Peanut Free Classic Hot Dog Buns
There is something deeply satisfying about pulling apart a tray of freshly baked buns that you made entirely from scratch. These soft, pillowy rolls get their tender crumb from a slow butter incorporation during kneading — a small technique that makes a genuinely noticeable difference in the final texture. Store-bought buns can be a minefield of shared-facility warnings and ambiguous labeling, so mixing up a batch at home with straightforward pantry staples is a smart and stress-free alternative. The dough comes together with whole milk, egg, and a little sugar for just the right hint of sweetness, and a double brush of melted butter gives the tops that gorgeous golden finish. They bake up soft enough to cradle a hot dog without falling apart, but sturdy enough to hold up to all your favorite toppings. Whether you're hosting a backyard cookout or just craving a classic summer meal, these homemade buns are absolutely worth the effort.
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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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