Gluten-Free Hot Dog Buns

close-up overhead view of a cut gluten-free hot dog bun.

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This gluten-free hot dog bun recipe is surprisingly quick to make (it takes less than 1 hour) and produces fluffy, light, and flavorful buns!

Prep Time10

Cook Time20

Rise Time20

Total Time50

Course: Baking

Cuisine: American

Keyword: gluten-free hot dog buns

Servings: buns

Author: Cheryl Johnson

Ingredients

2¾ cups gluten-free all-purpose flour with xanthan gum see note
¼ cup tapioca flour
2 tablespoons granulated sugar
1 tablespoon quick rise instant yeast
½ teaspoon salt
1 cup warm milk (100-110°F)
6 tablespoons unsalted butter melted, cooled, and divided (¼ cup + 2 tablespoons)
1 large egg room temperature

US Customary - Metric

Instructions

Line a large baking sheet with parchment paper. Set aside for now.
In a medium bowl, whisk together flour, tapioca flour, granulated sugar, yeast, and salt.
Add the warm milk, ¼ cup of melted butter (keep the other 2 tablespoons of butter set aside for later) and egg to the dry ingredients.
Using an electric mixer with a dough hook, mix the dough on low just until combined (1-2 minutes). Do not overmix.
Use a spatula to mix in any dry ingredients that may have settled at the bottom of the bowl.
Transfer the dough to a lightly oiled work surface (like a clean table or a silicone baking mat).
Separate the dough into 6 equal parts (this is about 136 grams per bun).
With very lightly oiled hands, lightly knead and shape each dough ball into a cylinder hot dog bun shape. Pinch any seams together to close them then roll out until smooth. The buns should each be about 5 inches long.
Place the shaped buns onto the prepared baking sheet and cover with food-safe plastic wrap.
Let the buns sit covered at room temperature for 20 to 60 minutes to rise. They are ready for baking when they are about 50% larger than when you first rolled them out. Don’t let the dough rise too much or the buns won’t hold their shape and they won’t bake up soft. Start checking the rising dough after 20 minutes.
Preheat the oven to 350°F.
Use the remaining 2 tablespoons of melted butter to lightly brush butter evenly over each bun.
Place the tray of buns into the oven to bake for 20-22 minutes. Buns are done when they are just starting to brown on top and the internal temperature of each bun is at least 190°F.
Let the buns cool before serving.

Notes

Measure the flour using the spoon-and-level method. Too much flour will cause the dough to be too dry and it won’t stick together properly. Too little flour will leave the dough too sticky to work with.
Be sure to use instant quick rise yeast, not active yeast. These two types of yeast do not work the same.
Too cold of milk and the yeast won’t activate properly. Too hot of milk and it may kill the yeast.
Do not sprinkle extra flour on your work surface to prevent dough from sticking. Too much flour will lead to the dough not coming together properly and the buns will crack when baking.
If the dough is sticking to your hands, spray your hands very lightly with non-stick cooking spray or a small amount of olive oil. Again, not too much or you’ll add to much oil to the dough.
Not all gluten-free flour blends are recommended for yeast baking. You may experience different baking results depending on the gluten-free flour blend you choose. I recommend Pillsbury or Better Batter.
Don’t leave the buns to rise in a hot location or in direct sunlight. Too much heat will kill the yeast or will lead to over proofing and your buns won’t rise properly.
The amount of time your buns need to rise will vary based on the temperature and humidity in your home. Buns will rise faster in a warmer home or during the summer months. Start checking the buns at about 20 minutes. You’re looking for a slight rise (buns about 50% larger than they started). Anything more than this will be too much rise and the buns won’t bake up with a nice fluffy texture or hold the bun shape.
To store: Store buns in a sealed food-safe container at room temperature for up to 3 days. Like most homemade breads and buns, these are best eaten fresh.
To freeze: Wrap buns individually in plastic wrap and place in a large zippered bag to store for up to 3 months.

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