Coconut Free Soft Hot Dog Buns
Few things beat a homemade hot dog bun — soft, pillowy, and just sturdy enough to hold all your favorite toppings without falling apart. These are made with a simple enriched dough of whole milk, egg, and butter, which gives them that tender, slightly sweet crumb you just can't get from a store-bought bag. The butter is worked in gradually during kneading, which is what creates that irresistibly soft texture and a golden, lightly glossy crust after a quick milk wash. Many packaged buns sneak in oils and additives that can be a real concern for anyone avoiding certain tropical-derived ingredients, so baking your own puts you fully in control of every single thing going into the dough. The two-stage rise — a full hour bulk ferment followed by a 30-minute proof — means the flavor actually develops rather than tasting flat or overly yeasty. They bake up beautifully golden in under 20 minutes, and that hollow tap on the bottom when they're done is one of the most satisfying sounds in home baking. Pull them apart while still warm and you'll wonder why you ever settled for the store-bought version.
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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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