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.
- Serves: 20 persons
- ½cup water
- 2cups milk
- 7cups all-purpose flour, divided
- 1tablespoon + 2 teaspoons instant dry yeast
- 2tablespoons sugar
- 2teaspoons salt
- 2large eggs, divided
- 6tablespoons unsalted butter, softened to room temperature
- Sesame or poppy seeds
Step 1Gather the ingredients.
Step 2Add 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.
Step 3Transfer 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.
Step 4Add 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.
Step 5Cover 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.
Step 6Turn 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.
Step 7Flatten 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.
Step 8When 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.
Step 9Bake the buns until the tops are golden brown, flipping the trays half way through, 10 to 12 minutes total.
Step 10Let 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.