Coconut 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 hunting down specialty ingredients or squinting at labels for hidden additives. Butter gets worked in gradually during kneading, which is what gives the crumb that tender, slightly rich pull that store-bought buns rarely manage to deliver. Baking them close together on the sheet means they rise into each other, creating those classic soft sides that tear apart satisfyingly right before serving. A double brush of melted butter — once before the oven and once straight out of it — adds a subtle richness and a beautiful sheen that makes these look as good as they taste. Whether you're loading them up for a summer cookout or just want a reliable homemade bun in your back pocket, this recipe is straightforward enough for a weeknight and impressive enough to earn compliments every single time.
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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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