Hot Dog Buns with Freshly Milled Flour

A split hot dog bun made with freshly milled flour showing its soft fluffy crumb, stacked with more buns on a blue and white floral plate

5 from 1 vote

Hot Dog Buns with Freshly Milled Flour

These Hot Dog Buns with Freshly Milled Flour are soft, fluffy, and perfect for everything from backyard cookouts to weeknight dinners. Scalded milk, a touch of lemon juice, and freshly milled hard white wheat create tender homemade buns with incredible flavor and texture.

Prep Time20

Cook Time15

Rise Time45

Total Time1 20

Course: Bread

Cuisine: American

Servings: Hot Dog Buns

Calories: 329kcal

Author: Emily Rider

Equipment

Grain Mill
Stand mixer with dough hook (or large mixing bowl)
Measuring Cups and Spoons
Kitchen scale
Dough scraper
Baking sheet
Parchment Paper
Pastry brush (optional, for egg wash)
Cooling rack

Ingredients

For the Dough

4½ cups hard white wheat berries freshly milled on the finest setting, 540 grams
1 cup whole milk scalded then cooled to 105–110°F, 240 grams
1 tablespoon instant yeast or active dry yeast 9 grams
1 tablespoon fresh lemon juice 15 grams
4 tablespoons butter 57 grams, melted and slightly cooled
2 large eggs room temperature
4½ tablespoons granulated sugar 56 grams
2 teaspoons salt 12 grams

For the Optional Egg Wash

1 large egg
1 tablespoon water 15 grams

Instructions

Mill the flour – Mill the hard white wheat berries on the finest setting. If the flour feels warm, let it cool for about 5 minutes before mixing.
Prepare the milk – Heat the milk to 180°F (82°C), then let it cool to 105 to 110°F (41 to 43°C). Stir in the fresh lemon juice and set aside. If using warm water instead of milk, heat it to the same mixing temperature.
Prepare the yeast – If using active dry yeast, stir it into the warm milk or water with the sugar and let it sit until foamy, about 10 minutes. If using instant yeast, skip this step and add it with the dry ingredients.
Mix the dough – In the bowl of a stand mixer fitted with the dough hook, combine the milk mixture, eggs, and melted butter. Add the freshly milled flour, salt, sugar (if you didn't add it with the yeast), and instant yeast (if using). Mix until a shaggy dough forms.
Rest the dough – Cover the bowl and let the dough rest for 30–45 minutes. This hydration rest allows the freshly milled flour to absorb the liquid and softens the bran.
Knead the dough – Knead for 8 to 10 minutes, or until the dough is smooth, elastic, and slightly tacky. Let the dough fully hydrate before deciding if it needs additional flour.
First rise – Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place until doubled in size, about 45 minutes.
Shape the buns – Divide the dough into 12 equal portions. Shape each into a smooth log about 5 to 6 inches long and place on a parchment-lined baking sheet, leaving space between each bun.
Final rise – Cover loosely and allow the shaped buns to rise until puffy. If using the full tablespoon of yeast, this will happen fairly quickly.
Brush with egg wash – If desired, whisk together the remaining egg with 1 tablespoon of water and lightly brush the tops of the buns before baking for a beautiful golden finish.
Bake – Bake at 350°F (177°C) for 15–18 minutes, or until the tops are golden brown and the buns sound hollow when lightly tapped.
Cool – Transfer the buns to a wire rack and allow them to cool before slicing.

Notes

Fresh Milled Flour Tip – Freshly milled hard white wheat creates a soft, flavorful bun with excellent structure. If your dough feels slightly sticky after mixing, allow it to rest for 10 minutes before adding additional flour.

Cottage Cooking Tip – Scalding the milk and adding fresh lemon juice helps create an exceptionally soft crumb. The lemon juice gently acidifies the milk, contributing to a more tender texture.

Yeast Variation – For a slower fermentation and a slightly more developed flavor, reduce the yeast to 2 teaspoons. Allow the dough to double in size, punch it down, shape the buns, then let them rise a second time before baking.

Storage – Store cooled buns in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Thaw at room temperature and warm briefly before serving.

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