Hot Dog Buns

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Homemade buns now anytime you want.

8 buns
2-1/2 to 3 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
2 tablespoons sugar
1 teaspoon salt
1/2 cup water
1/2 cup milk
1/4 cup butter
1 egg white plus 1 tablespoon water
2 teaspoons poppy seed
Chicago Dogs
8 Kosher hot dogs
Tomato slices, diced white onion, kosher dill pickle spears, kosher dill relish, sport peppers, yellow mustard and celery salt

Combine 2 cups flour, undissolved yeast, sugar and salt in large mixer bowl.  Heat water, milk and 1/4 cup butter until very warm (120° to 130°F).  Add to flour mixture.  Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. 

Stir in enough remaining flour to make a soft dough.  Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.  Cover; let rest 10 minutes.

Divide dough into 8 equal pieces; roll each piece to a 6-inch rope.  Shape into oval roll.  Place on large greased baking sheet.  Place 3-inches apart for crisper buns.  Place 1/2-inch apart for softer buns (more like commercial hot dog buns). Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Brush buns with egg white and water mixture and sprinkle evenly with poppy seeds.

Bake in preheated 375°F oven for 15 to 20 minutes or until done.  Remove from sheet; cool on wire rack.

Split top of bun and add hot dog.  Pile on all your favorite Chicago dog toppings! 


Total Time
Bake Time 15 to 20 minutes
Rise Time 30 to 45 minutes
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