Artificial Food Coloring Free Classic Hot Dog Buns
Store-bought hot dog buns are a surprisingly common source of hidden dyes — many brands use artificial colorants to achieve that perfectly uniform golden look on the crust. These homemade buns skip all of that, relying on nothing but pantry staples and a little butter to develop their warm, natural color in the oven. The enriched dough — built with whole milk, egg, and softened butter worked in gradually — bakes up soft and pillowy with a tender, slightly sweet crumb that honestly puts the packaged stuff to shame. A double brush of melted butter, once before baking and once straight out of the oven, gives the tops a gorgeous sheen without a drop of anything artificial. The buns are baked just close enough together that they pull apart in that satisfying, bakery-style way, with soft sides perfect for cradling a hot dog. They're a little project, but the process is straightforward and the payoff — knowing exactly what went into every bite — makes it completely worth it.
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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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