Looking for a great hot dog bun recipe? I tried many before discovering one that works every time. Hot dog buns turned out to be simple to make—and delicious.
Last Updated on June 28, 2025 – Originally published September 24, 2015
I lost count of how many recipes I tested before finding one that consistently produced soft, well-shaped hot dog buns.
Over time I experimented with different shaping methods and even tried a hot dog bun pan. The pan worked, but I preferred the look of traditional buns made without special equipment. After persistent tweaking I discovered a reliable approach using my bread machine. Once I had the right formula, homemade hot dog buns became an easy, regular treat.
Comments from readers confirm how well these turn out:
Family really enjoys these buns. They won’t eat store-bought anymore.
My 27 yr-old son said they were “ridiculously good”!
Absolutely outstanding recipe. I didn’t have to adjust anything and they came out amazing.
Making Hot Dog Buns in the Bread Machine
The recipe below is scaled for a two-pound bread machine and uses the dough cycle.
Follow your bread machine’s guidance on ingredient order. For my Zojirushi machine I add the liquids first. After the kneading starts, check the dough after five to ten minutes: it should form a smooth, round ball. If it’s too dry, add liquid a teaspoon at a time; if too wet, add flour a tablespoon at a time until the dough looks right.
When the dough cycle finishes, turn the dough out onto a lightly floured board and divide it into three equal sections. Then split each section into three pieces so you have nine pieces of roughly equal size.
Roll each piece into an oblong about eight inches long using a rolling pin.
Fold the dough in half and pinch the edges closed. Fold it in half again and pinch the edges. Turn the bun so the fold is on the bottom, tuck the top and bottom edges underneath, and shape it with a few gentle pats. Place the formed buns on a greased or parchment-lined baking sheet.
Cover the buns with a clean, lightweight kitchen towel and let them rise for about 30 minutes.
Preheat the oven to 375°F (190°C). After rising, bake the buns for 15–20 minutes, until golden. Transfer to a rack to cool.
I now have two hot dog bun recipes. The challah-style version is tender and pillowy, and an egg wash gives it a beautiful shine.
Hot Dog Bun Recipe for the Bread Machine
This recipe is for a two-pound bread machine on the dough setting and yields nine buns.
- 1 ½ cups milk
- 4 cups bread flour
- 1 ¼ teaspoon salt
- 4 tablespoons sugar
- 3 tablespoons oil (olive oil works well)
- 1 ¾ teaspoons active dry yeast (for the quick cycle, use 3 teaspoons rapid rise yeast)
Hot Dog Bun Recipe
After trial and error, this method using a bread machine produces fantastic hot dog buns. They’re soft, flavorful, and a family favorite.
Recommended equipment:
- Bread machine (two-pound capacity)
- Flour sack towel
- 2-cup measuring cup
Ingredients
- 1 ½ cups milk (about 355 ml)
- 4 cups (500 g) bread flour
- 1 ¼ teaspoon salt
- 4 tablespoons sugar
- 3 tablespoons olive oil
- 1 ¾ teaspoons active dry yeast (substitute 3 teaspoons rapid rise yeast for the quick cycle)
Instructions
- This recipe is for a two-pound machine—use the dough cycle.
- Place ingredients in the order recommended by your bread machine. For many machines, add liquid first.
- Check the dough after 5–10 minutes of kneading: it should form a smooth, round ball. Adjust with a teaspoon of liquid or a tablespoon of flour if needed.
- When the dough cycle finishes, turn the dough out onto a lightly floured board and divide it into three equal sections. Then divide each section into three pieces to make nine pieces total.
- Roll each piece into an oblong about eight inches long.
- Fold each oval in half and pinch the edges, then fold in half again and pinch. Turn the bun so the seam is on the bottom, tuck the ends underneath, shape gently, and place on a greased or parchment-lined baking sheet.
- Cover with a clean, lightweight towel and let rise for 30 minutes.
- Bake at 375°F (190°C) for 15–20 minutes until golden. Transfer to a rack to cool.
Notes
Two-pound machine: use the dough cycle.
Rapid rise instructions: Replace active dry yeast with 3 teaspoons rapid rise yeast if using a quick cycle.
Recipe developed and tested with US customary measurements; metric conversions are provided as guidance.
Nutrition (per bun, approximate)
Calories: 295 kcal | Carbohydrates: 49 g | Protein: 9 g | Fat: 7 g
Enjoy making these soft, homemade hot dog buns—perfect for barbecues, weeknight dinners, and anytime you want better-than-store-bought bread.