Homemade Hot dog and Hamburger Buns are worth the extra time it takes to make them. Living at the ranch, you just can’t pop out and buy the ingredients that you need. If I don’t have a cake mix on hand, then by golly, I still make that cake. If we want pizza or Chinese food, we buy a book and learn how to make that too.
Homemade Hot Dog and Hamburger Buns will be a hit!
One of the ways that I learned to cook was to make the most ignored, commonly purchased foods from scratch. Crackers, mayonnaise, ketchup, sausage… You name it, I have experimented with it. The only thing I have never made from scratch is soy sauce or tofu. However, we don’t see too many soybeans in our local harvests. I will simply put soy sauce and tofu my list of items that I just toss into the grocery cart and move on.
Excellent burgers require excellent buns
Homemade Hot Dog and Hamburger Buns seem to be an item that we just toss into the cart also. Howver, wouldn’t it be nice to enjoy the standard home grilled burger with an uncommonly delicious home made bun? Count me in.
Different Buns, Same Bun Recipe
This recipe is very versatile, and can be used for both homemade hot dog and hamburger buns . There are 4 different ways you can divide the dough:
- Make only hamburger buns – divide the entire bulk of the dough at the second rising into 10 portions (about 4 oz (113 gr) per portion
- Make only hot dog buns – divide the entire bulk of the dough at the second rising into 20 portions (about 2 oz (56 gr) per portion
- Make hamburger sliders – divide the entire bulk of the dough at the second rising into 20 portions (about 2 oz (56 gr) per portion
- Make sliders and hot dogs – divide the entire bulk of the dough at the second rising into 20 portions (about 2 oz (56 gr) per portion, and make 10 sliders and 10 hot dogs
I chose to make the last option, and made sliders and hot dogs. Granted I had a fancy hot dog bun pan that I used, which shaped the rolls very well. As for the slider rolls, I simply rolled them in my hands until they were nicely rounded, and placed them on a parchment lined baking pan.
With the hamburger buns, try to space them apart so that they don’t touch while baking, for a better shape.
For best results, make HOmemade Hot Dog and Hamburger Buns in the morning before your evening barbecue, because the idea is for them to be as fresh as possible. The will be noticeably more dense than store bought rolls, but this is real bread!
PrintHomemade Hamburger and Hotdog Buns
- Prep Time: 2.5 hours
- Cook Time: 25 minutes
- Total Time: 175 minutes
- Yield: 10 hamburger buns 1x
- Category: Baking
- Method: Baking
- Cuisine: USA
Ingredients
5–6 cups bread flour (625gr –750 gr)
2 tbsp. sugar (25gr)
1 1/2 tsp. salt (6gr)
2 pk. yeast (14gr)
1 cup whole milk (240 ml)
2/3 cup water (150 ml)
4 tbsp. butter (57 gr)
2 eggs (room temperature)
Optional Egg Wash:
1 egg scrambled with 1 tsp. water (5 ml)
1 tbsp. sesame seeds (10gr)
Instructions
In the bowl of a mixer, combine 2 cups of the flour, sugar, salt and yeast. Stir to combine well.
Add the milk, water and butter into a microwaveable bowl, and heat on high for about 1 1/2 minutes, until the liquid temperature reaches 120°F-130° F (48°C-54°C). The butter may not be melted, but that is ok.
Start the mixer, and add a thin stream of the liquid until you have a very soft batter. Add the eggs and mix until combined, about 30 seconds. Stop the mixer, and add another 2 cups of flour. Also, change the mixing paddle of you mixer to the dough kneading hook. Start the mixer again, and allow the dough to begin to mix and combine well. Add enough of the remaining flour as the dough kneads until a stiff dough is formed. With an electric mixer you will only knead the dough for approximately 3-4 minutes total.
(If you would rather knead the dough by hand, simply stir the dry ingredients and the hot milk mixture together. You will start the same way, with 2 cups of flour. Once the initial ingredients are combined, add 2 more cups of flour, and turn the dough onto a floured surface. Continue to work more flour into the dough and knead well for 10 minutes.)
Once the dough is kneaded, place the dough in a clean, well greased bowl. Cover with a clean towel, and allow to rest in a warm place to rise (around 99°F or 37° C) for 1 hour.
Uncover the dough and punch it down. Depending on what you want to make , you can divide the dough into 10 portions for regular sized hamburger buns (approximately 4 oz (114 gr) each) or 20 portions (approximately 2 oz each or 57 gr) for hot dog or slider buns. Roll the portions into balls, and place on a baking sheet lined with parchment paper. Cover the buns lightly with a clean towel, and allow to rise for another hour.
Preheat your oven for at least 15 minutes to 375°F (190°C).
If desired, after they have risen, brush the tops of the buns with the egg wash, and sprinkle with sesame seeds.
When the buns have fully risen, bake them in the heated oven for 25 minutes, until they are golden brown with a firm crust. Remove from the oven, and cool on wire racks.
Notes
Make the buns in the morning so they will be fresh for your evening picnic. Weighing the portions of dough will help you achieve uniform results. Here is a link to a fancy hot dog pan
We love these buns but you list 2 room temperature eggs in the ingredients and don’t say what to do with them in the mixture. I make them without the eggs and they are fine. Wondering why the eggs are listed?
I’m really enjoying your recipes. A good friend from Mission, Tx told me about you!
Hey Bonnie! Thanks for catching the typo! The eggs just make the dough more tender, but you are right, the recipes works fine without them. Rolls with egg added are a little more silky in texture. Either way, home made buns make burger night spectacular!
Thanks you the kind words and encouragement.You made my day! I hope you are safe and well! Thank you again!
MG
Thanks Melissa! I can’t wait to make these with the eggs! We love them without.
We just made them again this weekend! Yum! 😋 hugs, mg