Legume 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 ingredient list is refreshingly straightforward — warm milk, butter, egg, flour, yeast, sugar, and salt — with absolutely nothing that would raise a flag for anyone avoiding legumes. That matters more than it sounds, because store-bought buns often sneak in soy flour or soy-based dough conditioners that can be easy to miss on a label. Making them from scratch puts you fully in control, and the process is more approachable than you might expect. Butter goes in gradually during kneading, which gives the dough a tender, slightly rich crumb that holds up beautifully to whatever you pile inside. A second brush of melted butter straight out of the oven adds a glossy finish and a little extra flavor that no packaged bun can compete with. Pull them apart, slice down the center, and get ready for the best hot dog you've had in a while.
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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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