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.
I just made these and very pleased with results. Recipe was easy to follow. Buns turned out light, good flavor and terrific for a variety of filling options.
Has anyone made these buns and then steamed them before adding the hot dog? I need a recipe that results in buns that can be in a steamer.
you should include instructions as if you were talking to a 12 year old because thats about where I stand when it comes to baking. Like what to do with the 1/4 cup of flower and any other little things that a novice like me should learn.
Feel free to ask. See step #4.
For dusting the surface you knead your dough on. You won’t use that much probably.
The 1/4 cup of flour is to be added to the bowl with your dough mixture to thicken the dough so it can be kneaded. When kneading, you might need a tablespoon or two of additional flour.
1/4 cup “at a time” until dough forms
Made this recipe tonight and it was the first one I’ve made that came out perfect, I put all the ingredients in my bread machine , wet ingredients first , then flour and lastly the yeast , did not warm the milk as it does it for me, the rolls rose wonderfully and were so light and soft , will definitely make them again. 😊👍❤️
Literally the messiest recipe I’ve ever tried in my life! Followed the directions to a T and it’s a big sloppy, messy blob of dough. I added more flour, which just made it worse. Couldn’t even scrape it off my hands. I’ve also never tried a recipe where you didn’t activate the yeast first. What am I doing wrong??
Are you supposed to add a 1/4 of flour at a time or just another 1/4 cup because my dough was still way too wet with just a added 1/4 cup?
You add the extra flour after you mix up the doe, to coat and mix in bagore you let it rest. The doe shoe be able to be touched and not feel so sticky. You should also oil the testing bowl lightly as it rises.
This is the best dough recipe EVER!! I use my bread maker to make this because of arthritis in my hands and this recipe will not fail you. Every week I make either buns, bread, cinnamon buns or doughnuts and it’s like magic! The deep fried doughnuts are amazing and I can’t thank you enough for sharing this recipe!
I let mine rest for 30 min before I bake, also you can warm the milk and put yeast and sugar in it. Wait 2 min than mix in. Give it another try it’s so so good, trust me it’s worth a second try.
If I have active yeast instead of instant yeast, should I activate the yeast before adding it or is it ok to add to the flower just as is and will activate later with the milk?
Active yeast should be activated before adding to dry ingredients
With this recipe you DO NOT activate the yeast first, hence the higher temperature of the milk. You’re right that the milk will activate the yeast when it is mixed in later. Other bread recipes use 105° – 115° to activate the yeast before mixing in other parts.
I have made it both ways and it’s always great.
Great fast recipe. Had no problem with rising! Must have killed yeast with too hot of a liquid. That is usually the case unless the yeast is expired. We were looking for foot long rolls and couldn’t find them so I said well guess we’ll have to make some. Obviously I only made six but they were perfect!
Love how they turned out!! Question! Can these be frozen? Either before baking or after? I would love to make a big batch and freeze
Yes, all breads can be frozen, the sooner the better while they are fresh. (I slice them first)
Yes I freeze it as dough and bread, still great.
I have made these a bazillion times!!
Hot dog buns, hamburger buns, dinner rolls! Amazing and delicious every time! Fast, easy and fool proof!
I have made these a bazillion times!!
Hit dog buns, hamburger buns, dinner rolls! Amazing and delucious every time!
This recipe did not work for me. The concept of not raising the yeast first in the liquid does not seem to work. And the a 10 minute rest, cutting them and pretty much cooking them right away did nothing for them. They raised only a small amount. Of course they were heavy and pretty much inedible.
Hi Kate, as an old bread baker, I might be able to help you. There might be 2 causes for your bread failing, the first might be not using instant yeast. It doesn’t require proofing. I think the most likely cause was the milk being too warm and killing the yeast. (Ask me how I know…been there, done that!). I would make sure your milk is no hotter than about 110-115 degrees. Hope this helps,
Could you make these with wheat flour or wheat pastry flour?
Thank you, Jenny, for this absolutely perfect hot dog bun recipe! Made them yesterday. So quick and easy. This recipe will be my go-to from now on and I plan to use it to make hamburger buns, cinnamon rolls and dinner rolls.
Well…hmm. I made the recipe exactly as the recipe states…which is not the traditional way you make breads, but I was following the recipe…and wouldn’t you know it…they NEVER rose. Did the first rise in the mixing bowl as I normally would’ve…no rise. The second rise I did half of the rolls in the bread oven with the proof setting, the second half on the counter under a towel…and neither batches rose. So…yeah…I’m left with these fat mini breadsticks…and my dinner plans are ruined minutes before supper! They looked so delicious in the picture…I’m really left wondering what the he’ll happened…especially given all the glowing reviews.
I`ve made many of these bread recipes on here…and other than having to add a touch more flour here and there…these recipes are amazing. There is only one rise in this recipe. So i`m not sure what instructions you were following….but i do hope you will give it another shot! i just made these and they are cooling on my rack as i type!
I bet the yeast was defective, try again. Mix yeast, warm Milk and sugar together, let set a few min than mix it with your dry ingredients.
First attempt I mixed and kneaded the dough in my bread machine. I’m pretty sure it mixed, then kneaded for about 10 minutes, rest for about 5, then kneaded again. (MISTAKE #1) Then I took it out of the bread machine, and divided it into eight pieces. Trying to be a perfectionist, I weighed each piece to make sure they were all the same, trimming off bits and pieces here and there so that they would be approximately equal. I pressed them into the little rectangles, then rolled them up into bun shapes. Imagine my surprise to find that I now had not eight, but nine buns. (MISTAKE #2) I spritzed them with oil, and let them rise for the allotted time. They didn’t rise very much. Oops! I baked them anyway, and they taste delicious, they just aren’t very light, nor are they actually big enough to accommodate a hot dog as we Americans have become accustomed. I realize this was totally my fault, so batch number two is underway, even though it is approaching 2:00 in the morning. Baking is not a hobby, it is an obsession! Update will be forthcoming.
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
Can you leave off the egg wash with decent results?
I done it with our the egg white brush on and it doesn’t brown well l, plus in it takes longer to brown and then it’s over cooked, texture is not so good.
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!!
I rolled these out and put different meats and cheeses in each set I made and baked my own hot pocket type sandwiches. They were good.
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.