Nitrate & Nitrite 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 real win here is knowing exactly what went into them — warm milk, butter, egg, flour, and yeast, with nothing hidden in the mix. For anyone avoiding cured or processed ingredients, store-bought buns can be a minefield of additives that sneak in under vague labeling, so baking your own is a genuinely smart move. The enriched dough gets its tender crumb from softened butter worked in gradually, and a double butter brush — once before baking, once right out of the oven — gives the tops that irresistible sheen. They bake up just touching each other on the pan, which keeps the sides soft and pull-apart-ready. These are sturdy enough to hold up to a loaded dog without falling apart, but light enough that the bun never upstages the filling.
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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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