Gelatin Free Classic Hot Dog Buns

Total time2 hr 13 min

Prep time25 min

Cook time18 min

4.7

(23)

Soft, pillowy, and golden-topped, these homemade buns are the kind of thing that makes a backyard cookout feel genuinely special. Store-bought versions often sneak in unexpected additives, and for anyone avoiding gelatin, scanning ingredient labels on something as simple as a hot dog bun can be an annoying chore. This recipe keeps things refreshingly straightforward — just milk, yeast, flour, egg, butter, and a little sugar, with nothing hidden in the mix. The enriched dough gets its tender, slightly sweet crumb from real butter worked in gradually during kneading, which gives you that soft, pull-apart texture without any shortcuts. Baking the logs close together on the sheet means they rise into each other, creating those classic soft sides that are perfect for cradling a hot dog. A double brush of melted butter — once before the oven and once right after — adds a gorgeous sheen and a rich finish that no packaged bun can really compete with. Once you've made these, going back to the store-bought version is going to feel like a serious downgrade.

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Ingredients

8 servings

¾ cup whole milk, warmed to 110°f (43°c)
2 ¼ tsp active dry yeast (1 standard packet)
2 tbsp granulated sugar
2 ¾ cups all-purpose flour, plus more for dusting
1 tsp fine salt
1 large egg, room temperature
3 tbsp unsalted butter, softened

For brushing

1 tbsp unsalted butter, melted

Instructions

1
Combine the warm milk, yeast, and sugar in the bowl of a stand mixer (or a large bowl). Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the flour, salt, and egg to the yeast mixture. Mix on low speed with the dough hook (or stir with a wooden spoon) until a shaggy dough forms, about 2 minutes.

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