Capsaicin Free Classic Hot Dog Buns

Total time2 hr 13 min

Prep time25 min

Cook time18 min

4.7

(23)

Soft, pillowy, and golden on top, these homemade buns are the kind of thing that makes a simple cookout feel genuinely special. For anyone avoiding capsaicin, store-bought buns can be a surprisingly tricky territory — shared lines, seasoned coatings, and mystery "natural flavors" all add unnecessary stress to what should be a straightforward staple. This recipe keeps things beautifully clean: warm milk, butter, egg, flour, yeast, sugar, and salt — nothing hidden, nothing hot. The enriched dough gets its tender, slightly chewy texture from softened butter worked in gradually during kneading, a technique that makes a real difference in the final crumb. A double brush of melted butter — once before baking and once straight out of the oven — gives the tops that irresistible sheen and a subtle richness you just don't get from a plastic bag. They bake up just touching each other on the pan, which keeps the sides soft and pull-apart-ready. Once you've made these from scratch, going back to the store-bought version 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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