Xanthan Gum Free Soft Hot Dog Buns
Soft, pillowy hot dog buns that actually tear apart with that satisfying pull are surprisingly hard to find without a long list of additives — and xanthan gum shows up in more store-bought buns than you'd expect. This recipe skips it entirely, relying instead on proper gluten development through kneading and a slow, patient rise to give the dough its structure and bounce. Warmed whole milk and a foamy yeast bloom set the foundation, while softened butter worked in gradually creates a tender, slightly rich crumb that holds up to all your favorite toppings without going soggy. The shaping step is straightforward — each piece gets rolled into a neat log and arranged close together on the pan so the buns puff into each other as they proof, giving you those classic soft sides. A simple milk wash before baking delivers a gorgeous golden top with a delicate sheen. Once they come out of the oven and cool just enough to handle, you'll wonder why you ever settled for the packaged version.
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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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