Homemade Soft Hot Dog Buns Recipe for Perfect Grilling

Soft, pillowy hot dog buns that easily outperform store-bought versions. With just one hour of rising time, you’ll have fresh buns ready to fill with your favorite toppings and fillings.

In Egypt these buns are often called feno or fino bread. Feno, pita and simit are staples in many Egyptian households and are sold widely across the country.

❓Why You’ll Love It

• This recipe is straightforward and forgiving—it’s easy to shape the dough into hot dog or hamburger buns.
• No advanced baking skills required: mix the dough, shape, rest, and bake for soft, flavorful buns.

The step-by-step instructions below guide you through the process. This is one of the simplest bread recipes you’ll make.

📝 Ingredients

Note: Below is an overview. Exact measurements and printable instructions are in the recipe card at the end of the post.

📋 Ingredient Notes

• This recipe starts the yeast in warm water and then adds warm milk to enrich the dough for a tender crumb.
• Dry milk powder adds softness and flavor; omit if you don’t have it.
• Sugar helps the yeast and improves browning. You can reduce it slightly but not by more than half for best results.
• All-purpose flour works well. If you add whole wheat, increase the liquid slightly to keep the dough soft.
• Active dry yeast is used here, but instant yeast can also be substituted.
• Unsalted butter gives richness; you may substitute oil but expect a different texture and flavor.

🥄Instructions

Note: The list below summarizes the method. Full, printable instructions are in the recipe card.

1. Proof the yeast: combine warm water, sugar and yeast and let sit 5–10 minutes until foamy.
2. Mix dry ingredients: combine flour, dry milk (if using) and salt in a separate bowl.
3. Add warm milk and the flour mixture to the yeast, then add room-temperature butter.
4. Knead until a smooth, elastic dough forms, 8–10 minutes by hand or in a stand mixer with a dough hook.
5. Coat the dough lightly with oil, cover and let rest 5–10 minutes.
6. Divide the dough into 10 equal pieces and roll each into a ball. Cover while you work.
7. Roll each ball into an 8-inch oval or rectangle, then tightly roll from the long side to form a log. Pinch seams to seal and place seam-side down on a parchment-lined baking sheet.
8. Cover the loaves and let rise in a warm spot until doubled, about 1 hour.
9. Preheat oven to 350°F (175°C). Brush the tops with milk or egg wash and bake on the middle rack about 12 minutes until the bottoms brown.
10. Move to the upper rack and bake another 3–4 minutes until the tops are lightly browned. Avoid broiling.
11. Cool on a wire rack before slicing and serving.

💡 Amira’s Tips

• Knead 8–10 minutes for a soft, elastic dough.
• For a shiny finish, brush buns with melted butter or beaten egg before baking.
• Top with sesame, nigella, poppy seeds, or flaky sea salt if you like.

🥫Storage

• Best eaten the day they’re baked, but store at room temperature in an airtight container for up to 3 days.
• Freeze for up to 3 months for longer storage.

⏳ Make Ahead Tips

• Refrigerate shaped or unshaped dough for up to 3 days. Shape (if needed) and allow additional time to rise before baking, since chilled dough takes longer to double.
• Partially bake (about 7–10 minutes) until just starting to color, cool completely and freeze. Reheat covered about 5 minutes, then uncover to brown.
• You can freeze shaped, unbaked buns: use 1½ tablespoons dry yeast for best results. Freeze on the baking sheet until firm, transfer to freezer bags, thaw in the fridge overnight, then let warm and rise before baking.

💬 Recipe FAQs

📣 Related Recipes

• Spinach fatayer: savory Lebanese pastries with a fluffy crust and tangy spinach filling.
• Ful medames: a classic Egyptian fava bean dish often enjoyed with pita or soft buns.
• Baked falafel: a lighter alternative to fried falafel using a homemade mix.
• Baghrir: Moroccan spongy semolina pancakes traditionally served with butter and honey.
• Rhubarb scones: buttery, flaky scones with a sweet-tart rhubarb twist.
• Anise biscotti: crisp Italian cookies flavored with anise, perfect with coffee or tea.

More Bread Recipes

• Unleavened bread: a quick, simple flatbread made with flour, water, oil and salt.
• Yorkshire pudding: light and airy, similar to popovers—crispy outside with a hollow center.
• Kaiser rolls: crusty, fluffy rolls perfect for sandwiches or alongside a meal.

If you enjoy this recipe, please leave a ⭐⭐⭐⭐⭐ rating. Thank you.

Hot dog Buns

Homemade hot dog buns are fluffy and rich with a soft texture. These buns are easy to make with only one hour of rising time.

5 from 3 votes

Print
Pin
Rate
Save

Prep Time: 25 minutes

Cook Time: 15 minutes

Rising Time:: 1 hour

Total Time: 1 hour 40 minutes

Servings: 10 Loaves

Author: Amira

Ingredients

• ½ cup warm water
• 2 Tablespoons sugar 28g
• 1 Tablespoon active dry yeast 12g
• 3 cups all purpose flour 390g
• ¼ teaspoon salt
• 2 Tablespoons dry milk 14g
• ½ 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 mixer 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 into the yeast mixture.
• Add flour mixture and butter, then knead until the dough is smooth and elastic.
• Pour a teaspoon of oil over the dough and turn to coat. Cover and rest 5–10 minutes.
• Divide dough into 10 equal sections and roll each into a ball. Cover while shaping.
• Roll each ball into an 8-inch oval, then tightly roll from the long side into a rope and pinch to seal.
• Place loaves 2 inches apart on a parchment-lined baking sheet. Spray or brush the tops, cover and let rise until doubled, about 1 hour.
• Preheat oven to 350°F (175°C). Brush tops with milk and bake on the middle rack about 12 minutes until the bottoms brown, then move to the upper rack for 3–4 minutes until the tops are lightly browned. Do not broil.
• Cool on a wire rack before serving.

Notes

• Knead the dough 8–10 minutes for the best texture.
• The dough will weigh about 700g total; divide into ten ~70g pieces if using a scale.
• For a shiny bun, brush with beaten egg or melted butter before baking.
• Use the same dough to make hamburger buns if desired.
• To store: keep in an airtight container at room temperature up to 4 days or refrigerate up to a week. Freeze for up to 3 months.
• Make ahead: refrigerate dough up to 3 days, or partially bake and freeze as described above for convenient reheating.

Nutrition

Calories: 186kcal
|
Carbohydrates: 32g
|
Protein: 5g

Tried this Recipe? Pin it for Later!Mention @AmirasPantry or tag #AmirasPantry when you share.