Soft, fluffy, and delicious, these Chinese bakery hot dog buns are a beloved treat, especially among children.
These milk bun hot dogs are often found in Asian bakeries, neatly arranged in glass cases, ready to be picked up with tongs and placed on parchment-lined trays.
Each bun is lovingly wrapped around a hot dog and baked to a golden, glossy perfection. My kids, now older, still grab a couple every time we visit the bakery—one is never enough!
The delightful combination of pillowy milk bread and savory hot dog makes these buns an ideal snack, a quick meal on the go, or a fantastic addition to lunch boxes.
While I used to buy them from Hong Kong-style bakeries, I now enjoy making them at home in large batches.
After testing this recipe several times with consistent results (and full approval from my kids), I’m thrilled to share it with you.
Why You Will Love This Recipe
- No Tangzhong: This recipe skips the extra step of cooking flour into a paste, yet still delivers fluffy, buttery, and soft milk bread.
- No Stand Mixer: Kneading by hand is straightforward and even enjoyable, much like playing with playdough. No extra flour is needed—just keep kneading!
- Instant Dry Yeast: Speeds up preparation time and works perfectly, despite any past reservations about it in bánh mì.
- No Waiting for Room Temperature Eggs: Eggs can be used straight from the fridge, and by the time mixing is done, they reach room temperature.
- No Long List of Specific Steps: No complicated timing or tedious instructions. Just mix everything in a bowl, knead, proof, assemble, and bake. It’s that simple!
What You Will Need
To create these Asian-style bakery hot dog milk buns, gather the following ingredients and equipment:
Ingredients
- Hot dogs: I’m using a full pack of 12-count hot dogs from Costco.
- Dough: A mix of egg, sugar, whole milk, instant yeast, sweetened condensed milk, all-purpose flour, and salted butter.
- Neutral oil: I’m using vegetable oil, just a small amount to grease the bowl and prevent sticking during proofing.
- Egg wash (egg + milk): This gives the buns a golden crust while baking.
- Melted butter: Brush this on the finished buns for a beautiful, glossy finish.
- Roasted white sesame seeds: An optional finishing touch.
Equipment
- Half sheet for baking: All 12 wrapped hot dog buns fit nicely on a half sheet, which measures about 18 x 13 inches.
- Parchment paper: This helps with easy cleanup and prevents the buns from sticking too much. I didn’t use it and simply employed a spatula, but it could be useful.
- Pastry brush: Preferably two—one for the egg wash and another for the buttery finish.
- Kitchen scale: Useful for precise measurements, though standard US measurements are also provided in the recipe below.
How to Make Bakery Hot Dog Milk Buns
Step 1: Make the Dough
In a large bowl, whisk together the egg, sugar, sweetened condensed milk, milk, yeast, and softened butter until roughly combined. Sprinkle flour over the mixture and mix until a rough dough forms.
Transfer the dough to a clean surface and knead for about 15 minutes until smooth. The dough should come together without extra flour, but if it feels too sticky, lightly flour your hands and continue kneading.
Lightly grease a bowl with neutral oil, place the dough inside, and cover. Let it rise for about 2 hours or until doubled in size. Proofing time may vary; a warm spot, such as under a light or in a proofing oven, will speed up the process. Alternatively, you can proof it in the fridge overnight.
Step 2: Wrap the Hot Dogs
Punch down the dough and divide it into 12 equal pieces for the hot dogs. Roll each piece into a long rope, about 10 inches in length.
On a flat surface, place a raw hot dog at the bottom end of the dough. Roll the hot dog up, ensuring at least three full loops of dough around the center, with about ½ inch of hot dog exposed at both ends.
Arrange the wrapped hot dogs on a baking sheet, leaving about 1 inch of space between each. Allow them to rest for 45 minutes for a second proofing.
Step 3: Bake
While the buns are proofing, preheat the oven to 350°F about 15 minutes before baking.
In a small bowl, prepare the egg wash by whisking together the egg and a little milk. Brush the buns and the exposed ends of the hot dogs with the egg wash, then bake for 22 minutes, or until golden brown on top.
Step 4: Finish
Once the buns are out of the oven, brush them with melted butter for a shiny, buttery finish. Sprinkle the tops with toasted sesame seeds.
Allow them to cool slightly before serving. Enjoy the soft, fluffy buns with their golden, glossy tops!
Storage & Reheating
Store the hot dog milk buns in an airtight container or wrap them individually in plastic wrap. They can be kept on the counter for up to 2 days or in the fridge for up to 5 days. You can also freeze them for up to one month.
To reheat, thaw the buns if frozen, then microwave for about 30 seconds until warm, and enjoy them as if they were fresh from the bakery.
FAQs
Can I use active yeast?
Yes! This recipe uses instant dry yeast, which can be added directly to the batter ingredients for simplicity. If you don’t have instant dry yeast, you can use active dry yeast. Just activate it first by mixing it with a bit of the milk and sugar from the recipe. Let it sit for about 10 minutes, or until it becomes foamy, then proceed with the recipe as usual.
Can I Make the Dough in Advance?
Absolutely! You can make the dough and let it proof overnight in the fridge, making it ready for assembly the next day. This is a great option if you want to save time and skip the proofing and wrapping on the same day.
More Recipes
If you’re looking for more kid-friendly recipes, here’s a list of some of my favorite dishes to make for little ones:
