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
And not all dough takes hours and hours to make. I started making these hot dog buns at breakfast time and ate one for lunch, that’s only a few hours thanks to Quick Rise Yeast from Red Star Yeast.
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
Ingredients
- 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
Instructions
- 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.
Nutrition
Gerry I love your buns!!
(that doesn’t sound weird at all…)
But seriously, it’s almost time for me to pull the grill out of winter storage, and get some dogs going.
Not weird at all lol! These would be fine for lunch after a trip on the boat!
Dear Gerry, these homemade rolls look and sound fantastic! I have to give these a try…I have a feeling I won’t be buying them any more! Take care, Catherine
These look perfect dude, nice job!
Thank you sir!
Now this is the way to do hot dog buns! Love the cheddar and herbs.
Omg those bunzzzzzz
seriously, homemade buns? Yes!!!!
Cheers Naomi! Homemade is always better ;)
I have always wanted to try making homemade hot dog buns. I love the flavors you’ve added to them.
Thanks Jenn!!
DIY HOT DOG BUNS? THIS IS AMAZING! Pinned!
You know it Taylor!
HI! I agree: these look scrumptious! How would you suggest shaping the dough if one doesn’t want to make hot dog buns but wants to make round rolls for dinner? Would you increase the number of “shapes” (e.g., round instead of torpedo) and would you place them close together as you indicated for the buns? Many thanks! And P.S. This recipe is the first one using yeast I’ve even contemplating trying – that’s how good they look and sound!
Hi Debbie, you could easily make these into round buns and i think I’d still keep to 12 total. I like them close together because they tend to stay softer against each other.
I tend to skip the bun when it comes to hotdogs. But in this case, I’d love two! Beautiful!
Thanks Brenda!
Just how I like my buns: soft. :-) I’m seriously laughing so hard over here. Ahhhhh… apparently I’m 13 still.
Yes! Bring on the bun jokes :)
OMG I need these buns. Ahem. Bring on grilling season!
Ha Steph, thanks!
Dude, your buns are off the charts! Rosemary is my favorite herb and I can’t wait to make these!
If there’s anything that can make a hot dog better, it’s a bun stuffed with cheese and herbs….This is getting me excited for summer!
I’m in charge of the German food booth at our Taste of All Saints Parish. I was looking for ideas for a bun to serve our brats on. This has got to be the recipe! I just finished making 3 dozen rye buns, and will be trying yours soon.
Loving this Gerry! We have hot dogs and sausages from time to time, and I love the idea of upping the bun element.
Made them and they are wonderful! Looking to make them again and I wonder if I could omit the cheese?
Hi Mary Beth, you could leave the cheese out :)
Does it have to be quick rise dry yeast?
No but that’s the quickest way.