Soft and Fluffy Hotdog Rolls 🌭🥖
Homemade Buns That Take Your Hotdogs to the Next Level
There’s something so satisfying about a warm, buttery, homemade hotdog roll. These Soft and Fluffy Hotdog Rolls are light, golden, and tender—exactly what you want to cradle your favorite grilled sausage. Whether you’re cooking up summer barbecue classics or making gourmet dogs loaded with toppings, this recipe delivers bakery-level buns with zero preservatives and maximum flavor.
Why I Love This Recipe
Once you try these homemade rolls, it’s hard to go back to store-bought. They’re:
- Incredibly soft and fluffy, thanks to milk, egg, and butter
- Perfectly shaped for hotdogs or sausages
- Great for freezing ahead or making fresh
- Easy enough for beginners, with room to get creative
And they pair beautifully with hearty mains like Cajun Chicken Sausage Gumbo or party favorites like sheet pan quesadillas.
Ingredients (Makes 8 Rolls)
For the Dough
- 3½ cups (440g) all-purpose or bread flour
- 2¼ tsp (1 packet) instant yeast (or active dry, see notes)
- ¼ cup (50g) sugar
- 1 tsp salt
- ¾ cup (180ml) warm milk (110°F/45°C)
- ¼ cup (60ml) warm water
- ¼ cup (55g) unsalted butter, softened
- 1 large egg
For the Egg Wash
- 1 egg yolk
- 1 tbsp milk
How to Make Soft and Fluffy Hotdog Rolls
Step 1 – Activate the Yeast (If Using Active Dry)
In a small bowl, mix warm milk, warm water, and sugar. Sprinkle yeast on top, stir, and let sit for 5–10 minutes until foamy. Skip this step if using instant yeast.
Step 2 – Mix the Dough
In a large bowl or stand mixer, combine flour and salt. Add the yeast mixture (or instant yeast), egg, and softened butter. Knead for 8–10 minutes until the dough is smooth and elastic. Add a bit of flour if it’s too sticky.
Step 3 – First Rise
Place the dough in a greased bowl. Cover with a cloth and let rise for 1–1.5 hours until doubled in size.
Step 4 – Shape the Rolls
Punch down the dough and divide into 8 equal pieces. Roll each piece into a log about 6 inches long. Place them on a parchment-lined baking sheet, spaced evenly.
Step 5 – Second Rise
Cover the shaped rolls and let rise for 30–40 minutes until puffy.
Step 6 – Egg Wash and Bake
Preheat oven to 375°F (190°C). Mix egg yolk and milk, then brush over the tops of the rolls.
Bake for 15–18 minutes, or until golden brown and cooked through.
Step 7 – Cool and Serve
Cool slightly on a rack before slicing. Fill with hotdogs and your favorite toppings!
Tips for Bun Success
- Weigh your flour for the most consistent dough
- If your kitchen is cool, let the dough rise in a slightly warmed (but turned-off) oven
- For an even softer crust, brush with melted butter right after baking
- Shape evenly for uniform buns that bake evenly
Serving Suggestions
These buns are ideal for:
- Classic grilled hotdogs with mustard and relish
- Brats, sausages, or plant-based dogs
- Homemade Dorito casserole sides or okra sausage skillet
- Mini meatball subs or pulled pork sliders
Storage & Make-Ahead
- Room Temp: Store in an airtight container for up to 3 days
- Freezer: Wrap tightly and freeze up to 2 months. Thaw at room temp or microwave gently
- Make-Ahead Dough: Let rise overnight in the fridge after kneading. Shape and bake the next day
More Comfort Foods You’ll Love
- Sheet Pan Quesadillas
- Dorito Casserole
- Cajun Chicken Sausage Gumbo
- Easy Turkey Wings
- Tomato Skillet with Okra and Sausage
Final Thoughts
These Soft and Fluffy Hotdog Rolls are the secret to taking your hotdog night from good to unforgettable. Light, golden, and melt-in-your-mouth tender, they’re worth every bit of effort—and infinitely better than anything store-bought.
Give them a try and tag @chefmaniac when you fire up the grill or load them with your favorite toppings. 🌭🔥
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