Hot Dog Buns Recipe
A milk-and-butter enriched dough stays soft for days instead of going stale like a lean bread dough, and baking the buns pressed side-by-side keeps their sides pale and tender while the tops turn golden, exactly like the classic New England split-top style.
- Prep
- 25 min
- Cook
- 18 min
- Total
- 150 min
- Servings
- 8
Ingredients
- 1 cup whole milk, warmed to 110°F
- 2 1/4 tsp active dry yeast
- 3 tbsp granulated sugar
- 4 tbsp unsalted butter, melted and cooled
- 1 egg large egg
- 3 1/4 cups all-purpose flour
- 1 1/4 tsp fine salt
- 2 tbsp butter, melted, for brushing
Nutrition per serving
- Calories
- 1046
- Protein
- 9g
- Carbs
- 116g
- Fat
- 63g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a large bowl or the bowl of a stand mixer, whisk together the warm milk, yeast, and sugar. Let sit for 5-10 minutes, until foamy on top.
- 2Whisk the melted butter and egg into the milk mixture.
- 3Add the flour and salt. Mix with a dough hook or wooden spoon until a rough dough forms, then knead (by machine or by hand) for 7-8 minutes, until smooth and elastic.
- 4Shape the dough into a ball, place it in a lightly greased bowl, cover, and let rise in a warm spot for 60-75 minutes, until doubled in size.
- 5Punch down the dough and divide it into 8 equal pieces (about 3.25 oz/92g each). Roll each piece into a smooth log about 5 inches long.
- 6Line a baking sheet with parchment paper. Arrange the logs in two rows of 4, pressing the sides of adjacent buns together so they touch; this keeps the sides from crusting over as they bake.
- 7Cover loosely with plastic wrap or a towel and let rise again for 30-40 minutes, until puffy and touching along their full length.
- 8Preheat the oven to 375°F (190°C) while the buns finish their second rise.
- 9Bake for 16-18 minutes, until the tops are golden brown and the buns sound hollow when tapped.
- 10Brush the hot buns with melted butter as soon as they come out of the oven, then transfer to a wire rack. Once cool, gently tear the connected buns apart along their touching sides.
Tips & variations
- For a true New England-style bun with flat sides for grilling, slice off the top crust after baking and toast the cut sides in butter in a skillet.
- Swap up to 1 cup of the all-purpose flour for bread flour for a slightly chewier bun that holds up better to loaded toppings.
- Brushing with butter right out of the oven, not after cooling, is what gives the tops their shine and keeps the crust soft.
Storage & reheating
Store cooled buns in a sealed bag at room temperature for up to 3 days. Freeze for up to 2 months; thaw at room temperature and warm briefly in a 300°F oven or a dry skillet before serving.
Tips from the Tulo kitchen
- Milk should feel warm to the touch but not hot, around 110°F; anything hotter can kill the yeast before it gets a chance to activate.
- If the dough feels sticky after kneading, resist adding much extra flour; a slightly tacky dough bakes into a softer bun.
FAQ
Why are my hot dog buns dense instead of fluffy?
This usually means the dough was under-kneaded or didn't rise long enough. The dough should double in size during the first rise and the shaped logs should look visibly puffy before baking.
How do I get the flat, pale sides like store-bought split-top buns?
Arrange the shaped dough logs so their sides touch on the baking sheet before both the second rise and baking; the contact points stay soft and pale while the exposed top and bottom brown.
Can I make the dough ahead of time?
Yes. After the first rise, punch down the dough, wrap it tightly, and refrigerate for up to 24 hours. Let it come to room temperature for about 30 minutes before shaping.
Can I use instant yeast instead of active dry?
Yes, use the same amount and skip the foaming step; instant yeast can be mixed directly into the flour along with the warm milk mixture.