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Classic Hot Dog Bun

Classic Hot Dog Bun

For this particular bun, I advise that you mix bread flour with plain flour to even out the gluten and protein ratio in the dough, hence creating the soft-but-sturdy, perfect buns. I have not tried my version on hamburger buns, but I don't see why not apart from changing the shape and sprinkle with sesame seeds or poppy seeds, just as you like it.

As the dough yields around 12 buns, and we are just a small family, I usually make a batch to be frozen as using thawed dough does not alter the fresh taste. My only housekeeping notes:

Ensure the dough is refrigerated (from frozen) the night before baking so it will rise naturally

If you do not have a bread machine, you can still knead it to a bread-machine quality by 'feeling' the elasticity of gluten in your hands as the dough will be less sticky the longer you knead it.

 If you live in a high altitude climate like I used to, the quickest way to leave the dough to risen is by placing the dough in a well covered, cling filmed bowl and leave it in the oven set at 90C for around 30 minutes. The dough is guaranteed to be doubled by then!

As we have enjoyed it for numerous breakfasts, brunches, and weekend snacks, I hope this recipe shall be in your to-do menu too. It is definitely a satisfying bake and tastier treat than the store-bought ones.

Classic Hot Dog Bun


Yields 12 large buns

  • 4 cups unbleached bread flour  
  • 3/4 cup plain flour
  • 1/2 cup warm milk
  • 1 packet (7g) dry yeast
  • 2 tbsp sugar
  • 1 large egg
  • pinch of salt
  • 1 cup warm water
  • 1/4 cup melted butter
  • 1 egg, whisked with 1 tbsp water to form egg wash
  • optional: sesame seeds or poppy seeds


1. Proof the yeast by  mixing it with sugar and warm water. Set aside for 10 minutes or until it bubbles up.

2. Mix the bread flour, pplain flour and salt in a large bowl. Whisk the melted butter, egg and milk together. Mix in the yeast into the liquid.

3. Pour the liquid ingredients into the flour and knead until an elastic dough is formed. Dough should not be sticky.

4. Ferment the dough at room temperature (or as my tip above) until it doubles in size.

5. Punch out the air and knead the dough again. Divide into 12 balls.  (The dough can be frozen as dough balls at this point).

6. Form an oblong shaped bun and leave the dough to rise for 15 minutes. Set the oven at 170C.

7. Brush the top with egg wash and sprinkle with sesame seeds or poppy seeds. Transfer onto parchment paper or silpat and bake for 12-15 minutes until the top is crusty and golden.

8. Let the baked buns cool in kitchen towel. Fill with your favourite fancy and condiments.