Oats Free Soft Hot Dog Buns
There is something deeply satisfying about pulling apart a tray of freshly baked buns still warm from the oven, and these soft, pillowy hot dog buns deliver exactly that. Store-bought versions can be a minefield for anyone avoiding oats, since many commercial breads include oat flour or are produced on shared lines with oat-containing products — baking your own removes that guesswork entirely. The dough comes together with all-purpose flour, whole milk, egg, and butter, so every ingredient is straightforward and easy to verify. Adding the butter gradually during kneading is the secret to that tender, slightly rich crumb that holds up to toppings without going soggy. The buns are shaped into neat logs and baked until golden, with a quick milk wash giving them that gorgeous, bakery-style sheen. They pull apart beautifully and have just enough structure to cradle a hot dog without falling apart mid-bite. Once you taste one fresh off the rack, 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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