Hot dogs

Hot dogs are a regular weekend lunch at our house. I don’t know what’s so exciting about a barbecued sausage in bread but I love them so of course when I saw this recipe for hot dog buns on Annie’s Eats I had to make them. There are a few requirements for the perfect hot dog bun. It must be soft on the outside, not crunchy and be soft and fluffy on the inside. I’ve never found a bakery bun that meets these criteria so I normally buy the supermarket variety that come in a bag. I’m sure there are a lot of preservatives and other nasties in this type of bread but they were the only ones that fit the bill. That is until now. This recipe produced soft, fluffy rolls that were just perfect and they weren’t difficult to make at all.

Mix the yeast

In the bowl of an electric mixer mix the yeast, sugar and water together.

Add the flour

Add the milk, oil and salt and then 3 cups of the flour.


Use the dough hook to mix it all up until everything is combined then gradually add the rest of the flour until the dough comes away from the sides. I only used two tablespoons extra. Keep the dough hook going for another 5 to 7 minutes until the dough becomes smooth and elastic.


Spray a bowl with oil and turn the dough out into it. Flip it over so that it’s coated in oil then cover the bowl and leave it to rest until it doubles in size. Mine took about an hour.

After a rest

This is what my dough looked like after the hour.

Nine dough balls

Weigh the dough then divide the weight by 9 so you know what each roll should weigh. Cut it up into nine portions.

Rest number two

Roll the balls into logs and place them on a lined baking tray so they’re almost touching and press them down slightly. Next time I’ll make mine a little bit longer and skinnier. Cover them with a tea towel and leave them to rest for about another 45 minutes.

Brush with beaten egg

Brush the rested rolls with beaten egg.

Sprinkle with seeds

Sprinkle the rolls with sesame or poppy seeds if you wish to use them. Bake the rolls at 185C/365F fan-forced for 18-20 minutes or until they are golden on top.

Baked to perfection

Yum! The ones on the right are a little bit burnt but the rest were perfect. I’ll check them just before 18 minutes next time.


Transfer the hot dog buns to a wire rack to cool.

Add a sausage

This comes down to personal preference. Some people like to cut hot dog rolls like a bread roll but I like to cut the top down the middle.

Hot dogs



Hot dog rolls

Hot dog rolls

Yield: 9


  • 1 tbsp sugar
  • 2¼ tsp instant yeast
  • ¼ cup warm water (105-110˚ F/40-43C, I've started checking the temperature of the water and it does make a difference to the dough)
  • 1 cup warm milk
  • 1 tbsp vegetable or canola oil
  • 1 tsp salt
  • 3-4 cups all-purpose flour (I only used 3 and a tiny bit)
  • 1 large egg beaten
  • Sesame seeds or poppy seeds for topping, if desired


  1. In the bowl of an electric mixer, combine the sugar, yeast and warm water then mix in the milk, oil, salt and 3 cups of the flour.
  2. Using the dough hook, stir until all the ingredients are well combined. Add the rest of the four a little at a time. I only added two tablespoons extra but add it until the dough pulls away from the sides of the bowl.
  3. Keep the dough hook going for another 5-7 minutes until the dough reaches a smooth and elastic texture.
  4. Spray a bowl with oil and turn the dough into it. Turn the dough over once to coat it in the oil. Cover the bowl and let the dough rise until it doubles. The recipes says 1 hour but mine didn't take quite that long.
  5. Line an oven tray with baking paper or a silicone baking mat.
  6. Lightly oil your bench or a chopping board and turn the dough out onto it. Weigh the dough and divide the weight by 9 then form the dough into 9 individual portions. Shape each into a cylinder shape and place on the oven tray so they are almost touching. Press each one down slightly.
  7. Cover them with a tea towel and leave them to rise until almost doubled which takes about another 45 minutes.
  8. After about 30 minutes, preheat the oven to 185C/365F fan-forced.
  9. Brush each bun with beaten egg and sprinkle with seeds if you choose to use them.
  10. Bake the buns for 18-20 minutes then cool on a wire rack.

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