BHA & BHT Free Classic Hot Dog Buns
Soft, pillowy, and golden-topped, these homemade hot dog buns are the kind of thing that makes a backyard cookout feel genuinely special. Store-bought buns are one of those sneaky sources of synthetic preservatives like BHA and BHT, which show up in packaged breads far more often than most people realize — so baking your own is a straightforward way to sidestep that entirely. Every ingredient here is clean and recognizable: whole milk, butter, egg, flour, yeast, salt, and a little sugar. The enriched dough gets its tender, slightly sweet crumb from the butter worked in gradually during kneading, and that final brush of melted butter straight out of the oven gives the tops a gorgeous sheen and a rich, bakery-style finish. The buns bake close together on the sheet so they rise into each other, creating those soft, pull-apart sides that are perfect for cradling a hot dog without falling apart. Once you've made these, it's genuinely hard to go back to the packaged version.
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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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