"Fluffy" hot dog bun recipe?


I normally buy Wonder Bread hot dog buns from the grocery store. I decided to try making my own, using KAF's New England Hot Dog Buns recipe, and their hot dog pan.

After having hot dogs for dinner, I asked my husband what he thought. He said they were okay, but not as "fluffy" as the ones from the store, and asked if I could find a "fluffier" recipe. So that's what I'm here to ask. Does anyone know of a recipe that will have a more spongey, soft texture? Or anything I can adjust in an existing recipe to get that effect?

badge posted by: JaclynM on June 24, 2011 at 6:12 pm in Baking, yeast
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reply by: hickeyja on June 24, 2011 at 8:09 pm

I am not familiar with the recipe that comes with that pan, but a nice, light bun recipe we really like is the Moomie's Burger Buns. http://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe (KAF re-published Ellen's recipe on their blog! Yes! It's that good.)

Let us know if you try it in the New England Hot Dog Bun pan. This recipe is a favorite of a lot of us who have been on the Baking Circle for a while. Jan

reply by: mumpy on June 24, 2011 at 9:40 pm

we like moomie's burger buns too....but i think these are 'fluffier'...they have a lovely texture and are delicious.
this recipe makes about a dozen hot dog buns, or even more if you like them small...hope you'll like it too,.

reply by: calico on June 25, 2011 at 7:09 am

A recipe that I really like is Hamburger/Hotdog Buns Home Made with Store-Bought Taste (http://community.kingarthurflour.com/node/4655) from MrsM, another trusted baker from the Baking Circle. The texture of these buns is tender and fluffy. I'm not so sure about the buns having store-bought taste, actually these buns are superior in flavor. The smell alone while they bake makes them impossible to resist. As soon as they come out of the oven, you want to tear into one. I've never used an all-purpose/cake flour combination, or bleached all-purpose flour as mentioned in the recipe. I've only used regular all-purpose, which I found works just fine - the texture is still fluffy soft. Personally, I don't eat hotdogs, but my husband does and these buns hold up very nicely when he overstuffs them with toppings. I'm also happy with the fact that the recipe fits the King Arthur traditional hotdog bun pan perfectly. I only wish they would bring these pans back - this time made by USA Pans.

reply by: KitchenBarbarian aka Zen on June 27, 2011 at 4:08 pm
KitchenBarbarian aka Zen

Try this one:


I've been considering using it for a bun recipe, should my son not care for a "regular" bun recipe. It won't TASTE like a store-bought bun, but the texture is soft and fluffy. They're really easy to make, too.

reply by: Mhanson3 on July 03, 2011 at 11:29 am

My Dad has trouble with some breads and prefers the softer, fluffier rolls. I've been using the Parker House roll recipe, cutting them into four rows of two instead of four of four. The butter even makes then split apart like store-bought! And making them 1/2 whole-wheat makes them healthier.

reply by: Mike Nolan on July 11, 2011 at 12:51 am
Mike Nolan

Recently we discovered that a local butcher shop in Nebraska is carrying some frozen Vienna products, specifically the 1/4 pound hot dogs and Chicago hot dog buns.

They're pricey (the hot dogs are $2 each and I think the buns are 10 for $7), but for those who understand what a real Chicago dog is supposed to taste like, worth it, at least occasionally, like on football Saturdays before Northwestern games.

I am, however, somewhat more motivated to see if I can come up with a soft hot dog bun recipe that is designed to be steamed like a true Chicago hot dog bun is. (Moomies buns don't seem to tolerate steaming well.)

reply by: MangoChutney - Sandra Too on July 11, 2011 at 5:10 pm
MangoChutney - Sandra Too

It's apparently a high-gluten bun, according to the wiki. Here is a link to one brand.


Sad to say, I only vaguelly remember them. The sight of the poppy seeds was a "oh right, I remember those" kind of experience. It also explains where I got my taste for relish with mustard on my hot dogs, that so horrified my associates on the East Coast when I lived there.

reply by: Mike Nolan on July 11, 2011 at 6:10 pm
Mike Nolan

Something apparently missing from the list of ingredients in the Rosen product is egg, which is in the Moomies dough.

Egg adds structure, which may be one reason why Moomies buns are not 'fluffy'. (Might affect how well they tolerate steaming, too.)

reply by: cecilR on August 20, 2011 at 3:52 am

I have tried the the wonderbread and it is really equivalent of hot dog buns. You can buy this in market because my mom used to bought it there. I always used bun for hot dogs not in sliced bread because its much more yummier to eat than sliced bread. Anyway what kind of hotdogs do you eat? Do you prefer Oscar Meyer or Ball Park hot dogs? This two has an issue now, it said that there issue is advertising there hotdogs. Advertising an item or marketing a brand can be very tough. The legal concerns around it, however, are even tougher to navigate. 2 hot dog manufacturers today started a court battle over marketing. These lawsuits may seem trivial. The reality, though, is the outcome could have an effect on the way you shop. Resource for this article: Three-year hot dog debate ends up in court

reply by: Mike Nolan on August 20, 2011 at 2:13 pm
Mike Nolan

I buy three types of hot dogs:

1. Fairbury brand (locally produced in Nebraska)

2. Vienna Beef hot dogs (when I can find them)

3. Nathan's hot dogs (for a true Coney Island dog)

I doubt we have purchased either Oscar Meyer or Ball Park franks in the last 25 years, and I could not care less about their legal squabble unless it ends up adversely affecting consumers of other brands of hot dogs.

Recently I have been trying another recipe for Chicago style hot dog buns:


The only thing apparently missing from this recipe is how long to let the buns rise before baking them, 30-40 minutes seems about right. I was skeptical about baking them at 350 degrees for 40 minutes, since Moomies buns bake in about 15 minutes at 375, but it seems to work.

And DO NOT cover these buns with plastic wrap while they rise, they'll stick to the plastic even if you grease it. I cover them with a big Tupperware tub, others use a sweater box for the same purpose.

I think I can taste the potato flakes in them, but they are pretty close to the Vienna Chicago Style hot dog buns a local butcher shop has in their freezer for texture, and fluffier than Moomies buns. (I still prefer Moomies for burgers, though.)

reply by: cwcdesign on August 20, 2011 at 12:46 pm


KAF does have a traditional hot dog pan made by USA. During their last promotion, I ordered one and made my first batch of buns last night. They are a little bit short - 1) I might not have let them rise enough before baking and 2) I had to jury rig a cover since my 1/2 sheet pans are too big for the oven I'm using and none of my other pans were long enough - so I put on foil and then weighed it down with a shorter (jelly roll) pan and a brick covered in foil - I think I should not have sealed the foil, but next time I'll do it differently. But unlike store-bought rolls, they held our brats nicely!

reply by: Mike Nolan on August 20, 2011 at 2:09 pm
Mike Nolan

How big a hot dog bun should be is a matter of preference.

Personally, I like buns that are nearly the same size as the hot dog, with maybe a 1/4 inch or so of bun at each end, so that I can load them up with toppings.

That's about the size that they use at most ball parks.

If the bun is longer than that, your first bite of hot dog may not have any dog in it!

Hot dog shops in Chicago seemed to prefer buns that were about 1/2 inch shorter than the dog, so the dog stick out a little on both ends.

The stores here sell brat buns, they're a bit wider and somewhat longer than hot dog buns, so that you hopefully don't have an inch or more of brat sticking out at both ends.

No matter what size I make them, I always seem to get mustard on my shirt, though. :-)

reply by: cwcdesign on August 20, 2011 at 2:40 pm

Oops! Actually Mike, the length was perfect - just as you said - I meant short heightwise - as in I would have liked a little more coming up the sides. And, that is something I can do something about - as in be patient and take a little more time during the process :-)

And, we also discussed that next time we might actually use hot dogs(We like Nathan's) and/or make different buns for the brats.

Sometimes I like ketchup on mine (and cheese) - I'm not a hot dog purist, I'm afraid.

reply by: Mike Nolan on August 20, 2011 at 3:38 pm
Mike Nolan

I often put ketchup on them, too, though the tomato relish recipe that I have posted here is a tasty alternative to ketchup.

Personally, I like them with grilled onions, but I'm the only one here who does, and it's kind of a bother to make them for just one or two dogs.

When we lived in Evanston, there was a hot dog place that had so many toppings (over 20) that they offered a 'dogless works' one, with all the toppings but no dog (there wasn't space for it.) It was yummy!

reply by: cwcdesign on August 20, 2011 at 6:42 pm

When we lived in a small town in the Laurentians in Quebec, my mom would cover her hot dogs with sauerkraut. As a child of 7 I always hated the smell. But I like the idea of a works hot dog without the dog and I like grilled onions on lots of things.

We've made Sonoran hot dogs a couple of times but it's not very often you want to eat a hot dog wrapped in bacon!

reply by: KitchenBarbarian aka Zen on August 20, 2011 at 8:06 pm
KitchenBarbarian aka Zen

WHAT??? You're kidding of course!

It's not very often you'd want to eat a hotdog NOT wrapped in bacon, given the choice!

Mmmmmm, bacon!

reply by: cwcdesign on August 21, 2011 at 3:53 pm

I meant more in terms of ingesting all the fat - this is the kind of thing I would eat every day if I could. Along with (insert your favorite fattening item here) (smile)