Rice Free Soft Hot Dog Buns

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.6

(22)

Hot dog buns from scratch sound like a weekend project, but this straightforward dough comes together with pantry staples and delivers a result that's genuinely better than anything wrapped in plastic at the grocery store. The crumb is soft and pillowy, the crust has just enough golden color from that final milk wash, and the slight sweetness from the sugar makes every bite feel like a proper bun rather than a filler vehicle. For anyone avoiding rice-based ingredients, store-bought buns can be a minefield — rice flour and rice starch show up as fillers and texture agents in a surprising number of commercial breads. This recipe keeps things clean with all-purpose flour, whole milk, egg, and butter, so you know exactly what's going in. The butter gets worked in gradually during kneading, which is the move that gives these buns their tender, slightly rich texture without making the dough greasy or hard to handle. Once they come out of the oven and cool just long enough to pull apart, you're looking at a bun that holds up to a loaded hot dog without going soggy or falling apart. Make a batch on a Sunday and your weeknight cookouts are already sorted.

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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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