Name: Quicker Hot Dog Buns
Prep time: 45 min
Cook time: 15 min
Total time: 105 min
Ingredients: 250 grams Plain Flour (F1) ((8¾ oz, 2 cups, All Purpose Flour or Strong/Bread Flour*)); 2 tsp Salt; 2 tsp Garlic/Onion powder/granules; 2 tbsp Sugar; 14 grams Dried Yeast ((½ oz, 2 x ¼ oz/7g packets, 4½ tsp Instant or 5 tsp Active)*); 400 ml Tepid Water ((13½ fl oz, 1⅔ cups, @49-54°c/120-129°f)*); 2 Egg Whites ((Medium size, Large US egg)); 4 tsp Extra Virgin Olive Oil ((20ml, other oils in Notes)*); 125 grams Plain Flour (F2) ((4½ oz, 1 cup, All Purpose or Strong/Bread Flour)*); 250 grams Plain Flour (F3) ((8¾ oz, 2 cups, All Purpose Flour or Strong/Bread Flour)*); 2 Egg yolks & 2 tsp Milk; Sesame seeds ((optional)); * Denotes see Notes

My Quicker Hot Dog Buns recipe is perfect for beginner bakers, but also if you are in a hurry & want home baked buns for those hot dogs!

Quicker Hot Dog Buns

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Overhead shot of lots of homemade golden brown hot dog buns with sesame seeds, on pink plate, on pink dining table.

Close overhead shot of a homemade hot dog bun with sesame seeds, filled with Quorn sausage, Ikea sweet mustard and onion.

Photo of a homemade hot dog bun with hotdog, onion and gerkins, on pink plate.

Extra close shot of a homemade hot dog bun, with Quorn sausage, mustard & onion, on a pink plate.

Partial shot of a pink plate of golden homemade sesame topped hot dog buns, on a pink plate.

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^{*Published 30/08/2019, updated structure & photos 08/09/2024}

Pink coloured table with pink plate of home made hot dog bun, filled with hot dog, and fillings, more buns to the background.

What Are These Quicker Hot Dog Buns?

These homemade hot dog buns are proper yeast-based buns, but using a different mixing technique, to reduce the total time by 33 – 50%. They can be ready to eat, start to finish, in under 2 hours. Proving times are significantly reduced using this method, but please be sceptical of recipes that claim to be “30 Minute Hot Dog Buns”. I have looked at a lot of these recipes and their maths are often off! They don’t include measuring/weighing out times & under-estimate the prep time for many of the steps.

What Is The Quicker Technique?

This quicker method of yeast-dough, is all thanks to Jessica Gavin, & her book – ‘Easy Culinary Science For Better Cooking’, (2018). Spending a little more time preparing the dough & providing an ideal environment for the yeast to do its thing, means proving times can be significantly reduced. Compared to standard bread recipes that can take 3-4 hours to make, here we can make in under 2 hours.

Close overhead shot of homemade golden hot dog buns with sesame seeds, on pink plate.

“Will The Buns Not Rise As Well?”

The hot dog buns will rise just as good as if you used a 3 or 4 hour method. We are providing an ideal environment for the yeast to activate & thrive.

“Will The Buns Not Taste As Good?”

The buns will taste good and your seasoning helps too. Only true flavour development can come from bread dough that is slow-proved in the fridge over-night. 1.5 – 2 hours proving does not develop much flavour.

Extra close angled shot of a homemade golden hot dog bun with sesame seeds, filled with hot dog, onion and gerkin pieces.

Why Use This Recipe?

Quicker Than Normal Yeast Recipes
Easy To Make For Beginners
Full Step-By-Step Recipe & Video
Inexpensive To Make
Homemade
Fully Tested & Used
No Additives, Preservatives Or Artificial Sweeteners
Can Be Made To Size To Fit Your Hot Dogs
Freeze Really Well

Extra close shot of the end of a bitten homemade hot dog bun, with Quorn sausage. cheese and onion, showing texture.

Quick & Easy Recipe

This recipe is broken down, step-by-step in the instructions below. My style of writing is for the beginner baker, or beginner to working with yeast. With plenty of photos to guide you, your success is guaranteed, regardless of your knowledge or skills.

There is also a video tutorial of this technique you view on the 90 Minute Burger Buns recipe. Not new to baking, or used to working with yeast, skip the step-by-step, jump to the Recipe Card. This is an abbreviated version of the recipe that you can save, share or print.

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Ingredients & Substitutes

Overhead photo of labelled bowls of ingredients for yeasted dough.

Here are the ingredients for these quicker hot dog buns: (*note ingredient amounts are listed in the Recipe Card*)

Flour
Yeast
Salt
Sugar
Seasoning
Eggs
Extra Virgin Olive Oil
Water
Sesame Seeds (optional)

Flour

Plain/All Purpose flour is used, but you can also use strong/bread flour too. If you want to use wholemeal/wholewheat flour, make this your F1 flour.

Which leads me onto how the flour is divided up into 3 amounts – that I refer to throughout as F1, F2 & F3. Listed as 3 amounts in the ingredient list, these are important for this quicker technique and should not be omitted.

Overhead photo of a pink dining table with pink plate of lots of homemade hot dog buns, with sesame seeds, and fillings.

Yeast

Active & Fast Acting dried yeast can be used. For fresh yeast, see my Yeast Conversion tables.

Seasoning

You can use onion or garlic powder/granules, but my favourite at the moment is Aldi’s Ready, Set…Cook! Garlic & Herb Seasoning.

Oil

Extra Virgin Olive Oil is recommended, but Virgin Olive Oil, Olice Oil or any other neutral oil will work.

Eggs

Egg whites are used in the dough for the buns, & the egg yolks, along with some milk, for an egg-wash on top of the buns before baking.

Large double decker cheese burker on pink plate on a white table with other buns and drinks.

Medium sized eggs are common in British recipes, which equates to about large egg size in US. Please also make sure your eggs are at room temperature if you store in the fridge in your country.

Water

Tepid/lukewarm water is used in the recipe & a temperature range is provided in the instructions & you should not use cold water for this quicker method.

Recipe Yield

This recipe makes 12 hot dog buns. For 6, just divide the recipe or freeze the other 6. The recipe can also be doubled.

Other bread recipes – can be found on my Bread & Rolls page.

More quicker yeast recipes – can be found in the Quicker Breads Series.

Step-By-Step Instructions

4 photo collage of mixing egg white, oil and jug of water to flour & yeast, with text 'photo 1'.

1. Have the 3 amounts of flour ([F1], [F2] & [F3]) weighed or measured out (use the stand mixer for F1).

2. Add the yeast, sugar, salt & seasoning to the F1 flour, mixing in-between adding each one.

3. Heat the water in the microwave for about 30-45 seconds until just a little warm/tepid (120-130f/49-54c). Alternatively, mix some hot water with cold till tepid/luke warm (similar to baby’s milk temperature).

4. Add the oil & egg whites to the water, before adding to the flour in the mixing bowl (F1).

4 photo collage of adding more flour to a wet yeast mixture, mixing & adding more, with text 'photo 2'.

5. Using the paddle attachment (‘K hook), mix for 2 minutes – be sure to time this. See Photo 2 for how it will look.

6. Next, add the smaller bowl of flour (F2) and mix again for 2 minutes.

7. Swap over to the ‘kneading hook’. (Use a scraper to get the dough off the paddle). See Photo 3 below.

8. Slowly & gradually, add in flour F3. Add about half first, mixing till incorporated. (See Photo 3 below).

4 photo collage of mixing bread dough, using kneading hook, with text 'photo 3'.

9. Gradually add in more flour, you might not need it all, (or a little more – sometimes I have needed an extra 3/4c or 90g), but you want a dough that starts to come together as a very rough ball around the paddle. So mix for 10 seconds after each addition of flour and wait to see the ‘ball’ of dough. Note that the dough will be a bit sticky.

10. Next, knead on medium speed for 4 minutes.

11. Turn or scrape the dough over and continue kneading for another 4 minutes till a smoother ball of dough is formed. (See Photo 3). If kneading by hand, this should take about 10 minutes.

2 photo collage of kneaded bread dough in metal bowl & bigger size after, with text 'photo 4, before & after 15 minutes'.

12. Have a feel of the dough to know how well kneaded dough feels. Note also how stretchy it is when you lif the dough hook up. Scrape any dough from the hook and into the bowl. Now place a clean tea-towel on top of the bowl and leave somewhere warm and draft free for 15 minutes.

13. See Photo 4 of how the dough has risen in that short time. This is because we used tepid water.

4 photo collage of hand knicking proven dough back, turning out of th ebowl and forming into 12 balls of dough, with text 'photo 5'.

14. Flour your hand and use your knuckles to knock the air out of the risen dough. This is called ‘knocking the dough back’. This is very important for redistributing the yeast cells, allowing the bread to rise in its second prove and once in the oven. See Photo 5.

15. Well flour some baking/parchment paper or a worktop/counter. Scrape & release the dough from the bowl. With floured hands turn and form the dough into a disc shape, adding a very small amount of flour until manageable.

16. Flour a knife or bench scraper and divide the dough in half. Then form each half into a disc, to divide each into 6 segments, to produce 12 pieces of dough.

17. Roll the 12 pieces of dough into smooth balls (see my video on how to roll tight balls of dough)**.

4 photo collage of marking measured line on parchment paper, using a guide toroll dough into hot dog shape & adding to baking tray, with text 'photo 6'.

18. Prepare 2 large baking trays/sheets with some baking/parchment paper. Grease in place if there’s no lip on them or the hot dog buns will slide off. Also take a small piece of baking/parchment paper and draw a 6″/15.25cm line on one side of the paper with a pencil and turn over. You will use this to help you with getting all the hot dog buns the same length. (See Photo 6).

19. Take one ball of dough, roll into a sausage shape between your palms, starting from the middle & working your way out. Check the length against your line guide till the right length. Note, if your hot dogs are longer, roll longer too.

4 photo collage of adding hot dog bun dough to tray, egg-washing, adding seeds and leaving to prove, with text 'photo 7'.

20. Place on top of the prepared baking sheet/tray and roll the other 11 hot dog buns.

21. Mix the egg yolks with the milk, then using a pastry brush, generously coat all exposed areas of the buns & sprinkle sesame seeds on top.

22. Leave in the same draft free area for 30 – 40 minutes, for a 2nd prove. They will swell up again and if you leave about 1″ (2.5cm) between them, they will join just a little once proved. (See Photo 7).

**If you want slimmer hot dog buns (these are about 2 – 2.5″ wide), have the buns touching each other slightly, before proving, with more on the baking sheet/tray than I have in the photo collage. And they will become more of a ‘batch bake’, spread less & bake more upwards.

If particularly warm, this prove might take 20-25 minutes so keep an eye on them.

4 photo collage of golden brown hot dog buns on tray and cooling, with text 'photo 8''.

23. Before the proving time is up, pre-heat the oven to – 220c/200c Fan Oven/425f/Gas Mark 7

24. Pop the hot dog buns in the hot oven & immediately turn down to 200c/180c Fan Oven/400f/Gas Mark 6.

25. Bake for 12-18 minutes, until risen, & very golden all over. Turn & rotate the trays after 8 minutes if you need to for an even bake. While you do that, you can also brush more egg-wash on any areas that are browning less than other areas (ie if you have any hots spots in your oven).

Close shot of a homemade hot dog bun with sesame seeds, fille dwith hot dog, onion and gerkin pieces, served on pink plate.

26. Remove from the oven, but leave on the trays/ for a few minutes before transferring to a cooling rack with the paper. Then leave to cool almost completely

27. Slice with a large knife and enjoy with hot dogs & your favourite fillings.

28. Store left-over hot dog buns in a sealable food bag and these will keep for 2 or 3 days. Place the ‘heal’ (thick end slice of shop bought bread), in with the rolls & this will preserve the rolls a few days longer.

29. These buns can be frozen in food bags, with a sheet of kitchen paper/paper towel, & this will help absorb moisture when defrosting. Freeze for about 3 months¹ & defrost at room temperature, or in the fridge overnight.

Photo of Quorn sausage in homemade hot dog bun, with sesame seeds, onion and cheese, on a pink plate.

Recipe Card

Quicker Hot Dog Buns

My Quicker Hot Dog Buns recipe is perfect for beginner bakers, but also if you are in a hurry & want home baked buns for your hot dogs!

Caro @ Caroline’s Easy Baking Lessons

Prep Time 45

Cook Time 15

Proving Times 45

Total Time 1 45

Serving Size Buns

Equipment

Scales of measuring cups
Stand Mixer with dough hook (optional)
Small to medium microwave-safe bowl/jug (Optional)
Food thermometer (optional)
Measuring Spoons
Baking/parchment paper
2 Baking sheet/trays
Tea-Towel
Pencil & Ruler
Cooling rack

Ingredients

For The Dough

250 grams Plain Flour (F1) (8¾ oz, 2 cups, All Purpose Flour or Strong/Bread Flour*)
2 tsp Salt
2 tsp Garlic/Onion powder/granules (or favourite herbs – try Aldi Garlic herb Seasoning*)
2 tbsp Sugar
14 grams Dried Yeast (½ oz, 2 x ¼ oz/7g packets, 4½ tsp Instant or 5 tsp Active)*
400 ml Tepid Water (13½ fl oz, 1⅔ cups, @49-54°c/120-129°f)*
2 Egg Whites (Medium size, Large US egg)
4 tsp Extra Virgin Olive Oil (20ml, other oils in Notes)*
125 grams Plain Flour (F2) (4½ oz, 1 cup, All Purpose or Strong/Bread Flour)*
250 grams Plain Flour (F3) (8¾ oz, 2 cups, All Purpose Flour or Strong/Bread Flour)*

For The Topping

2 Egg yolks & 2 tsp Milk
Sesame seeds (optional)
* Denotes see Notes

Instructions

Prepare The Bun Dough

Measure all the 3 amounts of flour out, in separate bowls, with the 250 grams Plain Flour (F1) , in the stand-mixer bowl. Then add in 14 grams Dried Yeast, mix by hand, then add 2 tbsp Sugar. Mix again before adding the 2 tsp Garlic/Onion powder/granules, followed by the 2 tsp Salt.
We want 400 ml Tepid Water, which can be warmed in the microwave for 30-45 seconds to a temperature of (120°f-130°f, 49°c-54°c). Alternatively, mix hot and cold water to the 400ml level (13½ fl oz, 1 ⅔ cups), and test with your finger, for a lukewarm/tepid temperature, similar to baby's milk.
Add 4 tsp Extra Virgin Olive Oil & 2 Egg Whites to the water, mix together & add to the stand-mixer bowl. Using the 'k' paddle/mixer paddle attachment, mix for exactly 2 minutes on medium speed. Be sure to time this.
Next, add the 125 grams Plain Flour (F2), (the smaller amount of flour) & mix again for 2 minutes.
Add about half of the 250 grams Plain Flour (F3) & swap over to the dough/kneading hook. Mix for 30 seconds and gradually add more flour till it comes together as a slightly sticky rough ball of dough. You might not need it all or a touch more flour.
Now knead the dough on medium-high speed, depending on your particular machine, for 4 minutes. Flip or scrape the dough over and then continue kneading for another 4 minutes. If kneading by hand, this should take about 10 minutes.

Prove The Dough

Scrape the dough off the hook & cover the bowl with a clean tea-towel, and leave to prove in a warm, draft-free area, for 15 minutes.
Prepare baking sheets/trays with baking/parchment paper, (greased in position if they don't have a lip). Also prepare for turning the dough out, by dusting a worktop/counter or parchment paper, with flour. A knife or bench scrapper will also be required.

Dividing The Dough

The dough will have risen, but needs to be 'knocked back', by using you knuckles to punch and deflate the dough. Then scrape the dough out and onto the floured prepared surface. Sprinkle on some flour & using floured hands, bring the dough together into a manageable disc shape.
Using a flour dusted knife or bench scrapper, divide the dough in half, then each half into a disc, before dividing into 6 pieces, to make a total of 12 pieces of dough. Roll each piece of dough into a tight ball.

Shaping The Buns

Take a small piece of baking/parchment paper, and draw a 6" (15¼cm) line with a pencil, before turning the paper over.
Take one ball of dough and roll between your palms to form a sausage shape. Start from the centre, working outwards, & use the line on the paper, to roll to the correct size. (**Note if your hot dogs are smaller/bigger, adjust accordingly).
Place on the paper-lined baking sheet/tray & repeat for the other 11 balls of dough. Now generously brush the egg wash (2 Egg yolks & 2 tsp Milk), over the top and sides of the hot dog bun, before adding a sprinkling of Sesame seeds (optional).

2nd Prove

Leave the buns to prove for a second time, in the same warm, draft-free place for 25-40 minutes. About 40 minutes in places like the UK, and nearer to 25 minutes in warmer weather.
Before the proving time is up, pre-heat the oven to: 220°c/200°c Fan Oven/425°f/Gas Mark 7. The buns should have increased in size & starting to touch.

Bake The Hot Dog Buns

Pop the hot dog buns in the oven & immediately reduce the temperature down to: 200°c/180°c Fan Oven/400°f/Gas Mark 6. Bake for 12-18 minutes, until risen & golden. Turn & rotate the baking sheets/trays after 8 minutes if needed for an even bake, reapplying left-over egg-wash to paler areas if needed.
Remove from the oven & leave as they are, over a cooling rack for 5-10 minutes, before transferring via the paper to the cooling rack alone. Leave to cool before slicing.

Serving & Storage

Slice the hot dog buns with a large knife (half-way down the centre or horizontally in half). Fill with your hot dog and favourite fillings.
Store left-over hot dog buns in a food bag, away from direct sunlight and not in the fridge, for about 2 or 3 days. **Tip – place a 'heal'/end slice of a store-bought bread, in with the buns and this will extend the life by a few days.
Hot dog buns can be frozen, in food bags for about 3 months^1. **Tip – add a sheet of kitchen paper/paper towel in with the buns and this will help absorb any moisture when defrosting. Defrost overnight in the fridge or at room temperature.

Video

Notes

Flour [F1], [F2] & [F3] – the flour must be divided into 3 bowls as per the ingredient list to ensure a successful rise and quicker baking time.

Alternative Flour – Plain/A.P. flour or Strong/Bread flour can be used. If you want to use wholemeal/wholewheat flour, use as your F1 flour.

Yeast – Active & Fast Acting dried yeast can be used & more on that, see my Yeast Conversion tables.

Water – tepid/lukewarm water used. See step 2 of the instructions for temperature & more details.

Oil -Extra Virgin Olive Oil used, alternatives being virgin olive oil, olive oil or any other neutral oil.

Recipe Yield – 12 hot dog buns.

Detailed instructions, photos & information can be found before this Recipe Card.

More Quicker Yeast Recipes – Check out more Quicker Yeast Recipes, such as 2 Hour Bagels recipe or 90 Minute Burger Buns or 90 Minute Pizza (Air Fryer Or Oven).

Check out my Beginners’ Guide To Yeast Recipes, or go to my Bread & Roll recipes page.

Watch the video attached, where I use the same quicker yeast method to make Quicker Turkish cheese Pide (a kind of yeasted pizza).

Extra close shot of tall homemade double decker cheese burger with deep golden brown seeded top, cheese, tomoato and gerkins visible, on a pale pink plate.

NUTRITIONAL VALUES – I am not a qualified nutritionist, and all nutritional values are approximate & based on making 12 hot dog buns, as per the ingredients listed above. One ‘serving’ is calculated as 1 hot dog bun with sesame seeds, from a yield of 12 equal sized buns. All information from website MyFitnessPal.com.

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