Artificial Flavors Free Soft Hot Dog Buns
Store-bought hot dog buns are one of those sneaky products that often hide a surprising list of additives, including artificial flavors that have no business being in a simple bread roll. Making your own means you know exactly what went into every bite — and in this case, that's just wholesome pantry staples like whole milk, butter, flour, and an egg. The enriched dough comes together beautifully, with softened butter worked in gradually to create a tender, pillowy crumb that holds up to all your favorite toppings without falling apart. That slow rise and gentle proof are what give these buns their soft, bakery-style texture — no shortcuts, no fillers needed. A quick milk wash before baking delivers that gorgeous golden crust that makes them look as good as they taste. Pull them apart warm from the rack and you'll wonder why you ever reached for the plastic-wrapped bag at the grocery store.
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Learn more →Ingredients
8 servings
For the dough
- 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
- 2 tbsp whole milk, for brushing
Instructions
- 1
Combine the warmed 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 — this confirms the yeast is active.
- 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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