Hot Dog/Hamburger Buns/Rolls/Cinnamon Buns Dough Cycle A.b.m.

Total Time
3hrs 15mins
Prep 3 hrs
Cook 15 mins

This the only recipe I use for everything now. If you live outside Canada your flour may not have the high protein/gluten that our Canadian milled flours have. You may wish to use bread flour. Makes delicious cinnamon buns also.

Ingredients Nutrition


  1. Place all ingredients in order recommended by your bread machine manufacturer.
  2. Select dough cycle and start machine.
  3. I preheat my oven to 100°F and turn off.
  4. When dough cycle is complete remove from machine and proceed.
  5. I roll into a long log and cut into 12 pieces for hot dog buns or 9 pieces for large hamburger buns.
  6. How big you want them is up to you.
  7. For Hot Dog Buns, I roll out till they look like long skinny wieners,.
  8. Hamburger Buns, I flatten with my palm till about the thickness of a pancake. They rise beautifully and look as nicely shaped as store bought ones.
  9. Put on parchment-lined baking sheet so sides are almost touching.
  10. You can brush with melted butter if you wish but I never bother.
  11. Cover with cloth and put in the warm oven for 45-60 minutes to rise.
  12. When doubled remove from oven.
  13. I bake mine on the top shelf in my oven.
  14. Turn oven to 400°F and when you put the buns in the oven, reduce temperature immediately to 375° and bake hot dog buns 15 minutes and hamburger buns 17 minutes.
  15. CINNAMON BUNS. Use 1/3 cup sugar in recipe. Made 10 large buns.
  16. Roll out to about 12 x 15" and spread with butter or margarine. Sprinkle cinnamon-sugar mixture over all and roll up tightly. Cut into as many buns as you want. I make 10.
  17. Set oven to 400° and turn down to 375° when you put buns inches Bake 20 minutes.


Most Helpful

I don't have much baking experience. To be honest, it's not my kind of thing. I'm more the fire and action guy in the kitchen. Also I don't have a bread machine, but I decided to try this recipe. So here's a description of what I did for those who are in the same shoes than me and would like to try it. I replaced the vegetable oil with 6 Tbsp of butter. I also used only 2 Tbsp of sugar (not a big fan of sweet buns). I used 1 1/2 tsp of salt and used instant yeast since I don't have a bread machine and the recipe calls for bread machine yeast. I also used my standing mixer. The recipe came out good so here's a detailed description, that I hope would help: 1) Put half of the flour, salt, sugar and instant yeast in the bowl of standing mixer with paddle attachement and mix on low. In a small saucepan, melt the butter with milk over low heat. When butter has melted, check the temperature of milk. If around 120F, then pour the liquid to bowl of mixer and mix until you get a batter. Change the paddle to a dough hook and mix over low heat by adding the remaining of flour little by little (you may not use all the flour. I ended up using about 3 1/2 cup of flour). Continue adding flour until the dough pulls away from the side of the bowl. Increase speed to medium (I had mine of speed # 3) and work the dough until smooth and elastic, about 5-8 minutes (this is the kneading process that you normally would do by hand). If dough climbs up the hook, stop the machine, push the dough back, and continue kneading with the mixer. Remove dough from the mixing bowl and transfer to a sprayed bowl (metal bowls should be avoided since they conduct heat). Cover bowl with plastic wrap and let the dough rise until doubled (mine took only about 1 hour, but normally it's about 1-2 hours). I then punched down the dough, transfered it to a floured surface and let it rest for 5 minutes. Then I continues the recipe as directed and I actually cooked by bread for about 15 minutes, rotating the sheet pan after 10 minutes for even browning and cooking of the bread. The bread was soft (not as soft as store bought, but we enjoyed it alot). I will try the recipe making small sliders for hors d'oeuvres for my catering business.

TOAST Catering March 31, 2008

Yum! The first time, I used soy milk and my hubby spit it back out of his mouth. I also didn't do a second rise so it was dense. The second time, milk didn't let me down. Thank you.

Wana-B-cook March 24, 2011

I am rating this for the cinnamon rolls. My daughter is allergic to eggs and soy, and I was looking for a hamburger bun recipe suitable for her. I saw this recipe and while I am going to make the hamburger buns, I immediately wanted to make the cinnamon rolls. I had previously been unsuccessful in finding a cinnamon roll recipe that didn't have eggs (that I felt compelled to make). I got my bread machine out last night as my husband was cooking dinner. I warmed the milk to about 110 degrees and then proceeded with adding the rest of the ingredients. 90 minute later I was rolling out my rectangle of dough (and very excited). I spread a half a stick of butter (maybe a little less) over the dough and then I spread 1 cup of brown sugar mixed with 2 1/2 tablespoons of cinnamon over the butter. Patted it down and very gently put my rolling pin over the surface. I rolled them tightly and cut them at least 1 3/4 inches (I tried dental floss cutting, but went with my sushi knife instead). I placed them cut side down in two round foil pans. One pan got wrapped and put in the freezer. The other pan I wrapped and put in the refrigerator. Before I went to bad, I turned on the oven light and set the pan of cinnamon rolls in the oven (do NOT turn on oven). This morning, they were ready to bake when I got up. I put together a frosting (2 oz cream cheese, 7 tbls butter, 2 tablespoons milk, 1/2 tsp vanilla, 1/4 tsp salt and 1 1/2 cups confectioners sugar). These were AMAZING. My daughter is over the moon happy (which makes me happy) and my husband said they were awesome as well!

Michelle Figueroa February 22, 2014

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