Celery Free Soft Hot Dog Buns

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.6

(22)

Homemade hot dog buns are one of those small upgrades that make a backyard cookout feel genuinely special, and this enriched dough delivers a soft, pillowy result that store-bought versions rarely match. The ingredient list is refreshingly straightforward — warm milk, yeast, flour, egg, and butter — so there's no need to scrutinize a label for hidden vegetable blends or seasoning mixes that sometimes sneak in unwanted extras. The butter goes in gradually during kneading, which is what gives these buns their tender, slightly rich crumb that holds up to a juicy sausage without falling apart. Shaping them into tapered logs and letting them proof close together means they bake up with soft, pull-apart sides, which is exactly the texture you want. A quick brush of milk before they go into the oven gives the tops a beautiful golden color that looks like it came from a proper bakery. Let them cool just long enough to pull apart cleanly, and you're ready to load them up however you like.

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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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