Close up shot of a braided hotdog bun.

Braided Hotdog Buns

Soft and tasty buns braided around juicy hotdogs then topped with sesame seeds, these Braided Hotdog Buns are filling and addictive! 

Course Snacks
Cuisine Asian, Western
Keyword hotdog buns
Prep Time 30 minutes
Cook Time 18 minutes
rise times for the dough 2 hours 30 minutes
Total Time 48 minutes
Servings 12
Calories 338 kcal
Author sanna

Ingredients

  • 1/4 cup warm water 105-115 F
  • 2 and 1/4 tsp active dry yeast
  • 3/4 cup warm milk
  • 1 large egg
  • 1/4 cup softened butter
  • 1/4 cup sugar
  • 1 tsp salt
  • 4 cups all-purpose flour
  • 1 large egg for egg wash
  • 12 large hotdogs about 5.5 inches long and 3.5 inch thick

Instructions

  1. In a mixing bowl, combine yeast, about a teaspoon of the sugar and warm water. Let the mixture sit for about 5 minutes, or until foamy. Add the warm milk, the egg, the butter, sugar and salt. Stir everything well with a rubber spatula or a wooden spoon.

  2. Add three cups of flour, one cup at a time, and stir well until incorporated. Add the remaining flour gradually while stirring, stopping when the dough gathers in the center of the bowl into a shaggy mass. You may not need all of the flour.

  3. Turn the dough over on a floured board. Knead the dough, sprinkling flour when needed to prevent the dough from sticking too much. Knead until the dough is elastic, smooth and can stretch thinly. Shape the kneaded dough into a ball and place it in a bowl. Cover it with a clean kitchen towel and let it rise for 1 and 1/2 hours or until it has doubled in bulk.

  4. Once risen, gently punch the dough down and divide it into 12 portions. Using a rolling pin or your palms, flatten a portion into a 4x3 inches rectangle or oval (does not need to be exact). Place a hotdog vertically in the middle of the rectangle. Cut horizontal slits using a knife (about half an inch thick) on both the sides of the dough that surrounds the hotdog.

  5. Wrap the hotdog with the strips of dough, alternately folding from the left and then the right, over to the center. Repeat with the rest of the portions. Arrange the assembled hotdog buns on a baking tray lined with a silicone mat or parchment paper. Leave about an inch of spaces in between. Cover them loosely with a towel and let them rise for about an hour, or until soft and puffy.

  6. Preheat oven to 350 F. Beat the egg and brush the surface of the buns with it. Sprinkle sesame seeds on top. Bake the braided hotdog buns for 18-25 minutes, or until the buns are lightly golden.

Recipe Notes

Nutrition Facts
Braided Hotdog Buns
Amount Per Serving (1 bun)
Calories 338 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 67mg22%
Sodium 556mg24%
Potassium 150mg4%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 5g6%
Protein 11g22%
Vitamin A 195IU4%
Calcium 41mg4%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Hotdogs used are slightly larger than regular ones (recommended). See the recipe fot he hotdog size.