These hot dog rolls are soft, fluffy and delicious. They’re perfect for your next barbeque, snack or lunch.

Hot dog rolls - soft, fluffy and delicious.

Thank you for all the lovely Birthday wishes. I had a fantastic weekend and I’ll tell you all about it when I post my Birthday cake later in the week.

A year or so ago, I posted a recipe for hot dog buns. Now it’s a very delicate subject in our house. We regularly have sausage sizzles for lunch on the weekend and both agree that the perfect bun should be light and fluffy and soft so it doesn’t leave crumbs when you bite into it.

My previous recipe was good but it just wasn’t achieving the right puffiness for our requirements so Will set me on the hunt for a new and improved recipe (pre-Bubba).

Hot Dog Rolls via

It took quite a bit of Googling but I finally found a recipe that several sites referred to as the perfect bun. There was egg in the dough which was something I’d never seen before and it seemed different enough from the original recipe to be worth a try.

Hot Dog Rolls via

I modified the method a little bit, mainly making it a lot more basic (read: lazy). I rarely mix the yeast and water together before making bread. I just make sure the water is at the right temperature then knead all the ingredients together at once.

Hot dog rolls - soft, fluffy and delicious.

I haven’t had this method fail me yet and as long as your yeast is good and water at the right temperature you shouldn’t either. It makes bread making so much easier and really quite fool-proof in my opinion.

Hot Dog Rolls via

Now to the verdict on the hot dog buns – they were good, really good. They were light and fluffy and rose well enough to be able to slice open the tops and stuff in a sausage without the bun splitting in two.

They were also nice and soft and not crusty. There’s a trick to this that I discovered a while ago. As soon as the buns come out of the oven, pop them on a wire rack and cover with a tea towel then press down the tops of them to soften. Leave the tea towel on top until the buns have cooled completely and the tops will stay nice and soft.

Now, if you’re really observant you’ll notice the top hot dog’s sauce is smooshed. Will took great pride in styling the sauce for me and then as I was setting up the shot I knocked the mustard onto the sausage. Sooo disappointing!

I like my sausages sans sauce so they weren’t as pretty but I always add some grated cheese. Enjoy!

What about you? How do you like your buns and are you a sauce or no-sauce person?

Hot Dog Rolls via

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Hot dog rolls revisited

Hot dog rolls revisited

Yield: 8
Prep Time: 3 hours
Cook Time: 18 minutes
Total Time: 3 hours 18 minutes


  • 3 1/2 cups Baker's flour
  • 1/4 cup caster sugar
  • 1 1/4 tsp salt
  • 1 tbsp instant yeast
  • 2 tbsp butter
  • 1 large free-range egg
  • 3/4 to 1 cup lukewarm water
  • Extra melted butter for brushing


  1. In the bowl of an electric mixer, combine the flour, sugar, salt and yeast.
  2. In a small bowl, whisk together the butter and egg.
  3. Add it to the bowl with the dry ingredients then, with the dough hook running, slowly add the water until the dough comes together and away from the sides.
  4. Knead until smooth.
  5. Take the bowl off the stand, shape the dough into a ball and put it back in the bowl, cover and rest until doubled in size.
  6. Punch down the dough and divide it into 8 pieces.
  7. Shape each piece into a log shape and place the buns on a lightly greased or baking paper-lined tray, cover and let rise for about an hour, until almost doubled in size.
  8. Pre heat the oven to 160C fan-forced (375°F).
  9. Brush the buns with melted butter and bake 15 to 18 minutes, until golden.
  10. Remove them from the oven to a wire rack.
  11. For soft buns, cover with a tea towel while cooling.

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