The Softest Ever Pull Apart Hot Dog Bun Recipe

These are truly the softest buns ever.

Because they are ‘stuck’ together it gives them an even softer texture as there is less crust on the surface. Brushing them with butter in between makes them easy to separate. You can just line up a whole bunch on a tray and pick them off as needed. They will stay soft for quite some time too. The dough is basically a Japanese milk bread which uses a roux that gives it such a soft texture. This recipe is for 4 hot dog buns. Multiply the ingredients to make more.

You can use this recipe to make burger buns or dinner rolls too. Simply shape them differently. That is the beauty of this kind of dough. One recipe can be transformed into many different end results.

Watch the video down below for detailed instructions.

Ingredients

For the roux –

90g (3.2oz) milk

20g (0.7oz) flour

For the dough –

200g (7oz) strong white bread flour

2g (0.07oz) dry yeast or three times the amount of fresh yeast

4g (0.14oz) salt

20g (0.7oz) sugar

1 egg white

50g (1.75oz) soft butter

40g (1.4oz) cold water* 

*To learn more about dough temperature control check out the Learning page where I have various videos on this topic. Temperature is one the the most important parts in bread making.

1 egg yolk mixed with 1 teaspoon of milk for glazing

Extra butter for brushing

Method

1. Make the roux by cooking the flour and milk in a small pan for around 5 minutes until thick and not lumpy. Cover and refrigerate until completely cold. Make sure the clingfilm is touching the surface of the roux to avoid it getting a dry crust. 
2. In a bowl add the water, yeast, salt, sugar, egg white, butter, and the roux. Mix well. Stir everything until the sugar and salt dissolve completely before adding the flour.
3. Add the flour and mix to a dough.
4. Tip the dough out on your table and knead for around 6 – 7 minutes. Desired dough temperature 25-26C (77-79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust the proofing times accordingly.
5. Cover and proof for 45 minutes.
6. Fold.

7. Proof for 45 minutes.
8. Divide into 4 equal parts and preshape into blunt cylinders.
9. Cover and rest for 20 minutes. We need to let the gluten relax before the next step.
10. Shape, brush the sides with butter, place them on non-stick paper on a tray leaving a little gap between the buns.
11. Final proof 1 hour. During this time preheat your oven to 160C (320F) fan on.
12. Brush the buns with the egg yolk-milk glaze, let them dry for 5 minutes and brush them again.
13. Bake for around 25 minutes. Brush them with butter once done baking.

They will keep fresh and soft for quite some time, so you could make them a day ahead of time.