🌭 Game-Changing Homemade Hot Dog Buns & Sausage Rolls
If you’ve ever bitten into a store-bought bun and thought, “This tastes like cardboard,” you’re not alone. I used to feel the same—bland, dense, and uninspiring. That changed the moment I tried making hot dog buns from scratch. Soft, fluffy, and just a touch sweet, these homemade buns are a total game-changer. Whether you’re layering in a sausage, hot dog, or even a savory filling, they bring something special to the table. And the best part? They’re surprisingly easy to make. 🙌
These buns also double as the base for one of my all-time favorites: sausage bread rolls. Whether it’s breakfast, dinner, or a crowd-pleasing snack, they hit the mark every single time—and they taste miles better than anything from a plastic package. 🎉
🍞 Why Make Homemade Hot Dog Buns?
I used to think making bread from scratch meant hours of kneading and complicated steps—not anymore. This recipe is as simple as it gets. No stand mixer. No kneading (unless you want to). Just a few pantry staples, a bowl, and a bit of rest time. 🕒
And the payoff? Huge. These buns are soft yet sturdy, with just the right amount of chew. They hold up beautifully to sausages, toppings, and even juicy fillings like shredded chicken or meat pie. They’re never dry, and they stay fresh for days—seriously, day two and three still taste great. 💯
🧾 Ingredients (Makes 8 Buns or Sausage Rolls)
For the Dough:
- 2¾ cups bread flour 🌾
- 2 tsp instant yeast 🧫
- ½ tsp salt 🧂
- 3 tbsp sugar 🍬
- 1 cup warm milk (not hot—just warm enough to activate the yeast) 🥛
- 1 egg 🥚
- 3 tbsp melted butter 🧈
For Brushing & Filling:
- 1 egg (beaten, for egg wash) ✨
- 8 cooked sausages (air-fried, grilled, or oven-roasted) 🌭
👩🍳 Step-by-Step: Making the Dough
1. Activate the Yeast ⏳
In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 10–15 minutes until foamy and tripled in volume.
2. Mix the Dough 🥄
Add egg, melted butter, salt, and flour to the yeast mixture. Stir with a sturdy spoon until a soft, shaggy dough forms.
3. Let It Rise 🌤️
Cover the bowl with a lid or plastic wrap. Let the dough rise in a warm place for 1 to 1½ hours, or until doubled in size.
Optional: Knead lightly on a floured surface for a tighter crumb, but it’s not essential.
🔥 Shape & Bake the Buns
1. Punch Down & Divide ✋
Gently deflate the dough and divide into 8 equal portions.
2. Shape 👌
- For hot dog buns: roll each portion into a smooth, 6-inch log.
- For sausage rolls: flatten slightly, place a sausage in the center, and wrap the dough around it.
3. Second Rise 🛌
Place buns or rolls on a parchment-lined baking sheet. Cover loosely and let them rest for 15 minutes.
4. Brush & Bake 🔔
Brush with egg wash. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, or until golden brown and springy.
Troubleshooting & Tips for Perfect Buns Every Time
Even though this recipe is beginner-friendly, a few small tweaks can make a big difference:
- Dough Too Sticky?
Add flour a tablespoon at a time. The dough should be tacky, not dry. - Buns Spreading Too Much?
Avoid over-proofing. Place shaped dough closer together to encourage upward rise. - Want a Shinier Crust?
Brush on a second layer of egg wash just before baking. - Need to Speed Up Rising?
Let dough rise in a turned-off oven with the light on or near a warm spot. - Not Rising At All?
Make sure your yeast is fresh. Don’t use hot milk—it can kill the yeast. - Want Extra Softness?
Brush freshly baked buns with melted butter while warm.
💡 Customization Ideas
- ✨ Top it off: Sesame seeds, poppy seeds, or everything bagel seasoning
- 🧄 Flavor boost: Add garlic, herbs, or cheese to the dough
- 🍗 Swap the filling: Use chicken, seafood, or meatballs
- 🧒 Mini versions: Perfect for lunchboxes or sliders
- 🍞 Versatile dough: Works great for garlic knots, dinner rolls, milk bread, or even focaccia
🧊 Make-Ahead & Freezer Prep Guide
Make Ahead:
- Refrigerate the dough: Prepare and refrigerate overnight. Bring to room temperature before shaping.
- Par-bake option: Bake for 15–17 minutes, let cool, and freeze. Finish baking from frozen at 350°F for 10–12 minutes.
Freezing Instructions:
- Let buns cool completely, then freeze in airtight bags for up to 1 month.
- Reheat from frozen:
- Oven: 300°F for 10–12 mins
- Microwave: 30–40 seconds (wrap in a damp towel)
- Optional: Brush with butter before reheating for that fresh-from-the-oven feel.
🥡 Storage & Reheating Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezer: Freeze fully cooled buns for up to 1 month.
- To Reheat:
- Oven: 300°F for 5–7 minutes
- Microwave: 20–30 seconds
❤️ Final Thoughts
Once I started making hot dog buns from scratch, there was no turning back. The taste, the texture, the freedom to control ingredients (no high-fructose corn syrup or preservatives!)—it’s all worth it.
Perfect for BBQs, casual dinners, or freezer meal prep, these buns are now a staple in my kitchen. Every time I pull them from the oven, I’m reminded how just a few simple ingredients can create something truly satisfying. 🍽️
So next time you’re craving something comforting and fresh, skip the supermarket pack. Try making your own. It’s easier than you think—and so much more rewarding.
❓ Homemade Hot Dog Bun (FAQ)
1. Can I make the dough ahead of time?
Yes! You can prepare the dough the night before and let it rise in the fridge overnight. Just bring it to room temperature before shaping and baking.
2. What type of flour works best for this recipe?
Bread flour is recommended because it gives the buns a stronger gluten structure, resulting in a soft yet chewy texture. All-purpose flour will work, but the buns may be slightly less elastic.
3. Can I use this dough to make hamburger buns?
Absolutely! Just shape the dough into round portions instead of logs and flatten them slightly before baking. Bake time may be similar or just a minute or two longer, depending on size.
4. How do I keep the buns soft after baking?
Let them cool completely, then store in an airtight container or zip-top bag. For extra softness, brush with melted butter as soon as they come out of the oven.
5. Are these buns freezer-friendly?
Yes! Freeze them fully baked and cooled, or par-bake and finish later. They reheat beautifully in the oven or microwave—see the “Freezer Prep” section above for full instructions.
Homemade Hot Dog Buns & Sausage Rolls
Ingredients
- For the Dough:
- 2¾ cups bread flour
- 2 tsp instant yeast
- ½ tsp salt
- 3 tbsp sugar
- 1 cup warm milk not hot – to activate yeast
- 1 egg
- 3 tbsp melted butter
- For Assembly:
- 1 egg beaten, for egg wash
- 8 cooked sausages air-fried, grilled, or roasted
Instructions
- Activate the Yeast
- In a large bowl, combine warm milk, sugar, and yeast.
- Let sit for 10–15 minutes, or until foamy and tripled in volume.
- Make the Dough
- Add egg, melted butter, salt, and flour to the activated yeast mixture.
- Mix with a sturdy spoon until a shaggy dough forms.
- First Rise
- Cover the bowl with plastic wrap or a lid.
- Let the dough rise until doubled in size, about 1 to 1.5 hours.
- Shape the Buns
- Punch down the dough and divide into 8 equal portions.
- Roll each into a smooth, 6-inch log for hot dog buns.
- For sausage rolls, flatten slightly, place a sausage in the center, and wrap dough around it.
- Second Rise
- Place shaped dough on a parchment-lined baking sheet.
- Cover loosely and let rest for 15 minutes.
- Egg Wash & Bake
- Brush each bun with beaten egg.
- Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, or until golden brown and springy.
Notes
✨ Customization Ideas:
- Top with sesame, poppy seeds, or everything seasoning
- Add garlic, herbs, or cheese to the dough
- Swap sausages with chicken, seafood, or meatballs
- Make mini versions for kids’ lunches or parties
- Use leftover dough for garlic knots, sweet rolls, or focaccia
🧊 Storage & Reheating Tips:
- Room Temp: Store in an airtight container for up to 3 days
- Freezer: Freeze cooled buns in freezer bags for up to 1 month
- Reheat (Oven): 300°F for 5–7 minutes
- Reheat (Microwave): 20–30 seconds on high
