Nutmeg Free Classic Hot Dog Buns

Total time2 hr 13 min

Prep time25 min

Cook time18 min

4.7

(23)

Warm, pillowy, and golden-topped, these homemade buns are the kind of thing that makes a backyard cookout feel genuinely special. The dough comes together with pantry staples — milk, flour, egg, butter, and yeast — and the result is a soft, slightly rich roll with a tender crumb that holds up beautifully to all your favorite fillings. Butter gets worked into the dough gradually, which is what gives each bun that subtle richness and smooth texture you just can't get from a store-bought bag. Many packaged buns and spice blends sneak in unexpected seasonings, so baking from scratch here means you know exactly what went into every bite — no hidden aromatics, no surprises. The double butter brush — once before baking, once straight out of the oven — gives the tops a gorgeous sheen and a flavor that's simple but deeply satisfying. They bake up touching each other on the pan, which keeps the sides soft and pull-apart-ready, just like a proper bun should be. Let them cool just long enough to slice, then load them up and enjoy.

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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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