Cashew Free Classic Hot Dog Buns
Soft, pillowy, and golden on top, these homemade buns are the kind of thing that makes a backyard cookout feel genuinely special. The dough comes together with pantry staples — milk, flour, egg, butter, and yeast — so there's no need to scan labels or second-guess what's hiding in a store-bought bag. Butter gets worked in gradually during kneading, which is what gives the crumb that tender, slightly rich pull that packaged buns rarely deliver. A second brush of melted butter straight out of the oven adds a glossy finish and just enough richness to make them irresistible even before the hot dogs arrive. Because the ingredient list is so straightforward, anyone avoiding tree nuts like cashews can bake and serve these with total confidence. They bake up in a connected row, so pulling them apart at the table has that satisfying, fresh-from-the-bakery feel. Make a batch on a weekend and you'll wonder why you ever bought buns at all.
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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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