Almond Free Classic Hot Dog Buns
Soft, pillowy, and golden on top, these homemade buns are the kind of thing that makes a backyard cookout feel genuinely special. Store-bought buns can be a minefield when you're avoiding tree nuts, since shared production lines and vague "may contain" labels make even a simple bun feel risky. Making them from scratch with pantry staples — flour, milk, egg, butter, and yeast — means you know exactly what's in every bite. The enriched dough gets its tender crumb from softened butter worked in gradually, and a double brush of melted butter straight from the oven gives the tops that irresistible sheen. They bake up just touching each other on the pan, which keeps the sides soft and pull-apart perfect. These are sturdy enough to hold a loaded hot dog without falling apart, yet light enough that they never steal the show.
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Learn more →Ingredients
8 servings
- ¾ cup whole milk, warmed to 110°f (43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 tbsp granulated sugar
- 2 ¾ cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 1 large egg, room temperature
- 3 tbsp unsalted butter, softened
For brushing
- 1 tbsp unsalted butter, melted
Instructions
- 1
Combine the warm milk, yeast, and sugar in the bowl of a stand mixer (or a large bowl). Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the flour, salt, and egg to the yeast mixture. Mix on low speed with the dough hook (or stir with a wooden spoon) until a shaggy dough forms, about 2 minutes.
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