Perfect for Hot Dogs • Subs • Mini Sandwiches

These buns are soft, pillowy, slightly sweet, and strong enough to hold fillings without breaking. This is the classic bakery‑style hot dog bun used in cafés, hotels, and commercial bakeries.

🍞 Yield: 10 standard hot dog buns

🧂 Ingredients

Dry Ingredients

• 500 g all‑purpose or bread flour
• 40 g sugar
• 8 g salt
• 8 g instant yeast

Wet Ingredients

• 250 ml warm milk
• 1 egg (50 g)
• 40 g butter (softened)

Egg Wash

• 1 egg
• 1 tbsp milk

🥣 Step‑by‑Step Method

1. Make the Dough

1. Combine flour, sugar, yeast, and salt in a mixing bowl.
2. Add warm milk and egg.
3. Mix until it forms a rough dough.
4. Add butter last and knead for 8–10 minutes until smooth and elastic.

                                                                                          Dough should be soft but not sticky.

2. First Rise

• Cover and let the dough rise for 60–90 minutes until doubled.

3. Shape the Hot Dog Buns

1. Punch down the dough.
2. Divide into 10 equal pieces (~75–80 g each).
3. Roll each portion into a tight log shape (about 12–14 cm long).
4. Place logs on a tray with enough space for expansion.

4. Second Rise

• Let the buns proof for 30–40 minutes, until they look puffy.

5. Bake

1. Brush lightly with egg wash.
2. Bake at 180°C (350°F) for 15–18 minutes until golden brown.

6. Optional Finishing

• Brush with butter for a soft, shiny crust
• Allow to cool before slicing

🌟 Chef Tips

• Bread flour gives better height and structure.
• Add 1 tbsp honey for softer buns and longer freshness.
• Chill the dough for 10 minutes if it’s too soft to shape.
• For New England split‑top buns, bake them touching side by side.

🍔 Variations

1. Brioche‑Style Hot Dog Buns

Add 1 extra egg, 20 g sugar, and increase butter to 60 g.

2. Whole Wheat Buns

Replace 30% of flour with whole wheat.

3. Sesame-Topped Buns

Brush with egg wash and sprinkle sesame seeds before baking.