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Hot Dog Buns

This recipe has been in my family for years. Store-bought buns just can't compete with these homemade ones. The dough is made ahead and rises in the refrigerator.
  • Total Time
    Prep: 20 min. + rising Bake: 10 min.
  • Makes
    1 dozen

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°), divided
  • 2 teaspoons plus 1/2 cup sugar, divided
  • 1 cup warm milk (110° to 115°)
  • 1/4 cup shortening
  • 2 teaspoons salt
  • 2 eggs
  • 6 to 6-1/2 cups all-purpose flour
  • TOPPING:
  • 1 egg
  • 1 tablespoon cold water
  • Caraway, poppy or sesame seeds

Directions

  • In a bowl, dissolve yeast in 1/4 cup warm water. Add 2 teaspoon sugar; let stand for 5 minutes. Add the remaining water and sugar, milk, shortening, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate overnight.
  • Punch dough down. Turn onto a floured surface; divide into 12 pieces. Shape each into a 5-in. x 2-in. roll. Place 4 in. apart on greased baking sheets.
  • Beat egg and cold water; brush over rolls. Sprinkle with caraway, poppy or sesame seeds. Cover and let rise in a warm place until doubled, about 2 hours.
  • Bake at 425° for 8-10 minutes or until golden brown. Remove from pan to wire racks to cool.
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