These Homemade Hot Dog Buns will take your barbecue to the next level! They are soft and fluffy and way better than store bought!
Love making bread from scratch? Try this Whole Wheat Bread, Homemade Hamburger Buns or No Knead Artisan Bread next!
Ever since I snagged my Mom’s Homemade Buns recipe, I knew the dough would be a perfect match for hot dogs.
Store bought buns are dry, flavorless, and who knows how long they’ve been on the shelf! Once you make these, your family will be begging you to make them for every barbecue.
Serve them up with these Air Fryer Hot Dogs or use them as a base for these Meatball Subs.
How to make hot dog buns:
For the best results, I recommend two full rises. Buns eaten fresh can get away with shorter rise times, but longer rises give you that fluffy texture that holds up for days. Here are the basics (see the complete recipe down in the recipe card!):
- Stir together some flour, yeast, sugar and salt — instant or quick yeast is required for this method. See my tips below for swapping in active dry yeast.
- Stir in the warm water and melted butter — this can easily be done with a spoon or whisk. Ensure your water is warm but not hot! We don’t want to kill the yeast.
- Gradually stir in the remaining flour until a soft dough forms. The key is not to add too much flour — stop when the dough is just past sticky. It should be incredibly soft and smooth.
- Let the dough rise in a warm place (I like to preheat my oven for 3-5 minutes, then turn it off) for 1.5 hours.
- Roll out your hot dog buns (I roll mine the same way I roll my regular buns, just longer and thinner — about 6″ by 1.5-2″) and place them on a parchment-lined baking sheet 1″ apart so they touch as they rise and bake.
- Let your buns rise until doubled again — about 45-60 minutes.
- Bake until golden. You can brush the tops with an egg wash before baking, but I skip it as it can sometimes cause deflating. A brush of melted butter after baking works great instead!
Can I use active dry yeast in these hot dog buns?
Yes! You’ll just need to proof it first by dissolving it in the warm water before adding to your flour mixture (active dry yeast has larger granules that must be fully dissolved), and you may find it takes a little longer to rise.
Can I use whole wheat flour in these hot dog buns?
Absolutely! I use whole wheat flour all the time for our family! You can swap in anywhere from 2-3 cups for a lighter roll all the way up to 100% whole wheat. I personally find 50% whole wheat gives the best of both worlds: extra fiber but still fluffy!
How to store homemade hot dog buns:
Store at room temperature:
Store in an airtight bag at room temperature for up to 2 days. They’re best fresh, so make them as close to serving day as possible. After day two, reheat in a 200-250°F oven to revive that fresh-baked fluffiness.
How to freeze buns and bread:
Let cool completely (4-6 hours), then freeze in an airtight bag for up to 3 months. To thaw, set on a paper towel-lined plate at room temperature for an hour, or microwave on low — just don’t overheat or they’ll dry out.
What to serve in these hot dog buns:
Obviously hot dogs are the classic, but don’t stop there! A few of our favorites:
- Smoked sausages and peppers
- this insanely flavorful Italian Beef, just be sure to toast them first!
- Use them in a chili cheese dog casserole, knife and fork required!
Hot Dog Buns
written by Ashley Fehr
Ingredients
- 6-7 cups all purpose flour, (you can sub in whole wheat) divided
- ¼ cup granulated sugar
- 1 tablespoon instant or quick yeast
- 1 tablespoon salt
- 2½ cups warm water, (noticeably warm but not hot)
- ½ cup melted unsalted butter
Instructions
- In a large bowl (the bowl of a stand mixer if you're using one), stir together 1 cup of flour, sugar, yeast and salt.
- Add water and butter and stir until combined.
- Add two more cups of flour and stir until combined.
- Place bowl in stand mixer, and gradually add remaining 3-4 cups flour, 1/2-1 cup at a time. As your dough gets closer to finishing, reduce the amount of flour you add at once so that you don't add too much. You can make this dough by hand as well — just stir in flour gradually until you can no longer use a spoon, then knead it in by hand, just until a soft and smooth dough forms. We want to stop adding flour when our dough is just past the sticky point.
- Cover and place dough in a warm spot for 1.5 hours or until doubled (I like to turn my oven on to preheat for a few minutes, then turn it off before placing my dough inside). Punch dough down.
- Uncover dough and divide into 4 even sections. Divide each section into 5 equal sections so you have 20 pieces. Keep remaining pieces covered to prevent drying out while you roll each bun. (For smaller hot dog buns, divide each section into 6 pieces, for a total of 24 buns)
- Line a baking sheet with parchment paper. Roll each piece of dough into a smooth ball, pinching the seams in the back and rolling until smooth. Place ball on the counter and roll back and forth with both hands to make a cylinder that is roughly 5-6" by 1-1.5". For hot dog buns that are not as thick, press down to flatten slightly. Line up on baking sheets about 1-1.5" apart.
- Once your hot dog buns are all rolled, let rise for 45-60 minutes until doubled again.
- Bake at 400℉ for 15-20 minutes, until light golden brown. Optional: brush wth melted butter upon removing from the oven.
- Let cool to room temperature before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Holly says
Made these hot dog for dinner tonight. We have started making homemade bread , hot dog buns and hamburger buns. These are the best hot dog buns. We had meatball subs with them. My husband and kids love it. Will definitely make these again
Ashley Fehr says
I’m so glad you liked them!
Gabby says
I love this recipe! Do you think I could make this into a sandwich loaf instead of individual buns? If so how?
Ashley Fehr says
Thank you Gabby! I haven’t tried making it into a loaf but I do have this recipe which we love: https://www.thereciperebel.com/whole-wheat-bread/
Barbara M Szabo says
The recipe starts with 1 cup of flour, then add two more. The total called for is 3 to 3 1/2 cups yet in the directions, after using 3 cups, it says to add the remainin 3-4 cups of flour…shouldn’tt that be 1/2 cup? Thanks
Ashley Fehr says
I think you’ve read the recipe incorrectly
Denise L Shaikh says
Thank you so much. I made them. I did use 1 cup organic rye and the rest bread flour they came out amazing Soft fluffy. Tasty i was so excited i actually made hot dog rolls
Ashley Fehr says
I’m so glad they turned out well!
Marg says
Ok so, I swear I commented already… 🤔
I am a bit new to baking (bread).
I’ve tried and failed with 4 Other recipes.
After stumbling across This recipe, I will never use another recipe again.
The First time I made this, it’s just me and my son, so I cut the recipe in half, and made 8 larger buns (10″ buns), he ate 2 if them for a snack lol
*They are Great with John Morrell Smoked Sausages or Polish Sausages on the grill, and he loved them so much we had them two days in a row.
The Second time I made 4 buns, and a loaf (he ate all of those to).
Today I made Deep Dish Alfredo Pizza 😋
Again, he asked for more.
I will forever use your recipe,
for Everything!!! 🍞🥖
💕Thank You!
Marg says
Oh, and also, I forgot to add, I Quartered the recipe so as to make a small Focaccia pizza, and I forgot to put the butter in, so while kneading (by hand this time) I added a bit of Olive Oil, and it worked out great.
Ashley Fehr says
Thanks for sharing!
Kelley Kajdasz says
I have an amazing focaccia recipe that I use for pizza!
Marg says
“These Homemade Hot Dog Buns will take your barbecue to the next level! They are soft and fluffy and way better than store bought!”
This is one of the truest statements I have ever read!!!
I’ve been trying bread for a few months.
I’d been starting to think “maybe bread is not my thing…
I accidentally used Self Rising on my first bread… I tasted great, but it weighed 50 pounds.
The second was dry.
The third was hard as a rock.
The Fourth was, well… the jury is still out on that one…
Then I found this!
I will forever use this recipe…
For Everything!
💕
Ashley Fehr says
Thank you Marg! I’m so glad!
Robert says
Hello Ashley.
Thanks for the recipe. I didn’t need 24 rolls instead cut everything down to suit my needs. The other change i made was i used 50% wheat flour and 50% Organic Rye flour. They turned out light and fluffy and very tasty. Definitely will make them again.
Thanks again.
Regards
Robert
Ashlee says
This is now our go-to hamburger and hot dog bun recipe! I’ve made them many times now. I typically freeze half to pull out for our next easy burger night. My whole family loves them and they turn out great every time!
Jessica says
Delicious! Mine didn’t look nearly as good as pictured, they didn’t brown at all! I saw a comment that someone halved the recipe and I’ll be trying that next time.
The Recipe Rebel says
Glad you enjoyed them. With my oven, they had no problem browning. Maybe try to place them under a broiler for a few seconds.
Marie E. says
Would this recipe work in a bread machine, I would take it out before shaping and baking? Thank you 😊
The Recipe Rebel says
Hi Marie! I haven’t experimented with it in a bread machine before. If you decide to give it a try, let me know how it goes!
Virginia says
Yes it works. Just put it on the dough cycle
Rebecca J Buckley says
I’m making these for today for the 7th time I think? At LEAST THAT! I’ve made them as slider rolls for pulled pork, I’ve made them as sub rolls for sandwiches, today I’m doing the classic hot dog bun but I’m halving the recipe because I always end up with so many leftovers.
I actually freeze the leftover buns in a ziplock bag and use them to make garlic bread for other meals.
The Recipe Rebel says
Hi Rebecca! So glad you enjoyed the recipe! Thank you for this kind review!
Susan Moreno says
Is the amount of Salt absolutely necessary for the recipe or can you use less? I used 1 tsp only because I used salted butter.
The Recipe Rebel says
Hi Susan, I haven’t tested it but you could likely use less. Enjoy!
Lindsey says
Can I put the dough in the fridge after it’s been kneaded and then do the rises the next day?
The Recipe Rebel says
Hi Lindsey, I haven’t tested it this way, but it would likely work. If you decide to experiment, I’d love to know how it turns out!
Judith A. G. says
If you do, the first
Ride will have happened in the fridge, so put it in something that allows it to double +. Ride should be rise. I couldn’t correct it.
You will find the second rise will not start until the dough reaches room temperature, so allow that extra time.
billibooo says
HOLY MOLY <3 these are the BEST buns….I am trying to find more ways to use them in all my meals! Hamburger buns, hotdog buns, garlic bread, a snack while the hubby is not looking….lol He is very greedy with my baked goods and this recipe is now adding to that fire!!! Thank you Ashley <3
The Recipe Rebel says
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
Joanne Wheatcroft says
I dont normally comment but I made these for dinner tonight and they were the best hot dog buns I’ve ever eaten I halved the recipe to just make 10 and they came out perfect
The Recipe Rebel says
Hi Joanne! So glad you enjoyed the recipe! Thank you for this kind review!
Cheryl says
Love this recipe! I have tried many other hot dog bun recipes and found most were quite heavy. Yours is wonderful. My go-to recipe for hot dog buns. I use a hot dog pan and make the New England variety.
The Recipe Rebel says
Hi Cheryl! So glad you enjoyed it! Thank you for this review!
Steph says
Did you find you could make different style buns with this dough?
The Recipe Rebel says
Hi Steph! I made homemade hamburger buns, but the recipe is slightly different. here you go: https://www.thereciperebel.com/homemade-hamburger-buns/
Hannah says
Im curious if these buns taste sweet from the amount of sugar it calls for. I usually don’t like the taste of sweetener in my rolls. Is it possible to omit the sugar or to reduce it to 2 Tbsp? I just wanted to make sure this wouldn’t interfere with the efficacy of the yeast. Thanks!
The Recipe Rebel says
Hi Hannah, I’ve actually only tested this recipe with 1/4 cup sugar, so it would be hard for to say if reducing it will produce the same result here. These are not sweet buns. If you decide to experiment, let me know how it goes!
Lily says
THANK YOU SO MUCH… This helped me with my school projec. The bun was really fluffy and It tastes really amazing.
April P says
Great Recipe!
The Recipe Rebel says
Thank you April!