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

Tips for success

For the softest buns, use a kitchen scale to measure flour. Scooping can compact the flour, leading to dry dough. If you live in a humid climate, you may need to reduce the flour by a couple of tablespoons. The dough should feel soft and slightly sticky, but not unmanageable.

To keep the buns fresh for days, store them in an airtight container at room temperature. They also freeze beautifully.

When reheating, wrap them in foil and warm in a 300°F (150°C) oven for 5 to 10 minutes, or microwave for 15 to 20 seconds. This brings back the just-baked softness.

Variations

• Whole Wheat Buns: Replace 1 cup of the all-purpose flour with whole wheat flour. Increase the warm water to 3/4 cup and let the dough rest for 10 minutes after mixing to allow the whole wheat to hydrate.
• Herb and Garlic Buns: Add 1 teaspoon garlic powder and 1 tablespoon dried Italian herbs to the flour. Brush the baked buns with garlic butter for extra flavor.
• Brioche-Style Buns: Increase the sugar to 1/3 cup and add 2 tablespoons of softened butter to the dough. Use milk instead of water for a richer, more tender crumb.
• Seeded Buns: Before baking, brush the buns with egg wash and sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning.

Storage and make-ahead

Fridge

Baked buns can be refrigerated in an airtight container for up to 1 week, though they will stale faster. Reheat before serving to restore softness.

Freezer

Freeze baked buns in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months.

Reheat

Reheat frozen buns in a 350°F (175°C) oven for 5 to 8 minutes, or microwave for 20 to 30 seconds. Wrap in foil to keep them moist.

Store the cooled buns in an airtight container or resealable plastic bag at room temperature for up to 4 days. The buns will stay soft thanks to the oil and butter.

If they start to dry out, a quick warm in the microwave or oven will restore their tenderness. Avoid refrigerating, as it speeds up staling.

The dough can be made ahead and refrigerated after the first rise. Punch it down, cover tightly, and refrigerate for up to 24 hours.

When ready to shape, let the dough come to room temperature for about 30 minutes, then proceed with shaping and the second rise. Baked buns can also be frozen for up to 2 months.

Serving ideas

These buns are perfect for classic hamburgers, pulled pork, or crispy fried chicken. Split them and toast lightly in a skillet for extra flavor.

For hotdog buns, they are sturdy enough to hold sausages, chili, or even lobster salad. The soft texture makes them a favorite with kids and adults alike.

Serve them warm with a pat of butter or use them for sliders at your next gathering. They also make great sandwich bread for deli meats and cheeses. However you serve them, these buns will be the star of the meal.

Frequently asked questions

Recipe card

Soft Homemade Sandwich and Hotdog Buns

Prep 30 minCook 20 minRest 1 h 20 minTotal 2 h 10 minServes 10

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 1/2 tsp salt
• 1 large egg white
• 4 cups all-purpose flour, plus more for dusting
• 1 large egg yolk
• 2 tbsp milk
• 2 tbsp unsalted butter, melted

Instructions

1. In a large bowl, combine the warm milk, warm water, oil, sugar, and yeast. Let sit for 5 minutes until the yeast is foamy. Add the egg white, salt, and 2 cups of flour. Stir to combine. Gradually add the remaining 2 cups of flour, stirring until a shaggy dough forms.
2. Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until smooth and elastic. The dough should be soft and supple, not stiff. Place in a greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 hour, or until doubled in size.
3. Punch down the risen dough. Turn it out onto a lightly floured surface and divide into 10 equal pieces. Shape each piece into a ball, then flatten into a rectangle. Roll each rectangle into a tight cylinder, pinching the seam to seal. Place the rolls seam-side down on a parchment-lined baking sheet, spacing them about 2 inches apart.
4. Cover the shaped buns with a clean kitchen towel and let them proof for 20 minutes, until puffy and almost doubled in size.
5. Preheat the oven to 350°F (175°C). In a small bowl, whisk the egg yolk with the milk to make an egg wash. Brush the tops of the proofed buns with the egg wash. Bake for 20 minutes, until golden brown and the internal temperature reaches 190°F (88°C) on an instant-read thermometer.
6. Remove the buns from the oven and immediately brush the tops with the melted butter. Cover with a clean kitchen towel and let cool for at least 10 minutes before serving.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

7 g

Carbohydrates

50 g

Fat

10 g

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