Hot Dog Buns

Total Time Prep: 20 min. + rising Bake: 10 min.
Yield 1 dozen
Test Kitchen Approved
This hot dog bun recipe has been in my family for years. Store-bought buns just can't compete with homemade. The dough is made ahead and rises in the refrigerator. —Bernice Fenn, Carp, Ontario

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°), divided
  • 2 teaspoons plus 1/2 cup sugar, divided
  • 1 cup warm milk (110° to 115°)
  • 1/4 cup shortening
  • 2 teaspoons salt
  • 2 large eggs, room temperature
  • 6 to 6-1/2 cups all-purpose flour
  • TOPPING:
  • 1 large egg, room temperature
  • 1 tablespoon cold water
  • Caraway, poppy or sesame seeds

Directions

  1. In a bowl, dissolve yeast in 1/4 cup warm water. Add 2 teaspoon sugar; let stand for 5 minutes. Add the remaining water, sugar, milk, shortening, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate overnight.
  2. Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a 5-in. x 2-in. roll. Place 4 in. apart on greased baking sheets.
  3. Beat egg and cold water; brush over rolls. Sprinkle with caraway, poppy or sesame seeds. Cover and let rise in a warm place until doubled, about 2 hours.
  4. Preheat oven to 425°. Bake until golden brown, 8-10 minutes. Remove from pan to wire racks to cool.

Nutrition Facts

1 piece: 332 calories, 7g fat (2g saturated fat), 56mg cholesterol, 421mg sodium, 58g carbohydrate (11g sugars, 2g fiber), 9g protein.

This hot dog bun recipe has been in my family for years. Store-bought buns just can't compete with homemade. The dough is made ahead and rises in the refrigerator. —Bernice Fenn, Carp, Ontario
Recipe Creator

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