Pork Free Classic Hot Dog Buns
Soft, pillowy, and golden on top, these homemade buns are the kind of thing that makes a simple cookout feel genuinely special. The dough comes together with whole milk, butter, and a single egg, giving each bun a tender, slightly rich crumb that holds up beautifully to whatever you pile inside. Because everything is made from scratch with straightforward pantry staples, there's no need to scrutinize store-bought labels for hidden additives or worry about what's sharing the production line. The technique of adding softened butter gradually during kneading is what sets these apart — it creates that bakery-style softness without any complicated steps. A double brush of melted butter, once before baking and once straight out of the oven, gives the tops a gorgeous sheen and a subtle richness that's hard to resist. These buns pull apart cleanly along their sides, making them easy to load up and even easier to eat.
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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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