Citrus 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 hot dog buns are the kind of thing that makes a backyard cookout feel genuinely special. Every ingredient here is straightforward pantry staple territory — milk, flour, butter, egg, yeast — with absolutely nothing citrus-derived hiding in the mix, which is more than you can say for plenty of store-bought buns that sneak in unexpected additives. The enriched dough gets its tender crumb from softened butter worked in gradually during kneading, and that extra brush of melted butter straight out of the oven gives the tops a beautiful, slightly glossy finish. Because you're building everything from scratch, you have complete control over what goes in, which is exactly the kind of peace of mind that matters when you're navigating a citrus sensitivity. The buns bake up just touching each other on the pan, so they pull apart with those soft, pillowy sides that hold up perfectly under a loaded hot dog without falling apart. Once you've made a batch of these, reaching for the grocery store 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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