Fructose Free Soft Hot Dog Buns
Hot dog night just got a serious upgrade when you make the buns from scratch. Store-bought versions are often loaded with high-fructose corn syrup and other sweeteners that make them a minefield, but this dough keeps things beautifully simple — just milk, egg, butter, a small amount of granulated sugar, flour, and yeast. The enriched dough gets kneaded until silky smooth, then given two rises that build a soft, pillowy crumb with just enough chew to hold up to all your favorite toppings without falling apart. Brushing the tops with milk before baking gives them that gorgeous golden color you'd expect from a bakery. They bake up light and tender, with a slightly sweet, buttery flavor that makes plain store-bought buns feel like a distant memory. Pull them apart warm from the rack and you'll understand why homemade is worth every minute.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!