Mushroom Free Classic Hot Dog Buns

Total time2 hr 13 min

Prep time25 min

Cook time18 min

4.7

(23)

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 warm milk, a single egg, and butter worked in gradually, which is exactly what gives each bun that tender, slightly rich crumb you just can't get from a plastic bag at the grocery store. Because the ingredient list is completely straightforward — flour, yeast, dairy, and a little sugar — there's no need to scan labels or second-guess what's hiding inside. Mushrooms and mushroom-derived ingredients like certain yeast extracts or flavor enhancers sometimes sneak into packaged breads, but everything here is clean and easy to verify at a glance. The double butter treatment, brushed on before baking and again straight out of the oven, gives the tops a beautiful sheen and a faint richness that makes them irresistible even before you add a single topping. They bake up just touching each other on the pan, so when you pull them apart there's that satisfying soft side that soaks up all the good stuff. Once you've made these from scratch, going back to store-bought is going to feel like a real step down.

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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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