Sesame Free Classic Hot Dog Buns
Store-bought hot dog buns are one of those sneaky places where sesame can show up — either baked right in or from shared production lines — so making your own is genuinely the safest move. These buns come together with a short list of everyday ingredients: warm whole milk, active dry yeast, all-purpose flour, egg, and butter, with zero seeds anywhere in sight. The enriched dough gets its soft, pillowy texture from butter worked in gradually during kneading, which gives you that bakery-style pull without any of the guesswork about what's hiding in the ingredient list. They bake up golden and glossy, brushed twice with melted butter for a rich finish that makes even a simple cookout feel a little special. Pulling them apart along the seam where they touched during baking is genuinely one of the more satisfying kitchen moments you'll have all summer. They're sturdy enough to hold a loaded dog without falling apart, yet tender enough that every bite feels like a treat.
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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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