Main Dishes
Soft Hotdog Buns
| Level: Easy |
Total Time: 3 hours |
Yield: 12 buns |
We just love these homemade hotdog buns for all of our grilling! They’re easy to make, and take a little while for the rise, but they’re so worth it! This recipe was adapted from Deep South Texas – Soft Homemade Hot Dog Buns on YouTube.
Soft Hotdog Buns
Print RecipeServings: 12
Who doesn’t love a hot dog bun for summer or when you’re having a craving. This will be better than store-bought any day. This recipe was adapted from Deep South Texas – Soft Homemade Hot Dog Buns on YouTube.
Equipment
- 9 x 13 pan
Ingredients
- 3/4 cups Water temperature to 90° to 100°
- 1/2 cup Whole milk warmed to 90° to 100°
- 1 Tablespoon Instant Yeast
- 1/8 cup Sugar
- 1/3 cup Olive Oil
- 3 cups Bread flour
- 1 cup Shredded Cheddar cheese optional
- 1 teaspoon Kosher salt
- 1 teaspoon Garlic powder
- 1 Small egg for the egg wash to top the hot dogs in the oven
- 3 Tablespoons Salted butter to brush on top baked buns
Instructions
- In a medium bowl, add the warmed water and yeast, and mix with a fork or spoon, and add the sugar.
- Then stir in the milk and the olive oil. Then set aside.
- Then get the flour in a separate large mixing bowl, then add the salt, and garlic, and slowly add in the cheddar cheese. Mix with a fork to avoid it clumping.
- Then add the wet mixture slowly to the flour mixture with a fork. When it forms a ball, knead the dough on a lightly floured board for 8 minutes.
- Place the dough in a nice cleaned bowl (DO NOT GREASE WITH OIL). Cover and let rise for 1 hour in a warm area.
- After the hour, gently punch out the gas in the dough and turn out onto a clean floured work surface.
- Cut the dough ball into 12 even pieces.
- For each dough ball, pinch together and roll into a ball. You will do this for all 12 pieces.
- Cover and rest for 10 minutes in a warm place. Prepare the baking pan by spraying lightly with nonstick spray and dust the bottom lightly with flour or cornmeal.
- When done resting, roll out each piece with a rolling pin into a hot dog shape (a nice rectangle) about 5 inches long.
- Take one of the buns and pinch the rectangle into itself with so it looks like a log about 5 inches long. Keep the seam nice and tight, roll out more if needed to keep the 5 inches. (if it’s a little bit bigger that’s fine) Repeat this set for all 12 buns.
- Space each hot dog bun about 1 1/2 inches apart in the baking pan. Now this will rise again for 1 hour in a warm place.
- Toward the end of the rising time, preheat the oven to 375° , and prepare the oven by putting in an oven-safe dish on the bottom rack of your oven with 1 cup of warm water.
- Then after the buns have risen, whisk the egg in a small bowl, then brush onto the buns.
- Bake for 20 to 25 minutes. Check at 20 to see that they're not too brown.
- Once you remove them from the oven, brush with melted butter.
- Allow to cool down for 10 to 15 minutes on a cooling rack.
Notes
- If you bake these with the cheese in them, they may need to cook a little longer, closer to 20 to 25 minutes to get a good crust on the buns.