Cinnamon Free Classic Hot Dog Buns
Soft, pillowy, and golden on top, these homemade hot dog buns are the kind of thing that makes a backyard cookout feel genuinely special. The enriched dough — built with whole milk, egg, and butter worked in gradually — gives each bun a tender, slightly chewy crumb that holds up to toppings without falling apart. For anyone navigating a sensitivity to cinnamon, store-bought buns can be a surprisingly tricky category, since some brands include spice blends or flavored coatings that aren't always obvious on the label. This recipe keeps things completely straightforward: flour, yeast, milk, egg, butter, salt, and sugar — nothing hidden, nothing unexpected. The double butter brush (once before baking, once right out of the oven) is a small step that makes a big difference, leaving the tops glossy and rich. Baking them close together on the sheet means they rise into each other and pull apart with that satisfying soft edge you just can't get from a plastic bag. Once you've made these, it's genuinely hard to go back.
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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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