Traditional Hot Dog or Slider Buns

Your hot dogs and your guests will thank you! This recipe for either hot dog buns or hamburger sliders uses our Bread Mix.
You can also make buns using our Artisan Flour Blend – get that recipe here: Artisan Hot Dog or Slider Buns


    Yield: 8 to 10 hot dog buns or 24 to 30 slider buns

    • 8 oz. Club soda- room temperature
    • 2 Whole eggs plus 2 egg whites- room temperature
    • 1 Tbsp. Olive Oil
    • 1 TBSP. Honey
    • 1 tsp. Apple cider vinegar
    • 2 ¾ cup Pamela’s Bread Mix
    • ¼ cup dry buttermilk powder or alternative milk powder (optional - may be omitted entirely)
    • 1 tsp. salt
    • 1 TBSP Sugar
    • 2 Tbsp. Yeast
    • ¾ tsp. Cream of Tartar
    • Large disposable pastry bag or equivalent
    • Disposable aluminum pans - 2 Broiler Pans 11.5 x 8.5

    In the bowl of a stand mixer, mix eggs, oil, vinegar and honey. In another bowl, mix all ingredients except yeast. On low, slowly mix dry ingredients into wet. It will become very dry with clumps.

    Once all incorporated, slowly add club soda, small amounts at a time until completely incorporated. Add yeast, and beat until smooth. Once smooth, up the speed to medium-high and beat for 4 minutes.

    Line a rimmed sheet pan with parchment and spray with gluten-free non-stick spray or prep aluminum pan by depressing every other ridge with your finger, making a larger space for the hot dog buns and spray or oil well.

    Fill pastry bag with dough. Cut off tip so you have about a 1-1/4" opening.

    For hot dog buns: Squeeze dough out in 5" tubes. Lay about 1/2 to 3/4" apart if using parchment, making two rows of 5 or 6 tubes.

    Important step: Once all laid out, brush dough with bristle pastry brush dipped in water to help shape, elongate and smooth dough.

    For slider buns: Pipe two inch puffs (rather than 5" tubes) in pan that has been prepped and sprayed well.

    Important step: Once all laid out, brush dough with bristle pastry brush dipped in water to help shape and smooth dough.

    Let dough rise, covered with an inverted roasting pan, or uncovered, in a warm, draft free place for 20 minutes.

    Bake in 375° pre-heated oven in the top 1/3 of the oven, approximately 20 minutes, until golden brown all over. (Cook to 210° internal temp. for perfect every time.) When cool enough to handle, remove from pan and cool on a rack. This will prevent moisture from building on the bottom while cooling. Let cool completely before cutting. Use a serrated knife to cut apart and split in half. Use the day they are baked or store in a plastic bag on counter for the next day.

    © Pamela's Products, Inc.

Customer Reviews

Based on 3 reviews
Marcia Berg

It would be so helpful if you could include the nutrition information for this (and other) recipes on your website. I success providing it for the batch and then people can calculate the per roll calories based on how many they made from the batch.

Marcia Berg

These are probably the best gluten free rolls or bread I have ever had! The taste and texture were as good as very good regular rolls. I used 3 eggs instead of 2 eggs and 2 egg whites, and I substituted sparkling water for the club soda. No other changes and I followed the instructions exactly. No matter how long I mixed at slow speed after adding the sparkling water, the batter remained lumpy. I gave up after 10 minutes and continued with the 4 minute mix at medium speed, and it was still slightly lumpy looking. No problem though! I made 3 hotdog rolls and 2 round rolls. The hotdog rolls were done after 20 minutes, as indicated by 210 degree F center. The round rolls took an extra 4 or 5 minutes. Both were browner than Pamela's pictures, but not burned, and very even texture inside (no lumps). I may try center of oven instead of top third next time. My oven is a convection oven, so maybe that made the difference. In any case, this is my new favorite GF bread recipe!


Is there any workaround for those of us who don't own a stand mixer? Would mixing the dough in a BREADMACHINE work??