Barley Free Classic Hot Dog Buns

Total time2 hr 13 min

Prep time25 min

Cook time18 min

4.7

(23)

Soft, pillowy, and golden-topped, these homemade hot dog buns are the kind of thing that makes a backyard cookout feel genuinely special. The enriched dough — built with whole milk, egg, and butter kneaded in gradually — gives each bun a tender, slightly sweet crumb that holds up to toppings without going soggy. For anyone navigating a barley sensitivity, store-bought buns can be a minefield, since many commercial breads sneak in barley malt flour or barley-derived ingredients for flavor and color. This recipe keeps things clean and straightforward, relying entirely on all-purpose flour with no hidden grains to worry about. The two-rise method is what really sets these apart: the first rise builds flavor, and the second lets the buns press together so you get those classic soft sides when you pull them apart. A double brush of melted butter — before and after the oven — adds a glossy, rich finish that makes them almost too good to just use as a vessel. Once you've made a batch of these, reaching for the store-bought bag is going to feel like a serious downgrade.

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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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