Pistachio Free Classic Hot Dog Buns
Soft, pillowy, and golden on top, these homemade hot dog buns are the kind of thing that makes a backyard cookout feel genuinely special. The dough comes together with pantry staples — warm milk, active dry yeast, flour, egg, and butter — and a stand mixer does most of the heavy lifting. Incorporating the softened butter gradually during kneading is the secret to that tender, slightly rich crumb that store-bought buns rarely deliver. A double brush of melted butter, once before baking and once straight out of the oven, gives the tops a beautiful sheen and a subtle richness that's hard to resist. For anyone navigating tree nut concerns, baking from scratch like this means you know exactly what went into every bun — no label-reading anxiety, no shared-facility guesswork. The buns bake up just touching each other on the pan, which keeps the sides soft and pull-apart satisfying. Once you've made these, going back to the plastic-wrapped grocery store version is going to feel like a real step down.
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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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