Ginger Free Soft Hot Dog Buns
There is something deeply satisfying about pulling apart a tray of freshly baked hot dog buns that you made yourself, and these soft, golden rolls deliver exactly that kind of kitchen triumph. Store-bought buns are a minefield for anyone avoiding certain spice additives, since flavoring blends and "natural flavors" on ingredient labels can hide all kinds of surprises. This recipe keeps things beautifully straightforward — just milk, yeast, sugar, flour, salt, egg, and butter, so you know exactly what you're eating. The butter gets worked into the dough gradually, which is what gives these buns their pillowy, slightly rich crumb that holds up to a loaded hot dog without falling apart. A milk wash before baking gives the tops that gorgeous, bakery-style golden color. They come out tender enough to pull apart by hand, with just enough structure to cradle your favorite fillings. Once you've made a batch, going back to the packaged kind is going to feel like a serious downgrade.
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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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