Homemade Hot Dog Buns

Making the perfect hot dog starts by making the perfect hot dog bun, I'm talking that homemade stuff.


Offset Spatula

Cast Iron


Hot Dog Buns:

  • 1/2 cup (120ml) warm milk

  • 1/2 cup (120ml) warm water

  • 2.5 tsp (9g) active dry yeast

  • 3.5 cups (525g) bread flour

  • 1 Tbsp (15g) granulated sugar

  • 1.5 (7g) tsp fine sea salt

  • 1 egg

  • 1 egg yolk

  • 2.5 (35g) Tbsp softened unsalted butter



  1. Start by combining whole milk and water. Heat up (95-98F) and add instant yeast. Whisk together. Let sit at room temperature for 10 minutes.

  2. In the bowl of a stand mixer, combine all the dry ingredients and whisk together.

  3. Using the dough hook attachment, mix on low speed and mix in the milk/yeast mixture along with the egg and egg yolk.

  4. Continue to mix until smooth and add in softened unsalted butter 1 Tbsp at a time. Mix until thoroughly combined.

  5. Shape dough into a ball and place in a greased bowl covered with greased plastic wrap and let rise at room temperature for 60 minutes.

  6. Punch the dough down, dump onto a lightly floured surface. Divide into 10-12 even pieces.

  7. Shape into a ball and cover with a damp towel and let rest for 10 minutes.

  8. Roll dough balls into 6” long cylinders and place on a parchment lined baking sheet and cover with an inverted baking sheet.

  9. Brush each cylinder with egg wash. Set in a 375F oven for 15-20 minutes.

  10. Remove and brush with melted butter.