Ginger 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 nothing unexpected hiding in the ingredient list, which is a real relief when you're navigating a sensitivity to certain spices or roots that tend to sneak into store-bought versions. Butter gets worked in gradually during kneading, which is what gives the crumb that tender, slightly rich pull that packaged buns can never quite match. The second rise lets the shaped logs puff up just enough to bake into connected, pull-apart buns with a soft crust and a fluffy interior. A final brush of melted butter straight out of the oven adds a subtle shine and a little extra richness that takes them over the top. These are sturdy enough to hold a loaded hot dog without falling apart, but soft enough that every bite feels like a treat.
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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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