Hot Dog and Hamburger Potato Buns

By • June 19, 2014 • 8 Comments

Author Notes: These are light, fluffy, and buttery -- basically, your summer sandwich's best friend. You don't even need a mixer for this super-easy bread, just a little know-how to make the shape you want for the hamburger, hot dog, or hoagie of your dreams.erinmcdowell

Makes about 1 1/2 dozen medium rolls

  • 6 cups bread flour
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 1 1/2 teaspoon yeast
  • 1 1/3 cup warm water (around 105 to 110° F)
  • 1/4 cup honey
  • 1 cup mashed potatoes
  • 4 ounces (1 stick) unsalted butter, cut into small pieces and softened
  • 2 eggs, gently whipped
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons water or milk
  • pinch salt
  • 4 ounces (1 stick) unsalted butter, melted
  1. Preheat the oven to 350º F. Line two baking sheets with parchment paper. In a large bowl, whisk the flour, sugar, and salt together. Add the yeast and mix to combine.
  2. Add the water, honey, mashed potatoes, softened butter, and whipped eggs. Mix well with a wooden spoon to combine. Continue mixing (either with the spoon or by gently kneading on a lightly floured surface) until the dough is smooth and well combined, 1 to 2 minutes more.
  3. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and let rise in a warm place until it doubles in size, 1 to 2 hours.
  4. To shape the rolls, turn the dough onto a lightly floured work surface. If you're making both hamburger and hot dog buns, divide the dough in half first, then use one half for hamburger buns, and one half for hot dog buns.
  5. To make hamburger buns, divide the dough into 4- to 5-ounce pieces. Fold the dough over onto itself three times, then make a circular cupping motion with your hand, and roll the dough into balls. Don’t use too much flour here, or you won’t get a tight “seal” on your buns.
  6. To make hot dog buns, divide the dough into 3- to 4-ounce pieces. Fold the dough over onto itself three times, then roll it like a snake into a long piece of dough (about 3 1/2 to 4 inches long). Use the ends of your hands to taper the ends slightly. Use a bench scraper (or a knife) to gently press into the hot dog buns, forming a line down the center. This will help the rolls split more easily after baking.
  7. Transfer the shaped buns to the prepared baking sheets, leaving plenty of room between each (about 1 to 2 inches). Let rise until nearly double in size, about 1 hour.
  8. In a small bowl, whisk together the remaining egg, egg yolk, water, and salt. Brush the egg wash evenly on the buns.
  9. Bake 10 to 12 minutes, until the buns start to turn golden brown. Remove the pan from the oven, and brush the buns generously with melted butter.
  10. Bake 10 to 12 minutes more, or until the buns are deeply golden brown. Brush once again with melted butter and let cool completely.

Tags: baking, barbecue, buns, diy, Fourth of July, grilling, hamburger buns, hamburgers, hot dog buns, hot dogs

Comments (8) Questions (0)


29 days ago Audrey

I made a half-batch by hand on Monday. It was not hard at all and well worth the effort. The dough was sticky (super humid outside) so I fought the impulse to add extra flour. The buns were tender and moist. I usually make challah into buns but this recipe will be my go-to now. Delicious and pretty. Thanks Erin!


29 days ago erinmcdowell

Thanks Audrey! So glad you enjoyed them!


about 1 month ago Audrey

Is there an instruction missing somewhere between 8 and 9? It sounds like there was a previous baking and brushing interval that is not included.


about 1 month ago erinmcdowell

Thanks for catching that, Audrey! The last line wasn't very clear - I've fixed it now!


about 1 month ago Horto

who does mashed in bbq season?


about 1 month ago erinmcdowell

You could always used baked potatoes (done on the grill style), just peel them and mash them a little before using in the dough!


about 1 month ago guatami

Looks delicious!


about 1 month ago erinmcdowell

Thanks, let me know if you give them a try!