Seed Oil 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 buns are the kind of thing that makes a backyard cookout feel genuinely special. Every ingredient here is straightforward and real — whole milk, butter, egg, flour — with zero industrial oils hiding in the mix, which is exactly what makes this recipe such a reliable choice for anyone keeping refined seed oils out of their kitchen. Store-bought buns almost always sneak in soybean or canola oil as a cheap shortener, so baking your own is really the only way to be sure of what you're eating. The enriched dough gets its tenderness from unsalted butter instead, and the difference in flavor is immediately noticeable — richer, slightly milky, and genuinely satisfying. A double butter brush (once before the oven, once right after) gives the tops that gorgeous sheen and a soft, pull-apart crust that holds up to all the toppings without going soggy. The two-rise process sounds involved but is mostly hands-off, and the result is a batch of eight buns that look and taste like they came from a serious bakery. Once you've made these, reaching for the plastic-wrapped grocery store version is going to feel like a real step down.

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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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