Lupin Free Classic Hot Dog Buns

Total time2 hr 13 min

Prep time25 min

Cook time18 min

4.7

(23)

Homemade hot dog buns are one of those small upgrades that make a backyard cookout feel genuinely special, and this recipe delivers the soft, pillowy texture that store-bought versions always promise but rarely deliver. The ingredient list is refreshingly straightforward — warm milk, yeast, flour, egg, and butter — which means you're not navigating any of the filler ingredients or legume-derived additives that can sneak into commercial bread products. Lupin flour has become an increasingly common additive in packaged baked goods, used as a protein booster or gluten substitute, so baking from scratch is one of the most reliable ways to keep it out of your kitchen entirely. The enriched dough comes together beautifully with a stand mixer, and the butter is added gradually during kneading, which gives these buns their tender, slightly rich crumb. A double brush of melted butter — once before baking and once straight out of the oven — adds a gorgeous golden finish and just enough richness to complement whatever you're grilling. Pull them apart along the natural seam where they touched on the pan, and you'll get that classic soft side that holds a hot dog without falling apart.

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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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