Take your hot dog game to the next level with these soft, buttery Brioche Hot Dog Buns. They’re quick and easy to make and packed with flavor, perfect for impressing friends and family.
Are you a beginner bread baker? Get my best hints and tips for baking bread!
Why Make Your Own Hot Dog Buns?
Sure, you can grab hot dog buns off any grocery shelf, but here’s why homemade is worth it:
- No Additives: Unlike store-bought buns loaded with preservatives, homemade buns are fresh and free from unnecessary chemicals.
- Natural Flavor: Without the artificial taste from additives, these buns bring out the best of simple, quality ingredients.
- Better Texture: Homemade buns have a heartier structure, giving you a satisfying bite instead of disappearing in your mouth.
- Customizable Size: Whether you need mini buns, regular size, or extra-large, you can make them just right — same goes for these cheese buns for burgers!
- Brioche-Like Flavor: This recipe uses eggs and butter for a rich taste.
- Freshness: Straight from your oven, these buns don’t come in plastic — just pure, homemade goodness.
Once you try these, you might never go back to store-bought!
Ingredient and Substitutions
- Bread Flour: You can swap with all-purpose flour, but note that the structure will be softer.
- Milk Powder:I like to use milk powder when baking this bread. I’ve tried using only milk, but the results were different — milk powder keeps the bread softer for longer and adds more flavor. However, you can use whole milk instead. Just omit the milk powder and substitute the water with an equal amount of whole milk.
- Instant Yeast: You can substitute with active dry yeast, proofed with ⅓ cup of lukewarm water and 1 tablespoon of sugar.
- Butter: I use unsalted butter when making bread, but you can use salted butter if that’s what you have on hand. Don't add this ingredient while hot! Wait for it to cool for at least 5 minutes before starting the dough.
How to Make Homemade Hot Dog Buns
This recipe is very straightforward. Remember to allow cooling time before slicing — though I won’t judge if you sneak one early!
- Form the Dough and Knead: In a large bowl, combine the dry ingredients, then add the egg, cool melted butter, and water. Mix with a spoon or spatula until a dough forms. Using a stand mixer with the dough hook, knead for 5 minutes, until the dough only slightly sticks to the bowl’s bottom. If doing by hand, knead for 10 to 12 minutes.
- First Rise: Cover the bowl with a damp towel or wrap and let the dough rise for about one hour and a half, or until it doubles in size.
- Portion the Dough: On a floured surface, divide the dough into 8, 10 or 12 portions, depending on the hot dog bun size you want. More portions will make smaller buns.
- Shape the Buns: Flatten each piece, then roll it up tightly and seal the edges.
- Second Rise: Arrange the buns in a baking pan, lightly oil the tops to prevent sticking, cover, and let rise for about 1 hour.
- Egg Wash: Brush each bun with the egg wash just before baking.
- Bake: Bake at 400°F for 15-20 minutes, or until golden brown at the top.
- Cool: Transfer buns to a cooling rack and let them cool for 15 minutes before serving.
Tips for Perfect Buns
- Mind the Liquid: Measure liquid ingredients carefully to avoid an overly soft dough. If you by accident add more liquid than necessary or your dough is too sticky, add ¼ cup more of bread flour, kneading until fully incorporated.
- Watch the Video: For guidance on shaping or dough consistency, watch the recipe video at the end of this post.
- Try Whole Wheat: Substitute 1 cup of bread flour with whole wheat for added fiber.
- Mini Buns: Divide the dough into 20 portions for bite-sized buns!
- Making Hamburger Buns with This Recipe: Shape dough portions into balls, flatten to 3-inch disks, and bake following the same rising and baking times. You can see how I shape them in my Sourdough Burger Buns post.
Storing and Freezing
Store buns in an airtight container at room temperature for up to 4-5 days. If they lose freshness, reheat in a medium oven for 5 minutes. Keeping them uncovered will make the buns dry out.
After 2 days, if the buns lose their freshness, reheating them for 5 minutes in a medium-heat oven usually does the trick. They come out tasting just like they were freshly baked!
Freeze cooled hot dog buns in an airtight bag for up to 3 months. To thaw, you can reheat at 300°F (preheated oven) for 10 minutes directly from the fridge. You can also leave at room temperature for 1 to 2 hours, and reheat the buns for 2 to 3 minutes when ready to serve.
More Easy Buns and Rolls Recipes
📖 Recipe
Brioche Hot Dog Buns
Take your hot dog game to the next level with these soft, buttery buns. They’re easy to make and packed with flavor—perfect for impressing friends and family.
Equipment
- Baking sheet
- Parchment paper
Ingredients
Dough
- 4 cups bread flour
- 1 teaspoon fine sea salt
- ¼ cup milk powder whole
- 2 tablespoon granulated sugar
- 2 teaspoon instant yeast
- 1 large egg
- 3 tablespoon butter unsalted, melted
- 1 ⅓ cup water
Egg Wash
- 1 large egg yolk
- 1 teaspoon milk
Instructions
- In a large bowl, mix the bread flour, salt, powdered milk, sugar, and yeast. Add the egg, butter, and water, and stir with a spoon or spatula until a dough forms.
- Knead the dough either with a stand mixer or by hand on a clean, floured surface. If using a mixer, knead on low for about 5 minutes using the dough hook attachment, until the dough pulls away from the sides of the bowl but sticks slightly at the bottom. By hand, knead for 10 to 12 minutes until the dough is soft and slightly tacky.
- Lightly oil a large bowl, transfer the dough, and cover with plastic wrap or a kitchen towel to prevent it from drying. Let it rise for about 1h30, or until it doubles in size.
- On a lightly floured surface, remove the dough from the bowl and divide it into 8, 10, or 12 portions. Flatten each portion into a rectangle, then tightly roll it up, tucking and sealing the edges to form an even cylinder.
- Place the shaped buns leaving little space between each other, on a prepared sheet pan for the second rise. (I usually line mine with parchment paper and lightly flour it before placing the buns.) Lightly oil the tops of each bun, then cover with plastic wrap or a kitchen towel to prevent sticking. Let them rise for about 1h, or until they look puffy and feels light.
- About 20 minutes before baking, preheat the oven to 400°F, with the oven rack in the middle position. In a small bowl, whisk the egg yolk with one teaspoon of milk. Just before baking, brush the top of the buns with the egg wash.
- Bake for 15 to 20 minutes, or until the buns are golden brown on top (and on the sides if placed apart).
- Once done, remove the buns from the oven and transfer to a cooling rack. Let them cool for at least 15 minutes before serving.
Video
Notes
Ingredients Substitutions
-
- Bread Flour: You can swap with all-purpose flour, but note that the structure will be softer.
-
- Milk Powder:I like to use milk powder when baking this bread. I’ve tried using only milk, but the results were different — milk powder keeps the bread softer for longer and adds more flavor. However, you can use whole milk instead. Just omit the milk powder and substitute the water with an equal amount of whole milk.
-
- Instant Yeast: You can substitute with active dry yeast, proofed with ⅓ cup of lukewarm water and 1 tablespoon of sugar.
-
- Butter: I use unsalted butter when making bread, but you can use salted butter if that’s what you have on hand. Don't add this ingredient while hot! Wait for it to cool for at least 5 minutes before starting the dough.
Nutrition
Serving: 1bunCalories: 320kcalCarbohydrates: 48gProtein: 13gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 61mgSodium: 354mgPotassium: 158mgFiber: 2gSugar: 2gVitamin A: 423IUVitamin C: 0.4mgCalcium: 56mgIron: 1mg
Tried this recipe?Let us know how it was!
Steohanie
I didn’t have powder milk so o substituted it with 1 cup liquid milk and took 1 cup away from the amount the recipe called for water so that it was still balanced for liquids. They turned out great, I will definitely make these again!