Homemade Hamburger and Hot Dog Buns

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Homemade Hamburger and Hot Dog Buns

Why do I make homemade hamburger and hot dog buns using this easy, delicious recipe? Because when you remove GMOs and processed foods from your diet, some of the convenience items, like hamburger and hot dog buns, are no longer an option. But considering the many benefits of doing this, making your own becomes a joy. (Learn more about GMOs)

I began making homemade buns just over a year ago and have perfected this recipe for my family. I like this recipe because it’s so versatile. It can be used for hamburger buns, hot dog buns, rolls, I guess anything you want it to be. All you have to do is decide what you want to make and shape the dough accordingly.

Just a few notes about this recipe before we dive in:

 1) In warmer, more humid weather you’ll need to use a little more flour to absorb the liquid in your recipe.

 2) This dough will not be stiff like a bread dough. It’s supposed to be relaxed, or slack. This means you will want to be careful in adding any flour past the 6 cup mark to avoid having heavy buns. Just add ¼ cup of flour at a time until your dough is barely kneadable and only sprinkle enough while kneading to keep it from sticking to your surface and hands.

 3) When your buns are in the last 20 minutes of the 2nd rising (just before baking) slash the top of the buns or use your fingertips to compress the middles. Since dough rises from the center first, this keeps your buns from mounding in the middle.

4) Decide what type of crust you want.

Crusty top – brush with water before baking

Soft top – brush with egg before baking

Very soft top – brush with butter after baking

5) Be patient with yourself. Consistently successful bread baking is a skill that comes with time and experience. You’ll develop your own style and skills as you continue to bake. This recipe is super easy and a good one to start with.

6) If you want to make this a sourdough recipe, use 1 cup sourdough starter and 1 ½ cups warm milk as the liquid. Use only 1 package of active dry yeast. Learn how easy it is to make your own sourdough starter.


All of my ingredients are Non-GMO, organic. If you don’t use these, or don’t eat that way, no worries, your ingredients will work just fine.

Total Prep Time 3 hours (including 2 hours of rising time). It will get shorter the more familiar you become with the recipe 🙂

Equipment you’ll need for this recipe:

  • Large bowl

  • Dish towel to cover your rising dough

  • Measuring tools – cups and spoons

  • Kneading board or other surface

  • Large knife to cut the dough

  • Parchment paper

  • Baking sheet

  • Cooling rack


1 Tablespoon sugar

2 Packages active dry yeast (this is a about 2 Tablespoons)

½ cup warm water (105/F to 115/F)

2 Cups warm milk (105/F to 115/F)

1Tablespoon raw, organic Apple Cider Vinegar

2 Tablespoons coconut oil – at liquid state OR olive oil

2 round teaspoons real salt (this means kosher or sea salt)

6 to 7 ½ cups of any flour your like (all-purpose)


Liquid Ingredients Mixed WellIn your large bowl, dissolve the sugar in the warm water. Add the yeast and stir well to dissolve.

Next, add the warm milk, apple cider vinegar, oil, and salt. Stir to mix thoroughly and to finish dissolving the yeast.

Now, add 3 cups of the flour to the liquid and beat well for 2 minutes. After the 2 minutes, slowly add ½ cup of flour at a time until the dough begins to pull away from the sides of the bowl and begins to make a ball. It usually takes 1 ½ – 2 cups to get there.

Dough Ready to Knead

Turn the dough out onto your floured kneading surface and knead for about 8 minutes, or just until the dough becomes smooth and elastic. Remember: you don’t want to add too much flour to the dough while kneading. Only add enough at a time to keep it from sticking to the kneading surface and your hands.

Let the dough rest by placing it into an oiled bowl and turn the dough so that the entire dough ball is coated. I oil the bowl I mixed the dough in and use it. Cover the bowl with a dish towel and let it rise until doubled in size. This usually takes at least one hour, depending on the warmth of your kitchen.

Risen DoughWhen the ball is doubled in size, turn it out onto a lightly oiled surface and shape into an evenly dispersed oval. These cutting directions will make 18 hot dog, hamburger buns, or medium size rolls depending on the size of your cuts. Oval Shaped Dough

Using your sharp knife, cut the dough into thirds.

Dough Cut Into Thirds

Then, cut those thirds in half;

Thirds Cut In Half

and then those halves into thirds.  

Thirds Cut into Thirds

Some of these are cut smaller-family preference

This is the step that is determines the size and kind of buns you are desiring to make. You can make the buns bigger by cutting the halved pieces in half instead of in thirds. This will make very large hamburger buns or rolls. The hot dog buns are too thick, I think, if you cut the halves any larger than into thirds. Actually, I often cut them into fourths for the size hot dog buns we like. If I want breakfast buns, I make them smaller than hamburger buns and then use them for toast, breakfast sandwiches, french toast….

Now that you’ve cut the dough, shape them into the buns you want.

For hot dog buns: gently roll the dough into a cylinder shape

For hamburger buns: gently roll the dough into a round shape (this is for rolls as well)

As you get the dough balls shaped, place them on parchment paper lined baking sheet(s). For buns with soft sides, place them ½ inch apart on the baking sheet. For crispy sided buns, place them 2”- 3” apart. Press down lightly on the center of each bun to flatten its top. As mentioned in tip 4 above, this prevents the buns from doing the majority of their rising in the middle, causing a misshapen bun. 🙂

Once you’ve finished shaping all the dough, cover with a towel and let them rest and rise until doubled in size. 15 minutes before you want to put them in the oven, preheat it to 400 degrees.

Bake 20 minutes or until the desired brownness is achieved. Remove to a wire cooling rack just until cooled. Use warm or let cool completely for storing.

Rolls for Meals or BreakfastSmall Hamburger Buns

There you have it, fresh, easy, delicious homemade hamburger/hot dog buns, or rolls.

Be sure to let me know how the recipe works for you and what you think by leaving your comments below. You can also use the Contact Me page to reach me personally. If you like it, why not share it with your family and friends and on your social media pages. We appreciate the sharing love 🙂

Safe and Happy Journey,

Rhonda and The PackNew Pack Photo


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 This post is shared on Homestead Blog Hop and Simple Life Sunday



  1. Ricki @ The Questionable Homesteader on May 27, 2015 at 12:20 pm

    Oh I’m going to have to try this recipe. I’m a big fan of buns for soups or sandwiches (not to mention hot dogs and hamburgers) but haven’t found one yet that I’m completely satisfied with. So I’m really looking forward to trying this one. Hopefully my search for the perfect bun recipe is over.
    Thanks for sharing.

    • Rhonda on May 27, 2015 at 3:19 pm

      I hope it turns out to be the answer you’re looking for. Be sure to let me know how they turn out for you. 🙂

  2. Angi @ SchneiderPeeps on June 8, 2015 at 8:45 am

    These look so good! I’m going to try to make these very soon! Do they freeze well?

    • Rhonda on June 8, 2015 at 9:42 am

      Angi, Thanks for stopping by. You will be thrilled with these. Yes M’am, they freeze well. I have frozen them two ways. I’ve placed them in freezer bags lined with parchment paper after I shape them (before the 2nd rising) and I’ve frozen them after I’ve baked them. I really don’t have one way that I prefer them taste and texture wise, but I like to just thaw and eat. You know I’m a simple way girl 🙂 If you freeze them before the 2nd rising just treat them like you would any other yeast dough: Place on pan, let thaw while rising in a warm area, when doubled, bake as usual. Hope your gang enjoys them! Let me know what they think.

  3. […] Also I would like to say thank you to Rhonda for sharing her wonderful homemade hamburger and hot dog buns recipe! […]

    • Rhonda on June 23, 2015 at 6:59 am

      It’s always my privilege to be a part of Trayer Wilderness! Thank you for letting me participate 🙂

  4. Lindsey on June 24, 2015 at 6:06 am

    Can’t wait to try this recipe!

    Thanks for sharing this with us on the Homestead Blog Hop!

    • Rhonda on June 24, 2015 at 7:36 am

      Thanks Lindsey for stopping by. I hope you enjoy it as much as we do!

  5. Make Your Own Cream of Mushroom Soup ~ on October 22, 2015 at 10:56 am

    […] Homemade Hamburger and Hot Dog Buns […]

  6. Mary Sheets on December 30, 2017 at 10:46 am

    Can I use my bread maker to get it to dough stage? I’m not good at kneading dough. Tried for years, so anything I bake starts out in my bread machine

    • Amber on January 1, 2018 at 4:14 am

      Yes. A lot of people use their bread maker to get to that stage for the very same reason.

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