Citric Acid Free Classic Hot Dog Buns
Soft, pillowy, and golden-topped, these homemade buns are the kind of thing that makes a simple cookout feel genuinely special. Store-bought versions are a minefield for anyone avoiding citric acid, which shows up as a preservative or dough conditioner in a surprising number of packaged breads — often without much fanfare on the label. This recipe sidesteps all of that with a short, clean ingredient list: milk, yeast, flour, egg, butter, sugar, and salt. Nothing hidden, nothing processed. The enriched dough gets its tender crumb from softened butter worked in gradually during kneading, and a double brush of melted butter gives the finished buns that irresistible glossy top. They bake up just touching each other on the pan, which keeps the sides soft and pull-apart perfect. Once you've made a batch from scratch, going back to the plastic-wrapped grocery store version is going to feel like a real step down.
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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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