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Close up shot of a Homemade Hot Dog Bun showing the pillowy brioche texture and grilled beef frankfurter with char marks.

Homemade Hot Dog Buns: The Ultimate Pillowy Brioche Recipe

Master the art of Homemade Hot Dog Buns with this buttery, pillowy brioche recipe. Perfectly soft, golden-brown, and strong enough for all your favorite toppings, these buns outshine any store-bought version for your next summer BBQ.
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Prep Time 2 hours 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings: 8 buns
Course: Dinner, Lunch
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 3.5 cups Bread Flour (455g) Plus extra for dusting
  • 1 cup Whole Milk (240ml) Warmed to 110°F
  • 2.25 tsp Active Dry Yeast (1 packet)
  • 2 tbsp Granulated Sugar (25g)
  • 1 large Egg Room temperature
  • 4 tbsp Unsalted Butter (56g) Softened
  • 1 tsp Fine Sea Salt (6g)
  • 1 large Egg For egg wash
  • 8 pieces Beef Frankfurters For assembly
  • 1/2 cup Neon Green Sweet Relish
  • 1/4 cup White Onion Finely diced
  • 2 tbsp Yellow Mustard

Equipment

  • 1 Stand Mixer with Dough Hook
  • 1 Baking Sheet
  • 1 Pastry Brush

Method
 

Prepare the Dough
  1. Combine warm milk, sugar, and yeast. Let sit until foamy (about 10 minutes).
  2. Combine flour, salt, yeast mixture, and egg in a stand mixer. Add butter 1 tbsp at a time while kneading on medium-low for 10 minutes.
  3. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled (60-90 minutes).
Shape and Bake
  1. Divide into 8 pieces. Roll into 6-inch cylinders. Place on parchment-lined sheet.
  2. Cover and rise for 45 minutes. Brush with egg wash.
  3. Bake at 375°F (190°C) for 15-18 minutes until golden brown.
Assembly
  1. Toast buns. Grill franks to get char marks. Top with mustard zigzag, neon relish, and diced onions.

Notes

Use a kitchen scale for perfectly even buns.
Brush with melted butter immediately after baking for extra softness.