Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. Just be sure to dissolve it in warm milk (around 110°F) with a pinch of sugar and let it sit for 5–10 minutes until foamy before adding it to the dry ingredients.

Why didn’t my dough rise?

The most common reasons are expired yeast or milk that’s too hot, which can kill the yeast. Make sure the milk is between 110–130°F depending on your yeast type, and always check the yeast’s expiration date.

Can I make these buns ahead of time?

Absolutely! You can freeze the buns after baking or even freeze the dough before the final rise. If baking ahead, let them cool completely before storing in an airtight bag. For frozen dough, thaw and allow to rise before baking.

1-Hour Hot Dog Buns, Homemade Hot Dog Buns | Jenny Can Cook

Description

Soft, fluffy, and made in just an hour, these Homemade Hot Dog Buns are perfect for quick weeknight dinners or weekend BBQs. This beginner-friendly recipe requires no special equipment and delivers bakery-quality buns without the preservatives. Ideal for anyone looking for a healthier, tastier alternative to store-bought bread.

Ingredients

Scale

2 ½ cups all-purpose flour (plus about ¼ cup extra as needed)
2 teaspoons instant yeast (or 1 packet / 7g)
2 tablespoons sugar
1 teaspoon salt
1 cup milk (whole or reduced-fat), heated to 120–130°F for instant yeast or 110–120°F for active dry
2 tablespoons vegetable oil
1 large egg
1 beaten egg for egg wash

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Instructions

Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt, stirring well to distribute everything evenly.
Add the Wet Ingredients: Pour in the warm milk, followed by the vegetable oil and a beaten egg. Mix vigorously by hand or with a stand mixer for about 2 minutes until a sticky batter forms.
Form the Dough: Add about ¼ cup of additional flour gradually until the dough begins to form a soft, shaggy mass that pulls away from the sides of the bowl.
Knead the Dough: Transfer the dough to a floured surface and knead by hand for about 5 minutes or 50 turns, or until smooth and elastic. If using a stand mixer with a dough hook, knead for about 3 minutes.
Rest the Dough: Cover the dough and let it rest for 10 minutes. This short resting period relaxes the gluten, making the dough easier to shape.
Shape the Buns: Divide the dough into 8 equal pieces. Flatten each into a 4-by-6-inch rectangle. Roll tightly from the long side into a log shape and tuck in the ends to form a classic hot dog bun shape.
Let the Buns Rise: Place the buns seam-side down on a parchment-lined baking sheet. Cover with a clean kitchen towel and let them rise in a warm, draft-free area for 30 minutes, or until doubled in size.
Apply Egg Wash and Bake: Preheat the oven to 375°F. Brush each bun gently with beaten egg for a shiny golden crust. Bake for 12 minutes or until the tops are golden brown and the buns sound hollow when tapped.
Cool Before Serving: Allow the buns to cool on a wire rack for at least 10 minutes before slicing or serving. This helps set the structure and prevents squishing.

Notes

You can make the dough in a bread machine using the dough cycle. If you want to make hamburger buns instead, simply shape the dough into rounds instead of logs. For added flavor, mix in herbs or shredded cheese. Always check your yeast activity by ensuring the dough rises properly—if not, your yeast may be expired or inactive.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bun
Calories: 200
Sugar: 3g
Sodium: 210mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 6g
Cholesterol: 25mg