For this particular bun, I advise that you mix bread flour with plain flour to even out the gluten and protein ratio in the dough, hence creating the soft-but-sturdy, perfect buns. I have not tried my version on hamburger buns, but I don’t see why not, apart from changing the shape and sprinkle with sesame seeds or poppy seeds, just as you like it.
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Classic Hot Dog Bun
- Total Time: 2 hours
- Yield: 12 buns 1x
Description
These homemade hot dog buns are soft yet sturdy, offering a tastier alternative to store-bought options.
Ingredients
- 4 cups (480 g) unbleached bread flour
- 3/4 cup (90 g) plain flour
- 1/2 cup (120 ml) warm milk
- 1 packet (7g) dry yeast
- 2 tbsp (25 g) sugar
- 1 large egg
- Pinch of salt
- 1 cup (240 ml) warm water
- 1/4 cup (60 ml) melted butter
- 1 egg, whisked with 1 tbsp (15 ml) water (for egg wash)
Instructions
- Proof the yeast by mixing it with the sugar and warm water. Set aside for 10 minutes or until it bubbles up.
- In a large bowl, combine the bread flour, plain flour, and salt.
- In a separate bowl, whisk together the melted butter, egg, and warm milk.
- Add the yeast mixture to the dry ingredients, followed by the butter and milk mixture. Stir until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Once risen, punch down the dough and divide it into 12 equal pieces. Shape each piece into a log about 6 inches long.
- Place the shaped dough on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
- Preheat the oven to 375°F (190°C).
- Brush the tops of the buns with the egg wash.
- Bake in the preheated oven for 15 minutes or until golden brown.
- Allow to cool on a wire rack before serving.
Notes
- Mixing bread flour with plain flour balances the gluten and protein ratio for perfect buns.
- You can shape these into hamburger buns and top with sesame or poppy seeds.
- Store in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 180
- Sugar: 2
- Sodium: 150
- Fat: 4
- Carbohydrates: 30
- Fiber: 1
- Protein: 6
- Cholesterol: 25
If You Liked This Recipe, You’ll Love These
- Classic Australian Hot Cross Buns
- Classic Ciambella Cake
- How to Make the Classic Danish Hot Dog
- Classic Victorian Sponge Cake
Frequently Asked Questions
Why mix bread flour with plain flour instead of using all bread flour?
The article explains that combining 4 cups of bread flour with ¾ cup of plain flour evens out the gluten and protein ratio in the dough. Using only bread flour would make the buns too chewy; the plain flour softens the crumb so the finished buns are sturdy enough to hold a hot dog but still soft when you bite in.
Can these be shaped into hamburger buns instead?
Yes — the article suggests this is straightforward: use the same dough and simply change the shape from a 6-inch log to a round. Sprinkle the tops with sesame seeds or poppy seeds before baking at 375°F for 15 minutes as usual. 
Can I freeze these buns?
Yes — the notes say to store in an airtight container for up to 3 days at room temperature, or freeze for longer storage. Let them thaw at room temperature and reheat briefly if desired.
