How to Make Soft Homemade Hot Dog Buns

Make your own homemade hot dog or hamburger buns—it’s easier than you think. The dough needs time to rest and rise, so plan ahead, but the process is straightforward and rewarding. The finished buns are soft and fluffy inside and slice cleanly with a bread knife.

Watch the video to see how easy it is to make hot dog buns

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These homemade burger buns are far superior to store-bought: light, fluffy and full of flavor. Bread making follows a few simple steps and with a little patience you can make bakery-style buns at home.

Ingredients

130 ml warm milk (not hot)
1/2 teaspoon active dry yeast
2 cups all-purpose flour (about 300 g)
1/2 teaspoon salt
2 tablespoons sugar (about 30 g)
1 egg
30 g butter

Instructions

1. Prepare the Bread Dough

Combine the warm milk, sugar and yeast. Stir until dissolved and let rest about five minutes for the yeast to activate. Add the egg and mix.

In a separate bowl, combine the flour and salt, then add the yeast mixture. Stir until a shaggy dough forms. Add the butter and knead the dough until smooth and elastic, about 10 minutes. The dough will be slightly sticky—add only enough flour to prevent it from sticking to your hands or the work surface. If you need to, let the dough rest for a few minutes and then finish kneading.

Tip: if you prefer no-knead methods, consider recipes for no-knead bread or no-knead dinner rolls as alternatives.

2. First Proofing (Let the Dough Rise 2–3 hours)

Lightly oil a clean bowl, place the dough inside and turn it to coat with oil. Cover with a clean dishcloth or plastic wrap and allow the dough to rise until doubled in size. At this point you can refrigerate the dough if you want to bake later—refrigerated dough keeps for about a week.

3. Divide and Shape the Dough

After the dough has doubled, gently deflate it and turn it out onto a lightly floured surface. Divide the dough into equal pieces and shape them into buns—round for hamburger buns or elongated for hot dog buns. Place the shaped buns on a nonstick or greased baking tray, leaving space between each for expansion.

4. Second Proofing (45–60 minutes)

Cover the shaped buns with a kitchen towel or plastic wrap and let them rise until puffed and nearly doubled. When ready, you can brush them with an egg wash and sprinkle sesame seeds if desired.

5. Bake the Buns

Preheat the oven to 400°F (200°C). Bake the buns for 12–15 minutes, or until they turn golden brown. Remove from the oven and let cool slightly before slicing.

Your homemade burger or hot dog buns are now ready. Fill them with any favorite sweet or savory fillings—these buns are versatile and delicious.

Additional Notes

• Storing the dough: After the first rise you can refrigerate the dough for up to a week. Bake only what you need and keep the rest chilled.
• Yeast: Active dry yeast works fine; proof it in the warm liquid before using. Instant yeast can be used interchangeably at a 1:1 ratio.
• Flour: Avoid adding too much extra flour. A slightly sticky dough yields lighter, fluffier buns. If the dough resists coming together, let it rest 10 minutes to relax the gluten, then continue kneading.
• Make ahead and freeze: You can refrigerate the dough overnight after the first rise, then shape and finish the next day. Fully baked buns freeze well for up to a month—cool completely, store airtight, thaw at room temperature and reheat in a 400°F oven if desired.