These fluffy and light brioche hot dog buns are the perfect way to elevate your next BBQ! Makes 8 jumbo hot dog buns or use them for sausage as well. Make them plain or top them with poppy seeds or sesame seeds if you like.

Brioche Hot Dog Buns on cooling rack.

These light brioche hot dog buns are sturdy enough to hold all the fixings, but still wonderfully light in texture. The bun dough is enriched with egg, milk and just enough butter to bring great flavour, without making them too rich or heavy.

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Ingredients and substitutions

A few notes on the key ingredients …

All-purpose flour – These buns come out perfectly with all-purpose flour. I haven’t tested them with bread flour. If you want to use bread flour, you may need to adjust the flour amount slightly to achieve the correct dough consistency.

Yeast – I only use SAF Instant Yeast and I highly recommend it for all yeast bakes. It requires no proofing and can be added directly to the dry ingredients. If you only have Active Dry yeast, you will need to proof it in the lukewarm milk before adding it to the bowl.

Butter – Real butter is what makes these buns brioche. I recommend using butter here, for best results.

Milk – I have only tested these buns with dairy milk, typically 2%. I recommend at least 2% or 3% milk. These may work fine with non-dairy milk, but I haven’t tested that substitution.

How to make brioche hot dog buns

FInished dough on floured work surface.
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Dough set to rise in a measuring cup.
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Dough in measuring cup after rising.
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  1. Remove the kneaded dough to a work surface. It should be very moist and just a touch sticky. Knead briefly with only as much flour as needed to make the dough kneadable.
  2. Set the dough to rise in a covered bowl or measuring cup.
  3. Let the dough rise until doubled, about 60-75 minutes.
Weighing the dough ball on a scale.
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Weighing out the dough balls.
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Eight dough balls on work surface.
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  1. Once the dough has risen, weigh the dough ball (or if you don’t have a scale, simply divide it into 8 equal pieces).
  2. With a scale, weigh out the individual pieces.
  3. Let the dough pieces rest for 10 minutes, then form into a ball.
Rolling the dough ball into a rectangle.
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Rolling up the dough rectangle.
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Pinching the seam on the dough together.
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  1. Roll each dough piece into a rectangle about 4 inches wide and 6 inches long.
  2. From the long side, roll up the rectangle tightly.
  3. Pinch the seam together and pinch the ends in as well, to make rounded ends.
Rolled bun dough on baking sheet.
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Baking sheet covered with plastic wrap for dough to rise.
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Brioche hot dog rolls after rising, brushing and topping with seeds.
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  1. Place the buns onto a parchment-lined 9Ă—13-inch baking sheet.
  2. Cover with plastic wrap and allow the buns to rise for 30-45 minutes, or until doubled in size.
  3. Brush the buns with egg wash and if desired, sprinkle with sesame seeds and/or poppy seeds.

Recipe tips!

  • I always recommend using a kitchen scale to weigh the flour, for the best accuracy. If you don’t have a kitchen scale, be sure to measure the flour by first stirring it, then spooning it into measuring cups and levelling it with the back of a knife. This will avoid using too much flour, which will prevent nice, light buns.
  • The standard recipe makes 8 “jumbo” hot dog buns or sausage buns. For smaller buns better for standard weiners or smaller sausages, you can adjust to make 10 smaller buns. Directions are in the Recipe Card.

Recipe video

I highly recommend watching the video so you can see the how the dough comes together and the consistency of the dough (it’s a sticky dough in the bowl!) and how to shape the hot dog buns.

Brioche hot dog buns on cooling rack.

Storing and freezing brioche hot dog buns

Once the buns are cooled, place into an airtight bag or container and store at room temperature if using with 24 hours. For longer storage, freeze the buns well-wrapped for up to 3 months. Thaw at room temperature in the wrapping.

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Brioche Hot Dog Buns on cooling rack.

Get the Recipe: Brioche Hot Dog Buns

These fluffy and light brioche hot dog buns are the perfect way to elevate your next BBQ! Makes 8 jumbo hot dog buns or sausage buns.
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Prep Time: 30 minutes
Cook Time: 20 minutes
Rising Time:: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
Yield: 8 buns

Ingredients

  • 3 1/2 cups (450 g) all-purpose flour
  • 2 1/4 teaspoons instant yeast, *See Note 1 if using Active Dry yeast
  • 1 1/2 teaspoons salt
  • 1 teaspoon white granulated sugar
  • 1/4 cup (60 g) butter, at room temperature and cut into small pieces
  • 1 large egg, beaten before adding to dough
  • 1 cup (250 ml) milk, warmed to lukewarm, about 105F

For topping:

  • 1 large egg, beaten
  • poppy seeds and/or sesame seeds, optional

Instructions
 

  • Tip! I highly recommend using a scale to weigh out the flour, for best accuracy. If you don't have a scale, be sure to measure the flour by using the stir, spoon and level method (stir the flour, spoon it into a dry measuring cup and then level using the back of a knife). This will prevent using too much flour and making for less light buns.
  • Weigh or measure out the flour and place into the bowl of a stand mixer fitted with the kneading hook. Add the Instant yeast, sugar and salt. Turn the mixer on to speed 2 and mix the ingredients together briefly. Add the lukewarm milk and beaten egg and mix together on speed 2 until most of the flour has been moistened, but the dough is shaggy. With the mixer running on speed 2, add the pieces of room temperature butter to the bowl. Continue kneading the dough on speed 2 for 10 minutes. (Set a timer, to be sure!)
  • When the dough has kneaded 10 minutes, the dough will be very moist and will be sticking to the bottom of the bowl, but should wrap the kneading hook.
  • Tip! The dough will look sticky in the mixer, but avoid adding additional flour to the bowl. If needed, you can add a bit more on the work surface.
  • Remove the dough to a lightly floured work surface, using a silicone scraper to remove it from the bowl. Begin kneading the dough, adding additional flour only if the dough is sticking to your hands or the work surface. Knead for 1-2 minutes, then form into a ball. Place into a greased bowl or large measuring cup. Cover with plastic wrap and let rise at room temperature until doubled in size, about 60-70 minutes.
  • Prepare a 9Ă—13-inch baking sheet or baking pan by lining the bottom with parchment paper. Set aside.
  • Remove the dough to a lightly floured work surface. Gently deflate. Divide the dough into 8 equal-sized pieces. *I like to weigh the dough ball to get the total weight, then I divide by 8 to get the weight for each piece. Weigh out each piece of dough. (Mine are usually 100-105g each piece.)
  • Tip! If you aren't clear on how to form the dough into balls or how to shape the buns, refer to the Recipe Video above this Recipe Card, where both of these techniques are shown.
  • Form each piece of dough into a ball by stretching out, then pinching together well on the bottom. Use the palm of your hand to roll the ball on the work surface to seal. Repeat with all 8 pieces.
  • Use a rolling pin to roll a ball into a 6-inch wide x 4-inch tall rectangle. Starting from the 6-inch side, roll the rectangle up tightly, pressing the roll into the dough as you roll. Pinch together the seam, pinching the ends as well, to form rounded ends. Place the roll seam side down and gently roll with your palms to seal the seam and even the roll. Measure it again to confirm it is 6 inches. Place the bun onto the prepared baking sheet with the seam-side down. Repeat with the remaining dough balls, forming 8 buns and placing them onto the baking sheet in two rows of 4. The two rows of buns should just touch each other in the middle, while the buns themselves should be about 1-inch apart.
  • Spray a large piece of plastic wrap with cooking spray, then cover the buns with the sprayed side down. Allow the buns to rise until doubled in size, about 30-40 minutes.
  • Preheat to the oven to 375F (not convection/fan-assisted).
  • When the buns have risen, remove the plastic wrap. Brush the buns thoroughly with the beaten egg. Sprinkle with poppy seeds and/or sesame seeds, if using.
  • Bake the buns in the middle rack of the preheated oven for about 20 minutes, rotating the pan from front to back halfway through baking. The finished buns should be golden and register at least 190F when tested with an instant-read thermometer.
  • Remove from the oven. Let stand a few minutes, then transfer the buns to a wire cooling rack to cool completely.
  • Once cooled, store the buns in an airtight container or plastic bag for up to 24 hours at room temperature. For longer storage, wrap well and freeze for up to 3 months. Thaw at room temperature still wrapped.

Notes

Note 1: If using Active Dry yeast, you will need to proof the yeast in the lukewarm milk before adding it to the bowl. Simply add to the lukewarm milk, stir and let stand 10 minutes, then add when the milk is specified in the instructions.
These 6-inch hot dog buns are perfect for jumbo weiners (which are 7 inches long). This size will also work well for most sausages. For regular sized weiners or smaller sausages, you may want to make smaller 5-inch buns. Simply divide the dough into 10 pieces instead of 8 and place in two rows of 5 on the 9×13-inch pan. 
I highly recommend having a look at the Recipe Video above this Recipe Card to see the consistency of the finished dough and how to shape the buns.
If you don’t have a stand mixer, you can make the dough by hand, though it is a sticky dough to start. Add only as much flour as needed to prevent sticking and knead the dough for at least 10 minutes until smooth and moist.
 
Cuisine: American, Canadian
Course: Bread
Author: Jennifer Maloney
Serving: 1bun, Calories: 293kcal, Carbohydrates: 45g, Protein: 10g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 63mg, Sodium: 514mg, Potassium: 157mg, Fiber: 2g, Sugar: 2g, Vitamin A: 303IU, Vitamin C: 0.01mg, Calcium: 55mg, Iron: 3mg
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