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new england hot dog buns on a clean towel with a few stacked.
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4.70 from 30 votes

New England Hot Dog Buns

These New England Hot Dog Buns are the be all end all of buns. Their unique shape and soft texture make them so delicious that you'll never go back to store bought buns again!
Prep Time40 mins
Cook Time20 mins
Rising Time2 hrs
Total Time3 hrs
Course: Bread, Side Dish
Cuisine: American
Keyword: hot dog buns, new england hot dog buns
Servings: 10
Calories: 215kcal


  • 3 cups all-purpose flour
  • 2 teaspoon instant yeast
  • 2 tablespoon granulated sugar
  • ¼ cup milk powder
  • ¼ cup cornstarch
  • 1 teaspoon salt
  • 2 tablespoon butter unsalted, softened
  • 1 large egg
  • 1-1¼ cups lukewarm water
  • 1 egg beaten, for egg wash


  • Make Dough: Add all the ingredients to the bowl of your mixer, starting with ¾ cup of water, and mix until the dough is elastic and shiny, about 5 minutes. Add more water as needed, until the dough is smooth, soft and comes clean from the sides of the bowl.
  • Rise: Transfer the dough to a greased bowl, cover with plastic wrap or a damp clean towel and allow it to rise in a warm, draft free environment until doubled in size.
  • Prep Pan: Lightly grease your New England hot dog pan.
  • Shape Dough: Cut the dough into 10 equal pieces. To be precise, you can weigh the dough, this way you'll get 10 equal portions. Roll out each piece so that it's about 4x6-inches, then tightly roll up the shorter side to form a tube shape. Pinch the seam to seal it and then place it sealed side down, in the prepared pan. Repeat with remaining pieces.
  • Rest: Cover the pan with plastic wrap and place them in a warm, draft free environment. Let them rest for another 45 min to an hour or until doubled in size.
  • Preheat Oven: Preheat the oven to 350°F degrees.
  • Bake: Brush the buns with the egg wash and transfer the pan to the preheated oven. Bake for 15-20 minutes or until golden brown.
  • Cool: Let the buns cool enough so you can handle them comfortably. Remove them from the pan and let them finish cooling on a wire rack. Gently pull the buns apart before storing them or using them.


  1. If using active dry yeast, make sure it is activated before adding it in.
  2. To be precise, you can weigh the dough, this way you'll get 10 equal portions.
  3. I like to toast my buns when serving because the straight sides become perfectly crunchy, and golden brown!
  4. If you don’t have milk powder, you can leave it out of the recipe. However, I highly recommend it. The milk powder is what tenderizes the bread, resulting in a soft and delicious roll.
  5. To make these New England hot dog buns, you will need a specialty pan to get those flat sides. You can find them on Amazon.
  6. You could make your own tray with foil. But if all else fails, you can bake the buns really close together on a regular baking tray to achieve those soft sides (which may not be as straight as the traditional, but will still be soft and delicious).
  7. Since we used milk powder, these buns can be stored on the countertop, wrapped tightly or in a bag with the air pressed out for up to 5 days.
  8. To keep the buns longer, wrap them individually in plastic wrap, and place them in the freezer in a freezer bag for up to 2 months.


Serving: 1bun | Calories: 215kcal | Carbohydrates: 36g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 262mg | Potassium: 119mg | Fiber: 2g | Sugar: 4g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg