Prep Cook Yield Ready In
3.5 hours 20 minutes 16 hot dog buns 4 hours

Homemade Hot Dog Buns Recipe

The perfect, fluffy non-dairy buns for all your summer parties.

Want to take your next cookout to the next level? Make your own homemade hot dog buns and lay out a hot dog bar fit for an American grilling king.

Hot dogs are one of my favorite summer picnic foods, even though I know they are not the healthiest thing to eat. But the good news is that there are so many varieties of hot dogs these days, from turkey dogs to chicken sausage and vegetarian dogs, that you can find something for everyone. And of course, everything in moderation.

Set out classic toppings such as relish, kraut, ketchup, different types of mustard and maybe some less classic toppings like mango salsa, kimchi, sriracha, spicy pickles, grilled pineapple….the possibilities are endless. Pair your dog of choice with these homemade hot dog buns, and I know your guests will be impressed and happily, deliciously satisfied.

What makes these hot dog buns fluffy, light and the perfect vehicle for hot dogs is this super light dough made with mashed potatoes! Use exactly the amount of flour, and then just let your mixer go to town. Do not add additional flour. Make sure you use a high-gluten bread flour.


  • 2 1/4 tsp yeast
  • 1/4 tsp sugar
  • 3/4 cup warm water
  • 3 1/2 cups bread flour
  • 1/2 cup mashed potatoes
  • 1 Tbsp sugar
  • 2 tsp salt
  • 4 Tbsp + 1 tsp vegetable or canola oil
  • 1 egg + 1 beaten egg for glaze
  • poppy seeds (optional)


  1. Place yeast, 1/4 tsp sugar and warm water in a small bowl to proof.
  2. Add bread flour, mashed potatoes, sugar, salt, oil and 1 egg in the bowl of a stand mixer. Using the paddle attachment, mix for 10-20 seconds.
  3. Add yeast-water mixture and change to dough hook. Mix on medium speed for 8-10 minutes, until dough is shiny, smooth and bounces back. 
  4. Place dough in lightly greased bowl with plastic wrap over the top. Allow to rise for 1 1/2 – 2 hours.
  5. Remove dough and divide into 16 even pieces. Roll each piece into a rope around 2 1/2 inches long and 1/2 inch wide. Place on a baking sheet lined with a silicone baking mat and cover again with plastic wrap. Allow to rise another 1 1/2 – 2 hours.
  6. Preheat oven to 350 degrees. Brush each  bun with beaten egg. Top with poppy seeds if desired.
  7. Bake for 18-20 minutes, until tops are just golden.
  8. Allow to cool, and slice down the middle.

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