Best Hot Dog Buns 2020: Top Full Review, Guide

Best Hot Dog Buns 2020: Top Full Review, Guide

Are you searching for the best hot dog buns? Keep reading DADONG will help you to find out the answer to the most incredible hot dog bun. We have all, at our desperate minutes, eaten the strange hot dog without a bun (or a folded piece of sandwich bread) to accompany it. But we believe it could be agreed that franks are much less satisfying than classic, bun-cradled cousins.

A delicious broiled hot dog deserves to be cradled with a soft, pliable bun, effective at consuming any sauces or toppings that you might opt to pile on the top. With ready-made sexy dog buns offered at several price points, it’s simple to get a package or two in anticipation of your next family barbecue. That’s why we chose to sample seven manufacturers of hot dog bun, available in stores or online.

Top best hot dog buns

Top Rated Hot Dog Buns Brands 2020

Oroweat’s Potato Hot Dog Buns

We are going to acknowledge we’re suckers for curry bread. We are also quite the soft buns’ lover, and there is no better bread for soft yet hearty snacks than potatoes. Oroweat’s product is an especially great spin on potato bread, even since it’s a little less sweet than several commercial types. If you are a lover of potatoes, then these are certain to go over nicely at your table.

Oroweat Country Potato Sandwich Buns, 8 count
569 Reviews

Twist Select’s Artisan-Style Hot Dog Buns

If you are on the market for guns that appear fancy and taste good without costing too much, then Signature Select’s Artisan buns would be the option for you. Not only are they the best choices concerning the low cost and higher quality, but they were one of the most incredible white bread types, we attempted with this taste evaluation. If you are a lover of toasting your buns, these go over right if basted in butter and grilled or placed in the oven for a couple of minutes. But as is, these remain a tasty solution for Safeway clients.

Ball Park’s Hot Dog Buns

If you have ever been into a big cookout, a baseball game, or seen a regional hot dog vendor, then you probably know the flavor of those buns already. Ball Park’s buns are tender while nevertheless possess some feel and heft. The bread does not have many flavors, but the texture is gratifying and inclined to spark nostalgia. If you are only searching for sure-fire a crowd-pleaser, afterward, Ball Park’s buns will perform just fine.

Wonder Bread’s Classic Hot Dog Buns

Wonder Bread, at least one of our testers, was divisive. Some believed that the buns were overly soft and flavorless; others thought they tasted like youth, despite their confessed squishiness. If you are a lover of a different soft feel, then this is going to be the bun for you; however, if you’re trying to find a bun that is a little more current at a comparable price point, you may also go with BallPark.

Franz’s Hot Dog Buns

Homemade hot dog buns are not just a standard baking project; however, if you’re searching for buns that flavor like fresh-made white bread, then Franz is the very best choice. The buns are similar to BallPark concerning softness, but they have more taste for just a little more cost. White bread fans will thank you on their behalf.

Franz Gluten Free Hot Dog Buns, 4 ct, 12 oz
1 Reviews
Franz Gluten Free Hot Dog Buns, 4 ct, 12 oz
  • Whether you dress it up with all the fixings or eat ‘em plain, these buns will complement any hotdog, sausage or Sandwich with a soft, fluffy texture and the perfect amount of chew
  • Our goal at Franz is to pack all our Gluten Free products with delicious flavor so that you can choose a gluten free lifestyle without sacrificing taste!

Angelic Bakehouse Sprouted Whole Grain Hot Dog Buns

Intense lovers of wheat bread, rejoice: the new favorite hot dog buns have come. Angelic Bakehouse’s buns are admittedly yummy, but they’re also inarguably entire grain to the point of being more satisfying than the hot dogs we paired them with. The heartiness of this bun may be a bit much for people who prefer a milder (and even less nutritionally rich) alternative. However, for people who are acclimated to, or perhaps favor, sprouted bread, this fresh is an excellent alternative.

Value Corner’s Hot Dog Buns

As we have said (many times) in this round-up, adore soft buns. There is a limit to all things, nevertheless, and Value Corner hits on it. These buns have somewhat more atmosphere than wheat. The bun disappears once you bite into it. Times are hard, so if such buns are the best thing to fulfill your budget, we get it done. But we expect the brand to do its fans a favor, including some bread at the long run hot dog buns it produces.

Stroehmann White Hamburger Buns

For an old-school hamburger, Tears urges Stroehmann white burger buns. They are tender and have a very mild taste, which means that your hamburger and toppings may hog the spotlight.

King’s Hawaiian Hot Dog Buns

“I love it if the bun wraps around the hot dog,” Fang says. “Do not skimp and get any hot dog buns; many are toast up like cardboard when you throw them onto the grill. King’s Hawaiian has such a gorgeous sweet and somewhat yeasty taste to them. They are super buttery and soft even if grilled.”

Kings Hawaiian Sweet Hot Dog Buns, 12 Ounce -- 12 per case.
1 Reviews
Kings Hawaiian Sweet Hot Dog Buns, 12 Ounce -- 12 per case.
  • One 8 count pack of KING'S HAWAIIAN Original Hawaiian Sweet Hot Dog Buns. Ships frozen and thaws in transit.
  • The original Hawaiian sweet bread recipe in a conveniently prepared hot dog bun

Hamburger or Hot Dog Buns Recipe

Hamburger or Hot Dog Buns Recipe

  • Complete Time: 11 hours 10 minutes
  • Serves: 12 hot dog rolls
  • Prep: 40 minutes
  • Proof time (such as overnight): 10 hours
  • Cook: 30 minutes


  • 17.6 ounces all-purpose flour 4 US cups, quantified by spoon and degree method (please see notes).
  • 1/2 cup hot milk
  • 1/2 cup warm water and an additional 1/4 cup if necessary.
  • 2 tsp dry active yeast
  • 1 1/2 tsp salt
  • 1 tablespoon sugar
  • 1 egg
  • 2 tablespoon softened butter/oil
  • Extra oil to lightly oil the bowl
  • 1 egg to the egg wash


  1. In a mixing bowl (of your stand mixer), mix the flour, yeast, salt, and sugar.
  2. In a different small bowl, whisk together the water, egg, and milk.
  3. Together with the paddle attachment on your rack mixer and a dough whisk, blend the dry ingredients and then add the water-milk-egg mix and blend.
  4. Please switch to the dough hook of your rack mixer, and knead the dough to deliver it together. Add around 1/4 cup water, even if the dough is too dry (the dough has to be quite wet and sticky). Knead for about 5 minutes till you get a smooth ball of dough.
  5. Add the butter or oil and simmer for a further 5-10 minutes (I knead it for around 8 minutes) until the dough is shiny, smooth, and sticky to the touch.
  6. Lightly oil a significant bowl and put the dough in it. Be sure that the dough is lightly grated on the face area too.
  7. For the best results, cover the bowl with plastic wrap and store in the refrigerator overnight (8 hours) or for as much as 24 hours. Alternately, if you would like to bake it around precisely the same day, then you can cover the dough with plastic wrap and let it rise for 1 hour in a warm place until it’s doubled in size.
  8. In the afternoon, you bake the bread rolls – flip the chilled dough onto a lightly floured surface and gently dust the surface of the dough too. If the dough was not chilled, you might require additional flour in your hands and on your work surface to stop the dough from sticking.


  1. Roll the dough out to a rectangle that is about 16 inches in length and 4-5 inches in diameter. Cut the dough into 10 segments and set them onto a parchment paper-lined baking tray, together with approximately 1.5 inches of space between each.


  1. Cut the dough into 12 (or 10) equivalent segments. I typically consider the bread dough, so I understand just how much every section needs to weigh.
  2. Knead each part for only a couple of moments to create a smooth ball. Roll out each portion to a little piece of bread that is roughly 5 inches long and 4 inches wide. Subsequently, TIGHTLY roll the dough up to make a cylinder. Tuck from the sides/edges and pinch these tiles and edges to seal. Place each portion onto a parchment paper-lined baking tray about 2 inches apart.


  1. Cut the dough into 8 segments (for more giant buns) or 10 pieces (for smaller buns) and roll those parts on your palms to shape smooth balls. Set them onto the parchment paper-lined baking tray, about 3 inches apart.
  2. Preparing the dough for the next proofing/
  3. Cover the dough with plastic wrap and let it grow for 45 minutes in a warm place, until it’s just about doubled in size. This may take somewhat longer than 45 minutes in the winter, and on hot summer days, it may take less than 45 minutes.
  4. Preheat the oven to 180°C / 350°F approximately 30 minutes before baking.
  5. Brush the hot dog rolls with the egg wash (lightly crushed egg) and bake in the preheated oven until they are golden brown on top and sound hollow when tapped, which should take about 15-20 mins. (Optional – sprinkle sesame seeds or poppy seeds onto the egg wash brushed dough before baking).
  6. Remove from the oven and allow the buns to cool enough to be managed comfortably. Best eaten on precisely the same day. It can stay more in an air-tight container in the refrigerator.

Tips & Tricks

NOTE on the dough 

  • Please use weight measurements for precise results. Employing cup dimensions may lead to more bread than planned, causing the dough to be overly tender. This causes a thick, compact bread roll, rather than the soft, fluffy roll this recipe ensures.
  • The dough ought to be sticky and moist at the beginning, and together with kneading, it will become shiny, smooth, and damp. IT canNOT add more flour than the recipe requires.

NOTE on freezing 

  • Inhale the hot dog buns till they are only beginning to turn golden brown, about 10 to 15 minutes. Remove the buns from the oven, and let them cool down. Freeze the hot dog buns now, then place them in an air-tight container (or freezer bag).
  • When you are ready to inhale, permit the buns to thaw out from the refrigerator first. Preheat the oven to 350°F and put the thawed out hot dog buns on the dish, and simmer for approximately 10 to 15 minutes until the buns are golden brown on top.

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Last update on 2020-12-05 / Affiliate links / Images from Amazon Product Advertising API

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