Where To Buy Brioche Hot Dog Buns
Thinking outside the box, you could also try using hot dog buns in dessert recipes. The light sweetness of the brioche in our hot dog buns means our rolls work equally well in dessert recipes as in savory ones.
where to buy brioche hot dog buns
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.
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.
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.
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 -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 375F 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.
Hi Jeff! I'm so glad you enjoyed the buns and worked out the moisture issue. There are a few things that can throw off a proper balance of liquid - the most common is an error in measuring the flour - the most accurate way is to measure by weight. Also the temperature and humidity where the flour is stored can be an issue as can the type of flour (high gluten flour for example requires more liquid). Otherwise the liquid amount listed in the recipe should work well - I've tested it many times.
This recipe was absolutely fantastic the ultimate perfect soft sweet moist hot dog bun! Easy to follow recipe and turned out perfect first time and will always use it, I used them as a sub bun with tuna and egg besides European wieners so versatile, looking forward to making hamburger buns!
This was my first time making homemade buns and they turned out great! I used active dry yeast and did the overnight rise in the fridge. Great flavor and texture. I will never buy grocery store buns again!
I absolutely love brioche bread, but I've never eaten it in hot dog form. What a fun idea, Marissa! And these would be perfect for summer cookouts - we've been talking about grilling hot dogs over the fire pit recently. I'm thinking I should make a batch of these buns for the occasion!
Perfect for that BBQ, slice in half longitudinally, and place it over the grill (on the inside). After that flip it over (outside of the brioche facing the grill) and place a dollop of butter on top of the sliced bun. 041b061a72