Hamburger and Hot Dog Buns

Ingredients

• 25 g (2 tablespoons)sugar
• 14 g (2 packages; 2¼ teaspoons each)regular active dry yeast
• 120 ml (½ cup), warmed to 41–46°C (105–115°F)water
• 480 ml (2 cups), warmed to 41–46°C (105–115°F)milk
• 30 ml (2 tablespoons)vegetable oil
• 18 g (1 tablespoon)salt
• 750–940 g (6–7½ cups)all-purpose flour
• 1 egg, beaten with 15 ml (1 tablespoon) wateregg, for the egg wash
• 11 g (1 tablespoon plus 1½ teaspoons), if desiredsesame seeds

Instructions

1. 1

   Mix and knead

   In a large bowl, stir the sugar and yeast into the warm water until dissolved. Mix in the warm milk, oil, salt and 375 g (3 cups) of the flour for about 1 minute, until combined. Add another 375 g (3 cups) of flour, 60 ml (½ cup) at a time, until a soft dough forms. Turn it out onto a lightly floured surface and knead by hand for 10 minutes, adding only enough of the remaining flour to make the dough smooth, soft and elastic. Lightly coat a clean large bowl with cooking spray, shape the dough into a ball and place it in the bowl. Cover with plastic wrap and leave at room temperature for about 1 hour, until doubled in size.

2. 2

   Prepare trays

   While the dough rises, lightly flour two large baking sheets or line them with baking parchment.

3. 3

   Shape the buns

   Punch down the dough and divide it into 18 equal pieces. Shape each into a 9 cm (3½-inch) disc for a hamburger bun or an 11 cm (4½-inch) log for a hot dog bun, flattening each slightly. Set them 1.3 cm (½ inch) apart on the baking sheets. Cover with a clean tea towel and leave for about 45 minutes, until puffy.

4. 4

   Bake and cool

   Heat the oven to 200°C (400°F). Brush the tops with the egg wash and, if using, sprinkle each bun with ¼ teaspoon sesame seeds. Bake for 20–25 minutes, switching the sheets between oven racks halfway through, until golden brown. Transfer the buns to a cooling rack and leave to cool completely.

What are hamburger and hot dog buns?

These are soft, yeasted bread rolls shaped either as round discs for burgers or as longer logs for hot dogs. They belong to the familiar American cookout tradition of serving grilled food in a handheld bread roll.

This version uses milk and oil for a tender crumb, and one dough can be shaped in either style. A short first rise develops the dough before shaping, while the second rise helps the rolls bake up puffy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 6g protein, 35g carbs, 3g fat.

The flour provides most of the carbohydrate, while milk and egg contribute some protein; oil, milk and the egg wash contribute fat. Pair a bun with a protein-rich filling and vegetables to make a more balanced plate.

Getting the dough right

Warm liquid: Keep the water and milk within the recipe’s 41–46°C (105–115°F) range. This gives the yeast a warm start without overheating the mixture.

Flour: The dough is meant to feel slack during kneading, so add the remaining flour gradually and stop as soon as it is smooth, soft and elastic. Using less extra flour helps preserve the buns’ tender texture.

Kneading and rising

Kneading: Work the dough by hand for the full 10 minutes, adding flour sparingly if it sticks. It should become smoother and more elastic as you go.

First rise: Let the covered dough stand at room temperature for about 1 hour, using its doubled size as the cue rather than relying on the clock alone. After shaping, give the pieces about 45 minutes to become visibly puffy.

Shaping even buns

Burger buns: Form each piece into a 9 cm (3½-inch) disc and flatten it slightly. Keeping the discs similar in size helps them bake at a similar pace.

Hot dog buns: Roll each piece into an 11 cm (4½-inch) log and flatten it a little. Leave about 1.3 cm (½ inch) between pieces on the baking sheets.

Browning and doneness

Egg wash: Brush the tops before baking to give the surface a glossy, golden finish. Add sesame seeds at this stage if you want them.

Oven: Bake at 200°C (400°F) for 20–25 minutes, switching the sheets between racks halfway through. Look for golden-brown tops, then cool the buns completely on a rack.

Serving the buns

Use the round buns for hamburgers and the longer ones for hot dogs, filling them after they have cooled. They also work well alongside grilled vegetables or a simple salad.

For a cookout spread, offer toppings separately so each person can assemble a bun to suit their meal. Sesame seeds are optional, and poppy seeds can be used instead.

Recipe notes & tips

• Add the remaining flour in small amounts so the dough stays soft.
• Use the doubled size of the dough as the cue that the first rise is complete.
• Keep the shaped buns evenly spaced so they have room to puff.
• Switch the baking sheets between racks halfway through baking.
• Let the buns cool completely on a rack before filling them.

Variations

• Poppy seeds: Swap them for the sesame seeds if you prefer.
• Plain tops: Leave off the seeds for unadorned buns.
• Mixed shapes: Divide the dough between round burger buns and hot dog rolls.
• Smaller rolls: Shape smaller pieces for sliders, keeping them evenly sized.
• Different toppings: Sprinkle the egg-washed tops with your preferred seed instead of sesame.

Common mistakes to avoid

• Adding too much flour: The dough can become firm; add only enough to make it manageable and elastic.
• Overheating the liquid: Keep it within 41–46°C (105–115°F) before mixing with the yeast.
• Rushing the first rise: Wait until the dough has doubled rather than shaping it too early.
• Crowding the trays: Leave about 1.3 cm (½ inch) between buns so they can expand.
• Skipping the rack switch: Move the sheets between oven racks halfway through for more even baking.

How to store

Once completely cool, keep the buns in an airtight container at room temperature and use within 2 days. To warm, heat briefly in a low oven or split and toast just before serving.

Frequently asked questions