Pillowy Hot Dog Buns

Embark on a delightful culinary journey and discover the unparalleled joy of baking your own homemade hot dog buns. Forget the dry, often flavorless, store-bought alternatives and prepare for an experience that will elevate your hot dog game to gourmet status. This incredible recipe yields exceptionally soft, fluffy, and rich buns, boasting a tender texture that perfectly cradles your favorite fillings. What makes this recipe truly special is its accessibility: even with minimal baking experience, you can achieve professional-quality results, and remarkably, these fresh buns are ready in just over an hour of rising time.

Imagine the aroma of freshly baked bread filling your kitchen, promising a treat far superior to anything you can purchase. These homemade hot dog buns aren’t just for hot dogs; their versatility makes them ideal for a variety of sandwiches, offering a delightful foundation for any savory creation. They are a testament to the simple pleasure of baking from scratch, proving that the best flavors often come from your own hands.

Homemade hot dog buns are easy to make, rich, incredibly soft, and far superior to store-bought options.

Interestingly, these delightful rolls share a striking resemblance to a beloved Egyptian bread known as “fino bread” or “feno bread.” Fino, alongside traditional pita and savory simit, forms an integral part of daily Egyptian cuisine. These soft, elongated rolls are widely enjoyed across the country, often accompanying breakfast dishes, hearty lunches, or simply as a comforting snack. Learning to make these hot dog buns at home not only grants you delicious sandwich rolls but also connects you to a rich baking tradition that values fresh, soft bread as a cornerstone of every meal. For those accustomed to the dense, often crumbly texture of commercial hot dog buns, this recipe will be a revelation, delivering a product that is light, airy, and full of homemade goodness.

Contents

Why You’ll Adore This Homemade Hot Dog Bun Recipe

Baking your own hot dog buns might seem like an extra step, but once you experience the difference, you’ll wonder why you ever settled for less. Here’s why this recipe will become a cherished favorite in your kitchen:

**Effortless & Beginner-Friendly:** This recipe is designed for success, regardless of your baking prowess. The steps are straightforward, guiding you from simple ingredients to perfect buns without requiring advanced techniques. If you can mix, knead, and shape, you can make these!
**Unbeatable Freshness and Flavor:** Nothing compares to the taste and aroma of bread baked moments ago. These buns are inherently richer and more flavorful than any store-bought equivalent, free from preservatives and artificial additives.
**Incredibly Soft and Fluffy Texture:** The secret lies in the precise balance of ingredients and the right kneading technique, resulting in an exceptionally tender crumb that yields beautifully with every bite.
**Versatility at Its Best:** While perfect for hot dogs, this adaptable dough can also be shaped into homemade hamburger buns, slider rolls, or even small dinner rolls, making it a truly multi-purpose recipe for your culinary repertoire.
**Quick Rising Time:** Unlike many bread recipes that demand hours of proofing, these buns achieve their optimal rise in just one hour, making them a feasible project even on busy weekdays.
**Customizable for Every Palate:** From brushing with different glazes to sprinkling with a variety of seeds, you have complete control over the final look and taste of your buns, allowing you to tailor them to your preference or the occasion.
**Cost-Effective and Rewarding:** Making bread at home is often more economical than buying specialty buns, and the sense of accomplishment from baking such delicious rolls from scratch is truly priceless.

This tutorial is meticulously detailed, guiding you through every single step with clarity and encouragement. You’ll find that making your own hot dog buns is not just easy, but profoundly rewarding, transforming a simple meal into an extraordinary culinary experience.

Essential Ingredients for Perfect Buns

Crafting these delectable hot dog buns begins with a thoughtful selection of common pantry staples. Each ingredient plays a crucial role in achieving that coveted soft, fluffy texture and rich flavor. Below is an overview of what you’ll need. For precise measurements and comprehensive instructions, please refer to the detailed recipe card located at the bottom of this page.

Gathering your ingredients ensures a smooth baking process for your homemade buns.

Ingredient Notes and Tips for Success

**Water & Milk Combination:** While many recipes opt solely for milk to enrich the bread, this recipe strategically begins by proofing the yeast in warm water before incorporating milk. This method ensures optimal yeast activation, leading to a strong, bubbly starter, while the added milk contributes significantly to the buns’ rich flavor and tender crumb. Ensure both water and milk are warm (around 105-115°F or 40-46°C) but not hot, as excessive heat can kill the yeast.
**Dry Milk (Optional but Recommended):** The inclusion of dry milk powder is a secret weapon for achieving exceptional softness and enhancing the overall flavor profile of these buns. It adds a subtle sweetness and boosts the bread’s dairy content without adding extra liquid, resulting in a more tender and moist texture. If you don’t have it on hand, you can omit it, but for the best results, it’s highly recommended.
**Sugar’s Vital Role:** You might initially perceive the amount of sugar as substantial, but it’s crucial for several reasons. Sugar acts as food for the yeast, accelerating its activity and promoting a vigorous rise. Additionally, it contributes to the beautiful golden-brown color of the crust and enhances the buns’ overall tenderness and mild sweetness, balancing the savory elements of your hot dog or sandwich filling. If absolutely necessary, you may reduce it by no more than half, but be aware it might slightly affect the rise and browning.
**All-Purpose Flour:** This recipe utilizes standard all-purpose flour, which provides a reliable structure and light texture. For a slight variation and added nutritional value, you can substitute up to 50% of the all-purpose flour with whole wheat flour. However, be prepared to adjust the liquid content slightly, as whole wheat flour typically absorbs more moisture. You might need to add a tad more warm milk or water to achieve the desired dough consistency.
**Yeast (Active Dry or Instant):** We’ve specified active dry yeast, which requires initial proofing in warm water. If you prefer to use instant yeast, you can mix it directly with the dry ingredients without prior proofing. Just ensure your yeast is fresh and active for the best rise.
**Unsalted Butter:** Room temperature unsalted butter is key for incorporating smoothly into the dough and contributing to its richness and tender crumb. Using unsalted butter allows you to control the total salt content in your recipe.
**Salt:** A small amount of salt is essential to enhance the flavor of the bread and regulate yeast activity. Don’t skip it!

Step-by-Step Instructions for Fluffy Hot Dog Buns

Creating these delightful hot dog buns is a rewarding process, and following these detailed steps will ensure your success. This section provides an overview of the method; the complete, printable instructions with precise measurements are available in the recipe card below.

Activating your yeast correctly is the first step to perfectly risen buns.

**Activate the Yeast:** In the bowl of your stand mixer (or a large mixing bowl if kneading by hand), combine the warm water, sugar, and active dry yeast. Give it a gentle stir and let this mixture sit undisturbed for 5 to 10 minutes. You’re looking for a foamy, bubbly surface, which indicates that your yeast is alive and active, ready to work its magic.
**Prepare Dry Ingredients:** While the yeast is proofing, in a separate medium bowl, whisk together the all-purpose flour, dry milk powder (if using), and salt. This ensures all dry ingredients are evenly distributed.
**Combine & Knead the Dough:** Once your yeast mixture is beautifully foamy, pour in the warm milk. Gradually add the dry ingredient mixture to the wet ingredients, followed by the softened unsalted butter. Begin kneading with a stand mixer fitted with a dough hook attachment, or by hand on a clean surface. Knead for 8-10 minutes until the dough comes together, feels smooth, elastic, and is no longer sticky. It should pass the “windowpane test” – a small piece of dough should stretch thin enough to see light through without tearing.

Achieving a smooth, elastic dough is key for light and airy buns.

**First Rest (Autolyse):** Lightly grease a clean bowl with about a teaspoon of oil or a quick spray. Place the kneaded dough in the bowl, turning it to coat all sides with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest in a warm place for 5-10 minutes. This short rest allows the gluten to relax, making the dough easier to handle for shaping.
**Divide and Pre-Shape:** Gently remove the dough from the bowl and place it on a lightly floured work surface. Divide the dough into 10 equal parts. For precision, you can weigh the entire dough (it should be around 700g) and then divide it by 10 to get individual pieces of about 70g each.
**Form Dough Balls:** Take one piece of dough and, with your fingertips, gently pull the edges underneath to form a smooth, taut ball. Pinch the bottom seam securely to seal. Then, lightly roll the dough between the palms of your hands to create a uniform, round shape. Place the formed ball on your working area and immediately cover it with plastic wrap to prevent drying. Repeat this process with the remaining 9 dough pieces.

Pre-shaping into uniform balls helps create consistent hot dog bun shapes.

**Shape the Buns:** Take one dough ball (keeping the others covered). On a lightly floured surface, use a rolling pin to roll the dough into a rectangular or oval shape, approximately 8 inches (20 cm) in length. Aim for a consistent thickness.
**Roll and Seal:** Starting from one of the long sides, tightly roll the flattened dough into a log or rope shape. The tighter you roll, the fewer air pockets your bun will have. Once rolled, firmly pinch the seam along the entire length to seal it closed. Also, pinch the ends to ensure a neat, secure finish. Place the shaped bun, seam side down, onto a baking sheet lined with parchment paper.

Carefully rolling and sealing the dough creates the classic hot dog bun shape.

**Second Rise (Proofing):** Arrange the shaped buns on the baking sheet, ensuring they are spaced about 2 inches apart to allow for expansion. Lightly spray the tops of the buns with oil or gently brush with a little milk, then cover the baking sheet loosely with plastic wrap or a clean kitchen towel. Place the sheet in a warm spot in your kitchen for the second rise, which should take about an hour, or until the buns have visibly doubled in size and look puffy.
**Preheat Oven & Bake:** Towards the end of the second rise, preheat your oven to 350°F (175°C). Position one oven rack in the middle and, if your oven allows, another rack on the very top. Once risen, gently brush the tops of the buns with milk or an egg wash (for extra shine).

Fresh homemade buns are always a superior choice to store-bought varieties.

**Baking Process:** Bake the buns on the middle rack for approximately 12 minutes, or until the bottoms are lightly browned. Then, carefully move the baking sheet to the upper rack and continue baking for another 3-4 minutes, until the tops are beautifully golden brown. *Avoid using the broiler*, as it can quickly burn the tops.
**Cooling:** Once baked to perfection, remove the hot dog buns from the oven and transfer them to a wire rack to cool completely. This prevents the bottoms from becoming soggy and allows the internal structure to set properly.

Amira’s Expert Baking Tips for Flawless Buns

Achieving bakery-quality hot dog buns at home is easier than you think with a few simple tricks up your sleeve. These tips from Amira will help you perfect your technique:

**The Importance of Kneading:** Don’t skimp on kneading! A proper knead, typically 8-10 minutes with a stand mixer or 12-15 minutes by hand, develops the gluten in the flour, which is essential for the buns’ elasticity, structure, and fluffy texture. The dough should feel smooth, soft, and elastic when ready.
**Ensuring Yeast Activity:** Always use warm, but not hot, water and milk for activating yeast (around 105-115°F or 40-46°C). Water that is too cold won’t activate it, and water that’s too hot will kill it. A cooking thermometer is a great tool for precision.
**For a Perfect Golden Sheen:** To achieve that irresistible, glossy, golden-brown crust, brush the tops of your shaped buns with a little milk or a beaten egg (egg wash) just before baking. Milk provides a softer crust and lighter color, while egg wash gives a deeper golden hue and more shine. For an extra rich, softer crust, a brush of melted butter right after baking can also work wonders.
**Delightful Topping Ideas:** Customize your buns with a sprinkle of toppings before baking! Sesame seeds add a classic touch, nigella seeds offer a unique savory flavor, poppy seeds provide a delicate crunch, and sea salt flakes give a pleasant salty contrast. Feel free to experiment with anything you like to match your fillings.
**Creating a Warm Rising Environment:** If your kitchen isn’t naturally warm, you can create a proofing environment. Turn your oven on to its lowest setting for just 1-2 minutes, then turn it off. The residual warmth creates an ideal space for dough to rise. Alternatively, a microwave with a cup of hot water can serve the same purpose.
**Don’t Overbake:** Overbaked buns will be dry and hard. Keep a close eye on them during the last few minutes of baking. The goal is a golden-brown top and bottom, but still soft to the touch.
**Cooling is Crucial:** Always allow your buns to cool completely on a wire rack before slicing or storing. Cooling on a rack prevents condensation, which can make the bottoms soggy. It also allows the internal structure of the bread to fully set, ensuring the best texture.

Storage Best Practices for Fresh Buns

These homemade hot dog buns are truly at their peak the day they are baked, offering unparalleled softness and flavor. However, with proper storage, you can certainly enjoy them for a few days or even freeze them for future indulgence.

**Room Temperature Storage:** For optimal freshness, it’s best to consume these buns within 24 hours of baking. If you have leftovers, allow them to cool completely before transferring them to an airtight bag or container. They will remain wonderfully soft and palatable for up to 3 days when stored at room temperature. For an extra touch, you can lightly toast them before serving on subsequent days to revive their texture.
**Refrigeration (Optional):** While not typically recommended for bread as it can dry it out faster, if your kitchen is particularly warm or humid, you can store them in an airtight container in the refrigerator for up to a week. Be aware that refrigeration can alter the texture slightly, making them a bit firmer. A quick warming in the microwave or toaster oven will help restore some of their initial softness.
**Freezing for Longer Preservation:** To extend the life of your delicious homemade buns, freezing is an excellent option. Once the buns have cooled completely, place them in a freezer-safe airtight bag or container, removing as much air as possible to prevent freezer burn. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature or gently warm them in a preheated oven (covered with foil to prevent drying) until soft and warmed through. Freezing is ideal for ensuring you always have a stash of these superior buns ready for any meal.

Smart Make-Ahead Strategies for Convenience

Planning ahead can significantly streamline your baking process, allowing you to enjoy fresh, homemade hot dog buns with minimal effort on serving day. Here are some effective make-ahead tips:

**Prepare Dough in Advance (Refrigeration):** You can prepare the dough up to the point of the first rise, then place it in a lightly oiled, airtight container in the refrigerator for up to 3 days. When you’re ready to bake, take the dough out, allow it to come to room temperature (this might take 30-60 minutes), then proceed with shaping, the second rise, and baking instructions as written. Keep in mind that the chilled dough will take longer to double in size during the second rise, potentially more than the usual 1 hour.
**Partially Bake and Freeze (Par-Bake Method):** This method is perfect for having nearly-ready buns on standby. Bake the shaped buns for approximately 7-10 minutes, or until they are set but not yet browned (they should still be pale). Remove them from the oven and let them cool completely on a wire rack. Once cool, transfer them to a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to serve, take the par-baked buns directly from the freezer, place them on a baking sheet, cover loosely with foil, and bake in a preheated 350°F (175°C) oven for about 5 minutes. Remove the foil and continue baking for another 3-5 minutes, or until golden brown and heated through. This method yields buns with a freshly baked texture and aroma in minutes.
**Freeze Shaped, Unbaked Buns:** For ultimate flexibility, you can freeze your hot dog buns after shaping them but before the second rise. When using this method, it’s recommended to increase the dry yeast in your recipe slightly to 1 ½ tablespoons to ensure a robust rise after thawing. After shaping the dough into logs, arrange them on a baking sheet lined with parchment paper. Cover the entire pan with greased plastic wrap, ensuring it doesn’t stick to the dough, and freeze until the buns are firm, typically about 10 hours. Once solid, transfer the frozen loaves to a plastic freezer bag, removing as much air as possible. To bake, place the frozen buns on a baking sheet, cover, and let them thaw in the refrigerator overnight. The next day, take them out, allow them to come to room temperature, and then let them undergo their final rise in a warm spot until doubled in size. Proceed with the baking instructions as usual. This method requires more planning but offers the freshest possible result from a frozen state.

The interior of a freshly baked hot dog bun reveals its perfect softness and rich crumb.

Recipe FAQs: Common Questions Answered

Can I substitute whole wheat flour for all-purpose flour in this recipe?

While you can incorporate whole wheat flour, substituting it entirely might result in a much denser bun. For the best balance of flavor and texture, we recommend staying within a 50% substitution range. For instance, use 1 ½ cups of whole wheat flour and 1 ½ cups of all-purpose flour. Remember that whole wheat flour absorbs more liquid, so you might need to add an extra tablespoon or two of warm milk or water to achieve the right dough consistency.

Can I use oil instead of butter?

Yes, absolutely. You can substitute oil for butter at a 1:1 ratio. However, be aware that using oil will result in buns that are less buttery and rich in flavor. The texture might also be slightly different, potentially less tender, but it will still produce a delicious and functional bun.

Can I make vegan hot dog buns with this recipe?

Yes, you can adapt this recipe to be vegan-friendly. Simply substitute the dairy milk with a plant-based alternative such as unsweetened nut milk (almond or soy milk works well), rice milk, or even just use water. Replace the unsalted butter with a high-quality vegan butter substitute or a neutral-flavored oil like vegetable or canola oil. While these substitutions will allow you to create vegan buns, they might slightly impact the final softness and richness compared to the dairy-based version. However, the buns will still be delicious and a great homemade option for those with dietary restrictions.

What if my dough isn’t rising?

Several factors can affect dough rising. First, ensure your yeast is fresh and active by proofing it in warm water with sugar as per the instructions. If it doesn’t foam, your yeast might be old or the water temperature was incorrect. Second, make sure your rising environment is warm enough (1-hour rising time in a cool spot might not be enough). Third, sometimes dough needs a bit more kneading to develop sufficient gluten structure for a good rise. Don’t worry, even a slower rise can still lead to tasty buns!

Can I use a bread machine for the dough?

Yes, you absolutely can! Most bread machines have a “dough” cycle. Simply add all the ingredients (liquid first, then dry, with yeast on top) into your bread machine according to your machine’s manual, and run the dough cycle. Once the cycle is complete, remove the dough and proceed with the shaping, second rise, and baking steps as outlined in this recipe.

Discover More Delicious Recipes

If you’ve enjoyed crafting these homemade hot dog buns, you’ll love exploring other delightful recipes from our kitchen. Expand your culinary horizons with these tempting suggestions:

Spinach Fatayer: Experience the savory delight of these Lebanese pastries, featuring a fluffy, slightly crisp dough enveloping a tangy spinach filling – a truly satisfying snack or appetizer.
Ful Medames: Dive into this traditional Egyptian staple of cooked fava beans, seasoned with a blend of aromatic spices and customizable toppings. It’s a breakfast or lunch favorite, wonderfully paired with pita bread or, indeed, these hot dog buns!
Baked Falafel Recipe: Enjoy a healthier take on the classic fried falafel with this baked version, made with a flavorful homemade falafel mix. Perfect for wraps or alongside a fresh salad.
Baghrir (Moroccan Spongy Semolina Pancakes): Impress your guests with these unique Moroccan pancakes, distinguished by their distinctive texture and numerous holes. Traditionally served with honey and butter, they are a delightful treat.
Buttery Rhubarb Scones: Indulge in these easy-to-make homemade scones, boasting a buttery, flaky texture and tangy-sweet rhubarb flavors – an ideal companion for breakfast or an afternoon tea break.
Italian Anise Biscotti: Add an international touch to your biscuit selection with these delightful Italian biscotti. Their relaxing anise aroma makes them a perfect pairing for your morning coffee or afternoon tea.

More Irresistible Bread Recipes

Our passion for bread extends beyond hot dog buns. Discover more exciting bread recipes that are perfect for any occasion:

Unleavened Flatbread: A truly simple recipe that requires no special ingredients or equipment, just flour, water, olive oil, and salt for quick, delicious flatbreads.
How to Make Yorkshire Pudding: Master the art of these crisp, golden delights with a hollow core. This recipe, much like popovers, is incredibly simple to whip up, creating an airy accompaniment for any meal.
Crusty Kaiser Rolls: Bake up your own batch of crusty and fluffy Kaiser rolls with this easy-to-follow recipe. They are the perfect homemade bread for sandwiches, burgers, or alongside soups and salads.

If you cherish this recipe and the joy it brings to your table, please consider leaving a ⭐⭐⭐⭐⭐ rating! Your feedback is invaluable and greatly appreciated.

A stack of hot dog buns placed on a kitchen towel, showcasing their golden-brown crust.

Hot Dog Buns: Soft & Fluffy Homemade Recipe

Experience the difference with these homemade hot dog buns – incredibly fluffy, rich, and boasting a soft texture that’s miles better than anything store-bought. This easy recipe requires only 1 hour of rising time, making fresh, delicious buns achievable even on a busy day.

5 from 3 votes

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Course:
Bread, Breakfast, Lunch

Cuisine:
American, Middle Eastern

Diet:
Halal

Prep Time:

25

Cook Time:

15

Rising Time:

1

Total Time:

1
40

Servings:

10 Loaves

Calories:

186
kcal

Author:

Amira

Ingredients

½ cup warm water
2 Tablespoons sugar 28g
1 Tablespoon active dry yeast 12g
3 cups all purpose flour 390g
¼ teaspoon salt
2 Tablespoons dry milk 14g (optional, for extra softness and richness)
½ cup warm milk
2 Tablespoons unsalted room temperature butter 40g
1 teaspoon oil or oil spray (for greasing the bowl)
Extra milk or beaten egg (for brushing before baking)

Instructions

In the bowl of your stand mixer, combine warm water, sugar, and yeast. Let the mixture sit for 5-10 minutes until it becomes foamy and bubbly, indicating the yeast is active.
In a separate medium bowl, whisk together the flour, salt, and dry milk powder (if using).
Pour the warm milk into the proofed yeast mixture.
Add the flour mixture and softened butter to the wet ingredients. Knead with a dough hook (or by hand) for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Lightly grease a clean bowl with about a teaspoon of oil or a spray. Place the dough in the bowl, turning to coat all sides, then cover with plastic wrap or a kitchen towel.
Let the dough rest in a warm place for 5-10 minutes. This helps the gluten relax for easier shaping.
Turn the dough out onto a lightly floured surface and divide it into 10 equal sections. For best results, weigh the dough and divide it into 70g pieces.
Take each piece of dough, gently pull the edges underneath to form a smooth ball, pinching the bottom to seal. Cover the formed balls with plastic wrap as you work to prevent them from drying out.
On a lightly floured surface, roll one dough ball at a time into an oval or rectangular shape, approximately 8 inches (20 cm) long.
Starting from one of the long sides, tightly roll the flattened dough into a log or rope shape.
Firmly pinch the long seam and both ends of the dough to seal them closed. This prevents the buns from unrolling during baking.
Place the shaped loaves seam-side down on a baking sheet lined with parchment paper, ensuring they are about 2 inches apart.
Lightly spray the tops of the buns with oil or gently brush with milk, then cover the baking sheet loosely with plastic wrap or a clean kitchen towel.
Let the buns rise in a warm spot for about 1 hour, or until they have visibly doubled in size and appear puffy.
Towards the end of the rising time, preheat your oven to 350°F (175°C). Position one oven rack in the middle and another on the very top, if possible.
Gently brush the tops of the risen buns with milk or a beaten egg (for extra shine and deeper color). Bake on the middle rack for about 12 minutes, or until the bottoms are lightly browned.
Carefully move the baking sheet to the upper rack and continue baking for another 3-4 minutes, or until the tops are golden brown. Do NOT use the broiler, as buns can burn quickly.
Remove from the oven and transfer the hot dog buns to a wire rack to cool completely before serving. This prevents sogginess and ensures the best texture.

Notes

**Kneading Duration:** You will need to knead the dough for 8-10 minutes with a stand mixer, or about 12-15 minutes by hand, to develop sufficient gluten for a soft, elastic dough.
**Dough Weight for Uniformity:** The total dough will weigh approximately 700g. For perfectly uniform buns, use a kitchen scale to divide it into 10 pieces of about 70g each.
**Flour for Rolling:** Some bakers prefer to roll the dough on a lightly floured surface, which is perfectly fine if you find it helpful. However, with a properly kneaded dough, you may not need much, if any, extra flour for rolling.
**For Extra Shine and Color:** For an even shinier, more deeply golden bun, brush the tops with a beaten egg (egg wash) before baking instead of milk.
**Custom Toppings:** Feel free to sprinkle the tops of your buns with your favorite additions before baking, such as sesame seeds, nigella seeds, poppy seeds, or flaky sea salt.
**Hamburger Bun Adaptation:** This versatile dough can also be used to make delicious hamburger buns. Simply shape the dough into round disks instead of logs and proceed with the same rising and baking instructions.
**Storage Recommendations:**
- **Countertop:** Place cooled buns in an airtight container or plastic bag. They will stay fresh for up to 3 days at room temperature.
- **Freezer:** For longer storage, freeze the buns for up to 3 months in a freezer-safe bag or container. Thaw at room temperature or warm gently when ready to use.
**Make-Ahead Options:**
- **Chilled Dough:** Prepare the dough and refrigerate it in an airtight container for up to 3 days. Allow it to come to room temperature before shaping and the final rise (which will take longer due to chilling).
- **Par-Baked Buns:** Bake the shaped buns for 7-10 minutes until set but not browned. Cool completely, then freeze. To finish, bake covered for 5 minutes, then uncovered until golden.
- **Frozen Unbaked Buns:** Shape the buns, then freeze them on a greased, covered baking sheet for about 10 hours until firm. Transfer to a freezer bag. Thaw overnight in the fridge, let rise at room temperature, and then bake as instructed. (Consider using 1 ½ tablespoons dry yeast for this method.)

Nutrition Facts

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