Seed Oil Free Soft Hot Dog Buns

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.6

(22)

There's something deeply satisfying about a homemade hot dog bun — soft, pillowy, and golden — that store-bought versions just can't touch. Most commercial buns are loaded with soybean or canola oil, which makes finding a clean option on the grocery shelf genuinely frustrating. This recipe keeps things beautifully simple: real butter, whole milk, an egg, and a handful of pantry staples do all the heavy lifting, with zero industrial oils anywhere in the formula. The butter gets worked into the dough gradually, which is what gives these buns their tender, slightly rich crumb that holds up to a loaded hot dog without falling apart. A final brush of milk before baking coaxes out that warm, even golden color you'd expect from a bakery. They bake up soft enough to pull apart by hand and sturdy enough to actually function as a bun — which sounds obvious, but is harder to achieve than it looks. Whether you're grilling for a crowd or just treating yourself on a weeknight, these are the kind of buns that make the whole meal feel a little more intentional.

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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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