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Homemade Hot Dog Buns


Homemade Hot Dog Buns


2 tablespoons organic coconut sugar
2 packets active dry yeast
1/2 cup warm water (105°F to 115°F)
2 cups warm milk (105°F to 115°F)
2 tablespoons coconut oil
2 teaspoons salt
6 3/8 cups (800g) Organic All Purpose Flour (King Arthur)
egg wash: 1 egg beaten with 1 tablespoon cold water
sesame seeds (optional)



Those little yeast pellets have been inside those foil lined pouches and are hungry.  It’s time to wake them up and feed them.  In the bowl for the mixer, using the dough hook attachment, dissolve the sugar in the warm water, then mix in the yeast on low for 10 seconds.  If you’re using coconut palm sugar like we did, the yeast will jump for joy.  Add the warm milk, oil, salt and about half of the flour to the yeast mixture.  Stir in mixer on medium to incorporate the dry flour into the happy yeast mixture.  Then mix on medium-high for two minutes.

Stopping the mixer in between, gradually add flour, 1/4 cup at a time, and then let the mixer do the work for two minutes each time.  If you just pour the flour in while the mixer is running, the flour will go flying.  When the flour is gone, the dough will pull away from the sides of the bowl. At that point, we will let the mixer do the work for you.


Mix, still using dough hook attachment for several minutes until you have a smooth, heavy dough ball.

Remove dough hook and cover bowl with plastic wrap.  Let it rise for about an hour, don’t be surprised when you come back and the dough ball has doubled.

Move the gigantic doughball out onto a lightly-oiled (coconut or grapeseed oil) work surface.  It will be sticky! Divide it into 18 equal pieces. Divide the dough into thirds, then cut those three pieces into halves, then cut the 6 pieces into thirds.

Shape each piece into a ball.  For hot-dog buns, roll the balls into 4 1/2″ cylinders in length. Place them on a well greased baking sheet, or better yet, on a silpat, about a half inch apart so they’ll grow together when they rise.

Cover with a towel and let rise until almost doubled, about 45 minutes.

Fifteen minutes before you want to bake the buns, preheat the oven to 400°F. Just before baking, lightly brush the tops of the buns with the egg wash.

Bake for 12-20 minutes or until golden brown and delicious. If you liked the  Homemade Hot Dog Buns, try our hamburger buns HERE .

Remove them from the baking sheet to cool on a wire rack.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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