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5 from 2 votes

Homemade Hotdog/Hamburger Buns {Freezer Friendly}

After you start making your own Homemade Bread Buns, you may never buy store bought buns again…they are THAT good!
Prep Time2 hrs
Cook Time10 mins
Total Time2 hrs 10 mins
Course: bread
Cuisine: American
Keyword: bread buns
Servings: 24 Buns
Calories: 110kcal
Author: Karrie


  • 1/2 cup lukewarm water
  • 1/2 tsp sugar
  • 1 tbsp dry active yeast
  • 2 cups lukewarm water
  • 2 tbsp sugar
  • 2 tsp salt
  • 2 tbsp vegetable oil
  • 5 cups + all purpose flour
  • 1 egg white w/ splash of cold water


  • Mix 1/2 cup lukewarm water, 1/2 teaspoon sugar and yeast in a large glass and let rise for 10 minutes.
  • Mix 2 cups lukewarm water, 2 tablespoons sugar, salt, oil and yeast mixture on low in a stand mixer.
  • Add flour 1 cup at a time. When dough releases from side of bowl, turn out on a well floured surface and knead until slightly sticky and soft.
  • Cover in a well oiled large bowl, make sure top of dough is coated in oil as well, and cover with plastic wrap. Let sit for an hour or until doubled in size.
  • Punch down dough. Take small portions of dough and make into a cigar shape (about 2 oz.) for hotdog buns and disk shape (about 3 oz.) for hamburger buns. Place on a baking sheet lined with parchment paper or silicone mat, cover with a tea towel, and let rise for about 30 minutes.
  • Beat egg white with a splash of water and brush on the top of each bun. Bake at 375 for about 10-15 minutes or until golden brown.


For Freezing: After baking the buns, flash freeze on a baking sheet for 1-2 hours. Place frozen buns in a large, freezer safe, zip lock bag. When ready to eat. Wrap 1 or 2 buns at a time in a paper towel and microwave for 15-20 seconds or until warm.


Serving: 1Bun | Calories: 110kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Sodium: 196mg | Potassium: 34mg | Sugar: 1g | Calcium: 4mg | Iron: 1.2mg