We have some store bought hamburger buns, but with just my wife and I to carry groceries home once every two weeks (quarantine + no car = 🤔) occasionally it’s just easier to bake what you need.

Today, that thing we need was hotdog buns! This also works for hamburger buns; they’re just shaped differently. So I’m going to outline the recipe I followed to make some hotdog buns using an adapted bread machine recipe.

Enough chit chat, let’s get cooking.



Ideally 70-90°F/20-32°C.

Affects rise effectiveness.

If your cooking area is colder than this, you might want to find a warmer space for the buns to rise in the "Shaping and Rising" step. My Bosch oven for instance has a "More Modes > Proof" setting that goes as low as 85°F. You probably don’t want to go over 90°F (yeast can survive until 115°F or so, but we’re not actually proofing here). 85-90°F is ideal.

If your cooking area is warmer than this (70°F) that’s fine too, but doesn’t really change much.


Ideally 30-50% relative humidity.

Affects moisture of your flour.

Depending on which site you check, 40-60% or 30-50% is ideal for the longevity of humans and furniture. If you’re living significantly outside of this range, expect to make some adjustments.

If you’re living under 20% humidity, try adding an extra ¼ cup water (+25% liquid). If you’re living with 21-30% humidity, try adding an extra ⅛ cup water (+12.5% liquid).

If you’re not sure what humidity you’re at, you might consider getting a hygrometer, or just guess 🤷‍♂️.

Other Reminders

  • Flour can go bad in as few as 3 months. Keep it cool and dry in an airtight container, or at least keep the bag completely closed when you’re not using it.

  • Yeast is a living organism and eventually dies if not used. Dry active yeast has a shelf life of ≈12 months. If you’re not sure if it’s still alive, it’s a good idea to proof it first.


  • Bread machine (e.g. Zojirushi Virtuoso)

  • Mixing bowl

  • Flat surface (cutting board or counter)

  • Cookie sheet with parchment paper

  • Pastry brush

  • 1 tablespoon

  • 1 teaspoon

  • 1 cup (dry)

  • ½ cup (wet), or one of those liquid measuring cups with the lines on it


Makes 8 buns

  • 3 cups all-purpose flour (420g)

    • or 2 cups all-purpose + 1 cup whole-wheat if you’re feeling healthy

  • ½ cup milk (any alternative is fine; we use unsweetened soy milk)

  • ½ cup water

  • 2 Tbsp cane sugar (22g)

  • 2 Tbsp oil (should be mild flavor; e.g. refined coconut oil, olive oil, avocado oil)

  • 7g or 1 packet of active dry yeast

  • 1 "egg". Use whatever egg replacer you like, or a Flax Egg. I use and can recommend Bob’s Red Mill egg replacer.

  • 1.5 tsp salt (9g)

  • Bit of extra oil or butter, around 2 Tbsp



≈20 minutes prep

  1. Prepare 1 "egg"; remember that most "egg" recipes require 1-5 minutes to properly congeal into an eggy texture.

  2. To the bread machine’s baking pan, add in ½ cup water and ½ cup milk.

  3. In the mixing bowl, mix 2 Tbsp cane sugar, 2 Tbsp oil, and 1 tsp salt. Mix in the "egg" as soon as it’s ready. This is the dough mixture.

  4. To the bread machine’s baking pan, add 3 cups flour as an even layer on top of the liquids.

  5. Add dough mixture on top of the flour, but leave some flour uncovered for the yeast.

  6. Make a little crater in the flour and add all the active dry yeast.

Bread Machine

1 minute messing with buttons, ≈50 minute wait

  1. Put the bread machine’s baking pan back into the bread machine if it’s not already.

  2. Start the bread machine in "quick dough" mode. (Yes, this mode is normally for rapid rise yeast, but the regular mode has too much rise time.)

    • For my machine, this is just 10min rest, 20min knead, 20min rise.

Shaping and Rising

≈12 minutes prep, ≈40 minute wait

  1. Dust your work area lightly with flour to prevent dough from sticking.

  2. Split the dough into 8 evenly-sized pieces. A scale helps here.

  3. Shape each piece into a ball or cylinder, depending on whether you’re making hamburger or hotdog buns.

  4. Transfer these to your cookie sheet (with parchment paper) and let rise for ≈40 minutes until they’re puffy and at least ¾ the size you’re expecting. (They’ll get a little bigger in the oven).

    • If you leave these on your work area, they might stick! So make sure they’re either floured just a little or on the parchment paper.

  5. About halfway through the previous step, start preheating the oven to 375°F (190°C).

    • If you’re using the oven to keep the buns warm while they rise, skip preheating until the next phase.

Oven Time

≈2 minutes prep, ≈20 minute wait if you forgot to preheat, ≈20 minute wait

  1. If the buns are in the oven, take them out.

  2. If you haven’t already, preheat the oven to 375°F (190°C). Ensure there’s an available oven rack in the middle of the oven.

    • If your oven has a convection bake mode, now’s the time to use it. Reduce temperature by 25°F if your oven doesn’t do this automatically.

  3. Lightly brush oil or butter on the top of the buns using a pastry brush. Take care not to collapse the dome of the bun.

  4. Put the cookie sheet on the middle rack of the oven for 16-18 minutes, until the tops are golden.

  5. Remove and let cool for a bit before enjoying or storing.



  • v1.0: Initial recipe.

  • v1.0.1: 6g salt → 9g salt. Tried 9g, still tasted good. Was recommended by a commenter in related article.


Followed the recipe above. 18 minutes in the oven, convection bake at 350°F. Used Silk® Vanilla Soymilk, Miyoko’s® European Style Cultured Vegan Butter, Bob’s Red Mill® Unbleached White All-Purpose Organic Flour, and avocado oil.

Figure 1. Before glaze, closeup
Figure 2. Before glaze, group shot
Figure 3. After glaze, mid-range
Figure 4. After glaze, group shot
Figure 5. After 18 minutes in the oven, mid-range
Figure 6. After 18 minutes in the oven, group-shot
Figure 7. Shot of the crumb, nice and even
Figure 8. Bottoms of the buns
Figure 9. Yum 😛