Nitrate & Nitrite Free Soft Hot Dog Buns
Homemade hot dog buns are one of those small kitchen projects that pays off in a big way — pillowy, golden, and far better than anything sitting in a plastic bag at the grocery store. For anyone avoiding nitrates and nitrites, the bun itself is often the easy part, but it's still reassuring to know exactly what went into it. This dough comes together with whole milk, butter, egg, flour, and yeast — nothing processed, nothing cured, nothing hidden. The butter gets worked in gradually during kneading, which is what gives these buns their soft, slightly rich crumb that holds up to toppings without falling apart. A milk wash before baking gives the tops that warm, bakery-style color without any additives. They bake up hollow-sounding and light, and after a short rest on the rack they pull apart cleanly into eight perfect buns. Pair them with a clean, nitrate-free sausage and you've got a cookout situation you can feel genuinely good about.
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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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