Brazil Nut 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. The dough comes together with pantry staples — warm milk, active dry yeast, flour, egg, and butter — so you know exactly what's going into every single bun. That matters a lot when store-bought breads so often carry vague allergen warnings about shared facilities and exotic tree nuts hiding in the ingredient list. Here, the recipe is completely straightforward, with no ambiguous add-ins to second-guess. Butter gets worked into the dough gradually, giving these buns a tender, slightly rich crumb that holds up to a loaded hot dog without falling apart. A final brush of melted butter straight out of the oven adds a gorgeous sheen and just a little extra flavor. Once you've pulled apart a fresh batch of these, the bagged supermarket version is going to feel like a serious downgrade.
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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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