Mustard Free Soft Hot Dog Buns

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.6

(22)

Hot dog night should be simple and stress-free, but store-bought buns are a surprisingly common source of hidden condiment derivatives and shared-line contamination warnings. Making your own from scratch puts you completely in control of every ingredient that goes into the dough. These buns are built on a short, clean list — warm milk, yeast, flour, egg, butter, and a little sugar — so there's nothing lurking in the ingredient panel to second-guess. The enriched dough gets its pillowy softness from that slow butter incorporation and a proper double rise, giving you buns with a tender, slightly chewy crumb and a golden, milk-brushed crust. They bake up just touching each other on the pan, which keeps the sides soft and pull-apart-ready, exactly the way a great hot dog bun should be. Whether you're loading them up at a backyard cookout or keeping things simple on a weeknight, these homemade buns deliver the kind of fresh-baked flavor that makes the whole meal feel like a little bit of an occasion.

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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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