Breastfeeding Friendly Classic Hot Dog Buns
Soft, pillowy, and golden on top, these homemade buns are the kind of thing that makes a simple meal feel genuinely special. When you're nursing, keeping up with your body's increased energy demands means leaning on wholesome, satisfying foods — and baking from scratch with real ingredients like whole milk, eggs, and butter is a great way to do exactly that. The whole milk and egg bring protein and fat to every bite, while the butter adds richness that makes these buns taste like they came from a proper bakery. The process is straightforward: a stand mixer does most of the heavy lifting, and two short rises mean you're not waiting all day. Brushing the tops with melted butter twice — once before baking and once right out of the oven — gives them that irresistible soft crust that pulls apart beautifully. These freeze well too, so baking a batch means you've got an easy, nourishing option ready to go on the days when cooking feels like too much.
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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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