Easy Homemade Hot Dog Buns (in One Hour) 

Nothing ruins a great hot dog or lobster roll faster than a dry, squishy store-bought bun. These soft Homemade Hot Dog Buns are ready in about an hour and are perfect for hot dogs, sausages, and buttery New England-style lobster rolls. They're light, fluffy, and so much better than store-bought buns that you may never buy them again.

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These Homemade Hot Dog Buns are soft, fluffy, and perfect for everything from backyard cookouts to buttery lobster rolls. Lobster roll season is one of my favorite parts of summer here in the Northeast, but between the lobster and the top-split buns, it can get expensive fast.

Since the dough I use for my bread and burger buns works so well, I decided to try shaping it into buns before baking. The result was exactly what I hoped for: tender buns that are soft, but sturdy, quick and easy enough to make on a weeknight, and way better than anything from the store.

So yes, you can buy your own hot dog buns, hamburger buns, and sandwich bread, but when it's this easy, why not make it yourself? Not to go all tradwife on you, but sometimes it's just really cool to make something and everyone's like "oh my gosh you made this yourself?" and you're like "yeah it's no big deal" and it really wasn't, but they don't know. How would they know?

Why you'll love this recipe

• Fast - From bag of flour to buns in about an hour.
• Soft & sturdy - Tender enough for lobster rolls and sturdy enough for hot dogs with the works.
• Simple - Made with pantry staples you probably already have.
• Versatile - Slice them for hot dogs, sausages, or New England-style lobster rolls.
• Freezer-Friendly - Make a batch now and save some for later.

Ingredients & Substitutions

The photo below shows everything you'll need to make this homemade hot dog bun recipe. I'll cover the ingredients that matter most and any substitutions that work well.

• Bread Flour - Gives these buns their soft texture and sturdy structure. All-purpose flour can be substituted, but the buns may be slightly less chewy and may fall apart with wet fillings. If you would like, you can replace one cup of the bread flour with whole wheat flour for a heartier bun.
• Instant Yeast - Keeps the recipe quick and easy because it can be mixed directly into the flour. If using active dry yeast, mix it into your warm liquids and wait until it becomes foamy before adding it to the dry ingredients.
• Milk - Adds softness and richness to the finished buns. Whole milk works best, but 2% milk will also work.
• Vegetable Oil - Keeps the crumb soft and tender. Any neutral-flavored oil can be substituted.
• Egg Wash - One egg whisk with 1 tablespoon of water gives the buns their shiny golden-brown finish. You could also brush with a little bit of milk, or leave them plain.

See recipe card below for a full list of ingredients and measurements.

Variations

They're your buns, so they can be adapted in a few ways depending on how and with what you plan to serve it.

• Lobster Roll Buns - Slice from the top after baking and toast the sides in butter.
• Sesame Seed Buns - Sprinkle sesame seeds over the egg wash before baking.
• Everything Buns - Add everything bagel seasoning before baking.
• Sausage Roll Buns - Shape slightly longer to fit bratwurst or sausage links.
• Mini Buns - Divide the dough into 10 to 12 portions for mini dogs or lobster rolls.

Quick Recipe Video

Step-by-Step Instructions

Don't let homemade bread intimidate you. This dough comes together quickly, rises fast, and the process photos below will guide you every step of the way.

Step 1: Prepare a proofing oven if your kitchen runs cool. Turn your oven light on and set the oven to heat to 300°F for 2 to 3 minutes before turning it off (it will reach about 110°F, which is perfect for a quick rise).

Making the dough and first rise

Step 2: Combine the bread flour, sugar, instant yeast, and kosher salt in a large mixing bowl. Add the warm water, warm milk, and vegetable oil.

Step 3: Mix the liquid and dry ingredients until a shaggy dough forms.

Step 4: Transfer the dough onto a lightly floured surface and knead (push and fold the dough) for about 7 minutes. If using a stand mixer, knead with the dough hook for 5 to 7 minutes.

Step 5: Shape the dough into a smooth ball. It should feel sticky but no dough should stick to your fingers. Place it in a lightly oiled bowl, cover, and allow it to rise for about 15 minutes in a warm spot of your kitchen, or in a prepared proofing oven (see above), until doubled in size.

Shaping the hot dog buns and second rise

Step 6: Divide the dough into 8 equal portions, using a scale for accuracy if possible.

Step 7: Flatten a piece of dough slightly, then pull the edges into the center and pinch closed.

Step 8: Roll each piece seam-side down in your cupped hand to create smooth dough balls.

Step 9: Roll each ball into a rectangle about 4 x 6 inches.

(quick note: so much thought went into how long to make these hot dog buns. I actually went to the grocery store with a ruler and measured the most popular brands of hot dogs and came up with 6 inches as the perfect length to accommodate the average dog. And that's all I have to say about on the subject of inches at this time 🤪)

Step 10: Roll tightly into a log, pressing with your fingers with each rotation.

Step 11: Pinch the seam and the ends closed.

Step 12: Roll gently until your dough is about 6 inches long. They don't have to look perfect because the rising and baking processes fix almost any imperfections.

Step 13: Arrange the shaped dough seam-side down on a parchment-lined baking sheet. Cover and let rise a second time, until puffy and touching, about another 15 minutes. While this is happening preheat your oven to 375°F.

Baking and slicing

Step 14: Brush with egg wash.

Step 15: Bake until golden brown. If you have an instant rate thermometer, the internal temperature should be between 195° and 205°F.

Finish: For extra flavor, brush the tops of your buns with melted butter as soon as they come out of the oven. Allow the buns to cool completely before slicing.

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