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Cheesy Herb Hot Dog Buns

Cheesy Herb Hot Dog Buns
Fresh baked cheesy homemade hot dog buns with fresh rosemary and sage for added flavor. So easy to make and taste way better than store bought.
Yield 12 buns



  • 1 1/2 cups warm water (110-115°F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Quick Rise Yeast
  • 2 tablespoons granulated sugar
  • 1 egg (beaten)
  • 4 cups all-purpose flour, divided (plus extra for dusting your work surface)
  • 1 teaspoon table salt
  • 1/4 cup melted butter
  • 1 tablespoon olive oil
  • 2 cups grated cheddar
  • 1/4 cup fresh chopped rosemary
  • 2 tablespoons fresh chopped sage


  • In a large bowl mix the water and yeast until the yeast is dissolved. Add the sugar and egg and mix well.
  • Mix in 2 cups of the flour until no lumps are visible. Cover with plastic wrap or a clean towel and let rest for 45 minutes.
  • After resting, add the salt, melted butter and olive oil. Mix to combine, and then add the remaining 2 cups flour, cheddar, rosemary and sage.
  • Using a wooden spoon or your hands, mix the dough until it forms a ball and comes away from the sides of the bowl.
  • Turn the dough out onto a well-floured surface and knead for about 5 minutes.
  • Place the dough ball into a lightly greased bowl, cover with a towel and let rise for until doubled in size, about 1 hour.
  • After rising, punch the dough down and divide into 12 equal pieces.
  • Press each piece flat into a rectangle shape and roll tightly into a log shape, pressing heavier at the ends as you roll for a tapered finish. Each bun should be about 4 to 5 inches long.
  • Dust a baking tray with cornmeal and place the rolled buns in rows of 4 by 3. Cover the tray with a towel and let rise for about 1 hour.
  • Preheat the oven to 375°F. Bake in the oven for 20 minutes and golden brown.


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