Hazelnut Free Classic Hot Dog Buns
Soft, pillowy, and golden-topped, 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 need to scan labels or second-guess what's hiding in a store-bought bag. Butter gets worked in gradually during kneading, which gives the crumb that tender, slightly rich texture that makes a great bun so much more than just a vehicle for a hot dog. A double brush of melted butter, once before baking and once straight out of the oven, adds a gorgeous sheen and a little extra flavor that you simply don't get from anything off a grocery shelf. The buns bake close together so they rise into each other, creating those soft, pull-apart sides that are practically irresistible on their own. Whether you're feeding a crowd or just craving something homemade, these deliver the kind of results that make the whole process feel completely worth it.
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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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