Hamburger and Hot Dog Buns from Scratch
Prep time: 
Cook time: 
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Serves: 18 buns
Soft and fresh these Hamburger and Hot Dog Buns from Scratch will make your cookout be a standout.
  • 2 tbsp white sugar
  • 4½ tsp active yeast
  • ½c warm water
  • 2c warm milk
  • 2 tbsp vegetable oil
  • 2 tsp salt
  • 6-7 cups all purpose flour (more or less depending on temperature and humidity)
  1. Mix water, sugar and yeast in bowl of a stand mixer (or a bowl for hand mixing) until sugar is dissolved.
  2. Add three cups for flour, milk, oil and salt and mix until well incorporated
  3. Add additional flour ¼ cup at a time until dough is smooth and not really sticky anymore
  4. Transfer the dough ball to a lightly oiled bowl and cover with plastic wrap and allow to double in size, about 60 minutes
  5. Remove and weigh dough ball
  6. Break down into 18 individual balls
  7. For hot dog buns, press dough into 3"x5" rectangle and roll into shape, pinch ends together and place on a parchment lined sheet pan
  8. For Hamburger Buns, flatten the dough into a 5 inch circle and pinch the sides into the middle and press down to create a 3½" disc and place onto a parchment line sheet pan
  9. Cover formed dough with parchment and allow to rise for 45 more minutes
  10. Preheat oven to 400 and brush with egg wash and cover with seeds if desired
  11. Bake for 10 minutes and then rotate the pans 180 degrees and swap bottom tray to the top and top to the bottom to ensure even cooking of both trays
  12. Bake for another 10 minutes until golden brown and cooked through
  13. Cool on a cooling rack to prevent buns from becoming soggy
Recipe by Only From Scratch at