Chef John's Hot Dog Buns Recipe - Allrecipes.com
Chef John's Hot Dog Buns Recipe
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Split-Top Hot Dog Buns
See how to make perfect, buttery homemade hot dog buns with toasted sides. See more
  • READY IN ABOUT 4 hrs

Chef John's Hot Dog Buns

Recipe by  

"Don't get me wrong; if you hand me a hot dog at the ball game, it's not like I'm going to throw it back in your face, but given the choice this butter-crisped, split-topped bun is the way to go. Thanks to its genius design the meat and fixings go in the top, which leaves three relatively flat sides to toast in butter."

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Ingredients Edit and Save

Original recipe makes 8 hot dog buns Change Servings
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  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    3 hrs 50 mins

Directions

  1. Line a baking sheet with a silicone mat or parchment paper.
  2. Place yeast into bowl of a large stand mixer; whisk 1/2 cup flour and water into yeast until mixture is smooth. Let stand until mixture is foamy, 10 to 15 minutes.
  3. Whisk egg, 3 tablespoons melted butter, sugar, and salt into yeast mixture; add remaining flour and stir.
  4. Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
  5. Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
  6. Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled in size, about 2 hours.
  7. Transfer dough to a floured work surface and form into a 5x10-inch rectangle about 1/2-inch thick. Cut dough into 8 equal lengths. Turn each slice cut-side up and form into a hot dog bun shape about 5 inches long. Transfer dough, cut-sides up, to the prepared baking sheet about set them about 1/4-inch apart.
  8. Cut a slit about 1/8-inch deep down the center of each bun. Brush 2 tablespoons melted butter over the top and sides of each bun. Let rise until almost doubled in size and the buns have risen into each other, about 45 minutes.
  9. Preheat oven to 375 degrees F (190 degrees C).
  10. Bake buns in the preheated oven until golden brown, about 20 minutes. Brush tops with remaining melted butter.
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Reviews More Reviews

Most Helpful Positive Review
Jul 03, 2014

Really easy to follow recipe. There is a split-top pan available through King Arthur Flour. This is how all hot dog, lobster, and clam rolls are served when I was growing up on the East Coast. There is nothing like having the bun toasted, inside and out, filled with fried clams or lobster salad or a grilled hot dog or sausage!

 
Most Helpful Critical Review
Apr 12, 2015

I was so excited to try this after reading the reviews but my rolls did not turn out that well. My rolls were very dense. I don't know what I did wrong, I've made bread/dinner rolls before. I may try 1 more time but if anyone has any tips on what may have gone wrong I'd welcome them.

 
Feb 05, 2015

Super easy recipe, and yum! The first time I tried this, I made 8 buns as indicated by the amount of servings. The buns were a bit too big for hot dogs but would work well for something larger like sausages. Since then, I've started making 12 buns from the same amount of dough, and I get the perfect size buns that way.

 
Aug 08, 2014

Really good and special. I made it per ingredients. Since I'm super busy and caring for a sick mate, I used the bread machine on it's dough cycle (1 hour, 28 minutes) to make the dough and do the first rise. Then took the dough out of machine, formed it and did the rest as Chef John demonstrates. After baking in the oven, I brushed melted butter on sides and bottom and toasted on gas grill because I made foot long buns (don't have a big enough skillet for foot longs). Family loved them. Light, tasty, crisp outside, not at all like a "regular" hot dog bun. These smell wonderful. These take a hot dog way beyond an ordinary hot dog. Although Chef John prefers just mustard on his, I dressed these up the Chicago style way. Even added the poppy seeds on half the buns I made (without seeds on the others). Whatever toppings you add to your hot dogs, I think this may be one of those things you have to try before you die.

 
Aug 03, 2014

I loved these - they are so good. Light and fluffy inside with a nice buttery crust. I had a hot dog a little while ago and I'm fighting the urge to go eat another bun all by itself.

 
May 26, 2014

Delicious!

 
Jan 12, 2015

I only had time to let the dough rise for half an hour before I shaped the buns and let them rise for another half hour, but it still turned out fantastic. So delicious, I'll be making these again and again.

 
Jan 11, 2015

Beyond delicious and a big hit with the kids (and the adults, too!).

 

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Nutrition

  • Calories
  • 310 kcal
  • 16%
  • Carbohydrates
  • 46.8 g
  • 15%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 436 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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