Hot Dog Buns with Chicago Dogs

Rolls & Buns

Chicago classic now anytime you want.





8 buns

Prep Time

30 minutes

Bake Time

15 to 20 minutes

Rise Time

30 to 45 minutes


  • 2-1/2 to 3 cups all-purpose flour
  • 1 envelope Fleischmann's® RapidRise Yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/2 cup milk
  • 1/4 cup butter
  • 1 egg white plus 1 tablespoon water
  • 2 teaspoons poppy seed
  • Chicago Dogs
  • 8 Kosher hot dogs
  • Tomato slices, diced white onion, kosher dill pickle spears, kosher dill relish, sport peppers, yellow mustard and celery salt


Combine 2 cups flour, undissolved yeast, sugar and salt in large mixer bowl.  Heat water, milk and 1/4 cup butter until very warm (120° to 130°F).  Add to flour mixture.  Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. 

Stir in enough remaining flour to make a soft dough.  Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.  Cover; let rest 10 minutes.

Divide dough into 8 equal pieces; roll each piece to a 6-inch rope.  Shape into oval roll.  Place on large greased baking sheet.  Place 3-inches apart for crisper buns.  Place 1/2-inch apart for softer buns (more like commercial hot dog buns). Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Brush buns with egg white and water mixture and sprinkle evenly with poppy seeds.

Bake in preheated 375°F oven for 15 to 20 minutes or until done.  Remove from sheet; cool on wire rack.

Split top of bun and add hot dog.  Pile on all your favorite Chicago dog toppings!