Hazelnut Free Soft Hot Dog Buns
Few things beat a homemade hot dog bun — soft, pillowy, and just slightly golden on top, with that satisfying pull when you tear one apart. These are made with a simple enriched dough of whole milk, egg, and butter, which gives them a tender, slightly rich crumb that store-bought buns rarely come close to matching. For anyone navigating nut allergies, packaged buns can be a minefield of shared-facility warnings and ambiguous labeling, but this recipe keeps things clean with a short, straightforward ingredient list you can verify yourself. The butter goes in gradually during kneading, which builds a smooth, elastic dough that bakes up beautifully without any fuss. A milk wash before baking gives the tops that warm, bakery-style color that makes them look as good as they taste. They're ideal for cookouts, weeknight dinners, or honestly just eating warm off the rack with a little extra butter.
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Learn more →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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