Sesame Free Soft Hot Dog Buns
Store-bought hot dog buns are one of those sneaky products where sesame can show up as a topping, a hidden oil, or a cross-contact risk from shared production lines — so making your own is genuinely the smartest move. These buns come together with a short list of wholesome pantry staples: milk, flour, egg, butter, yeast, sugar, and salt. Nothing more, nothing less. The enriched dough gets its pillowy softness from the butter worked in gradually during kneading, giving you that bakery-style pull-apart texture without any mystery ingredients. A final brush of milk before baking coaxes out a gorgeous golden crust that looks as good as it tastes. They bake up light and slightly sweet, with just enough structure to hold a loaded hot dog without going soggy. Once you pull them apart fresh from the rack, you'll wonder why you ever reached for the plastic bag at the grocery store.
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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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