Cinnamon Free Soft Hot Dog Buns
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 buns rarely match. The ingredient list is refreshingly straightforward — warm milk, yeast, flour, egg, and butter — with absolutely nothing that would trip up anyone avoiding spiced or flavored breads. So many packaged buns sneak in unexpected seasonings or flavorings, which makes baking your own the safest and most satisfying route. The butter goes in gradually during kneading, which is the key to that tender, slightly rich crumb that holds up to toppings without falling apart. A milk wash before baking gives each bun a beautiful golden top with a subtle sheen. These bake up in under twenty minutes and smell incredible coming out of the oven, so plan for a little impatient hovering near the cooling rack.
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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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