Nickel Allergy Friendly 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. Store-bought buns can be a minefield when you're managing a nickel sensitivity, since whole grains, seeds, and certain additives commonly found in commercial breads are known to be high in nickel — but this recipe keeps things clean and simple. The ingredient list leans on all-purpose flour, whole milk, egg, butter, and a touch of sugar, all of which are naturally low in nickel and easy to source without second-guessing the label. Butter gets worked in gradually during kneading, which gives the crumb that tender, slightly rich texture that makes these buns so satisfying to pull apart. A final brush of melted butter straight out of the oven adds a glossy finish and just enough richness to complement whatever you're tucking inside. They bake up snug against each other on the pan, so the sides stay soft while the tops turn a beautiful, even brown. Once you've made a batch of these, going back to the packaged kind is going to feel like a serious downgrade.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!