Ingredients
WARM MILK
240 ml (1 cup)
SUGAR
20 g (2 tablespoons)
EGG
1
DRY YEAST
7 g (1 1/2 teaspoon)
00% FLOUR
440 g (3 1/2 cups)
SALT
2 g (1/2 teaspoon) )
SOFTENED BUTTER
30 g (2 tablespoons)
This is a simple and versatile bread recipe for homemade hot dog buns. It’s perfect when you want to make hot dogs at barbecues or summer parties. As we all know, homemade always tastes better and this recipe is way better than the store bought ones. With no added preservatives or additives, you know exactly what’s in your hot dog buns.

Unlike New England hot dog buns that are usually made with the addition of powdered milk, this hot dog recipe is made with pure milk, making it soft and fluffy, without being too thick. With just a few basic ingredients (milk, sugar, yeast, flour and butter) you can make these homemade hot dog buns. Say goodbye to dry, store-bought hot dog buns that fall apart so easily!

Milk: Use warm whole milk (you can also use non-dairy milk).

Sugar: This recipe calls for granulated sugar.

Yeast – Make sure you use active yeast that has not expired. To check, mix the yeast with ½ cup water and 1 tablespoon sugar. If it becomes foamy after 15 minutes the yeast is active and suitable for use.

Flour: Use all-purpose flour (not bread flour).

Butter: Butter should be soft and at room temperature.

How to Make Hot Dog Buns
Making hot dog buns is easier than you think.

preparing the dough
To prepare the dough, we start by whisking the milk with the sugar, egg and salt. Sprinkle in the dry yeast and whisk to combine. Add the dry ingredients to the wet ones and knead until a soft dough forms.

Work the butter into the dough and form a ball. Reserve to increase. It will take about an hour depending on the ambient temperature.

How to Shape Hot Dog Buns
Divide the dough into 10 pieces. Roll each one into the shape of a small hot dog. It must not be too large because the dough will continue to rise and double in volume. Set the muffins aside to rise (this should take about 30 minutes).

Cooking Hot Dog Buns
Brush hot dog buns with beaten egg; this will create a nice shiny finish on the muffins. Bake in the oven at 180°C for 20 minutes until golden and well cooked.

Tips
Add more fiber to hot dog buns (and make them a little healthier) by replacing half the flour with whole wheat flour.

Make them vegan by using coconut milk and vegan butter. To omit the egg you can replace it with 1 tablespoon of ground flaxseed + 3 tablespoons of water.

Hot Dog Stuffing Ideas
There are so many delicious ways to enjoy hot dogs… the possibilities are endless! Here are some of our favorites:

avocado and bacon sauerkraut
and mustard tomato
, cheddar cheese and onion
caramelized onion and cheddar cheese
How to Store Homemade Hot Dog Buns
Store buns in an airtight container. Unlike store-bought muffins that contain preservatives, these muffins don’t last long, so they’re best eaten the same day.

Can you freeze hot dog buns?
You can freeze cooked and uncooked hot dog buns. To freeze unbaked buns, shape them into hot dogs (after the first rise, before the second rise) and place them on a baking sheet lined with baking paper. Place it in the freezer for a few hours and then transfer it to a resealable plastic bag. When you want to cook them, let them defrost in the refrigerator and then let them rest for about an hour.

To freeze freshly baked muffins, let them cool first and then transfer them to an airtight container. Allow them to thaw before lightly toasting them.

Instructions

Step 1

Beat the warm milk with the sugar, egg and salt. Sprinkle with dry yeast and whisk to combine.

Step 2

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Add the sifted flour to the liquid.

Step 3

Knead until a soft dough forms.

Phase 4

Knead the soft butter into the dough.

Step 5

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