The BEST Homemade Hamburger, Hot Dog, and Hoagie Buns
Scratch sandwich buns off your grocery list! Make these incredibly soft and tasty buns for your outdoor holiday gatherings. Make and bake them months ahead of time and store in the freezer. They taste like a yeast roll, but hold up well to all meat, veggie, and condiment fillings. I also LOVE them alone heated with butter! Form the dough into hamburger, hot dog, and hoagie rolls. I don't think you can go wrong with this recipe! This recipe was adapted from https://www.allrecipes.com/recipe/6833/burger-or-hot-dog-buns/
Servings: 12
Ingredients
- 1 cup milk
- ½ cup water
- ¼ cup butter 4 tbsp or ½ stick
- 4- 4 ½ cups all-purpose flour determine quantity based on humidity
- 2 ¼ tsp active dry yeast .25 oz package
- 2 tbsp white sugar
- 1 ½ tsp salt
- 1 egg
- Sesame seeds or black cumin seeds optional for topping
Instructions
- In a small bowl, melt butter in the microwave (20 seconds) and set aside. In a glass measuring cup, heat milk and water in the microwave until the temperature reaches 110˚F / 43˚C. Then, stir the butter into the milk and water mixture and set aside.
- In a large bowl, whisk together 1 ¾ cup flour, yeast, sugar and salt.
- Make a well in the center of the dry ingredients and pour in the milk mixture. Crack the egg in a separate bowl and lightly beat it with a fork. Pour the egg in with the wet ingredients and stir everything together until the ingredients are well combined.
- Add in remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together and still sticky, but can be manipulated by hand, turn it out onto a lightly floured surface. Knead the dough until smooth and elastic for 8-10 minutes.
- Divide dough into 12 equal pieces.
- For hamburger buns, shape each piece into smooth balls and flatten out to the width appropriate for hamburgers. Place each on a baking sheet lined with parchment paper. If desired, top with sesame or black cumin seeds. Cover with plastic wrap and let rise for 30 to 60 minutes until puffed.
- Preheat oven to 400˚F / 204˚C during the last 15 minutes of rising. Bake buns for 10 to 14 minutes or until golden brown.
- For Hot Dog Buns, shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly and pinch edges and ends to seal. Let rise about 30 to 45 minutes. Bake for 10-14 minutes or until golden brown.
- For larger hoagie or submarine rolls, combine 1½- 2 hot dog rounds (before forming them into hog dog buns). Knead just slightly to blend the dough together. Shape each piece into a 6x4 inch rectangle (or slightly larger) and roll up like the hot dog bun. Use a knife and score a long slit about ¼ inch deep down the center of each roll. As the dough rises and bakes, the slit will leave a scar which is the typical look of a traditional hoagie roll.
Video
Notes
*Make the recipe several times and shape each into a different type of sandwich bun. You'll have hamburger, hot dog, and hoagie rolls ready for any summertime gathering. Freeze them until ready to use.