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–+ servings

Quicker Hot Dog Buns

Close shot of a homemade hot dog bun with sesame seeds, fille dwith hot dog, onion and gerkin pieces, served on pink plate.
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 minutes
Cook Time 15 minutes
Proving Times 45 minutes
Total Time 1 hour 45 minutes
Serving Size 12 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 months1. **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.
Overhead shot of lots of homemade golden brown hot dog buns with sesame seeds, on pink plate, on pink dining table.
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.
Photo of Quorn sausage in homemade hot dog bun, with sesame seeds, onion and cheese, on a pink plate.
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).
Extra close angled shot of a homemade golden hot dog bun with sesame seeds, filled with hot dog, onion and gerkin pieces.
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.
Nutrition Facts
Quicker Hot Dog Buns
Serving Size
 
1 bun
Amount per Serving
Calories
206
% Daily Value*
Fat
 
2
g
3
%
Monounsaturated Fat
 
1
g
Potassium
 
402
mg
11
%
Carbohydrates
 
41
g
14
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.