These homemade vegan hot dog buns are unbelievably soft, easy to make, and oil-free! Whether you’re planning a summer barbecue or prepping for a weekday lunch, these buns will become your go-to. They’re perfect for stuffing with your favorite plant-based sausages—or even carrot dogs (yes, recipe coming soon!).

Fluffy vegan hot dog buns arranged on a tray, ready to be filled with carrot dogs or plant-based sausage.

But before we dive in, let’s take a quick bite out of history.

🌍 A Brief History of the Hot Dog Bun

The origin of the hot dog bun is as fun as the food itself. Bruce Kraig, a hot dog historian and professor emeritus at Roosevelt University, shares that the term “hot dog” likely emerged in the late 19th century. German immigrants in America were often seen eating sausages in buns, which reminded onlookers of their dachshunds—hence, the name!

One of the earliest hot dog buns was allegedly invented by Charles Feltman in 1871 on Coney Island. Another story tells of Antoine Feuchtwanger, a German vendor at the 1904 Louisiana Purchase Exposition, who handed out sausages with gloves. When customers kept walking off with the gloves, he asked his baker brother to come up with a better idea—and so the hot dog bun was born.

💚 Why You’ll Love These Vegan Hot Dog Buns

🥖 Soft & Fluffy: Perfect texture without using any oil
🌱 Oil-Free & 100% Vegan
🕒 Meal Prep Friendly: Freeze and use anytime
👨‍🍳 Beginner-Friendly: No complicated steps

Print Recipe

Vegan Hot Dog Buns – Soft, Oil-Free & Fluffy

Learn how to make fluffy vegan hot dog buns from scratch—perfect for carrot dogs or vegan sausages. Oil-free, easy, and freezer-friendly.

Prep Time15

Cook Time30

Resting Time1

Course: Main Course, Side Dish

Cuisine: American

Keyword: healthy baking, homemade buns, oil-free bread, plant-based bread, summer grilling, vegan hot dog buns

Calories: 240kcal

Cost: €0.40

Ingredients

For the Yeast:

1 1/2 cups warm water not hot
1/2 tbsp sugar
1 tbsp all-purpose flour
1 packet 7g dry yeast

For the Dough:

3 1/2 to 4 cups flour bread, all-purpose, or whole wheat
1 tsp salt
1 tbsp sugar

For Brushing:

Soy milk oil-free or olive oil (optional)

Instructions

Step 1: Activate the Yeast

In a medium bowl, combine warm water, sugar, and flour. Add the dry yeast, mix gently, and let it sit for 10 minutes until foamy.

Step 2: Make the Dough

In a large bowl, mix flour, salt, sugar, and the yeast mixture. Stir and knead until a smooth, non-sticky dough forms.

Step 3: First Rise

Form a dough ball and cover with a kitchen towel. Let rise in a warm spot for 30–40 minutes until doubled in size.

Step 4: Shape the Buns

Preheat oven to 180°C (355°F). Divide dough into 8 equal portions and shape into buns. Place on a baking sheet.

Step 5: Second Rise

Cover and let rise again for 30 minutes until doubled in size.

Step 6: Brush & Bake

Brush with soy milk or olive oil for a golden top. Bake for 30–35 minutes until golden and fluffy.

🍽️ Serving & Storage

Serve warm with carrot dogs, grilled veggies, or your favorite vegan sausages.

Store: In an airtight container at room temperature for 2–3 days or freeze for up to 1 month.
Reheat: In the oven at 160°C or briefly in a toaster.