Seeds 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. Store-bought buns often sneak in sesame or poppy seed toppings — sometimes without obvious labeling — so baking your own is the cleanest way to keep things worry-free. This dough comes together with straightforward pantry staples: warm milk, yeast, flour, egg, and butter, with zero seeds anywhere in the ingredient list. The trick to that tender, slightly rich crumb is adding the softened butter gradually while kneading, which gives the dough a smooth, elastic texture that bakes up beautifully. A double brush of melted butter — once before the oven and once right after — delivers that glossy, irresistible finish you just don't get from a plastic bag. The buns bake close together so they stay soft on the sides, making them easy to pull apart and slice without falling to pieces around your hot dog. Once you've had a fresh, warm bun straight from your own oven, it's genuinely hard to go back.

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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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