Pescatarian Classic Hot Dog Buns
Soft, pillowy, and kissed with melted butter, these homemade buns are the kind of thing that makes any cookout feel a little more special. The enriched dough — built with whole milk, egg, and butter worked in gradually — gives you that tender, slightly sweet crumb that store-bought versions always promise but rarely deliver. Because the ingredient list is straightforward pantry staples with no meat products anywhere in the mix, they fit naturally into a pescatarian spread without any label-reading stress. They bake up golden and just touching at the edges, which means you get that satisfying pull-apart moment straight from the pan. A double brush of melted butter — once before the oven and once right after — adds a glossy, rich finish that's genuinely hard to resist. Pair them with a grilled fish fillet, a salmon patty, or even a classic tuna melt and you've got a seriously satisfying meal built entirely from scratch.
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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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