Seeds Free Soft Hot Dog Buns

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.6

(22)

Homemade hot dog buns are one of those small upgrades that make a cookout feel genuinely special, and these soft, pillowy rolls deliver exactly the kind of tender, golden result you'd hope for. Store-bought buns are a surprisingly common source of hidden seeds — sesame is especially popular as a topping or even baked right into the dough — so making your own is the most reliable way to keep things clean. This recipe uses a short, straightforward ingredient list of flour, milk, egg, butter, and yeast, with absolutely nothing to worry about on the seed front. The butter gets worked in gradually during kneading, which is what gives these buns their rich, slightly enriched crumb that holds up beautifully under a loaded hot dog without going soggy. A milk wash before baking gives the tops a gorgeous, even golden color that looks like it came straight out of a bakery. They pull apart easily after a short rest on the rack, and the soft texture makes every bite feel like a treat rather than just a vehicle for toppings.

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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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