Ready to enjoy a classic hot dog rolls again? Now you can with this easy recipe for ultra soft gluten-free hot dog buns! Not only do these fluffy, squishy buns taste just as good as you remember, but they are easy to make in less than an hour start to finish. Better yet, they they have a slightly sweet, doughiness you’ll love. Dairy-free option included.

a hot dog with mustard on it resting next to other buns.

Want to Save This Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!

Homemade Gluten Free Hot Dog Buns Recipe

No longer do you have to forgo a summertime classic! It’s time to enjoy cookouts again with an easy, no fuss gluten-free hot dog bun. If making hot dog buns gluten-free is a first for you, no need to be intimidated. I will show you step-by-step just how effortless and delicious they are!

After earning many rave reviews on gluten-free bread and bun recipes, I was ready to tackle something else I had been disappointed by for years – hamburger buns. And this from-scratch gluten-free burger buns recipe not only proved it could be done, but done easily!

So, now here we are. Taking the recipe that has changed so many dinner tables and turning it into the best buns you have ever tried!

Included are many baking tips, such as how to shape and structure GF hot dog buns without drying them out, the best GF all-purpose flour to use, secret ingredients to make the dough soft and elastic, plus many more of my favorite tricks.

Ingredient Tid Bits

Although the ingredient list is pretty simple, there are a couple things you may have not used before. Below I share how these ingredients make the best recipe, plus any applicable workable substitutions.

  • Gluten-free flour blend – I highly recommend Cup4Cup for all gluten-free bread recipes because it mimics the taste and texture of wheat flour recipes the best.
  • Potato starch (not flour) – Secret ingredient for making hot dog rolls just as soft as old fashioned potato buns. Instead of relying on additional flour to structure the dough, I substituted another gluten-free starch. (This also works really well for homemade gluten-free calzone dough!) Use potato starch for best results, but tapioca starch or additional GF flour may be substituted.
  • Psyllium Husk Powder – An essential gluten-free binding agent ingredient for any dough that needs shaping. It helps help mimic the elasticity and crumb structure of wheat baked goods. Please note, darker colored psyllium will make GF breads look purple-ish, so it’s best to use a very light-colored psyllium.
  • Baking Powder and Yeast – For GF breads I rely on this two-fold method for a good rise. The yeast activates when the dough is mixed and briefly rests, but the baking powder assists as it bakes. If using instant yeast, there’s no need to add it to the water first and it can mixed in with the dry ingredients.
  • Butter – Adds rich flavor and coats the starches in fat to eliminate grittiness. For a dairy-free recipe you can swap out a plant-based, dairy-free butter.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Start the yeast and make easy peasy dough

Add the yeast and sugar to warm water. I found it helpful to use an instant read thermometer to get an accurate water temperature reading. After it sits for 5 minutes add in the melted butter and egg.

While that’s happening mix together the dry ingredients in a stand mixer using a paddle attachment. Slowly add the yeast mixture while mixing on low speed.

Once the dough comes together, increase to medium speed and beat for 6 minutes. The dough will be pretty stiff at this point, but still a little sticky.

the dough for the hot dog buns.

Let’s start shaping

Many GF hot dog bun recipes rely on adding extra flour to make the dough pliable. There’s a big downside to this – crumbly dry buns after baking. Using less flour means the dough will be slightly sticky, but using the method shared below means it is still easy to work with!

First portion out the dough into about 3 ounce portions. To do this easily, I sprayed a ⅓ measuring cup with cooking spray or use a food scale with a greased piece of plastic wrap on top.

The dough balls on a baking sheet.

Time to make them look like hot dog buns

Take one ball and roll into a 5-inch log, making the dough as smooth as possible so it does not crack as it bakes (not a big issue, but just makes them “look nicer.”)

Line the buns next to each other in 2 rows. Loosely cover with a greased piece of plastic wrap and place in the warmed, turned off oven for 10 minutes. Remove the pan from the oven and let sit at room temperature for 20 more minutes.

the dough rolled into logs.

Brush and bake

Brush the top and sides with and egg wash. This gives them a shiny exterior. Bake for 16-18 minutes, rotating halfway through, or until the bottoms are golden brown. The internal temperature should read 190ºF. If desired brush with melted butter after then come out of the oven.

risen hot dog buns with egg wash on them.
a hot dog bun cut in half to show the inside texture.

Serving Tip

For best texture, serve the day they were made. However, see the recipe notes (“Storing and Freezing”) for how to make hot dog buns ahead of time and serve them later.

After brushing unbaked buns with the egg wash, you may also sprinkle on poppy or sesame seeds for added flavor. Of course, the buns themselves go great with classic hot dog toppings like ketchup, mustard, relish, and onions, or more creative toppings like pimento cheese, sauerkraut, pickled red onions, or chili cheese dogs!

a finger pressing down on a hot dog bun.

Save this recipe to your pinterest board!

Pin Now, Bake Later!

Let’s be friends on Pinterest! I’m always sharing great recipes!

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

a hot dog with mustard on it resting next to other buns.
4.91 stars (10 ratings)

Squishy, Soft Gluten-Free Hot Dog Buns

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 13 buns
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Ready to enjoy a classic hot dog rolls again? Now you can with this easy recipe for ultra soft gluten-free hot dog buns! Not only do these fluffy, squishy buns taste just as good as you remember, but they are easy to make in less than an hour start to finish. Better yet, they they have a slightly sweet, doughiness you'll love. Dairy-free option included.
Print Pin Rate Remove Ads

Ingredients
 

Equipment

Instructions
 

  • Before you begin mixing the dough, turn the oven to 200ºF. Once it reaches the temperature, turn it off. Line a baking sheet with greased parchment paper.
  • Stir the yeast and 1 teaspoon sugar into the warm water. Let sit for 5 minutes. Add the eggs and butter to the yeast mixture.
    1 ½ cup warm water (110°F), 1 packet active dry yeast, 2 large eggs, ¼ cup melted butter
  • While the yeast sits, use a stand mixer with a paddle attachment to combine the dry ingredients – flour, remaining sugar, potato starch, psyllium husk powder, baking powder, and salt. Slowly add the yeast mixture and mix on low speed to combine.
    3 ¼ cup gluten free all purpose flour, ⅓ cup + 1 tsp granulated sugar, ½ cup potato starch, 2 tablespoons psyllium husk powder, 2 teaspoons baking powder, 1 teaspoon salt
  • Once the dough comes together, increase to medium speed and beat for 6 minutes. The dough will be pretty stiff but still sticky. You may want to stop the mixer and scrape down the bowl once or twice.
  • For an average sized hot dog bun, portion the dough into about 3 ounce portions. To do this easily, spray a ⅓ measuring cup with cooking spray and scoop out a little less. Or, place greased plastic wrap on top of a food scale. to measure precisely.
  • Use additional cooking spray on your hands to roll the dough into a tight ball. You will end up with 12-13 balls. Move the dough balls to the top of the baking sheet so you have room to roll and shape the buns below it.
  • Take one ball and roll into a 5-inch log, making the dough as smooth as possible. The smoother the log is the better, so the dough doesn't crack during baking, which doesn't affect taste, just appearance.
  • Line the buns next to each other in 2 rows, about 1 ½-2 inches apart. Loosely cover the baking sheet with a greased piece of plastic wrap and place in the warmed, turned off oven for 10 minutes. Remove the pan from the oven and let sit at room temperature for 20 more minutes while the oven preheats to 375°F.
  • Brush the top and sides with and egg wash and sprinkle on sesame seeds. Bake for 16-18 minutes, rotating halfway through, or until the bottoms are golden brown. The internal temperature should read 190ºF. If desired, brush with melted butter after then come out of the oven. Cool completely before storing in an airtight container or freezing.
    egg wash: 1 egg mixed with 1 tbsp water

Notes

Dairy-Free Modifications
Replace the melted butter with vegan, plant-based butter sticks and reduce the salt to ¾ teaspoon.
Serving, Storing and Freezing
Gluten-free baked goods lose moisture quickly, so I recommend serving the day they are made. To make ahead of time, cool the buns completely then wrap in plastic wrap and transfer to a ziplock freezer bag. Freeze up to 2 months.
When ready to serve, make sure they are at room temperature and not chilled. If the buns are cold they will not be soft and have a more crumbly texture. They can be warmed for a few seconds in the microwave to make sure all the “chill” is off.
Recipe adapted from gluten-free hamburger buns
Calories: 190kcal, Carbohydrates: 34g, Protein: 5g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 35mg, Sodium: 222mg, Potassium: 140mg, Fiber: 5g, Sugar: 6g, Vitamin A: 146IU, Vitamin C: 0.2mg, Calcium: 57mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!