Pecan Free Classic Hot Dog Buns

Total time2 hr 13 min

Prep time25 min

Cook time18 min

4.7

(23)

Homemade hot dog buns are one of those small kitchen projects that pays off in a big way — soft, pillowy, and golden in a way that store-bought versions simply can't match. The dough comes together with pantry staples like all-purpose flour, whole milk, egg, and butter, then gets kneaded until smooth and left to rise into something genuinely beautiful. Adding the softened butter gradually during kneading is the move that gives these buns their tender, slightly rich crumb without making the dough greasy or hard to work with. A second rise lets the shaped logs puff up and press against each other on the pan, which is exactly what creates those soft, pull-apart sides everyone loves. A double brush of melted butter — once before baking and once straight out of the oven — gives the tops that irresistible sheen and a hint of richness in every bite. Tree nut concerns can make even simple baked goods stressful when you're scanning ingredient labels at the store, but this recipe keeps things clean and straightforward from start to finish. Fire up the grill, because these buns are ready to hold something great.

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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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