Soft and fluffy hot dog buns that are much better than store bough bread. With only 1 hour rising time you will have the best fresh hot buns ready to be stuffed with anything you like.
These kind of buns are also called feno bread or fino bread in Egypt. Feno, pita and simit are everyday bread for Egyptians and are sold widely throughout the country.
Table of contents
❓Why You Will Love This Recipe
This is a very easy recipe that can be shaped into burger buns as well. No special baking skills is required just mix the dough, shape, let it rest then bake and voila you will have a delicious bun for your sandwiches.
I have included every step of the way in this tutorial to guide you though seriously I think this is one of the easiest bread recipes I've ever made.
📝 Recipe Ingredients
📋 Ingredient Notes
- Many recipes uses milk to make the bread rich, in this recipe I decided to help the yeast first with some warm water then add milk.
- Dry milk is used for both softness and taste but skip if you do not have it .
- You might feel that that amount of sugar is too much but it really helps. If you must then decrease it by no more than half.
- I've used all purpose flour but you can also use a combination of whole wheat and all purpose. You might need to increase the liquid ( milk or water ) a tad.
🥄 Recipe Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- In your mixer bowl start by adding warm water, sugar and yeast.
- Meanwhile mix the flour, dry milk and salt.
- After about 5 minutes you should notice that your yeast mixture is foamy.
- Take one portion of the dough and cover the rest with an oiled plastic wrap.
- Form the dough into a ball pinching the bottom as shown above.
- Roll the dough between the palms of your hands to form a uniform balls then place it on your working area and cover with plastic wrap.
- Add the warm milk, dry ingredients and butter.
- Knead well with your stand mixer or by hand until it forms a soft dough, cover and let it rest for 5-10 minutes until you prepare your baking sheets.
- Divide the dough into 10 parts.
- Roll one dough at a time into a rectangular or oval shape.
- Tightly roll each rectangle into a rope.
- Pinch the edges to seal and place seam side down on a baking sheet.
- Cover the loaves with plastic wrap and let them rise for an hour.
- Brush with milk or egg wash and bake until golden brown.
💡 Expert Tips
- You will need to knead the dough for 8-10 minutes.
- For a shiny bun brush with a beaten egg before baking.
- You can sprinkle the top with sesame seeds, nigella seeds, poppy seeds, sea salt flakes or anything you like.
💬 Recipe FAQs
You can but it might get too dense, so in my opinion it is better to stay in the range of 50%. Which means using 1 1/2 cups whole wheat flour while the rest is all purpose flour.
Yes absolutely although it will not be as buttery and rich but I assume you already know that.
Yes you can substitute nut or rice milk for the dairy milk and you can use water as well. You can also use vegan butter or oil, but all these substitutions might make the bread less soft and rich but then again it will work if this is something you have to do.
🥫Storage
- These buns are better be consumed within the day they are baked but they also stay fairly good at room temperature in an air-tight bag or container for up to 3 days.
- You might consider freezing them for up to 3 months if you want to keep them longer.
⏳ Make Ahead Tips
- Dough can be put in a container in the fridge for up to 3 days. Take it out, shape and let it rise until buns are doubled, this might take more than 1 hour as the dough was chilled.
- You can also bake the buns and take them out right before they start browning, that's baking them for about 7-10 minutes. Take them out and let them cool completely then freeze. When ready to use, take them out and bake covered for about 5 minutes then remove the cover to brown.
- You can also freeze shaped and unbaked hot dog buns, in this case it is recommended that you use 1 1/2 tablespoons dry yeast in the dough. After shaping the dough cover the pan with greased plastic wrap and freeze until firm, about 10 hours. Take the loaves out and place in a plastic freezer bag. When ready to bake place the loaves in a baking sheet, cover and let them thaw in the fridge overnight. Take them out and let them rise and continue with the baking instructions as is.
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📣 More Recipes From the Blog
Hot dog Buns
Ingredients
- 1/2 cup warm water
- 2 Tablespoons sugar 28g
- 1 Tablespoon dry yeast 12g
- 3 cups all purpose flour 390g
- 1/4 teaspoon salt
- 2 Tablespoons dry milk 14g
- 1/2 cup warm milk
- 2 Tablespoons unsalted room temperature butter 40g
- 1 teaspoon oil or oil spray
- Extra milk for brushing
Instructions
- In the bowl of your mixture add warm water, sugar and yeast. Let the yeast proof for 5-10 minutes until bubbly.
- In a separate bowl combine flour, salt and dry milk.
- Pour warm milk in the yeast mixture.
- Add flour mixture and butter then start kneading until it forms a smooth elastic dough.
- Pour about a teaspoon of oil over the dough and turn the dough in all directions to cover the surface with oil. You can also use an oil spray
- Cover and let it rest for 5-10 minutes.
- Take the dough out and divide into 10 equal sections.
- Roll each piece into a small ball. Place all the balls on your working surface covered with plastic wrap.
- Take the first dough and roll into an oval or rectangular shape with a length of approximately 8 inches.
- Tightly roll each rectangle into a rope.
- Pinch the ends and edges to seal.
- Place the loaves 2 inches apart on a parchment paper lined baking sheet.
- Spray top with oil or brush and cover with plastic wrap.
- Let it rise for about an hour or until doubled in size.
- Preheat your oven to 350F place one rack on the very top of the oven and another one in the middle.
- Brush the top with milk and bake in the middle for about 12 minutes until bottom is browned.
- Move them to the upper rack and continue to bake for another 3-4 minutes until top is lightly browned. Do Not Broil.
- Let them cool down on a wire rack before consuming.
Notes
- You will need to knead the dough for 8-10 minutes.
- The dough will weigh around 700g so if you use a scale divide it into 10- 70g pieces.
- For a shiny bun brush with a beaten egg before baking.
- You can sprinkle the top with sesame seeds, nigella seeds, poppy seeds, sea salt flakes or anything you like.
- To Store:
- Place bread in an air-tight container or plastic bag. Bread can stay for up to 4 days on the countertop or up to a week in the refrigerator.
- Freeze bread buns for up to 3 months.
- Make ahead:
- Dough can be put in a container in the fridge for up to 3 days. Take it out, shape and let it rise until buns are doubled, this might take more than 1 hour as the dough was chilled.
- You can also bake the buns and take them out right before they start browning, that's baking them for about 7-10 minutes. Take them out and let them cool completely then freeze. When ready to use, take them out and bake covered for about 5 minutes then remove the cover to brown.
- You can also freeze shaped and unbaked hot dog buns, in this case it is recommended that you use 1 1/2 tablespoons dry yeast in the dough. After shaping the dough cover the pan with greased plastic wrap and freeze until firm, about 10 hours. Take the loaves out and place in a plastic freezer bag. When ready to bake place the loaves in a baking sheet, cover and let them thaw in the fridge overnight. Take them out and let them rise and continue with the baking instructions as is.
Perfect timing -- baseball season starts this week, and of course that means hot dogs. Such a great idea to make one's own buns! Neat recipe -- thanks.
Thanks John, hope you will try it soon.