Total Time
2hrs 50mins
Prep 2 hrs 30 mins
Cook 20 mins

preparation time does not include 2 total hours of rising time

Ingredients Nutrition


  1. In the bowl of an electric mixer, combine sugar, yeast and warm water. Stir to dissolve and let set until bubbly, about 5 minutes.
  2. Add in milk, vegetable oil and salt.
  3. With the mixer on a low speed with the dough hook attached, gradually add the flour.
  4. Once 3 cups have been incorporated, add the remaining flour a tablespoon at a time until the dough begins to pull away from the sides of the bowl.
  5. Turn dough out onto a floured surface and knead for 2-4 minutes, until smooth and supple. The dough should be soft, but not sticky.
  6. Place in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, 1-1 1/2 hours.
  7. Gently remove the dough from its bowl onto a floured surface. Divide it into 9 equal pieces.
  8. Shape into rolls. You want them to be the proportions of a fat cigar (slightly larger though) -- don't worry, they will expand when baking.
  9. Place hot dog buns on a parchment-lined baking sheet and cover with a dishtowel. Let them rise for 30 minutes.
  10. Preheat oven to 400°F.
  11. Brush buns with egg white and bake for 20 minutes.
  12. Remove to a rack to cool before slicing.