Paraben 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. Store-bought buns are a surprisingly common source of hidden additives and preservatives, so baking your own from scratch is one of the easiest ways to keep things clean and simple. Every ingredient here is straightforward — warm milk, yeast, flour, egg, and butter — with nothing unnecessary tucked in. The enriched dough gets its tender, slightly sweet crumb from that gradual butter addition during kneading, which is a small step that makes a big difference in the final texture. A double brush of melted butter, once before the oven and once right after, gives the tops that irresistible glossy finish. They bake up just touching each other on the pan, which keeps the sides soft and pull-apart perfect. Once you've made these, it's genuinely hard to go back to the packaged version.
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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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