Homemade Hot Dog Buns are the best way to improve any cookout!
Hot dogs! It’s hard to think of any food more classically American than a hot dog. If you get hot dogs and hamburgers together in the same cookout, you know it’s a party. And they better be good! The quickest way to ruin perfectly good hot dogs is to serve them on a bad hot dog bun. After all, it’s basically impossible to eat a hot dog at a cookout (or anywhere, really) without a hot dog bun to hold it in!
The first time I had homemade hot dog buns at a cookout was an eye-opener. The store-bought option doesn’t even begin to compare, and it elevates the entire experience. All anyone could talk about was how good the hot dog buns were, so I vowed to always make them myself from that point on.
Your usual hot dog buns can be a bit cakey in texture and have a certain sweetness to them. I personally like these homemade hot dog buns because they don’t have that sweetness and are beautifully soft with a tender bite. Yes, they take some effort, but oh boy, is it worth it!
Rise To Perfection
The rise time is essential to getting good bread, no matter what you’re baking. As such, time is an important “ingredient” in this recipe and should not be overlooked. Make sure that the place where your buns are rising is warm and free from drafts, or you won’t get a good rise. The best place is a sunny windowsill or inside your oven, with only the light turned on. Make sure to also cover the dough when letting it rise so that it doesn’t dry out.
How Do I Store Leftovers?
You can store your hot dog buns in a bread box. What’s important is that they’re in a dry, airtight container. The buns will last for 2 days before starting to get a bit stale. You can also wrap the hot dog buns in plastic wrap or foil, put them in Ziploc bags, and freeze them for about 3 months.
Active Or Instant?
I don’t know that there’s much of a difference in the end product, but I’ve had times when I don’t have instant yeast in my cupboard, but I do have active yeast. If you do have active yeast but not instant yeast, no need to fear! Get your water warm, but not hot, and mix in the sugar. Then add the active yeast and let it sit for about 10 minutes. Mix your flour and salt together, then add the yeast-water-sugar mixture and your butter, and you’re good to go!
Serving Suggestions
Obviously, you need a hot dog! That’s a given. Use your preferred dog and heap on toppings. This Texas Tommy Dogs recipe is a good reference for hot dogs and some toppings! You can’t go wrong with ketchup or mustard, though BBQ sauce is good too. My family loves anything pickled, like sauerkraut or this Bread And Butter Pickles Recipe. If you’re looking for side dishes, try Air-Fryer Onion Rings or Corn On The Cob In The Oven!
Hot Dog Buns
Ingredients
- 6 1/2 cups all-purpose flour plus more, if needed
- 2 teaspoons granulated sugar
- 3 1/2 teaspoons instant or quick yeast
- 2 1/2 teaspoons salt
- 2 1/2 cups warm water
- 1/2 cup unsalted butter melted
Instructions
- In a large mixing bowl, stir together 1 cup of flour, the sugar, yeast, and salt. Add warm water and melted butter, stirring until combined.
- Gradually mix in remaining flour. If needed, add 2 more tablespoons of flour at a time until a soft, smooth dough forms that is just past the point of being sticky.
- Cover the bowl with a clean towel and set it in a warm place to rise until doubled in size, about 1.5 hours.
- Punch down the risen dough, divide into 20 pieces, and roll each piece into a smooth cylinder about 5-6 inches long. Place on a lined baking sheet.
- Allow the shaped buns to rise again until doubled, about 45 minutes to 1 hour.
- Preheat the oven to 400°F. Bake the risen buns for 17-20 minutes until they’re lightly golden brown.
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