Easy homemade hot dog buns

Name: Easy homemade hot dog buns
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 6
Ingredients: 500g strong white bread flour, plus extra for dusting; 7g dried fast-action yeast; 1 tbsp caster sugar; 1 tsp fine salt; 30g unsalted butter, melted; 100g crème fraîche, at room temperature; 200ml whole milk, lukewarm; Vegetable oil for greasing; 1 medium egg, beaten, for egg wash; 1-3 tbsp optional toppings; dried herbs, sesame seeds, polenta, poppy seeds, grated cheese

Portion size: Makes 6
Prep time 15 min, plus up to 2½ hours proving. Cook time 25 min
Difficulty: easy

Freezable

Vegetarian

Pollyanna Coupland

Food producer, delicious.

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Planning a blow-out barbecue? Why not try making your own hot dog buns? Our simple recipe results in fluffy fresh rolls, which beat shop-bought buns hands down.

Why they’re so good: This easy recipe makes 6 pillowy hot dog buns and only needs 15 minutes hands-on prep. Bake plain buns or add a topping like sesame seeds, dried herbs or grated cheese for extra flavour.
Make ahead: You can make the dough and do the first prove in the fridge overnight. The second prove will take longer, however, as they’ll need to come to room temperature again to wake up the yeast.
Clever shortcut:To save time and energy you can make the dough in a mixer with a dough hook attached. Add the ingredients (except for the vegetable oil, egg and toppings) to a large bowl and run at medium-high speed for 6 minutes until you have a smooth dough.

Plan your complete al fresco feast with our complete barbecue side dish recipes collection.

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Ingredients

500g strong white bread flour, plus extra for dusting
7g dried fast-action yeast
1 tbsp caster sugar
1 tsp fine salt
30g unsalted butter, melted
100g crème fraîche, at room temperature
200ml whole milk, lukewarm
Vegetable oil for greasing
1 medium egg, beaten, for egg wash
1-3 tbsp optional toppings; dried herbs, sesame seeds, polenta, poppy seeds, grated cheese

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Method

Put the flour, yeast, sugar and salt in a bowl, keeping the yeast and salt at opposite ends from each other. Create a well in the centre and pour in the melted butter, crème fraîche and warm milk. Stir together with a fork until the mixture has mostly clumped together, then tip out onto a lightly floured work surface and knead for 10 minutes. Put in a clean, lightly oiled bowl, cover with a damp tea towel and prove in a warm place for 1-1½ hours until doubled in size. The cooler the space, the longer this will take.
Carefully tip out the dough and knock the air out by folding a few times. Divide into 6 then, one by one, roll out each piece into an oval. Starting from one of the more pointed ends, use your hands to fold and tightly roll up the oval bit by bit to create a short fat sausage shape – it’ll be a bit thicker in the middle. Pinch the seam in the dough along the top and down each end of the fat sausage to seal, then roll again lightly, with your hands on top, to create a longer sausage that’s the same width all along its length and around 15cm long. Repeat for the other rolls, putting them in a large tray greased lightly with oil, leaving 2-3 cm gaps between each roll. Cover with the damp clean tea towel and leave to prove again for 30-60 minutes.
Heat the oven to 200ºC/180ºC fan/gas 6. The buns should have grown again, so they’re touching and will bake into each other to create that signature fluffy tear down the side of each roll. Brush each with beaten egg (and sprinkle with any toppings, if you like), then bake for 20-25 minutes.
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