When it comes to hot dog buns and hamburger buns, I’m kinda picky. I’ll drive extra miles to grab a nice soft bun and one that’s not going to fall apart on me when I fill it with all sorts of cheesy saucy stuff.
I know what you might be saying to yourself, why would you spend time making hot dog buns at home when you could just pick them up at the store? Well, that’s a judgement call on your part but making any yeasted recipe at home always amounts to high levels of proudness and accomplishment for me. The taste is a million times better too
You should be able to get 12 nice soft buns from this mixture. I added some, okay a lot of grated cheddar, fresh chopped rosemary and sage to my dough. You could play with all sorts of cheese and herbs for this part, because once they’re baked the taste is beyond amazing no matter what kind you use. Any hard cheese would work just dandy.
This is what the buns should look like before going into the oven, don’t let them rise too far or you’ll end up with a dry bun probably full of air pockets, not good and makes for sad hot dogs.
20 minutes later, you should be staring at 12 soft cheesy golden buns.
Let them cool and then slice along the top.
Grill up some of your favorite dogs, bust out some condiments and you did it!
Homemade hot dog buns, strong enough to hold anything you put in them.
Check out Red Star Yeast on Pinterest for more doughy ideas and recipes.
This is a sponsored post on behalf of Red Star Yeast, all thoughts and opinions are my own!
Cheddar Sage and Rosemary Hot Dog Buns
- 1 1/2 cups warm water
- 1 package Red Star Yeast Quick Rise Dry Yeast envelope
- 2 tablespoons sugar
- 1 beaten egg
- 4 cups all-purpose flour divided plus extra for dusting your work surface
- 1 teaspoon salt
- 1/4 cup melted butter
- 1 tablespoon olive oil
- 2 cups grated cheddar
- 1/4 cup fresh chopped rosemary
- 2 tablespoon fresh chopped sage
- In a large bowl mix the water and yeast until the yeast is dissolved.
- Add the sugar and egg and mix well.
- Mix in 2 cups of the flour until no lumps are visible.
- Cover with plastic wrap or a clean towel and let rest for 45 minutes.
- After 45 minutes, add the salt, butter and olive oil.
- Mix and then add the remaining 2 cups flour, cheddar and both herbs.
- Using a wooden spoon or your hands mix the dough until it forms a ball and comes away from the sides of the bowl.
- Dump the dough onto a well floured surface and knead for about 5 minutes.
- Place the dough ball into a lightly greased bowl, cover with a towel and let rise for 1 hour.
- After 1 hour punch the dough down and divide into 12 equal pieces.
- Press each piece flat into a rectangle shape and roll tightly into a log shape pressing heavier at the ends as you roll for a tapered finish.
- Each bun should be about 4-5 inches long.
- Dust a baking tray with cornmeal and place the rolled buns in rows of 4 x 3.
- Cover the tray with a towel and let rise for 1 hour.
- Preheat the oven to 375 degrees F.
- Bake in the oven for 20 minutes and golden brown.