The Softest Homemade Hot Dog Buns

Pillowy, golden, and ready in under an hour — these homemade hot dog buns will completely change your cookout game.

When I spend so much time and effort raising my own meat and tending a garden, the last thing I want to do is serve my kids store-bought buns. All that work deserves better — and honestly, so do they.

That’s the beauty of making your own bread: you have complete control over every single ingredient. From freshly milled grains to organic unbleached flour, nothing goes in that you didn’t put there yourself. For this recipe, I use organic unbleached flour, fresh farm eggs, and homemade butter — and the difference is something you can taste. These buns come out soft, just a little sweet, and wonderfully bouncy.

I know what you’re thinking — why bother making hot dog buns from scratch? Because once you try these, you’ll never go back to the grocery store kind. These buns are impossibly soft with a delicate, pillowy crumb and just the right golden crust. And the best part? They come together fast with simple pantry ingredients.

Whether you’re hosting a backyard BBQ or just upgrading a Tuesday night dinner, this recipe is a total game-changer. Let’s get baking!

At a Glance Prep Time: 15 minutes | Rise Time: 45 minutes | Bake Time: 12–15 minutes Yield: 8 buns | Oven: 350°F

Ingredients

2 teaspoons active dry yeast
2 tablespoons sugar
1 cup milk, warmed
2¾ cups bread flour
½ teaspoon salt
2 eggs — 1 for the dough, 1 for egg wash
3 tablespoons butter, melted (or avocado oil)

Instructions

Activate the yeast — In the bowl of your stand mixer, combine the yeast, sugar, and warm milk. Give it a gentle stir and leave it to proof for about 5 minutes — you’re looking for a foamy, fragrant mixture that tells you the yeast is alive and ready to work.
Add dry ingredients — Add the bread flour and salt to the yeast mixture. Using the dough hook attachment, mix on low speed until the dry ingredients are just incorporated.
Mix in the egg and fat — Add one egg and the melted butter (or avocado oil) to the bowl. Continue mixing with the dough hook until the dough comes together into a rough, shaggy mass. Don’t worry if it looks a bit scraggly at this point — that’s exactly right.
Rest, then knead — Let the dough rest for 5 minutes, then knead with the dough hook for another 5 minutes until smooth and elastic.
First rise — Cover the bowl tightly with plastic wrap or a snug lid and leave the dough to rise for 30 minutes.
Shape the buns — Punch down the dough to release any trapped air, then transfer to a lightly floured surface. Divide into 8 equal pieces. Roll each into a log about 6 inches long, pinch the sides and ends to seal, and place seam-side down on a parchment-lined baking sheet.
Second rise — Cover loosely and let the buns rise for 15 minutes until puffy.
Egg wash and bake — Preheat your oven to 350°F. Whisk the remaining egg and brush each bun generously. Bake for 12 to 15 minutes until deep golden brown. Let cool a few minutes before slicing.

Tips for the Softest Buns

Warm your milk to 110°F (43°C). Too hot kills the yeast; too cold and it won’t activate.
Don’t skip the rest between mixing and kneading — it makes the dough easier to work with.
Brush generously with egg wash. It’s the secret to that bakery-style golden color.

Made these? I’d love to see them! Tag me on Instagram or leave a comment below. Happy baking! 🌭

Print Recipe

The Softest Easy Homemade Hot Dog Buns

Ingredients

2 teaspoons active dry yeast
2 tablespoons sugar
1 cup milk warmed
2¾ cups bread flour
½ teaspoon salt
2 eggs — 1 for the dough 1 for egg wash
3 tablespoons butter melted (or avocado oil)

Instructions

Activate the yeast — In the bowl of your stand mixer, combine the yeast, sugar, and warm milk. Give it a gentle stir and leave it to proof for about 5 minutes — you’re looking for a foamy, fragrant mixture that tells you the yeast is alive and ready to work.
Add dry ingredients — Add the bread flour and salt to the yeast mixture. Using the dough hook attachment, mix on low speed until the dry ingredients are just incorporated.
Mix in the egg and fat — Add one egg and the melted butter (or avocado oil) to the bowl. Continue mixing with the dough hook until the dough comes together into a rough, shaggy mass. Don’t worry if it looks a bit scraggly at this point — that’s exactly right.
Rest, then knead — Let the dough rest for 5 minutes, then knead with the dough hook for another 5 minutes until smooth and elastic.
First rise — Cover the bowl tightly with plastic wrap or a snug lid and leave the dough to rise for 30 minutes.
Shape the buns — Punch down the dough to release any trapped air, then transfer to a lightly floured surface. Divide into 8 equal pieces. Roll each into a log about 6 inches long, pinch the sides and ends to seal, and place seam-side down on a parchment-lined baking sheet.
Second rise — Cover loosely and let the buns rise for 15 minutes until puffy.
Egg wash and bake — Preheat your oven to 350°F. Whisk the remaining egg and brush each bun generously. Bake for 12 to 15 minutes until deep golden brown. Let cool a few minutes before slicing.