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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This Easy Homemade Hot Dog Buns Recipe will upgrade your grilling game to new heights! Craft these buttery, fluffy buns following our STEP-BY-STEP video and say goodbye to store-bought options laden with preservatives. Savor the freshness of homemade perfection with every bite.
- Textures: These homemade brioche hot dog buns are incredibly soft and tender, thanks to a rich dough infused with butter and eggs.
- Taste: Made with wholesome ingredients, these buns boast a rich flavor that storebought varieties can’t match.
- Convenience: Despite their gourmet quality, these homemade buns are surprisingly easy to make with a minimal prep time of 25 minutes and simple ingredients. Freezing them offers the convenience of homemade goodness at your fingertips.
Hot dogs, an American BBQ favorite, boast a delightful simplicity and versatility that make them a beloved choice for gatherings of all kinds. Whether grilled to perfection, cooked on a stovetop, or roasted over an open fire, they’re a crowd-pleaser that satisfies both young and old alike. Now is the time to ensure the humble hot dog bun lives up to its full potential.
IMPORTANT NOTE: This recipe was improved and updated on 5/30/2024, to include a STEP-BY-STEP tutorial video, explanations and substitutions of key ingredients, answers to the most frequently asked questions, and more Pro Chef Tips.
Table of Contents
- What are Brioche Hot Dog Buns?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Homemade Hot Dog Buns
- Gemma’s Pro Chef Tips
- Make Ahead & Storage Instructions
- Can I use Bread Flour or Strong Flour instead of All-purpose Flour?
- Can I Freeze the Raw Dough of Hot Dog Buns?
- FAQs
- More Recipes for the Grill
What are Brioche Hot Dog Buns?
Crafted from an enriched dough with eggs and butter, brioche hot dog buns offer a subtly sweet flavor that pairs perfectly with savory fillings like hot dogs or sausages.
- Enriched Dough: Made with a brioche dough, rich in eggs and butter, these hot dog buns are exceptionally flavorful and indulgent, free from artificial additives.
- Subtle Sweetness: The slight sweetness of the brioche dough adds an extra dimension to the overall flavor experience, enhancing the enjoyment of every bite.
- Absorbent and Fluffy: The fluffy texture of homemade brioche buns ensures they can handle even the juiciest fillings without falling apart, allowing you to savor every mouthwatering bite.
- Versatile Pairing: Beyond traditional hot dogs, these buns are perfect for a variety of gourmet creations, from lobster rolls to chili cheese dogs, thanks to their robust texture and flavor.
Tools You Need
- Measuring cups and measuring spoons
- Measuring jug or mixing bowl
- Stand mixer
- Plastic wrap
- Parchment paper
- Dough cutter
- Baking sheet
Key Ingredients
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All-purpose flour
- All-purpose flour has a protein content of 9-11%, providing gluten for elasticity and strength in the dough. So the buns are light, fluffy, and can hold their shape while baking.
- Alternatively, you can substitute whole wheat for up to 50% of the all-purpose flour for a hearty and not overly-dense result.
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Granulated sugar
- Sugar in brioche hot dog buns adds sweetness to enhance flavor, feeds the yeast for rising, and helps achieve a golden-brown crust during baking.
-
Instant yeast
- Instant yeast gives a quicker, more efficient rise than active dry yeast without requiring sponging.
- Note to mix instant yeast with flour first to avoid direct contact with salt so the yeast won’t get deactivated.
- Alternatively, you can use active dry yeast: for every teaspoon of instant yeast, use 1 ¼ teaspoons of active dry yeast. Bring the liquid in your recipe to blood temperature and mix in active dry yeast. Let it sit at room temperature for roughly 5 minutes until foam forms on top.
-
Salt
- Salt enhances the flavor of the buns.
- Salt strengthens the gluten, giving the hot dog bun the perfect crumb. It also relaxes the dough so that it’s easier to shape.
-
Whole milk
- Whole milk in brioche hot dog buns enriches the dough, making it softer and adding flavor. Skim milk or reduced-fat 2% milk will not achieve the same result.
- Alternatively, you can use full-fat dairy-free milk such as coconut milk, almond milk, oat milk, or cashew milk.
-
Eggs
- Structure: Eggs bind the dough together, providing stability during rising and baking.
- Flavor: They enrich the buns, enhancing their taste.
- Texture: Eggs create a tender crumb, making the buns softer.
- Moisture: They help retain moisture in the dough, ensuring a satisfying bite.
- Browning: The egg wash gives the buns’ crust an attractive golden shine.
-
Butter
Softened butter is preferred in brioche hot dog buns for better incorporation into the dough, ensuring a uniform texture, tender crumb, and enhanced flavor.
-
- Flavor Enhancement: Butter adds richness and a luxurious taste to the buns, elevating their overall flavor profile.
- Texture Improvement: The fat content in butter contributes to a tender and soft crumb, making the buns irresistibly fluffy.
- Moisture Retention: Butter helps lock in moisture during baking, preventing the buns from drying out and ensuring they stay moist and delicious.
How to Make Homemade Hot Dog Buns
Make the Brioche Dough
-
Mix dry ingredients: In the bowl of a stand mixer fitted with a dough hook, mix the flour, sugar, yeast, and salt on low speed for 30 seconds to combine.
-
Mix wet ingredients: In a separate jug whisk together the milk and eggs.
-
Combine and make the dough:
-
Pour most of the wet mixture into the flour mixture. (Hold back a couple of tablespoons of liquid in case you don’t need all of it.)
- Switch the speed to medium and knead the dough until it comes together into a soft ball. If it seems a bit dry after a few minutes, add the remaining liquid, about a teaspoon at a time, until it comes together around the hook but still sticks quite a bit to the bottom of the bowl.
-
- Add butter: Add in the softened butter, one slice at a time and knead for 15 seconds between each addition. Continue to knead the dough for about 8 more minutes. The dough should be very soft.
- Shape and bulk ferment the dough (first rise): Turn out the dough onto a lightly floured surface and shape into a smooth ball. Place it into a greased bowl, cover with plastic wrap (or a shower cap) and keep in a warm placeof for 1 ½ – 2 hours, until the dough no longer springs back when poked.
Shape and Proof the Hot Dog Buns
-
How to Shape the Hot Dog Buns:
-
Divide the dough into 6 equally sized pieces (about 3 ½ oz/100 g). On a floured working surface, shape each piece into a smooth roll (see video), then elongate into a 6-inch (15 cm) log.
-
Pinch the seams of the dough together well so the bun doesn’t pop open while baking. The dough should be smooth and crease-free (Shaping the dough into a smooth ball is very important. See the video for visual instructions.!)
-
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Final proof (second rise): Place the hot dog buns on a lined baking sheet, seam-side down, cover with plastic wrap and proof for 45 to 60 minutes, until puffed slightly and the dough no longer springs back when poked.
Bake the Hot Dog Buns
-
Bake the buns: Once proofed, preheat the oven to 375°F (190°C), then brush each bun with egg wash.
-
Bake for 20-22 minutes or until they are golden brown. Remove from the oven and cover the pan with a clean, dry kitchen towel as they cool to soften the crust.
Gemma’s Pro Chef Tips
- When making your dough, hold back on the liquid. Sometimes, your dough doesn’t need it all, and while you can always add more, you can’t take it back.
- If you would like more fiber, replace up to half of the all-purpose flour with whole wheat flour.
- We always use instant yeast but if you only have active dry yeast you can use this with couple of adjustments: you will need a little more yeast and it will have to be proofed to activate it before using. Add an extra 1/4 teaspoon of dry yeast to the recipe, then proof it by mixing the yeast with the milk and sugar from the recipe. Wait for 15 minutes for the mixture to get foamy before mixing it with the remaining ingredients.
- Shower caps work great as a cover for proofing bread dough. They’re reusable, and no air can get in to harm your dough.
- This enriched dough is quite heavy and does not puff up a lot. To tell if it is done proofing, poke the dough. If it springs back, it needs to proof longer but if the indent stays, you are ready for the next step.
- These buns can be frozen for up to 6 weeks, so feel free to make a few batches!
- Rolling smooth hot dog buns is very important. For help, watch the STEP-BY-STEP video!
Make Ahead & Storage Instructions
- Since these fresh hot dog buns are made with butter and eggs, it is best to store completely cooled buns in an air-tight container at room temperature for up to 2 days.
- For longer storage, keep it in the freezer for up to 6 weeks. Defrost at room temperature for about 1 hour.
Can I Use Bread Flour or Strong Flour instead of All-purpose Flour?
Yes, you can use strong flour or bread flour for making brioche hot dog buns.
- Higher Protein Content: These flours have a higher protein content compared to all-purpose flour, aiding in gluten development.
- Stronger Dough Structure: The increased gluten formation results in a stronger dough structure, giving the buns a chewier texture and better ability to hold their shape.
- Adjustment of Liquid: You may need to adjust the amount of liquid in the recipe slightly when using stronger flours, as they can absorb more moisture.
Can I Freeze the Raw Dough of Hot Dog Buns?
Yes, you can freeze the dough of Hot Dog Buns.
- After the bulk fermentation/first proofing, you can portion the dough and freeze it. Divide the dough and pop portions into oiled freezer bags, seal them close to the dough, and pop in the freezer.
- When you need to use it you need to remove it from the bag as soon as possible, then allow it to defrost. Then roll it, proof, and bake per the recipe.
FAQs
-
Can I make brioche hot dog buns without eggs?
- We don’t recommend replacing eggs because the dough would bot be brioche when it’s egg-free.
-
What’s the best way to reheat leftover brioche hot dog buns?
- To reheat, wrap the buns in aluminum foil and warm them in a preheated oven at 350°F (175°C) for 5-10 minutes until heated through.
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Can I use honey or maple syrup instead of sugar in brioche hot dog buns?
- Yes, you can substitute honey or maple syrup for sugar in the dough for added sweetness and flavor. Adjust the amount to taste.
- Check out our Sugar Substitute Chart for more options.
-
Can I make gluten-free Hot Dog Buns?
- This is a yeasted dough so gluten-free flours won’t work well.
- Experiment with gluten-free flours in these No-Yeast Bread Sticks.
IMPORTANT NOTE: This recipe was improved and updated on 5/30/2024, to include a STEP-BY-STEP tutorial video, explanations and substitutions of key ingredients, answers to the most frequently asked questions, and more Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Easy Homemade Hot Dog Buns Recipe
Elevate your BBQ with our easy Homemade Hot Dog Buns Recipe. Follow the step-by-step video for superior buns in a prep of under 30 minutes.
Servings: 6 Buns
Elevate your BBQ with our easy Homemade Hot Dog Buns Recipe. Follow the step-by-step video for superior buns in a prep of under 30 minutes.
Servings: 6 Buns
Ingredients
- 2 ¼ cups (11 oz/319 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
- ½ cup (4 fl oz/120 ml) whole milk, lukewarm
- 2 large eggs, at room temperature
- ¼ cup (2 oz/57 g) butter, softened and sliced
- Egg wash
Instructions
Make the Brioche Dough
- In the bowl of a stand mixer fitted with a dough hook, mix the flour, sugar, yeast and salt on low speed for 30 seconds to combine.
- In a seperate jug whisk together the milk and eggs, then pour most of it into the flour mixture. (Hold back a couple of tablespoons of liquid in case you don't need all of it.)
- Switch the speed to medium and knead the dough until it comes together into a soft ball. If it seems a bit dry after a few minutes, add the remaining liquid, about a teaspoon at a time, until it comes together around the hook but still sticks quite a bit to the bottom of the bowl.
- Add in the softened butter, one slice at a time and knead for 15 seconds between each addition. Continue to knead the dough for about 8 more minutes. The dough should be very soft.
- Turn out the dough onto a lightly floured surface and shape into a smooth ball. Place it into a greased bowl, cover the bowl with plastic wrap (or a shower cap) and keep in a warm place to proof for 1 ½ - 2 hours, until the dough no longer springs back when poked.
Shape and Bake the Hot Dog Buns
- Divide the dough into 6 equally sized pieces (about 3 ½ oz/100 g). Shape each piece into a smooth roll (see video above), then elongate into a 6-inch (15 cm) log. Pinch the seams of the dough together well so the bun doesn't pop open while baking. The dough should be smooth and crease-free (Shaping the dough into a smooth ball is very important. See my How to Shape Rolls video!)
- Place the hot dog buns on a lined baking sheet, seam-side down, cover with plastic wrap and proof for 45 to 60 minutes, until puffed slightly and the dough no longer springs back when poked.
- Once proofed, preheat the oven to 375°F (190°C), then brush each bun with egg wash.
- Bake for 20-22 minutes or until they are golden brown. Remove from the oven and cover with a clean, dry tea towel as they cool to soften the crust.
- Store completely cooled buns in an air-tight container in the refrigerator or at room temperature for up to 2 days. For longer storage, freeze for up to 6 weeks. Defrost at room temperature for about 1 hour.
Recipe Notes
- When making your dough, hold back on the liquid. Sometimes, your dough doesn’t need it all, and while you can always add more, you can’t take it back.
- If you would like more fiber, replace up to half of the all-purpose flour with whole wheat flour.
- We always use instant yeast but if you only have active dry yeast you can use this with couple of adjustments: you will need a little more yeast and it will have to be proofed to activate it before using. Add an extra 1/4 teaspoon of dry yeast to the recipe, then proof it by mixing the yeast with the milk and sugar from the recipe. Wait for 15 minutes for the mixture to get foamy before mixing it with the remaining ingredients.
- Shower caps work great as a cover for proofing bread dough. They’re reusable, and no air can get in to harm your dough.
- This enriched dough is quite heavy and does not puff up a lot. To tell if it is done proofing, poke the dough. If it springs back, it needs to proof longer but if the indent stays, you are ready for the next step.
- These buns can be frozen for up to 6 weeks, so feel free to make a few batches!
- Rolling smooth hot dog buns is very important. For help, watch the STEP-BY-STEP video!
Hello,
Looking to try this tomorrow, when you say all-purpose flour, am I ok using strong white bread flour?
Thanks
Matt
Another recipe of yours I love. I made these and left them to rest overnight. Served some with hot dogs and pickled fennel and red cabbage. Also served one with tuna salad, everything homemade and so satisfying! Thank you so much.
Hi
Can I want an egg replacement?
Love what you bake! The first view on your recipe you know I am really a big fan of you. I never had guts to get into the kitchen until I saw the videos you made baking fun and loving!!! Thank you for all the teaching. God bless you, Gemma:)
I made these today and they came out really well because I delayed the proofing by refrigerating the dough. Then baked and devoured the buns with homemade sausages. Yum. Thanks, Gemma
Would like to see exactly how you roll the downed rolls into a hot dog bun shape please!
These hot dog buns were delicious.
Hello, made these today and they are scrumptious! The dough was so soft, never had a dough like that before. They taste amazing and just the best hot dog buns i have ever had! These i will make again and again. Thank you so much!
Hi chef, do you use fan assisted in your oven to bake any kind of breads? And what do you prefer a fan assisted or non fan assisted? Thank you.
These were gone so quick I didn’t get to taste one. I put everything in the bread machine to make the dough then followed instructions from there. They looked delicious.