Gelatin 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 seem simple until you actually try to find a store-bought version without a suspiciously long ingredient list. Many commercial buns sneak in additives and stabilizers — including gelatin-based ingredients — that have no business being in a bread product. Making them from scratch with just milk, yeast, flour, egg, and butter means you know exactly what's going into every bite. The enriched dough, built with softened butter worked in gradually, gives these buns a tender, slightly springy crumb that holds up beautifully under a loaded hot dog without going soggy. Brushing the tops with milk before baking gives them that gorgeous golden finish you'd expect from a bakery. They bake up in neat rows, just touching each other on the pan, which keeps the sides soft and pull-apart-ready. Whether you're grilling out or just craving a classic, these homemade buns are genuinely worth the effort.

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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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