Turmeric Free Classic Hot Dog Buns
Soft, pillowy, and golden brown, these homemade 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 rich crumb that holds up to toppings without turning soggy. For anyone navigating a sensitivity to turmeric, store-bought buns can be a minefield, since the spice sometimes sneaks into commercial bread products as a natural coloring agent. Every ingredient here is straightforward and easy to verify, so you can load up your hot dog without a second thought. The double butter brush — once before baking and once straight out of the oven — is a small step that makes a noticeable difference, adding a subtle shine and extra flavor to the crust. These buns bake up just touching each other on the pan, which keeps the sides soft and pull-apart in the best possible way. Once you've made a batch from scratch, it's genuinely hard to go back to the bag.
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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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