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Hot Dog Buns with Chicago Dogs

Chicago Dogs

You can have a Chicago classic now anytime you want.



  • 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 Spice Islands® 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 Spice Islands® Celery Salt

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  1. Combine 2 cups flour, undissolved yeast, sugar and salt in large mixer bowl.
  2. Heat water, milk and 1/4 cup butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  3. 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.
  4. 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).
  5. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
  6. Brush buns with egg white and water mixture and sprinkle evenly with poppy seeds.
  7. Bake in preheated 375 degrees F oven for 15 to 20 minutes or until done.
  8. Remove from sheet; cool on wire rack.
  9. Split top of bun and add hot dog.
  10. Pile on all your favorite Chicago dog toppings!

Yield: 8 buns | Prep: 30 min | Rise: 30 to 45 min | Bake: 15 to 20 min

Recipe and photo credit (used with permission): Fleischmann's Yeast