Burger or Hot Dog Buns

Burger or Hot Dog Buns

689

"This recipe can be used to make either hamburger buns or hot dog buns. My husband says they are 'top of the line.' Nice and soft."

Ingredients

1 h 30 m {{adjustedServings}} servings 230 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
  2. In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
  3. Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
  4. Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
  5. 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 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.
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Reviews

689
  1. 827 Ratings

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I've been making this recipe for a few years now. It's even easier if you have a bread maker. Just throw all of the ingredients into the bread maker, making sure to slightly beat the egg first. ...

Great recipe! I have started a baking/cooking business and I made these to go with shredded bbq beef for sandwiches. After a few trys I got them exactly how I wanted them and they get rave rev...

Instant yeast conversion: 1 package instant yeast is about 1 Tablespoon; to substitute regular dry yeast use 1 tbsp + 1 tsp (4 tsp total). Let it proof before adding to recipe, and use 2 rises....