Xanthan Gum 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 dough comes together with pantry staples — milk, flour, egg, butter, and yeast — so there's no need for any binding additives or specialty ingredients that can be tricky to source or trust. That's the real beauty here: gluten does all the structural work naturally, meaning the recipe never calls for xanthan gum or any gum-based substitute at all. The butter gets worked in gradually during kneading, which gives the crumb that tender, slightly rich pull you want in a bun without making the dough greasy or hard to handle. A double brush of melted butter — once before baking and once straight out of the oven — is a small step that pays off big in flavor and that gorgeous soft crust. Baking the logs close together on the sheet means they rise into each other, giving you those classic pull-apart sides that are practically made for splitting open and loading up. Store-bought buns often come with a long ingredients list full of additives; these are refreshingly straightforward and taste like it.
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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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