Turkey Free Classic Hot Dog Buns
Soft, pillowy, and golden on top, these homemade hot dog buns are the kind of thing that makes a backyard cookout feel genuinely special. The enriched dough — built with whole milk, egg, and butter worked in gradually — gives each bun a tender, slightly sweet crumb that holds up to toppings without going soggy. Baking them close together on the sheet means they rise into each other, creating those classic pull-apart sides that are somehow the best part of the whole thing. A double brush of melted butter, once before the oven and once right after, adds a glossy finish and rich flavor you simply won't find in a store-bought bag. The ingredient list is completely straightforward pantry staples, so there's no need to scrutinize labels or worry about unexpected additives sneaking in. Whether you're loading them up at a summer party or just treating a Tuesday night to something homemade, these buns are worth every minute of the rise time.
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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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