Hi Bold Bakers!

Hot dogs are an American BBQ staple and for a good reason! They’re easy to make, either on the grill, on a stovetop, or over an open fire, they’re cheap to buy and can feed a lot of hungry mouths, and, most importantly, they’re delicious! But there’s one thing that needs improvement when it comes to hot dogs — hot dog buns.

Storebought hot dog buns sacrifice taste for shelf life, adding chemicals that save the buns from going stale or moldy, but give them an artificial taste. They’re often dry and crumbly, and the one bun end that always seems longer than your hotdog and gets left behind on a paper plate is a sad reminder of what could have been.

My hot dog bun recipe is different. Made from a brioche dough, which is chock full of butter and eggs, my homemade hotdog buns are extra buttery and fluffy. These homemade hot dog buns turn out to be perfect for more than ‘dogs too — try them with lobster rolls or chili cheese dogs, because these buns will not fall apart! In fact, since they’re so fluffy, they’ll absorb all those delicious juices, letting you savor every last bite. 

[ Want to make Hamburger Buns instead? Make my Brioche Buns for Hamburgers! ]

What Are Brioche Hot Dog Buns?

A brioche hot dog bun is a bit different from a typical storebought white bread hot dog roll because it is made from an enriched dough, which means it is made with eggs and butter. The French pastry is also ever-so-slightly sweeter than traditional buns, which serves as the perfect complement to a salty hot dog or spicy sausage. 

What You Need To Make Homemade Hot Dog Buns

The perfect hot dog in my homemade hot dog bun.

How To Make Homemade Hot Dog Buns

Making homemade hot dog buns is a super simple way to transform your backyard grilling into a gourmet meal! (Don’t forget to get the full recipe with measurements, on the page down below)

  1. Combine flour, sugar, yeast, and salt in a bowl of an electric mixer, making sure to keep the salt and yeast on different sides of the bowl. (Salt could deactivate the yeast at this stage.)
  2. In a separate jug or bowl, whisk together milk and eggs.
  3. Pour the liquid into the dry ingredients and knead, using the dough hook attachment, on medium speed.
  4. When the dough comes together into a ball, add in the sliced, softened butter. Continue to knead the dough for around 6 to 8 minutes, until a soft, shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface and shape it into a smooth ball. Place this ball into a greased bowl and cover with plastic wrap. You will want to let the dough rest in a warm place for 1 1/2-2 hours for its first proof.
  6. After about 1 1/2-2 hours, you can shape the hotdog buns. Divide the dough into 6 pieces, roughly 3¾oz each, and shape them into a long 6-inch baguette. 
  7. Make sure to pinch the seams of the dough together well, so it doesn’t pop open when baking. The goal is a smooth, crease-free roll. Make sure to watch my “How To Shape Bread Rolls” video!
  8. Place the buns on a parchment paper-lined baking sheet to proof for a second time, this time for around 45 to 60 minutes. Keep air away from the buns by covering with plastic wrap or a clean kitchen towel.
  9. After their second proof, brush each bun with egg wash.
  10. Bake the hotdog buns at 375°F (190°C) for 20-22 minutes or until they are golden brown!

Gemma’s Pro Chef Tips for Making Homemade Hot Dog Buns

  • When making your dough, hold back on the liquid. Sometimes, your dough doesn’t need it all, and while you can always add more, you can’t take it back.
  • If you would like more fiber, introduce a little whole wheat flour to the dough.
  • Shower caps work great as a cover for proofing bread dough. They’re reusable, and no air can get in to harm your dough.
  • These buns can be frozen for up to 6 weeks, so feel free to make a batch or two! 
  • Rolling smooth hotdog buns is very important. For help, watch my “How To Shape Bread Rolls” video!

How Do I Store Homemade Hot Dog Buns?

Since these fresh hot dog buns are made with butter and eggs, they can spoil after 3 days. It is best to keep them in an air-tight container at room temperature for up to 2 days, or keep them in the freezer for up to 6 weeks! 

Make More Bread!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

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