Artificial Flavors Free Classic Hot Dog Buns
Soft, pillowy, and golden on top, these homemade buns are everything a store-bought package tries to imitate — minus the long list of additives you can't pronounce. Commercial hot dog buns are one of those products where artificial flavors tend to sneak in quietly, making it genuinely hard to find a clean option at the grocery store. This recipe keeps things refreshingly straightforward: warm milk, yeast, flour, egg, butter, and a little sugar — that's the whole story. The enriched dough gets its tender crumb from real butter worked in gradually, and the double butter brush at the end gives the tops that irresistible sheen and flavor without any synthetic shortcuts. Baking them close together on the sheet means they rise into each other, creating those soft, pull-apart sides that make every bite feel like a proper cookout. They work beautifully with classic hot dogs, but honestly they're good enough to eat warm on their own straight from the rack.
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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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