Macadamia Free Classic Hot Dog Buns
Soft, pillowy, and golden-topped, these homemade hot dog buns are the kind of thing that makes a backyard cookout feel genuinely special. The dough comes together with pantry staples — warm milk, active dry yeast, flour, egg, and butter — and the result is a tender, slightly enriched bun with a light chew that store-bought versions rarely deliver. Butter gets worked in gradually during kneading, which is the secret to that soft, almost brioche-like crumb without any fuss. For anyone navigating tree nut concerns, these buns are a breath of fresh air — no specialty flours, no nut-based oils, just straightforward ingredients you can verify yourself. The double butter brush (once before baking, once right out of the oven) gives the tops a gorgeous sheen and a rich, subtle flavor that pairs beautifully with whatever you're grilling. They bake up touching each other on the pan, which keeps the sides soft and pull-apart satisfying. Make a batch on a weekend and you'll wonder why you ever settled for the packaged kind.
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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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