Celery Free Classic Hot Dog Buns
Soft, pillowy, and kissed with melted butter, 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 — milk, flour, egg, butter, and yeast — so there's nothing unexpected hiding in the ingredient list. For anyone navigating a celery allergy or sensitivity, store-bought buns can be a surprisingly tricky category, since some commercial breads include celery seed or celery extract as a flavoring agent. Making them from scratch completely sidesteps that concern. The enriched dough gets its tender, slightly sweet crumb from whole milk and butter worked in gradually, and the buns bake up golden with just enough structure to hold all your toppings without falling apart. Brushing them twice with melted butter — once before baking and once right out of the oven — gives the tops that irresistible glossy finish. Pull them apart along the natural seam and you've got a bun that genuinely rivals anything from a bakery.
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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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