Walnut Free Soft Hot Dog Buns
There is something deeply satisfying about pulling apart a tray of freshly baked hot dog buns that you made entirely from scratch. These are soft, pillowy, and golden on top — the kind of bun that actually holds up to a loaded dog without falling apart or turning soggy. Store-bought buns can be a minefield when you're avoiding tree nuts, since shared production lines and vague labeling make even a simple bun feel like a gamble. Here, every ingredient is straightforward: milk, flour, egg, butter, yeast, sugar, and salt — nothing hidden, nothing to second-guess. The method of adding softened butter gradually during kneading is what gives these buns their tender, enriched crumb that rivals anything from a bakery. A quick milk wash before baking delivers that gorgeous, lightly glossy crust that makes them look as good as they taste. Make a batch on the weekend and your weeknight cookouts will never be the same.
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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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