Soft Golden Brioche Sourdough Hot Dog Buns

Grilling season is here, and that means you need these perfectly soft and golden sourdough brioche hot dog buns! They are incredibly soft, buttery and melt in your mouth, making any hot dog 1000 times better!

Whether you eat hot dogs, smokies or sausages, a good hot dog bun is essential. If bought from the store, they are typically bland, and full of garbage, which nobody enjoys. That is why you need to try making them are home!! I promise they are easier than you think.

These hot dog buns are a sourdough brioche which means they are made with milk, eggs and butter. This gives that insanely soft texture, buttery flavourful and classic golden color. You start by mixing together the dough, using a stand mixer. Add in the softened butter and let it mix until silky smooth. Then, you will allow the dough to rise, before shaping into hot dog buns, rising a final time and baking. There’s no folding required and they can be cold fermented or made in one day.

I love these hot dog buns because they add such delicious flavor to any smokie, sausage or hot dog. The recipe can be double or even tripled and you can store these buns in the freezer to keep on hand all Summer long. Whether you are making them for your family, or bringing them to a BBQ, I promise they will be a hit with everyone.

Tips for Making Brioche Sourdough Hot Dog Buns

1. Make sure you are using a strong, active starter. I always recommend feeding your starter a 1:4:4 ratio about 8-10 hours before making the dough. This ensures you get that perfect fluffy bun.
2. When you are kneading the dough with the butter, you have to trust the process. In the beginning it will seem like it’s oily and that there is no way the butter will get incorporated. Just keep going and let the dough mix until its is silky smooth.
3. Depending on how warm your house is, the buns can take varying amounts of time to rise back up before baking. You want them to be nice and puffy, soft to the touch and no longer cold before baking.

Brioche Sourdough Hot Dog Bun Ingredients

Flour– Use unbleached all purpose or bread flour. Whichever you typically use to making sourdough.

Milk– Whole milk or 2% are best for a nice tender dough, full of flavor.

Eggs– This is a staple in brioche giving it that nice golden color. Do not be worried about the egg in the dough sitting out for hours.

Sourdough Starter– As mentioned above, you want a nice strong active starter for these buns.

Sugar– You want just a touch for flavor and to help the yeast. You can sub with honey if you like.

Butter– I always use salted, but unsalted is fine too. You want it nice and soft.

Salt– Any fine salt you like works.

The Steps

Make the Dough

1. Start by combining the sourdough starter, milk, eggs and sugar in a bowl of a stand mixer. Whisk until combined. T
2. hen add in the flour and salt. Using the dough hook attachment, beat until a nice thick dough forms.
3. Once everything is combined, add in the softened butter and continue to knead in the mixer for about 6-7 minutes.
4. Gently form the dough into a ball, then let it rest in the bowl covered with plastic wrap for 6-8 hours or until almost doubled in size.

Shape the Hot Dog Buns

1. After the dough has risen, dump it onto a clean counter and cut it into 8 pieces. Roughly 135-140g each.
2. Take each piece of dough, and stretch it underneath itself all around to create a ball that is smooth on top.
3. Then, flip the ball of dough upside down, so the smooth side is on the counter, and press the dough into a small rectangle. You can use a rolling pin or just stretch it with your hands.

1. Starting at the bottom edge, roll the dough into a log, making sure to pinch the seem together all along the bottom of the log.

1. Once you have rolled all 8 buns, placed them seam side down on a baking sheet lined with parchment paper.

Rise & Bake

1. If you like to do a cold proof (which i always do for more flavor) cover the pan with plastic wrap and place in the fridge for 12-48 hours. About 4-5 hours before you want to bake the buns, remove them from the fridge and let sit in a warm spot until puffy.
2. If you want to skip the cold proof, simply cover the pan with plastic wrap and let rise until puffy about 2-3 hours.
3. Finally preheat your oven to 350F. Stir together the egg and milk, then brush it over the tops of the buns.
4. Bake the buns for about 25 minutes or until a beautiful golden brown on top.Allow the buns to cool for 10-20 minutes before slicing and enjoying!

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more staple sourdough recipes to try?

https://cmbarndominium.com/how-to-make-perfect-soft-chewy-sourdough-bagels/

https://cmbarndominium.com/how-to-make-delicious-sourdough-baguettes/

https://cmbarndominium.com/how-to-make-perfectly-soft-sourdough-ciabatta-buns/