Hot Dog Bun Recipe

Hot Dog Bun Recipe

There's store-bought buns and then there's these fluffy, buttery brioche hot dog buns. These buns serve as the perfect vessel for lobster rolls, po' boy sandwiches, chicken salad, and more.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 20 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Add the water, 3/4 cup of the milk, and 1/2 cup of the flour to a medium saucepan, stirring to combine. Cook the mixture, stirring constantly, until thickened into a slurry paste, 1 to 2 minutes.
  3. Step 3

    Transfer the cooked mixture to the bowl of a stand mixer fitted with the dough hook attachment. Add the remaining 1 1/4 cups milk, the yeast, sugar, and salt. Stir briefly to combine. With the machine on medium speed, add the remaining 6 1/2 cups flour, 1/2 cup at a time, mixing until the dough begins to come together, scraping down the bowl as necessary. The dough will look dry and shaggy.
  4. Step 4

    Add 1 egg and the butter. Knead until the dough begins to pull away from the sides of the bowl and comes together into a smooth, elastic ball. Continue to knead the dough to promote gluten development, about 5 minutes longer. The dough will be sticky. Scrape the dough to a lightly greased bowl. Turn to coat the dough in the bowl.
  5. Step 5

    Cover the bowl with a clean, damp kitchen towel. Let the dough rise in a warm place until doubled in size, about 1 hour. Alternatively, you can let the dough rise in the fridge overnight, which can make shaping the buns easier. Line 2 large baking sheets with parchment. Set aside.
  6. Step 6

    Turn the dough out onto a lightly floured work surface. Divide the dough into equal 20 portions, about 90 grams each. Knead each portion briefly to form a smooth ball, covering the balls lightly with plastic wrap as you go to prevent the dough from drying out.
  7. Step 7

    Flatten and stretch the portions into about 5 to 6 inch long and 4 inch wide rectangle (doesn't have to be exact, just try to flatten the dough into a rectangle). Starting on the long side, tightly roll up the dough into a cylinder, tucking in the sides. Transfer to the prepared baking sheets, placing each about 1/2-inch apart, 10 rolls per pan. Cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 1/2 hours.
  8. Step 8

    When you have about 10 minutes left of proofing, position 2 racks in the upper and lower third of the oven and heat to 400 F. In a small bowl, whisk together the remaining egg with 1 teaspoon water to make an egg wash . Brush the buns with the egg wash, then sprinkle with sesame seeds, poppy seeds, or a mixture of both.
  9. Step 9

    Bake the buns until the tops are golden brown, flipping the trays half way through, 10 to 12 minutes total.
  10. Step 10

    Let cool on the baking sheet for 5 minutes. Transfer to a wire rack to finish cooling. Slice as desired and stuff with your favorite hot dog or sandwich filling.