Tree Nut Free Classic Hot Dog Buns
Homemade hot dog buns are one of those small kitchen projects that pays off in a big way — soft, pillowy, and just slightly sweet, they make every cookout feel a little more special. Store-bought buns often come from facilities that process tree nuts or carry vague allergen warnings, so baking your own is a genuinely smart move for anyone navigating those concerns. Every ingredient here is straightforward pantry staple territory: milk, flour, egg, butter, yeast, sugar, and salt — nothing hidden, nothing to second-guess. The butter gets worked in gradually during kneading, which is what gives these buns that tender, almost brioche-like crumb that holds up beautifully under a loaded hot dog without going soggy. A double rise builds flavor and that signature pull-apart texture, and a final brush of melted butter straight out of the oven gives the tops a gorgeous golden sheen. They bake up in under 20 minutes and the smell alone will have everyone hovering around the kitchen. Once you've made a batch, going back to the grocery store version is going to feel like a real step down.
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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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