Barley Free Soft Hot Dog Buns

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.6

(22)

Soft, pillowy hot dog buns made from scratch are genuinely one of those small kitchen victories that make everything taste better — and these deliver that bakery-style result right at home. The enriched dough gets its tender crumb from whole milk, egg, and butter worked in gradually, giving you buns that are sturdy enough to hold a loaded dog but soft enough to pull apart with your hands. For anyone navigating grain sensitivities around barley, store-bought buns can be a minefield of malt, malt vinegar, or barley-derived additives hiding in the ingredient list — here, the only flour in play is straightforward all-purpose, so you know exactly what you're working with. The process is approachable even if you've never made yeasted bread before: a standard packet of active dry yeast, a warm spot for rising, and a little patience are really all it takes. That final milk wash before baking gives the tops a gorgeous golden color that looks far more impressive than the effort involved. Pull them apart after a short rest on the rack and you'll have eight beautifully soft buns ready for whatever you're grilling.

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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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