These soft hot dog buns are always the first to disappear in my house. Made with a bread machine, they’re light, fluffy, and full of flavour. Perfect for kids, beginners, and busy home bakers.
If kids were choosing at a bakery, I’m sure hot dog buns would be one of their first picks—either because they look so inviting or simply because hot dogs are always a favourite.
The hot dog buns I made today turned out incredibly well.
They barely had time to cool before the kids grabbed every last one straight from the tray.
One small tip: if you’re kneading this dough by hand, I recommend using ice-cold milk.
It helps keep the dough temperature from rising too much during long kneading, which makes a big difference in achieving soft, fluffy buns.
Ingredients and Substitutions
- Bread Flour – This is non-negotiable for achieving the signature soft yet chewy structure of a good bun. Its high gluten content (look for ≥11% protein) creates the strong, elastic network needed to trap air. Do not substitute with all-purpose flour, as the buns will be dense.
- Granulated Sugar – We use just enough to lightly sweeten the dough, feed the yeast for a good rise, and promote a beautiful golden-brown crust during baking.
- Egg – Using a whole egg enriches the dough, giving the crumb a lovely yellow hue, added tenderness, and a richer flavor.
- Milk – Whole milk gives the buns better flavour and softness. If kneading by hand, I recommend using ice-cold milk to prevent overheating the dough.
- High-Sugar Tolerant Yeast – This is a key ingredient. Regular active dry yeast can struggle in the presence of sugar. High-sugar tolerant yeast (often labeled “instant yeast” for bread machines) is more reliable and ensures a strong, steady rise.
- Salt – Never skip the salt! It’s crucial for balancing the sweetness and, more importantly, for strengthening the gluten network, which gives the buns their perfect texture.
- Unsalted Butter – Softened butter is kneaded into the dough to create an incredibly tender, moist crumb and a rich, buttery flavor. It’s what makes these buns truly special.
- Hot Dogs – 8 all-beef or your preferred hot dogs. Choose a good quality brand without too many fillers for the best flavor and texture. Make sure they are fully thawed if frozen.
- Mayonnaise, Ketchup, & Green Onions – The classic, unbeatable topping combination. The mayo adds creaminess, the ketchup adds tangy sweetness, and the fresh green onions provide a necessary pop of color and fresh flavor.
How to Make Soft Sausage Hot Dog Buns
1. Knead the Dough (Bread Machine Method)
Soften the butter until it can be easily pressed with a finger, then set it aside. Add all ingredients except the salt and butter into the bread machine pan: bread flour, sugar, milk, egg, and yeast.
Place the pan into the bread machine and start the kneading function. Let it knead for 20 minutes until the dough becomes mostly smooth and can stretch into a thicker membrane.
Add the salt and softened butter. Restart the kneading function and continue kneading for another 20 minutes, until the butter is fully absorbed and the dough can stretch into a thin, elastic windowpane. The membrane should be strong and not tear easily — this step is crucial for soft buns.
2. First Rise (Bulk Fermentation)
Once the kneading cycle is complete, leave the dough in the bread machine pan, close the lid, and let it rise right there. Use the machine’s “keep warm” or proof function if it has one, or simply leave it in the turned-off machine. Let it rise for 1 to 1.5 hours, or until it has roughly doubled in size.
3. Shape the Buns
Line a large baking sheet with parchment paper.
Gently deflate the risen dough by pressing down on it on a work surface.
Using a bench scraper or sharp knife, divide the dough into 8 equal pieces (each about 60-65g).
Work with one piece at a time. Cup your hand over the dough and roll it in small, tight circles on an un-floured part of your counter to create a smooth, taut ball. Repeat with all pieces.
Use a rolling pin to roll each ball into an oval shape, about 15 cm (6 inches) long.
Place the shaped ovals on your prepared baking sheet.
4. Second Rise (Proofing)
Create a warm, humid environment for the buns to rise. The easiest way is to place the baking sheet inside your (turned-off) oven. Place a large, shallow pan of boiling water on the rack below it. Close the oven door.
Let the buns proof for 30-45 minutes, until they are puffy, have filled out the spaces between them, and spring back slowly when you gently poke one with a floured finger.
5. Decorate & Bake
While the buns are proofing, preheat your oven to 170°C (340°F). Make sure to remove the baking sheet and the pan of water from the oven first.
Remove the proofed dough and brush the surface evenly with beaten egg.
Place one hot dog in the centre of each bun.
Pipe a layer of salad dressing, sprinkle with chopped scallions, and finish with a layer of ketchup. Adjust the amount of sauce to taste, avoiding excess to prevent overflow.
Bake on the middle rack at 170°C for 20 minutes, until the buns are golden brown and springy to the touch. If the tops brown too quickly, loosely cover with foil during the last 5 minutes.
Remove from the oven and cool on a wire rack for 5 minutes before serving.
Storage & Reheating
Store completely cooled buns in an airtight container at room temperature for 1-2 days. To freeze, wrap individually in plastic wrap and place in a freezer bag for up to 1 month. Reheat frozen buns, unwrapped, in a preheated 160°C (325°F) oven for 8-10 minutes.
Tips & Tricks
Use bread flour with enough protein. Proper gluten development is essential for soft, fluffy buns.
Knead until windowpane stage. The dough should stretch thin without tearing — this directly affects texture.
Add salt and butter after initial gluten formation. This helps strengthen the dough before enriching it.
Control fermentation temperature and humidity.
First proof: 28–30°C
Second proof: 30–32°C with about 70% humidity (hot water in oven).
Decorate after the second fermentation. This prevents sauces from sliding off during proofing.
Don‘t overload the sauces. Too much sauce can leak during baking and affect the shape.
Pan-fry hot dog lightly beforehand for deeper flavour. If using frozen hot dog, thaw completely to avoid excess moisture.
Frequently Asked Questions
Can I make this dough by hand or with a stand mixer?
Absolutely! For a stand mixer, use the dough hook and follow the same order: mix dry ingredients and wet (except butter/salt), knead until shaggy, then add salt and butter. Knead for 8-10 minutes until windowpane stage. By hand, it will take 15-20 minutes of vigorous kneading on a clean surface.
Why didn’t my buns rise much?
The most common culprit is old or dead yeast. Always check the expiration date. The liquid being too hot can also kill yeast. Another reason could be a drafty or too-cold proofing environment.
My dough is too sticky to handle. What should I do?
Resist the urge to add lots of extra flour during shaping. A slightly tacky dough is normal. Lightly oil or flour your hands instead. Adding too much flour at this stage will make the buns dry.
Can I prepare these the night before?
Yes, you can use the “cold ferment” method. After the first rise and shaping, cover the baking sheet tightly with plastic wrap and place it in the refrigerator overnight. The next morning, let the buns sit at room temperature for 30-60 minutes to finish proofing, then bake as directed. This can actually improve the flavor!
Soft & Fluffy Hot Dog Buns (Easy Bread Machine Recipe)
Ingredients
For the Bun Dough
- 260 g bread flour high-gluten
- 25 g granulated sugar
- 1 large egg approx. 55 g
- 125 g whole milk
- 3 g high-sugar tolerant instant yeast or bread machine yeast
- 2 g fine sea salt
- 30 g unsalted butter softened to room temperature
For Assembly & Topping
- 8 good-quality sausages or hot dogs
- 1 egg lightly beaten (for egg wash)
- Mayonnaise
- Ketchup
- 1-2 green onions finely chopped
Instructions
Knead the Dough (Bread Machine Method)
- Soften the butter until it can be easily pressed with a finger, then set it aside. Add all ingredients except the salt and butter into the bread machine pan: bread flour, sugar, milk, egg, and yeast.
- Place the pan into the bread machine and start the kneading function. Let it knead for 20 minutes until the dough becomes mostly smooth and can stretch into a thicker membrane.
- Add the salt and softened butter. Restart the kneading function and continue kneading for another 20 minutes, until the butter is fully absorbed and the dough can stretch into a thin, elastic windowpane. The membrane should be strong and not tear easily — this step is crucial for soft buns.
First Rise (Bulk Fermentation)
- Once the kneading cycle is complete, leave the dough in the bread machine pan, close the lid, and let it rise right there. Use the machine's "keep warm" or proof function if it has one, or simply leave it in the turned-off machine. Let it rise for 1 to 1.5 hours, or until it has roughly doubled in size.
Shape the Buns
- Line a large baking sheet with parchment paper.
- Gently deflate the risen dough by pressing down on it on a work surface.
- Using a bench scraper or sharp knife, divide the dough into 8 equal pieces (each about 60-65g).
- Work with one piece at a time. Cup your hand over the dough and roll it in small, tight circles on an un-floured part of your counter to create a smooth, taut ball. Repeat with all pieces.
- Use a rolling pin to roll each ball into an oval shape, about 15 cm (6 inches) long.
- Place the shaped ovals on your prepared baking sheet, leaving at least 3-4 cm (1.5 inches) of space between them to allow for expansion.
Second Rise (Proofing)
- Create a warm, humid environment for the buns to rise. The easiest way is to place the baking sheet inside your (turned-off) oven. Place a large, shallow pan of boiling water on the rack below it. Close the oven door.
- Let the buns proof for 30-45 minutes, until they are puffy, have filled out the spaces between them, and spring back slowly when you gently poke one with a floured finger.
Decorate & Bake
- While the buns are proofing, preheat your oven to 170°C (340°F). Make sure to remove the baking sheet and the pan of water from the oven first.
- Remove the proofed dough and brush the surface evenly with beaten egg. Place one hot dog in the centre of each bun.
- Pipe a layer of salad dressing, sprinkle with chopped scallions, and finish with a layer of ketchup. Adjust the amount of sauce to taste, avoiding excess to prevent overflow.
- Bake on the middle rack at 170°C for 20 minutes, until the buns are golden brown and springy to the touch. If the tops brown too quickly, loosely cover with foil during the last 5 minutes.
- Remove from the oven and cool on a wire rack for 5 minutes before serving.
Leave a Reply