Pillowy Soft Sandwich and Hotdog Buns Tips, FAQ & printable recipe

Tips for success

For the fluffiest buns, make sure the dough is well-kneaded and rises until doubled. A warm, draft-free spot is essential for a good rise.

If your kitchen is cool, place the dough in a slightly warmed oven (turn it off after a minute) to help it along.

When shaping the buns, handle the dough gently to avoid deflating it. For hotdog buns, roll the dough into logs and tuck the ends underneath.

For sandwich buns, shape into tight balls. Use a bench scraper to divide the dough evenly.

Variations

• Whole Wheat Buns: Replace half of the all-purpose flour with whole wheat flour. Add an extra tablespoon of water or milk if the dough feels dry. The buns will be slightly denser but still soft.
• Herb and Garlic Buns: Add 1 teaspoon garlic powder and 1 tablespoon dried herbs (oregano, basil, or thyme) to the dry ingredients. Brush with garlic butter after baking for extra flavor.
• Brioche-Style Buns: Increase the egg white to 2 and add 2 extra tablespoons of butter to the dough. This makes a richer, more tender bun, perfect for burgers.
• Sweet Hawaiian Buns: Increase the sugar to 1/3 cup and add 1/4 cup pineapple juice in place of the water. The buns will have a subtle sweetness and a tender crumb.

Storage and make-ahead

Fridge

Do not refrigerate these buns; they will dry out. Store at room temperature in an airtight container for up to 3 days.

Freezer

Freeze baked buns in a zip-top bag for up to 3 months. Thaw at room temperature or warm in a 300°F oven for 5 minutes.

Reheat

To refresh, wrap buns in foil and warm in a 350°F oven for 5-7 minutes. Or microwave individually for 15-20 seconds.

Store the buns in an airtight container at room temperature for up to 3 days.

To keep them soft, place a slice of bread in the container—it will absorb excess moisture. Do not refrigerate, as this can dry them out.

The dough can be made a day ahead: after kneading, place it in a covered bowl in the refrigerator for up to 24 hours.

Let it come to room temperature and complete the second rise before baking. Baked buns can also be frozen for up to 3 months.

Serving ideas

These buns are perfect for burgers, pulled pork, or fried chicken sandwiches. Slice them in half and toast lightly on a griddle for extra texture. They also make excellent dinner rolls served warm with butter.

For hotdog buns, use them for classic hotdogs, sausages, or even lobster rolls. The soft, pillowy texture is a wonderful contrast to savory fillings. Serve them fresh for the best experience.

Frequently asked questions

Recipe card

Pillowy Soft Sandwich and Hotdog Buns

Prep 20 minCook 20 minRest 1 hTotal 1 h 40 minServes 12

Ingredients

• 1 cup warm milk
• 1/2 cup warm water
• 1/2 cup vegetable oil
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast (one packet)
• 1 large egg white
• 1 tsp salt
• 4 cups all-purpose flour, plus more for dusting
• 1 large egg yolk
• 1 tbsp milk
• 1 tbsp vegetable oil
• 2 tbsp butter, melted

Instructions

1. In a large bowl, combine the warm milk, warm water, oil, sugar, and yeast. Let stand for 5 minutes until the yeast is foamy. Add the egg white, salt, and 2 cups of the flour. Stir until smooth. Gradually add the remaining 2 cups of flour, stirring until a soft dough forms.
2. Turn the dough onto a lightly floured surface and knead for 6-8 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rest in a warm spot for 1 hour, until doubled in size.
3. Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces. For sandwich buns, shape each piece into a round ball; for hotdog buns, roll each into a 5-inch log. Place on a parchment-lined baking sheet, leaving 2 inches between buns. Cover with a towel and let rise for 20-30 minutes, until puffy.
4. In a small bowl, whisk together the egg yolk, milk, and oil. Brush the tops of the risen buns gently with the egg wash, taking care not to deflate them.
5. Preheat the oven to 350°F (175°C). Bake the buns for 20 minutes, until golden brown on top and they sound hollow when tapped on the bottom.
6. Remove the buns from the oven and immediately brush the tops with the melted butter. Cover with a clean kitchen cloth and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

280

Protein

6 g

Carbohydrates

40 g

Fat

10 g

Automatic estimate from the ingredient list, not laboratory-verified.