Hot Dog & Hamburger Buns

Skip the shelf-stable hot dog and hamburger buns this summer and make your own soft and fresh buns. The buns come out soft and buttery and are begging to be ripped open straight from the oven.

Ingredients

• Cooking spray
• 1 1/4 c. milk, lukewarm
• 1 tbsp. plus 1 tsp granulated sugar, divided
• 1 (0.25-oz.) packet active dry yeast
• 5 c. all-purpose flour
• 2 tsp. kosher salt
• 1/4 c. water
• 3 tbsp. butter, softened
• Egg wash, for brushing
• Sesame seeds or poppy seeds, for topping (optional)

Directions

Step 1

Grease a large bowl with cooking spray. In a glass measuring cup or small bowl, combine lukewarm milk and 1 teaspoon sugar. Sprinkle yeast on top and let sit until foamy, about 5 minutes. Stir in yeast to dissolve. 

Step 2

In the bowl of a stand mixer fitted with a dough hook, stir together flour, remaining tablespoon sugar, and salt. Add yeast mixture and water. Beat on medium speed and with mixer running, add butter 1 tablespoon at a time, making sure the butter fully incorporates before adding the next piece. Continue mixing until a smooth dough forms, at least 5 minutes. Transfer dough to greased bowl. Cover with a kitchen towel and let rest until doubled, about 1 hour. 

Step 3

Punch dough down to deflate and turn dough out onto a lightly floured surface. Divide into 12 equal pieces. Line a large baking sheet with parchment paper. 
 

Step 4

To make hamburger buns: Roll each piece of dough into a ball and flatten into a 3” round circle. Place on prepared baking sheet about ½” apart from each other. 

Step 5

To make hot dog buns: Roll and stretch each piece of dough into a 4 ½” long cylinder, about 2” wide. Place on prepared baking sheet about ½” apart from each other. 

Step 6

Cover dough and let rise another 45 minutes.  

Step 7

Preheat oven to 400°. Brush buns with egg wash and sprinkle with sesame seeds or poppy seeds, if desired. 

Step 8

Bake until golden, 20 minutes.