Shellfish Free Classic Hot Dog Buns
Soft, pillowy, and kissed with melted butter, these homemade buns are the kind of thing that makes a backyard cookout feel genuinely special. The dough comes together with pantry staples — warm milk, active dry yeast, flour, egg, and butter — so there's nothing mysterious or hard to source. Butter gets worked in gradually during kneading, which is what gives these buns that tender, slightly rich crumb that store-bought versions can never quite match. For anyone navigating seafood allergies, packaged buns can be a surprisingly tricky category, with shared production lines and ambiguous labeling making even a simple cookout stressful. Making them from scratch with these straightforward ingredients puts you fully in control of what goes into every bite. The buns bake up golden on top, soft where they press together on the pan, and just sturdy enough to hold a loaded hot dog without falling apart. A final brush of melted butter straight out of the oven takes them from good to genuinely hard to resist.
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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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