Hot Dog Bun Recipe
Fluffy, buttery brioche hot dog buns provide an enhanced base for classic fillings such as lobster rolls, po' boy sandwiches, and chicken salad.
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Instructions
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Preheat the oven to 400 F.
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In a saucepan, combine water, 3/4 cup milk, and 1/2 cup flour; cook, stirring continuously for 1-2 minutes, until thickened to a slurry.
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Transfer the slurry to a stand mixer bowl. Add 1 1/4 cups milk, yeast, sugar, and salt; briefly stir. Gradually add 6 1/2 cups flour on medium speed until a shaggy dough forms, scraping the bowl as needed.
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Incorporate 1 egg and butter, then knead for about 5 minutes until the sticky dough forms a smooth, elastic ball and pulls away from the bowl sides.
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Place the dough in a lightly greased bowl, turn to coat, then cover with a damp towel. Allow to rise in a warm spot for 1 hour, or refrigerate overnight. Meanwhile, line two baking sheets with parchment paper.
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On a floured surface, divide the dough into 20 equal 90-gram portions. Briefly knead each into a smooth ball and cover with plastic wrap.
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Flatten each ball into a 5-6 inch long, 4-inch wide rectangle. Tightly roll each rectangle into a cylinder from the long side, tucking in the ends. Arrange 10 rolls per prepared baking sheet, spaced 1/2-inch apart. Cover with plastic wrap and let rise in a warm place for about 1.5 hours until almost doubled.
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Prepare an egg wash by whisking the remaining egg with 1 teaspoon water. Brush the proofed buns with the egg wash, then sprinkle with desired seeds.
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Bake the buns for 10-12 minutes, or until golden brown, rotating the trays halfway through.
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Cool on baking sheets for 5 minutes, then transfer to a wire rack to fully cool before slicing and filling.