Pillowy Soft Sandwich and Hotdog Buns

Imagine pulling apart a warm, homemade bun that is so soft it practically melts in your mouth. These sandwich and hotdog buns are that dream come true.

With a simple dough made from everyday ingredients, you can create bakery-quality buns in your own kitchen.

There is nothing quite like the aroma of fresh bread baking in the oven. These homemade soft sandwich and hotdog buns are pillowy, tender, and incredibly fluffy.

The recipe uses a combination of milk and water for a soft crumb, and a touch of oil keeps them moist for days. Whether you are making burgers, sandwiches, or hotdogs, these buns will elevate your meal.

Ingredients

Why this recipe works

The combination of warm milk and warm water creates the ideal environment for the yeast to thrive, producing a light and airy texture.

The milk adds richness and tenderness, while the water helps the dough rise quickly. The result is a crumb that is soft and slightly sweet, perfect for any filling.

A simple egg wash of yolk, milk, and oil gives the buns a beautiful golden sheen and helps them brown evenly in the oven.

Brushing the hot buns with melted butter right after baking adds a rich flavor and keeps the crust soft, which is the secret to that pillowy texture.

Notes and substitutions

Use whole milk for the best flavor, but any milk works. The water and milk should be warm to the touch but not hot—about 110°F (43°C). If the liquid is too hot, it will kill the yeast and the dough will not rise.

All-purpose flour is ideal for these buns. If you prefer a chewier texture, you can use bread flour. The dough should be soft and slightly sticky, but manageable. Add extra flour only if the dough is too sticky to handle.

• active dry yeast: instant yeast: use 1 3/4 tsp and mix directly into the flour; skip proofing in the milk mixture.
• vegetable oil: canola or sunflower oil in the same amount; do not use olive oil for the dough as it adds a strong flavor.
• all-purpose flour: bread flour for a slightly chewier texture; reduce the flour to 3 3/4 cups and add more if needed during kneading.

Equipment

• Large mixing bowl
• Wooden spoon or dough whisk
• Clean kitchen towel
• Baking sheet
• Parchment paper
• Pastry brush
• Wire rack