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BBQ hot dog buns

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3.25 stars based on 4 ratings

What would summer be without a yummy BBQ full of sausages and burgers? This home-made BBQ hot dog bun recipe is the perfect accompaniment to sandwich your sausage sizzlers and will really impress your friends and family.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 540g 19⅛ oz Strong white bread flour (we use Allinson) Strong white bread flour
  • 7g ⅜ oz Easy bake yeast sachet (we use Allinson) Easy bake yeast sachet
  • 240ml 8⅛ fl oz Milk (whole)
  • 40g 1½ oz Butter (unsalted) softened
  • 1tsp 1tsp Salt
  • 1tbsp 1tbsp Unrefined golden caster sugar (we use Billington's)
  • 1 1 Egg(s) (free range) medium

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Gently heat the milk and butter with 120ml water in a small saucepan until warm to the touch.

    Ingredients for this step

    • 240ml 8⅛ fl oz Milk (whole)
    • 40g 1½ oz Butter (unsalted) softened
  2. Classic mode Step 2

    In a large bowl combine the flour, yeast, sugar and salt. Add the egg and then gradually add the milk mixture, mixing until a soft dough is formed.

    Ingredients for this step

    • 540g 19⅛ oz Strong white bread flour (we use Allinson) Strong white bread flour
    • 7g ⅜ oz Easy bake yeast sachet (we use Allinson) Easy bake yeast sachet
    • 1tbsp 1tbsp Unrefined golden caster sugar (we use Billington's)
    • 1tsp 1tsp Salt
    • 1 1 Egg(s) (free range) medium
  3. Classic mode Step 3

    Tip the dough out onto a lightly floured surface and knead until smooth and elastic (usually after 10 minutes).  Divide the dough into 12 equal pieces. Roll each piece into a rough rectangle shape, approximately 12 x 6cm. Roll up each bun starting with the long side.

  4. Classic mode Step 4

    Place onto a greased baking tray and cover with greased cling film allowing for growing space.

  5. Classic mode Step 5

    Leave to rise in a warm place for an hour or until doubled in height.

  6. Classic mode Step 6

    Brush with a beaten egg, make 3 small incisions along the top of each bun and bake at 220°C (200°C fan, gas mark 7) for 15 minutes until golden.