be too big for hot dogs. Love your crusty rolls.
Thank you! I have the dough already to go and was wondering if they could be made smaller. How did that work out for you?
I make 10 from this recipe , 5 for hamburgers, 5 for hot dogs. For me it’s the perfect size. Bake at same temp til golden brown on top. Mine take a few minutes longer, but that’s my oven. You have to watch them from the 12 min mark.
Has anyone actually tried this using plain almond milk? What were your results?
I haven’t make them with almond milk, but I have used just water. They still turn out great. I have made other things with almond milk and I feel fairly confident to say it should still turn out great. Love this recipe and have made it several times this summer. First time with milk, rest with water (we have a milk allergy in my home). I did have to cut back on the water just a bit (about 1/8 cup) as the dough was to wet otherwise.
I made these this morning using almond milk and substitued 2 T honey for sugar. They turned out great!
This recipe is a winner!! I made it with 50% freshly ground spelt and 50% organic unbleached. I used honey instead of sugar. This will be my go-to recipe! Jenny sure can cook. Jenny, thanks for sharing your recipes and love for good food. You are amazing!
You are the BEST! Keep up your great and heavenly recipes!!!! You are
a super lady with a delightful sense of humor and wonderful knowledge
for all of us to enjoy and learn from!!!!!
Smiles,
Becky Reeves