Citric Acid Free Soft Hot Dog Buns
Soft, pillowy hot dog buns are one of those things that seem simple until you check the ingredient list on a store-bought bag and find a string of additives and preservatives — citric acid included. Making them from scratch means you control every single ingredient, and this dough keeps things beautifully straightforward: whole milk, butter, egg, flour, yeast, sugar, and salt. The butter goes in gradually during kneading, which is what gives these buns their tender, slightly rich crumb that holds up to a loaded hot dog without falling apart. That slow proof and the milk wash before baking are what deliver the soft crust and golden color that make homemade buns look genuinely bakery-worthy. Once you pull them apart and smell that fresh bread warmth, going back to packaged buns is going to feel like a real step down.
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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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