These mini New England hot dog buns are soft, pillowy, and buttery, with the signature flat sides and top-split opening that make them perfect for grilling or toasting. Originating from New England, these buns are traditionally split on top rather than on the side, which allows the hot dog to nestle in and toast beautifully on a griddle. This recipe yields tender, slightly sweet buns that are far superior to store-bought versions, and they are surprisingly simple to make at home.
Ingredients
- 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
- 2 tablespoons (28 g) unsalted butter, melted, plus more for brushing
- 1 large egg, room temperature
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 2 tablespoons (25 g) granulated sugar
- 1 packet (2 1/4 teaspoons / 7 g) active dry yeast
- 1 1/2 teaspoons (9 g) fine salt
- Vegetable oil, for greasing the bowl
Instructions
- Proof the yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let sit for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be dead; start over with fresh yeast.
- Make the dough: In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, whisk together the flour and salt. Add the yeast mixture, melted butter, and egg. Mix on low speed until a shaggy dough forms, then increase to medium and knead for 6–8 minutes (or knead by hand on a floured surface for 8–10 minutes) until the dough is smooth and elastic and passes the windowpane test (a small piece stretches thin without tearing).
- First rise: Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free spot until doubled in size, about 1 to 1 1/2 hours.
- Shape the buns: Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 50 g each). Roll each piece into a smooth ball, then roll each ball into a 4-inch (10 cm) log. Place the logs on a parchment-lined baking sheet, leaving about 1 inch (2.5 cm) between them. Gently flatten each log slightly so it is about 1 inch (2.5 cm) tall.
- Second rise: Cover the shaped buns with a towel and let rise until puffy and nearly doubled, about 30–40 minutes. Meanwhile, preheat the oven to 375°F (190°C).
- Bake: Bake the buns for 15–18 minutes, until golden brown on top and they sound hollow when tapped. If you have an instant-read thermometer, the internal temperature should be around 190°F (88°C).
- Brush and cool: Immediately brush the hot buns with melted butter. Transfer to a wire rack and let cool completely before splitting.
- Split and toast: Once cool, use a sharp knife to cut a deep slit down the center of each bun, almost to the bottom, leaving the sides intact. Toast the buns on a buttered griddle or skillet over medium heat until golden and crisp on the cut sides, about 1–2 minutes per side, before filling.
Tips
- Use a thermometer for the milk: Milk that is too hot (above 115°F / 46°C) will kill the yeast, while milk that is too cool will slow the rise. A digital thermometer takes the guesswork out.
- Don’t skip the second rise: The buns need that final proof to become light and airy. If you rush it, they will be dense and heavy.
- For a richer flavor: Substitute half of the whole milk with buttermilk or use a mix of milk and water. You can also add 1 tablespoon of honey for extra sweetness.
- Make ahead: These buns freeze beautifully. Freeze them after baking and cooling, before splitting, in a zip-top bag for up to 3 months. Thaw at room temperature, then split and toast.
Serving Suggestions
These mini buns are perfect for serving with grilled or steamed hot dogs, but they also shine as slider buns for pulled pork, lobster salad, or fried clams. For a classic New England experience, toast the split sides in butter and fill with a grilled hot dog, then top with mustard, relish, and chopped onions. They are also great for serving at parties as small appetizers—fill them with cocktail sausages or mini meatballs.
Variations
- Whole wheat: Replace 1 cup (125 g) of the all-purpose flour with whole wheat flour. The buns will be slightly denser and more nutritious.
- Brioche-style: Increase the butter to 4 tablespoons (56 g) and add an extra egg yolk. This yields a richer, more tender bun.
- Seeded: Before baking, brush the tops with an egg wash (1 egg beaten with 1 tablespoon water) and sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend and add 1 teaspoon of xanthan gum if your blend doesn’t include it. The dough will be stickier; handle it with wet hands.
Storage and Reheating
Store the baked, unsplit buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them as described in the tips. To reheat, split the buns and toast them on a griddle or in a toaster oven at 350°F (175°C) for 3–5 minutes. If reheating from frozen, thaw first or add a couple of minutes to the toasting time.
Frequently Asked Questions
Why are New England hot dog buns split on top? The top split allows the bun to open like a book, so the cut sides can be toasted in butter on a griddle. This creates a crispy, buttery surface that holds the hot dog securely and adds flavor.
Can I use bread flour instead of all-purpose? Yes, bread flour will give the buns a slightly chewier texture, which some people prefer. You may need to add a little extra milk (about 1–2 tablespoons) because bread flour absorbs more liquid.
My dough didn’t rise. What went wrong? The most common cause is that the milk was too hot or too cold, killing the yeast or preventing it from activating. Always check the temperature with a thermometer. Also, ensure your yeast is not expired.
How do I know when the buns are fully baked? They should be golden brown on top and sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read about 190°F (88°C).
Can I make these buns without a stand mixer? Absolutely. Mix the dough with a wooden spoon, then knead by hand on a floured surface for 8–10 minutes until smooth and elastic. It’s a great arm workout!
Can I use instant yeast instead of active dry? Yes, you can use instant yeast (also called rapid-rise). Skip the proofing step in the milk; mix the instant yeast directly into the flour. The rise times may be slightly shorter.
Related
- Hot Dogs New Castle PA: The Original Recipe
- Hot Dog Pet Simulator X Secrets: Full Recipe Guide
- Hot Dog Bands: Make Your Own at Home
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).