Nightshade 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 simple cookout feel genuinely special. For anyone avoiding nightshades, the challenge with store-bought hot dog buns isn't always obvious — but many commercial breads include unexpected additives or are produced alongside seasoning blends that can cause problems. Making them from scratch with whole milk, butter, egg, and flour puts you fully in control of every ingredient. The enriched dough gets its tender, slightly chewy crumb from the butter being worked in gradually during kneading, which is a small step that makes a big difference in the final texture. A double brush of melted butter — once before baking and once straight out of the oven — gives the tops that irresistible sheen and a subtle richness that no packaged bun can match. They bake up just touching each other on the pan, so you get those soft, pull-apart sides that are perfect for cradling a hot dog without falling apart. Once you've made a batch of these, going back to the store-bought version 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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