Homemade Hotdog Buns

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It is not so often that we eat hotdogs at home. But when it does, it’s usually with delicious, home-baked sausage bread. Homemade hotdog bread is both cozy and tastes great for hotdogs.

The bread is easy to make and taste incredibly good. They are then nicely airy, which is not least due to the leavening method, which takes place by steam in the oven. And it’s not because I have some fancy steam oven; I just let the hotdog loaves rise in an off oven with lots of steam from a dish of boiling water. And the method works perfectly every time. Buns become light and airy, just like the hotdog bread or burger buns you can buy in the shops. But of course, with the good taste of home baking.

Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

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You will need:

  • 150 grams (1/2 cup + 2 tbsp) milk or water, lukewarm
  • 6 grams instant dry yeast (18g fresh yeast or 7g active dry yeast)
  • 8 grams (2 tsp) sugar
  • 15 grams (1 tbsp) butter, melted and cooled
  • 1 large egg, room temperature
  • 280 grams (2 1/4 cups) all-purpose flour
  • 5 grams (1/2 tsp) fine salt
  • 1 egg, for egg wash

Procedure (video):

  1. In the bowl of a stand mixer, combine lukewarm milk, instant dry yeast, sugar, melted butter, and egg. Then add flour and salt.
  2. Using a dough hook, knead the dough until smooth and elastic, about 10 minutes, or until it passes the gluten stretch test.
  3. Transfer the dough to a greased bowl, cover, and let it rest in a warm place for 60 minutes.
  4. Once the dough has doubled, punch it with your knuckles and transfer it onto your working space or countertop. You don’t need flour to work.
  5. Lightly grease your working surface and divide the dough into 6 equal portions of about 85 to 86 grams each dough (I used my kitchen scale). Using your hands and fingers, pat each dough portion (let some of the gases out) into a rectangle. Then roll the dough tightly by pressing each fold tightly into the dough. Then roll and pat it to form an equal log shape. Remember to pinch the seam side. Watch the video tutorial here.
  6. Cover the dough with a plastic film and let them rest for 10 minutes.
  7. Roll and shape each dough into an oblong roll 14 cm/5 inches long. Place on a baking pan lined with parchment paper, making sure there is space in between as these will still rise later. Cover with plastic film and let the dough rest for 30 minutes in a warm place.
  8. Preheat oven (up and down heat) to 180C/350F.
  9. Brush rolls with egg wash. Place in the middle rack and bake for 15 minutes.
  10. Hotdog buns are best the day they are baked but will keep in an airtight container at room temperature for up to 3 days.

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