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Monday, 27 May 2013

Kristin's Homemade Hot Dog Buns

It's that time of the year!  BBQ's are heating up! I wanted to see if my delicious hamburger buns would work equally well for hotdog buns and... yes, they do!  Yay!  The best part is, you can pipe them out onto the pan, like you would frosting or mini bagels, so they end up nicely shaped, just as you want them.  We found the taste perfectly compliments a hot dog or sausage.  We prefer eating the natural hot dogs and sausages (without nitrates/preservatives), many of which are gluten-free!  Enjoy!

Hot Dog Buns
Makes 8-10 buns
Preheat oven to 400F.  Line a cookie sheet with parchment paper OR silicon mat.
Heat in microwave, about 60 seconds:
½ cup milk (lactose-free works great)
Add in:
4 Tbsp butter, diced
Combine in a separate bowl:
½ cup warm/hot water
4 Tbsp honey
2 ½ tsp yeast (quick-rise or traditional)
Mix together in a large bowl:
1 ½ tsp xanthan gum
1 ½ tsp salt
Mix together the following:
milk & butter mixture
yeast mixture
2 eggs
Mix together the wet ingredients into dry ingredients.  You can mix by hand with a spoon. Use the back of the spoon to help smooth out the dough.
Scoop batter into a medium-sized Ziploc bag.  Cut a corner and pipe 8 – 10 hotdog buns onto the prepared cookie sheet.  If you aim to make each bun the size of a hot dog, they’ll work out well (since they’ll getting bigger during rising/baking).
Use wet hands to smooth and shape the dough if they’re not exactly how you would like them to look. 
Brush dough with melted butter (optional, but highly recommended)
Dough after being piped onto the cookie sheet.
Set cookie sheet in warm location to rise, 25-30 minutes.  (you don’t have to cover them during the rising process. Nice, eh?!) The dough will have puffed up a bit, but won’t have doubled in size. 
The dough after rising 25 minutes in a warm location.
Bake at 400F ~15 minutes, until nicely browned. 
Place buns on cooling rack to cool.
Slice, top with your favorite hot dog or sausages (or use as a sandwich roll) and enjoy!


  1. Thanks for the recipe Kristin. I tried this out yesterday.

    I was a bit disappointed with the results. But maybe my expectations were too high...

    The buns rose pretty good. But I found them to be quite a bit heavier than ordinary buns. They also seemed to melt in my mouth rather than be chewy like gluten buns. They also seemed to taste a bit more like pancakes than bread (although your recipe is definitely better than the first GF bread I tried :) )

    I didn't have any sorghum so I used only brown rice flour. I also didnt brush butter on top

    Did the buns turn out the same way for you? Or do I mess up somehow?


  2. Hi Ian,
    If you were looking for those fluffy buns that most people eat hotdogs on, these aren't it. Sorry you were disappointed in these. There isn't really an equivalent (at least in my experimentation) in gluten-free land for the normal burger and hot dog buns available. I do find these significantly better than any GF buns I've been able to purchase in stores. I'll keep experimenting, but I haven't come across anything that comes remotely close to the traditional fluffy buns. I do find sorghum makes a difference taste-wise, and that brushing with butter also improves the taste. It's all a matter of what you're looking for. What I was looking for was something that complimented hot dogs while eating, but that doesn't mean it's all air like the normal gluten buns.
    Good luck with your cooking.

  3. No worries Kristin. Thanks for the insight and the recipe. It will be my go to for now :).

    Another bread recipe I want to try out is this one

    I'll let you know how it goes when I get around to it

  4. Hi Kristin,

    I am just looking at your all purpose flour recipe... you mentioned using cornstarch and potato starch. You may remember me telling you i am intollerant to potatos so would i just up the amount of cornstarch i use instead?

    Also i have a really good recipe for paratha (indian fried flatbread) would you like me to share it with you?

    1. Yes, just use extra cornstarch, arrowroot starch, or tapioca starch in place of the potato starch and you should be good to go. I'd love a recipe for paratha, thanks!

    2. Excellent - thanks very much.

      How should i send you the recipe? Do you have an email address?

    3. Hi Uzma,
      I was able to add a 'contact me via email' link just under my profile on the right. Thanks!

  5. Hi Kristen,

    Now how would I do this Gluten Free and Sugar free? (no honey, maple, corn syrup, table sugar- none of that!)

    1. I just posted my reply as a regular comment, so check it below.

  6. You can just leave out the honey and let it rise more like 30-35 minutes. Yeast likes to have some sugar to eat/grow, but you've got a bit from the milk and flours that it can use. It just takes it a little longer. The yeast won't look puffy when you put it in the warm/hot water, but it will let it dissolve a bit. (I used quick/rapid yeast) You may want to lower the cooking temperature just a bit to either 350 or 375F and cook a little longer than the 15 minutes in the recipe, more like 20-25 minutes. I made these today and they worked out just fine without the honey making the alterations I've listed. (Personally, I like the flavor of the little bit of honey in them, but if you need sugar-free and gluten-free, this will work well for you).