No sourdough? No problem. This is the first bread recipe I’ve shared on my blog that isn’t sourdough related. At least I’m fairly sure about that. Homemade buns didn’t take a ton of time to make as I flitted around my kitchen cleaning up and prepping for dinner. Kid approved and bonus: no hot dog buns splitting all the way through, ruining a child’s entire meal! Read on for the full yeast bread homemade buns recipe.
Why make homemade buns when a bag of buns is only $1.50?
After just glancing at this ingredients list on some $1.46 hot dog buns found here, I think it’s easy to see WHY.
I don’t share recipes and my two cents on why I choose to make these things to food shame you into making better choices. I understand groceries are expensive right now and cheaper HAS to be better because it’s what most of American can afford presently.
BUT IT SHOULDN’T BE THIS WAY!
Our health shouldn’t have to be at stake just so we can afford to feed ourselves. Those making these “foods” are only out to pad their own pockets. Cheap food? Sure. But it’s what most can afford to buy and they know it. So they cheapen the ingredients by using poisonous methods of producing ingredients needed. Then they “pass” those “savings” onto you and me. To eat.
But I digress. You didn’t come here for a reminder that the powers that be are not interested in our well-being; only how sick they can keep us.
Let’s get on with the recipe.
Homemade Buns
This recipe can be used for either hot dog or hamburger buns. Simply shape into hamburger buns or hot dog buns depending on what you’re eating.
I think this recipe is so yummy that I may have to turn it into a whole loaf of yeast bread for sandwiches and toast. We are big sourdough bread indulgers but we can switch it up from time to time.
Be on the lookout for this becoming a bread recipe soon!
Ingredients:
- 400g warm milk
- 3 tsp instant yeast
- 2 eggs
- 3 tbsp sugar
- 5 tbsp melted butter plus 1 more tbsp for bun tops
- 750g flour
- 2.5 tsp real salt
Instructions:
This recipe is best made with a standing mixer. Because of the long knead time, you’ll want something besides your hands to be doing all that kneading.
Start with adding milk, yeast, eggs, sugar, and butter to create a yeast mixture in the standing mixer’s bowl. Then weigh out flour and add it to the yeast mixture in the bowl. Last, add in the salt.
Knead the dough for 18 minutes on low in your standing mixer. Set a timer because this step is very important to the success of your buns, hon.
While it kneads, use butter or an oil like avocado or olive to lightly grease the bottom and sides of a bowl. You’ll want at least an 8 quart bowl because this dough rises high.
When the timer goes off, transfer the sticky dough to the greased bowl. Cover the bowl with a towel or plastic wrap and let it rise for at least 30 minutes, no more than 1 hour. If you use plastic wrap, let is lie loosely on the bowl’s top. This dough will rise pretty high! Give her some room to grow.
Crafting homemade buns:
Now remove the dough from the bowl. It’ll be a lot of dough! Form it into a log that you’ll be able to cut 12 even pieces from to make hamburger buns and 14 for hot dog buns.
Roll each piece into a smaller log shaped much like a hot dog bun then press each hot dog bun into your hands to flatten it. Same for hamburger buns for shape those into a ball then press to flatten.
Put the buns on a baking sheet (you’ll likely need two) and let them rise for about 10 more minutes. Again, set a timer. While you wait, go ahead and preheat the oven to 350 degrees.
Melt 1-2 extra tablespoons of butter to use for brushing on the buns just before they are done baking.
Bake homemade buns for 15 minutes then brush on the butter and allow them to bake for 5 more minutes or until golden brown. Give attention to the bottoms so they do not burn. Use a spatula to lift and check the bottom at the 15 minute mark.
Remove buns from the oven and allow them to cool on a cooling rack before slicing and serving. It’s also totally acceptable to test a bun out first by just eating the entire thing while the others cool all the way down. You won’t regret this step.
Can I freeze homemade hot dog and hamburger buns?
Absolutely you can!
Use a gallon freezer bag to add the remaining buns to it. Date the bag and toss it in the freezer. They’ll keep for about 3 months for best taste results.
Save some homemade buns for later so you not need to make buns every single time you need them. However, I do think you’ll find this recipe will have you jonesing for some fresh, not frozen, buns with your summertime grill offerings.
If you liked this homemade recipe, you may also like:
Homemade just tastes better
Making many of your favorite food things are simple to make right at home. Often times it’s cheaper too. It just takes a little bit of intentional time and effort to look up a recipe and give it a try.
You can do it! It’s more often easier than you thought and tastier too.
Follow along for more
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Yeast Hot Dog or Hamburger Buns
Equipment
- standing mixer
- 8 quart bowl
- 2 baking sheets
Ingredients
- 400 g warm milk
- 3 tsp instant yeast
- 2 eggs
- 3 tbsp sugar
- 5 tbsp melted butter plus 1 more tbsp for bun tops
- 750 g flour
- 2.5 tsp real salt
Instructions
- This recipe is best made with a standing mixer. Because of the long knead time, you’ll want something besides your hands to be doing all that kneading.
- Start with adding milk, yeast, eggs, sugar, and butter to create a yeast mixture in the standing mixer's bowl.
- Then weigh out flour and add it to the yeast mixture in the bowl. Then, add in the salt.
- Knead the dough for 18 minutes on low in your standing mixer. Set a timer because this step is very important to the success of your buns.
- While it kneads, use butter or an oil like avocado or olive to lightly grease the bottom and sides of a bowl. You’ll want at least an 8 quart bowl because this dough rises high.
- When the timer goes off, transfer the sticky dough to the greased bowl. Cover the bowl with a towel or plastic wrap and let it rise for at least 30 minutes, no more than 1 hour. If you use plastic wrap, let is lie loosely on the bowl’s top. This dough will rise pretty high! Give her some room to grow.
- Now remove the dough from the bowl. Form it into a log that you'll be able to cut 12 even pieces from to make hamburger buns and 14 for hot dog buns.
- Roll each piece into a smaller log shaped much like a hot dog bun then press each hot dog bun into your hands to flatten it. Same for hamburger buns for shape those into a ball then press to flatten.
- Put the buns on a baking sheet and let them rise for about 10 more minutes. Again, set a timer. While you wait, go ahead and preheat the oven to 350 degrees.
- Melt 1-2 extra tablespoons of butter to use for brushing on the buns just before they are done baking.
- Bake homemade buns for 15 minutes then brush on the butter and allow them to bake for 5 more minutes or until golden brown. Give attention to the bottoms so they do not burn. Use a spatula to lift and check the bottom at the 15 minute mark.
- Remove buns from the oven and allow them to cool on a cooling rack before slicing and serving.
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