Ingredients
Equipment
Method
- Add the warm milk and warm water to the bowl of a stand mixer. The liquid should be warm to the touch but not hot.
- Add the sugar and yeast. Stir gently, cover, and let rest for 5 to 10 minutes until foamy.
- Add the flour, salt, eggs, and softened butter to the bowl.
- Using the dough hook on the lowest speed, knead for 3 to 4 minutes until the dough is smooth and elastic. The dough will be very soft but should pull away from the sides of the bowl.
- Shape the dough into a ball, return it to the bowl, cover, and let rise for 30 minutes.
- Turn the dough out onto a clean surface and divide into 16 equal portions.
- Shape each portion into a 6 to 7 inch long hot dog bun shapes and place on a parchment lined baking sheet, about 1/2 inch apart to create fluffy pull-apart buns.
- Cover the buns and let rest for 15 minutes.
- Preheat the oven to 350°F. In a small bowl, whisk together the egg and water for the egg wash.
- Brush each bun gently with the egg wash.
- Bake for 12 to 15 minutes until lightly golden on top.
- Transfer the buns to a cooling rack and allow to cool for at least 10 minutes before slicing.
Video
Notes
- These buns are designed to be soft and fluffy, not crusty.
- Shaping the dough to 6 to 7 inches creates a true hot dog bun length.
- Placing the buns close together helps create a pull apart texture.
- You can halve the recipe if you do not need a full batch.
Storage
- Store baked buns in an airtight container at room temperature for up to 2 days.
- To freeze, allow buns to cool completely, then slice and place in freezer bags. Freeze for up to 3 months.
- To thaw, let sit at room temperature or warm gently in the oven or microwave.
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