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Homemade New England Hot Dog Buns

These soft New England hot dog buns are made for stuffing with your favorite filling! They are the classic vessel for making lobster rolls, hot dogs, tuna salad sandwiches, and Italian sandwiches.
Prep Time30 mins
Cook Time15 mins
Dough Rising Time2 hrs
Total Time2 hrs 45 mins
Course: Bread
Cuisine: American
Keyword: New England hot dog roll
Servings: 12 rolls
Calories: 272kcal
Author: Grow a Good Life


  • 1/2 cup whole milk
  • 3 tablespoons unsalted butter
  • 3 tablespoons cane sugar
  • 2 teaspoons kosher salt
  • 1 1/2 cup warm water between 105-115˚F
  • 2 1/4 teaspoons active dry yeast 1 envelope
  • 5-6 cups unbleached bread flour 600-720gm
  • extra virgin olive oil for greasing the bowl
  • additional flour for kneading and dusting
  • softened butter for brushing the rolls after baking


Make the Dough

  • Heat the milk, butter, sugar, and salt in a small saucepan over low heat (or microwave on high for about 60 seconds) until the butter is melted and the sugar and salt dissolved. Stir to combine and let the mixture cool until it is between 105-115˚F.
  • Dissolve the yeast in the warm water. Combine all the ingredients using a bread machine, stand mixer, or knead by hand until the dough is smooth and elastic. If you are using a bread machine's dough cycle, skip to Shape the Rolls.

First Rise

  • Grease a large bowl with olive oil. Place the dough in the bowl and turn to grease the top. Cover and let rise in a warm place, free from drafts, until doubled, about 45 to 60 minutes.

Shape the Rolls

  • When the dough is doubled in size, press it down, turn it onto a lightly floured surface, cover with a kitchen towel, and let rest for 15 minutes.
  • While the dough is resting, grease a 9 x 13-inch rectangular baking pan or line with parchment paper.
  • Divide the dough into 12 even sized pieces. Use a kitchen scale to be precise. Each piece should be around 3.8 ounces or 108 grams.
  • Flatten each piece into a 3 x 5-inch rectangle. Roll to form a cylinder, pinch the edges closed, and place seam side down in your prepared baking pan.
  • Repeat with the remaining dough, placing each piece close together so the long edges touch. Cover and let the dough rise again until doubled, about 45-60 minutes.

Bake the Buns

  • Preheat your oven to 400˚F when your dough is almost finished rising. Bake the hot dog buns in a preheated oven 12-15 minutes, or until golden brown on top
  • Brush the tops of the rolls with melted butter immediately after baking for a soft and tender crust.
  • Remove the rolls from the pans, and let the cool completely on a wire rack. Keep the rolls together until you are ready to use them to prevent them from drying out.

Toast the Sides

  • After the rolls have cooled completely. Use a serrated bread knife to separate the rolls at the seams where each roll meets one another.
  • Heat a skillet over medium heat. While the pan is heating, slice each roll in the middle about 3/4s of the way down, and spread a thin layer of butter along both sides of the rolls.
  • Place butter side down into the hot skillet, and toast each side until browned. Stuff with your favorite filling and enjoy!


How to Store the Rolls: Place the cooled rolls into a zipper bag and store in a cool location away from direct sun. Homemade rolls will stay soft for about 3 days at room temperature if the weather is dry. Freeze the rolls for longer storage. Separate the rolls before freezing to make it easy to grab a roll or two when you need them. Place into a freezer bag, and freeze. Thaw overnight before using.


Serving: 1roll | Calories: 272kcal | Carbohydrates: 51.5g | Protein: 3g | Fat: 3.7g | Saturated Fat: 2.1g | Cholesterol: 8mg | Sodium: 415mg | Potassium: 89mg | Fiber: 1.9g | Sugar: 3.6g | Calcium: 24mg | Iron: 3mg