Lupin Free Soft Hot Dog Buns
Soft, pillowy hot dog buns are one of those things that seem simple until you realize how many store-bought options are loaded with additives and hard-to-trace flour blends. Making them from scratch means you know exactly what's going in — just whole milk, butter, egg, all-purpose flour, and a little yeast doing its thing. The enriched dough gets its tender, slightly sweet crumb from that softened butter worked in gradually, which gives each bun a bakery-quality pull without any mystery ingredients. Shaping them into neat logs and letting them proof close together on the pan means they bake up with those soft, tearable sides that make a hot dog bun actually worth eating. A quick milk wash before they go into the oven gives the tops a beautiful golden color that looks far more impressive than the effort involved. These are the kind of buns that make a backyard cookout feel genuinely special, and once you've had one fresh off the rack, the bagged version just won't cut it anymore.
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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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