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Once you try these fluffy, buttery Brioche Hot Dog Buns, you’ll never want to settle for the store-bought version. Make the dough in just 10 minutes and let it rise to make the buns the same day, or have it slowly rise overnight for baking the next day.

brioche hot dog buns on a metal cooling rack

Hot dogs are the ultimate hands-on comfort food; they’re crowd-pleasers and ideal for game day get-togethers, tailgate parties and backyard barbecues. 

Ingredients You Need to Make Brioche Hot Dog Buns

Brioche Hot Dog Buns Ingredients on a white marble board
  • Flour: All-purpose flour 
  • Instant Yeast: Or active dry yeast. See recipe notes.
  • Sugar: Regular or super fine white granulated sugar.
  • Eggs: One for the recipe and one for an egg wash before baking.
  • Butter: If you use unsalted butter, increase salt by a scant 1/8 teaspoon.
  • Kosher Salt
  • Milk: Ideally whole milk.

Hot dogs and sausages have come a long way. At local butcher shops and in many grocery stores, you’ll find a wide range of high-quality options. Store-bought hot dog buns are a different story. Too often they’re still the same dry, flavorless hot dog buns that have been around forever. That changes today.

hot dog with toppings on a ceramic plate with potato chips and more brioche hot dog buns and a beer in the background

What Makes this an Easy Recipe

Not only are these buttery brioche hot dog buns made from scratch, they’re so easy. No stand mixer or dough hook required! The ultra-simple no-knead brioche dough comes together in minutes. Then it’s just a matter of letting the dough rise naturally (ideally overnight in the refrigerator) and forming your hot dog buns (see step by step photos for shaping them below). They’ll be ready in time for kick-off.

I promise that making homemade hot dog buns is incredibly rewarding, and everyone will appreciate the effort! Welcome these brioche hot dog buns into your life, and you’ll never go back to the store bought variety. I bet your friends and family won’t want to either.

More Must Try Brioche Recipes

How to Make Brioche Hot Dog Buns

Step 1: Whisk together dry ingredients (flour, sugar, salt, and yeast).

Step 2: Heat milk and butter until butter is just melted; set aside to cool slightly.

Step 3: Whisk together warm water and egg. Whisk in milk and butter mixture. Pour warm water mixture into dry ingredients and stir with a rubber spatula or wooden spoon until fully combined. Cover and let rise in a warm place until doubled in volume. (Or cover and refrigerate for 12 to 24 hours.)

Step 4: Gather dough into a ball and place on a lightly floured work surface; pat into a rectangle and divide into 10 equal dough portions. Tuck edges of each piece under and pinch to seal, then gently roll into a smooth ball. With a rolling pin, flatten each ball into a 6-inch rectangle. Roll long edges of rectangle into thirds, as you would a letter, tucking the ends underneath. Place seam-side down on parchment lined baking sheet in 2 rows of 5 buns each, side by side on the baking sheet, leaving about 1/2-inch of space between each bun. Cover and let rise until doubled in size.

Step 5: Brush risen hot dog buns with egg wash and bake in a 375˚F oven for 12-15 minutes, rotating baking sheet halfway through baking time. Remove from oven and brush tops with melted butter while hot; transfer buns to a wire rack to cool.

Recipe Video

Brioche Hot Dog Buns

5 from 17 votes
Prep: 25 minutes
Cook: 20 minutes
Total: 4 hours 45 minutes
Course: Breads and Quick Breads
Cuisine: French
Calories: 234
Servings: 10 hot dog buns
An easy recipe for no-knead brioche hot dog buns! See post for step by step photos for shaping the dough.

Ingredients 
 

  • 3 1/3 cups all-purpose flour 453g, or bread flour
  • 1 1/2 teaspoons instant yeast see recipe note #1
  • 2 tablespoons sugar
  • 1 1/2 teaspoons kosher salt
  • 5 tablespoons butter divided, see recipe note #2
  • 3 tablespoons milk
  • 1 cup lukewarm water
  • 2 large eggs divided (one for egg wash before baking – see recipe note #5)

Instructions 

  • Whisk together flour, yeast, sugar, and salt in a large bowl.
  • Heat 3 tablespoons of the butter and milk in a small saucepan until butter has just melted. Remove from heat to cool slightly.
  • Whisk together warm water and one egg in a medium bowl. Add warm milk and butter mixture and whisk until combined. Pour over flour mixture and stir with a rubber spatula or wooden spoon until no dry flour remains and you have a sticky, shaggy dough. Cover bowl tightly with a lid or plastic wrap and let stand in a warm place 2 to 4 hours until dough has doubled in size. Or tightly cover and chill for 12 to 24 hours to rise slowly in the refrigerator. (My preferred way, for the best flavor and texture. I typically give it a head start at room temperature before refrigerating. Just enough to let the dough begin to bubble and rise, 30-60 minutes depending on how warm the kitchen is.)
  • Line a rimmed baking sheet with parchment paper.
  • Turn risen dough out onto a lightly floured work surface and gather dough into a ball with lightly floured hands, then gently pat into a rectangle. With a sharp knife or dough scraper, divide dough into 10 equal pieces (use a kitchen scale for perfectly even hot dog buns). Shape each piece into a ball by first tucking edges under then pinching together to seal. With a rolling pin, roll one ball into a rectangle about 6 inches long. Fold rectangle into thirds as you would a letter, folding one long side to the center and folding the opposite long side over the top. Turn the dough seam-side down and gently fold the ends under to seal. Repeat with remaining dough balls, placing each bun about 1/2-inch apart on prepared baking sheet in 2 rows of 5 side by side on the baking sheet (see image). Cover loosely with a clean kitchen towel and let rise until puffy and light to the touch, about 1 hour or up to 2 hours if dough is chilled.
    risen brioche dough shaped into hot dog buns on a rimmed baking sheet
  • When ready to bake, preheat oven to 375˚F.
  • Whisk together remaining egg with 1 tablespoon water and brush over buns with a pastry brush. Bake 12-15 minutes or until tops are golden brown, rotating sheet halfway through baking time.
  • When buns are nearly finished baking, melt the remaining 2 tablespoons of butter. Once you've removed buns from the oven, brush the tops with melted butter while they're still very hot. Transfer to a wire rack to cool completely.

Notes

  1. To substitute active dry yeast for instant yeast, increase the amount to 2 teaspoons. In step 3 of the recipe, whisk a teaspoon of sugar into the warm water and sprinkle yeast over the top. Let stand 5-10 minutes until yeast is foamy. Whisk in egg and slightly cooled butter and milk mixture. Add this yeast mixture to dry ingredients and proceed with recipe.
  2. If using unsalted butter, increase kosher salt by a scant 1/8 teaspoon Note that 2 tablespoons of the butter are for brushing the hot buns at the end.
  3. If your room temperature isn’t warm enough for the dough to rise, use this tip from Cooks Illustrated magazine to create a proofing oven: place the dough in the covered bowl on the middle shelf of your oven and a loaf or cake pan filled with 3 cups of boiling water on the bottom shelf. Close the oven door and you’ve created a great atmosphere for the dough to rise. 
  4. To freeze unused hot dog buns, allow them to cool completely and transfer to a freezer safe bag or container. Thaw in the bag at room temperature. Use within 2 months.
  5. If scaling the recipe (2x, 4x), note that you’ll need to reference the number of eggs in the ingredient list for step 3 of the recipe as the quantity is text and won’t change. One egg for the egg wash will likely still be enough if you double the recipe, but you may need a second egg if you make a larger quantity.

Nutrition

Calories: 234kcal | Carbohydrates: 35g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 418mg | Potassium: 83mg | Fiber: 2g | Sugar: 3g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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46 Comments

  1. The Cat says:

    5 stars
    I’ve made these 4 or 5 times and they come out beautiful every time. When I did the refrigerator rise, 15 hours, they required several hours outside of the fridge to finish the rise and double. Then about 1.5 hours after formed. Worth it every time. Thank you!

    1. Marissa Stevens says:

      Hi there! I’m so glad you’re enjoying the recipe, and thanks so much for your cooking notes!

  2. Jenny says:

    5 stars
    Great recipe and so easy

    1. Marissa Stevens says:

      I’m so glad you’re enjoying these, Jenny!

      1. Dave says:

        5 stars
        Wonderful recipe.bread is so good one could throw away the hot dogs and just have buns.although for a more even hot dog to bun ratio I think next time I’ll make 12 instead of 10 buns.

        1. Marissa Stevens says:

          I love this, Dave! Glad you’re enjoying the recipe and making it your own.

  3. Diane M Rhoades says:

    5 stars
    This recipe was easy and delicious.

    1. Marissa Stevens says:

      I’m so glad to hear that you you enjoyed these, Diane!

  4. Kathy Stanford says:

    5 stars
    I love these! I made 6 larger rolls, for Bratwurst & a couple of them aren’t quite big enough. Next time, if making them for Bratwurst, or other larger sausages, I think I’ll double the recipe. But they are great & went so well with the Bratwurst! I don’t think I’ll use another recipe for hot dog & sausage buns. Thanks for sharing!

    1. Marissa Stevens says:

      Hi Kathy! So glad you’re enjoying these. Thank you for your cooking notes.

  5. Dawn says:

    LOVED this easy recipe! I used active yeast and just adjusted per the notes. I think I’m going to make more today for hamburger rolls!

    1. Marissa Stevens says:

      I’m so glad you enjoyed these, Dawn! For hamburgers, check out this Brioche Bun recipe!