Turmeric Free Soft Hot Dog Buns
Soft, pillowy hot dog buns made from scratch are genuinely one of those small kitchen victories that make everything taste better. Store-bought buns often contain a surprising list of additives and colorants — including spice blends that can sneak in unwanted ingredients — so baking your own puts you fully in control of what goes into every bite. This dough comes together with just milk, egg, butter, flour, yeast, sugar, and salt, so there's nothing hidden and nothing to second-guess. The trick to that bakery-soft texture is adding the butter gradually while kneading, which gives the finished buns a tender, slightly rich crumb that holds up beautifully under toppings without going soggy. A milk wash before baking delivers that gorgeous golden crust you'd expect from a proper bun. They bake up lightly touching each other on the pan, which keeps the sides soft and pull-apart satisfying. Once you've made these once, reaching for the plastic bag at the grocery store 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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