Citrus Free Soft Hot Dog Buns

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.6

(22)

Soft, pillowy hot dog buns are one of those things that taste infinitely better when made from scratch, and this recipe delivers that bakery-style result with a tender, slightly sweet crumb that holds up to all your favorite toppings. The ingredient list is refreshingly straightforward — warm milk, butter, egg, flour, and yeast — with absolutely nothing citrus-derived hiding in the mix, which is more than you can say for many store-bought buns that sneak in citric acid as a preservative. That makes this a genuinely reliable bake for anyone navigating citrus sensitivities without wanting to sacrifice quality. The enriched dough, built with softened butter worked in gradually, gives each bun a soft, slightly rich texture that's a serious upgrade from the squishy supermarket version. A final brush of milk before baking creates that gorgeous golden top that makes these look as good as they taste. Pull them apart after a short rest on the rack and you'll have buns that are sturdy enough to cradle a hot dog but tender enough to eat plain, still warm from the oven.

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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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