Peanut Free Soft Hot Dog Buns

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.6

(22)

Few things beat a backyard cookout where the buns are just as good as what's inside them, and these pillowy, golden-topped rolls deliver exactly that. Store-bought hot dog buns can be a minefield of shared-facility warnings and vague allergen labels, so making your own is a genuinely satisfying solution. The dough comes together with pantry staples — flour, milk, egg, butter, and yeast — so you know exactly what's going into every bite. Adding the softened butter gradually during kneading is the secret to that soft, slightly rich crumb that holds up to toppings without falling apart. After a gentle proof and a milk-brushed bake at 375°F, the buns emerge with a tender interior and a lightly glossy, golden crust that looks like it came from a proper bakery. They pull apart beautifully and are just as good loaded with a classic dog as they are used for sausages, brats, or even a creative sandwich filling. Once you've made these at home, reaching for the plastic-wrapped store bag 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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