Cashew Free Soft Hot Dog Buns

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.6

(22)

There is something deeply satisfying about pulling apart a tray of homemade hot dog buns that are pillowy soft, golden on top, and still faintly warm from the oven. Store-bought buns often come with ingredient lists full of additives and preservatives, and for anyone navigating nut allergies, the "may contain" warnings can make a simple cookout feel complicated. This recipe keeps things refreshingly straightforward — just milk, flour, egg, butter, yeast, sugar, and salt, with zero nuts anywhere in sight. The butter gets worked into the dough gradually, which is the secret to that tender, slightly rich crumb that holds up to a loaded hot dog without falling apart. A final brush of milk before baking gives each bun a beautiful, even golden color that looks like it came from a proper bakery. They bake up in neat rows, just touching each other on the pan, so the sides stay soft while the tops get that gentle crust. Once you've made these once, going back to the grocery store version is going to feel like a serious downgrade.

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Ingredients

8 servings

For the dough

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

2 tbsp whole milk, for brushing

Instructions

1
Combine the warmed 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 — this confirms the yeast is active.
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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