Looking for the perfect mini hot dog buns to elevate your next party or snack time? These miniature hot dog buns are soft, fluffy, and just the right size for cocktail sausages, sliders, or even creative sandwich bites! Ideal for game nights, kids' lunches, or festive gatherings, these homemade buns are a must-try.
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❓Why You’ll Love This Recipe
- Soft & Buttery: A light, airy texture with a rich buttery flavor.
- Perfect for Parties: Mini-sized buns are ideal for appetizers, sliders, and small hot dogs.
- Better Than Store-Bought: Freshly baked, preservative-free, and customizable!
- Easy to Make: A simple dough that’s beginner-friendly and comes together in a few steps.
🧂Ingredient Notes & Substitutes
Making mini hot dog buns is flexible with a few smart substitutions based on availability and dietary needs. Here’s how to adjust the recipe while maintaining great texture and flavor.
Flour Options
All-purpose flour is ideal for soft buns, but you can swap bread flour for a chewier texture or replace half with whole wheat flour for a wholesome version. For a gluten-free option, use a 1:1 baking blend with xanthan gum.
Yeast Choices
Instant yeast is the easiest, as it can be mixed directly into the dough. If using active dry yeast, dissolve it in warm liquid first. For a natural alternative, ¼ cup active sourdough starter can replace yeast, but expect a longer rise time.
Dairy & Egg Substitutes
Milk can be swapped with almond, soy, oat, or coconut milk if you want to make vegan mini hot dog buns. For butter, use vegan butter or neutral oils like avocado or olive oil.
Sweetener Adjustments
Regular sugar can be replaced with honey, maple syrup, or agave. If using liquid sweeteners, slightly reduce the liquid in the recipe. Reducing sugar may impact browning but won’t significantly affect the texture.
Salt Considerations
Use sea salt or table salt, adjusting for grain size. If reducing salt for dietary reasons, keep in mind that it affects gluten structure.
Toppings & Flavor Twists
Classic sesame or poppy seeds give a bakery-style touch, while everything bagel seasoning adds a savory kick. Infuse the dough with garlic powder, oregano, or rosemary for extra flavor.
These ingredient swaps ensure your mini hot dog buns are adaptable without compromising taste or texture. Let me know if you’d like more adjustments! 😊
Whether you call them tiny hot dog buns or mini hot dog brioche buns, this recipe will guide you through making bakery-quality buns at home. Keep reading to discover the step-by-step process, pro tips, and variations to make the best mini hot dog buns from scratch!
🔪Step by step instructions
Step 1 Kneading the Dough for Mini Hot Dog Buns
Kneading by Hand
In a large mixing bowl, combine flour, sugar, salt, and yeast. Make a well in the center and gradually pour in warm milk and warm water, mixing with a spoon until a shaggy dough forms. Transfer to a lightly floured surface and start kneading by pressing the dough forward with the heel of your hand, then folding it back. Repeat for about 8-10 minutes until the dough becomes smooth and elastic. If the dough feels sticky, resist adding too much extra flour—lightly dusting your hands should be enough. Once the dough is soft and supple, knead in the softened butter a little at a time, ensuring it fully incorporates. The dough is ready when it passes the windowpane test (stretch a small piece; it should be thin enough to let light pass through without tearing).
Kneading with a Stand Mixer
Attach the dough hook to your stand mixer and add flour, sugar, salt, and yeast to the bowl. Start on low speed, gradually adding milk and water until the dough comes together. Increase to medium speed and knead for 4-5 minutes, until the dough looks smooth. With the mixer running, gradually add the softened butter, allowing it to fully incorporate before adding more. Continue kneading for another 3-5 minutes, or until the dough is soft, elastic, and slightly tacky. Stop occasionally to scrape down the bowl if needed. The dough should pass the windowpane test, indicating proper gluten development.
Once kneaded, shape the dough into a smooth ball, place it in a greased bowl, and cover. Let it rise until doubled in size, about 60-90 minutes, in a warm spot. Now, it’s ready to be shaped into mini hot dog buns! 😊
Step 2: First Rise (Bulk Fermentation)
After kneading, shape the dough into a smooth ball and place it in a lightly greased bowl, ensuring there’s enough space for it to expand. Cover the bowl with a damp kitchen towel, plastic wrap, or a lid to prevent drying out. Let the dough rise in a warm place, draft-free area until it doubles in size, which typically takes 60-90 minutes.
The ideal temperature for bulk fermentation is 75-80°F (24-27°C). If your kitchen is cold, you can place the dough in a turned-off oven with the light on, near a warm window, or inside a microwave with a cup of hot water to create a warm environment. Avoid placing it in direct sunlight, as excessive heat can cause uneven fermentation.
If using a proofing box, set it to 78°F (26°C) for optimal results. In cooler conditions, fermentation may take up to 2 hours, while in warmer environments, it may be faster. To check if the dough has risen enough, perform the poke test—gently press a finger into the dough; if the indentation slowly springs back, it’s ready. If it bounces back immediately, give it more time. Proper fermentation ensures soft, fluffy mini hot dog buns with great texture! 😊
Step 3: How to shape mini hot dog buns
Now that your dough has risen well, it's time to shape your mini hot dog buns! Start by gently punching down the dough to release any trapped air. Transfer it to a lightly floured surface and use a bench scraper or knife to divide it into 10 equal pieces. If you prefer smaller miniature hot dog buns, you can divide the dough into more portions.
Take one piece of dough and flatten it with your fingers into an oval shape. Then, starting from one of the longer sides, roll it tightly into a log, pressing gently as you go. Once rolled, pinch the seam underneath to seal it and maintain the shape. Repeat this process for all the pieces.
Once shaped, place the tiny hot dog buns on a parchment-lined baking sheet, leaving about an inch of space between them.
Step 4: Second Rise
Now that your mini hot dog buns are shaped and neatly arranged on the baking tray, it's time for the second rise. Cover them loosely with a clean kitchen towel or lightly greased plastic wrap to prevent them from drying out. Let the buns rest in a warm, draft-free spot for about 30-45 minutes, or until they look puffy and slightly larger in size.
The exact time may vary depending on your kitchen’s temperature—if it's a bit chilly, they might take closer to an hour to rise fully. A good trick is to place them in a slightly warm oven (turned off) or near a sunny window to speed up the process. By the end of this rise, your tiny hot dog buns should be soft and airy, ready to bake into golden perfection!
Step 5: Bake Mini Buns
Once your buns are shaped and ready, it's time to bake them. Start by preheating your oven to 375°F (190°C), ensuring it's nice and hot for that perfect bake. For a beautiful, golden crust, brush the tops of the buns with a milk wash (just a little milk to give them that shiny finish). You can also use egg wash.
If you want to add a bit more flavor and texture, feel free to sprinkle some sesame seeds on top. Now, place them in the oven and bake for about 12-15 minutes, or until they're golden brown and your kitchen smells amazing. Once they're done, let the buns cool on a wire rack so they hold their shape and texture before you slice into them. Enjoy that fresh-out-of-the-oven goodness!
🍽Serving Ideas
- Classic Mini Hot Dogs: Pair with cocktail sausages and your favorite condiments.
- Sliders: Use for mini burgers or sandwiches with cheese and veggies.
- Breakfast Buns: Serve with butter, jam, or peanut butter for a quick bite.
- Party Platters: Perfect for serving at kids’ parties, potlucks, or BBQs.
🧐Expert Tips
- Use Warm Liquid: Warm milk and water help activate the yeast for a better rise.
- Don’t Over-Knead: Knead until the dough is smooth but not overly stiff.
- Soft Buns Secret: Brushing with butter right after baking keeps them extra soft.
- For Extra Flavor: Add garlic powder, herbs, or cheese to the dough for a gourmet touch.
- To Reheat Homemade hot dog buns: Warm them in an oven at 300°F (150°C) for 5 minutes or microwave for 10-15 seconds.
🫙Storage & Make-Ahead Tips
🧊 Storage: Store leftover buns in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
❄️ Freezing: Freeze baked buns for up to 3 months. Thaw and warm them before serving.
⌛ Make-Ahead: Shape the dough, cover it, and refrigerate overnight. Let it come to room temperature before baking.
🔗Suggested Bread Recipes
There are numerous bread recipes on the blog that our readers are loving. Try some for yourself.
These mini hot dog buns are the perfect bite-sized treat—soft, delicious, and easy to make at home! Whether you're making miniature hot dog brioche buns for a party or looking for the best tiny hot dog buns, this recipe is a winner. Try them today with your favorite filling and let me know how they turn out in the comments!
📌 Loved this easy mini hot dog buns recipe? Please share it on Pinterest & tag me on Instagram!
Mini Hot Dog Bus recipe
Ingredients
- 300 g All-purpose flour 2 ½ Cups
- 100 g Milk ⅓ Cup +1 Tbsp
- 100 g water ⅓ cup +1 tbsp
- 30 g butter 2 tablespoon Softened
- 8 g sugar 2 tsp
- 4 g Instant yeast1 ¼ tsp (half pkt.)
- 6 g salt 1 tsp
- 2 tablespoon of whole milk (vegetarian milk wash)
Instructions
Kneading the Dough for Mini Hot Dog Buns:
- By Hand:In a large mixing bowl, combine flour, sugar, salt, and yeast.Make a well in the center, gradually pour in warm milk and water, and mix until a shaggy dough forms.Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic, using the heel of your hand to press the dough forward and fold it back.Lightly dust hands if the dough feels sticky.Gradually knead in softened butter until fully incorporated.The dough is ready when it passes the windowpane test—stretch it to see if it becomes thin and translucent.
- With a Stand Mixer:Attach the dough hook, and mix flour, sugar, salt, and yeast in the bowl.Add warm milk and water gradually, then knead on medium speed for 4-5 minutes until smooth.Gradually add softened butter, mixing until fully incorporated.Continue kneading for 3-5 more minutes until the dough is soft, elastic, and slightly tacky.Perform the windowpane test to check if the gluten is fully developed.Shape dough into a ball, place in a greased bowl, cover, and let it rise until doubled (60-90 minutes) in a warm area.
First Rise (Bulk Fermentation):
- Shape the dough into a ball and place in a greased bowl.
- Cover and let rise until doubled, 60-90 minutes in a warm, draft-free area (ideal temp: 75-80°F/24-27°C).
- For cold kitchens, place the dough in a turned-off oven with the light on, near a warm window, or inside a microwave with hot water.
- Perform the poke test to check readiness: the dough should spring back slowly when pressed.
Shaping the Mini Hot Dog Buns:
- Punch down the risen dough to release air, then divide into equal pieces.
- Flatten each piece into an oval shape, roll tightly from one side, and pinch the seam.
- Place the shaped buns on a parchment-lined tray, leaving space between them.
Second Rise:
- Cover the shaped buns loosely with a towel or plastic wrap.
- Let rise for 30-45 minutes until puffy and slightly larger.
- Place in a warm spot to speed up the rise if needed.
Bake Mini Buns:
- Preheat the oven to 375°F (190°C).
- Brush the buns with a milk wash for a shiny crust.
- Optionally, sprinkle sesame seeds for extra flavor.
- Bake for 12-15 minutes, or until golden brown.
- Let cool on a wire rack before slicing and enjoying!
Notes
- Use Warm Liquid: Warm milk and water help activate the yeast for a better rise.
- Don’t Over-Knead: Knead until the dough is smooth but not overly stiff.
- Soft Buns Secret: Brushing with butter right after baking keeps them extra soft. • For Extra Flavor: Add garlic powder, herbs, or cheese to the dough for a gourmet touch.
- To Reheat: Warm them in an oven at 300°F (150°C) for 5 minutes or microwave for 10-15 seconds.
📋Nutrition Facts
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