High Fructose Corn Syrup Free Classic Hot Dog Buns
Store-bought hot dog buns are one of those sneaky places where high fructose corn syrup tends to hide, tucked quietly into an ingredient list you'd never think to scrutinize. Making your own from scratch means you know exactly what's in every bite — and with just milk, yeast, sugar, flour, salt, egg, and butter, this recipe keeps things refreshingly simple. The dough comes together in a stand mixer, gets a slow rise for flavor and texture, and bakes up into soft, golden, slightly pull-apart buns that genuinely rival anything you'd find at a bakery. Brushing them twice with melted butter — once before the oven and once straight out of it — gives the tops that irresistible glossy, rich finish. They're tender enough to cradle a hot dog without falling apart, but sturdy enough to hold up to all your favorite toppings. Once you've made a batch of these, going back to the packaged version is going to feel like a real step down.
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Learn more →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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