Hot Dog Buns Recipe

Soft and fluffy hot dog buns recipe 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.

Next time try this whole wheat bread recipe.

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.

Jump to:

• ❓Why You'll Love It
• 📝 Ingredients
• 🥄Instructions
• 💡 Amira's Tips
• 🥫Storage
• ⏳ Make Ahead Tips
• 💬 Recipe FAQs
• 📣 Related Recipes
• More Bread Recipes
• Hot dog Buns

❓Why You'll Love It

• This is a very easy recipe that can be shaped made into homemade hamburger 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.

📝 Ingredients

Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.

📋 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 added 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.

🥄Instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

1. In your mixer bowl, start by adding warm water, sugar and yeast.
2. Meanwhile mix the flour, dry milk and salt.
3. After about 5 minutes you should notice that your yeast mixture is foamy.

1. Add the warm milk, dry ingredients and butter.
2. Knead well with a stand mixer fitted with a dough hook attachment, or by hand until dough comes together and forms a soft dough, cover and let it rest for 5-10 minutes in a warm place or until you prepare your baking sheets.
3. Divide the dough into 10 parts.

1. Take one portion of the dough and cover the rest.
2. Form the dough into a ball pinching the bottom as shown above.
3. Roll the dough between the palms of your hands to form a uniform ball then place it on your working area and cover with plastic wrap. Repeat with the rest of your 10 portions.

1. Roll one dough at a time into a rectangular or oval shape on a lightly floured work surface.
2. Tightly roll each rectangle into a rope.
3. Pinch the edges to seal and place seam side down on a baking sheet.

1. Cover the loaves with plastic wrap and let them rise for an hour.
2. Brush with milk or egg wash and bake until golden brown.

💡 Amira's 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.

🥫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 ½ 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.

💬 Recipe FAQs

📣 Related Recipes

• Spinach fatayer are a type of savory pastry that are commonly enjoyed in Lebanese cuisine. Fluffy dough with slightly crisp exterior hugging the most delicious tart spinach filling for an enjoyable satisfying snack.
• Ful medames is a traditional Egyptian dish that is made with cooked fava beans and a variety of spices and toppings. It is a staple on Egyptian breakfast or lunch and widely enjoyed with either pita bread or hot dog buns.
• Baghrir is the Moroccan style pancakes with a distinctive shape and texture. Made with semolina flour and served with honey and butter these pancakes are sure to impress.

More Bread Recipes

• Unleavened bread is easy to make and does not require any special ingredients or equipment. All you need is flour, water, olive oil and salt.
• How to make Yorkshire pudding? It is actually a very simple recipe much like popovers, crisp golden outside with a hollow core. Whip up the batter in just few minutes and enjoy an airy delight that is great for any meal.

I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.