Rice Free Classic Hot Dog Buns

Total time2 hr 13 min

Prep time25 min

Cook time18 min

4.7

(23)

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 — all-purpose flour, whole milk, egg, and butter — so there's no mystery about what's going into them, and absolutely no rice flour or rice-based fillers hiding in the mix. That matters more than you'd think, because store-bought buns often sneak in unexpected starches and additives that can be hard to track down on a label. The enriched dough gets its tender, slightly chewy crumb from a slow butter incorporation during kneading, and a double rise gives the buns that light, airy structure you want cradling a hot dog. Brushing with melted butter before and after baking adds a gorgeous sheen and a rich, subtle flavor that plain store buns just can't compete with. Pull them apart along the natural seam where they touched on the pan and you'll get that classic bakery-style split. Once you've made a batch of these, going back to the packaged version is going to feel like a serious downgrade.

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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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