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.
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 9x13-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 9x13-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.
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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