Gut Friendly Classic Hot Dog Buns
Homemade buns have a softness and freshness that packaged versions simply can't match, and knowing exactly what went into them makes every bite feel a little more intentional. These are made with a short, clean ingredient list — whole milk, egg, butter, flour, yeast, sugar, and salt — so there are no mystery additives, preservatives, or emulsifiers that can be rough on a sensitive digestive system. The slow rise gives the yeast time to do its work, which helps break down some of the flour's natural compounds and contributes to a more easily digestible crumb. Butter is added gradually during kneading, which builds a tender, pillowy texture that holds up beautifully to whatever you're loading inside. A final brush of melted butter straight out of the oven gives the tops a gorgeous golden sheen and a rich, slightly sweet finish. They pull apart in soft, connected rows — exactly the way a great hot dog bun should — and the whole process is genuinely satisfying to work through from start to finish.
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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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