Mushroom Free Soft Hot Dog Buns
Few things beat a homemade hot dog bun — soft, slightly sweet, and sturdy enough to hold all your toppings without falling apart. Store-bought buns often hide surprising additives, and for anyone avoiding fungi-derived ingredients, checking every label can turn a simple cookout into a chore. This recipe keeps things beautifully straightforward: flour, milk, egg, butter, yeast, sugar, and salt — nothing more, nothing less. The butter gets worked in gradually during kneading, which is what gives these buns that pillowy, tender crumb that store versions rarely achieve. A milk wash before baking delivers a gorgeous golden crust that looks like it came straight from a bakery. They bake up in under twenty minutes and pull apart into eight perfectly shaped logs, ready for whatever you're grilling. 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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