Light and fluffy hotdog buns


  • 1 1/8 cups filtered water (267 ml)
  • 2 tbsp. active dry yeast 17 g
  • 1/3 cup olive oil, vegetables etc. (71g)
  • 3 tbsp. Granulated white sugar 38 g
  • 1 large egg
  • 3 to 3 1/3 cups bread flour or all-purpose flour/flour (360 to 400 g)
  • 1 tbsp. Salt 4g
  • Spreadable butter


Start by starting the yeast. Place hot water (105 to 115 F) in a large bowl. Then add a pinch of sugar to the water. Now add the active dry yeast. Lightly add the yeast to the water and wait until it begins to foam (5 to 10 minutes).
Now add the oil and sugar. In another bowl we beat the egg and add it too. Mix all these ingredients well with a whisk.
Mix the flour and salt together and then add a cup of each to the large bowl with the other ingredients. From this point on, use a wooden spoon or dough hook to knead the dough on a stand mixer.Continue stirring or mixing and adding the flour until a nice dough forms. You will have some flour left over.
Knead the dough by hand or with a stand mixer for 8 to 10 minutes add the extra flour as necessary.
Cover the dough with a damp towel and or plastic wrap and let it rise for 1 hour or until doubled.
After the dough has risen, punch down the dough and cut it into 16 equal pieces or if you want them larger into 12 equal pieces.Distribute them in the shape of a hot dog or hamburger bun.
Place them on a baking tray lined with baking paper or a silicone mat.
Butter the tops of the homemade hot dog buns, then cover loosely with aluminum foil and a damp towel. Let them rise for about 30 minutes. Remove the foil and towel.
Preheat the oven to 176°C. Then bake the hot dog buns for 20-25 minutes until the top is golden brown. Brush them again with butter and let them cool before serving.

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