Chicken 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 kitchen projects that pays off in a big way — soft, pillowy, and golden in a way that store-bought versions simply can't match. These are built from a short, straightforward list of pantry staples: milk, flour, butter, egg, yeast, sugar, and salt, with nothing hidden in the mix that would raise any flags. The enriched dough gets its tender crumb from softened butter worked in gradually during kneading, which gives each bun that slightly sweet, brioche-adjacent quality that makes every bite feel a little indulgent. A final brush of milk before baking helps the tops turn a deep, even golden brown that looks genuinely impressive coming out of the oven. They bake up just close enough together that the sides stay soft and pull apart cleanly — exactly the texture you want cradling a hot dog or sausage. Once you've made a batch of these, reaching for a plastic bag of buns at the grocery store is going to feel like a real step down.

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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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