As I mentioned a few days ago, I had my family over last weekend for both my sister and husband’s birthday. They share the same birthday, just two years apart. And oddly enough, Rob’s younger brother and I are exactly the same age, but 2 days apart. Totally irrelevant to hot dog buns, but I jump around a lot – just keep up the best you can.
This is the amazing cake my Mum made for the both of them. It’s a mint and chocolate masterpiece. I may have had a piece of this for supper last night.
I love entertaining and having people over. It means I get to plan for party food and make fun things and I like to put a lot of time and effort into it. I really enjoy it. Continuing with my goals of no longer buying store bought breads and making all my bread from scratch at home, it also meant I needed to make hot dog buns. We decided we would BBQ hot dogs for lunch, and by hot dogs I mean sausages. We are German and we don’t eat ball park franks (although I do love those once in a while), we eat sausage. Real sausage from a butcher shop. Any European reading this knows exactly what I mean. You can’t just buy those from a store in a package.
Anyway, I needed a sturdy bun for our sausage so I made brioche hot dog buns and made some a normal bun size, and then another batch of larger hoagie sized buns depending on the size of sausage a person wanted or whether it was cut in half etc. There wasn’t just one type of sausage and there wasn’t just one size. It’s a thing, just keeping rolling with me here.
So here’s a great recipe that is fairly simple to make if you want to take your next BBQ party to the next level and make your own hot dog buns and really impress your guests!
1 cup whole milk
3 tablespoons sugar (divided)
2 teaspoons active dry yeast
4 ½ cups all purpose flour
2 teaspoons salt
5 eggs (divided)
½ cup salted butter, softened
Heat up the milk to 110 – 115 degrees F. Whisk in 1 tablespoon of sugar and the yeast and let it sit on the counter for 10-15 minutes until frothy and active.
Combine the flour, 2 tablespoons of sugar, and salt until combined. Add in the yeast mixture, 4 of the eggs and combine completely with a wooden spoon or spatula. Add in the softened butter.
At this point, use your hands to incorporate the butter and knead it for 10-12 minutes until the dough is firming up and becoming elastic and smooth. It will be slightly sticky. Transfer dough to a clean, greased bowl and cover with plastic wrap. Let it rise in a warm spot for 90 minutes until at least doubled.
On a floured work surface, roll out your dough into a rough log shape and cut into equal pieces. 12 small pieces for smaller, regular sized hot dog buns. Or 6 for a larger hoagie style roll.
Shape each piece by rolling it into a log shape and place onto a baking sheet lined with parchment paper. Cover with a light kitchen towel and let it rise for 60 minutes.
After an hour preheat oven to 350 degrees. Take the last egg and whisk it in a bowl. Using a pastry brush, brush each bun with the egg wash.
Place baking sheet into oven and bake for 20-25 minutes, until the tops are golden brown. For a larger hoagie roll, you may need 25 minutes, for 12 smaller buns, you may need a few minutes less.
Cool buns on a cooling rack. Once cooled, wrap tightly in plastic wrap or a storage bag to keep fresh. Use within a day or two or freeze and use as needed.
Here’s how they turn out:
I am always pretty careful when heating up my milk. I always use a cooking thermometer and make sure I actually get the milk right between 110-115 degrees. It makes a difference in whether or not your yeast mixture will froth and activate properly. Take the time to check and do it properly. It will save you from having to redo it later.
When that is done and doing it’s thing, I mix up my dry ingredients.
Then about 15 minutes later the yeast mixture should be active and the top will have a good inch or so of frothy bubbling on the top.
Add this to the dry mix along with 4 eggs.
Stir this up with a wooden spoon until it’s all incorporated. And yes, this dough is very yellow-ish. 4 eggs is a lot for a bread recipe, and I am also using farm fresh eggs, so the yolks are very orange in color as opposed to the lighter yellow of store bought. But brioche bread is supposed to be on the yellow side.
Then get your soft butter and I like to cut mine up into small pieces before I add it to the bowl. It just makes the addition of it much easier to spread through the dough quickly and evenly.
Go in with your hands at this point. This will be the oddest kneading process you have ever had! It’s a very wet and sticky dough but the amount of butter you are using will make it easy to handle. Incorporate that butter and squish it and pull and and knead it in the bowl until it starts firming and getting less wet. It will start to get that gluten feel and start pulling nice and thick. Don’t knead it the traditional way on your counter. Keep the dough in your hands and pull and stretch and repeat. Think of how salt water taffy looks when it’s being pulled. Do this over and over. Don’t short change yourself on the time and effort here. You want that dough super elastic feeling and really nice and smooth.
About 10-12 minutes later, transfer the dough to a greased bowl and cover this with plastic wrap. Leave it in a warm spot for about 90 minutes until it doubles.
It will look about like this once it’s risen.
Flour a surface really well and take your dough out. It will feel very soft and delicate, and it should.
Roughly shape it into a log.
Then cut it into 6 equal pieces – this is for 6 larger hoagie rolls.
Roll each piece into a log shape.
Then transfer to a baking sheet lined with parchment paper. Cover the sheet with a light kitchen towel and let these rise in a warm spot for one more hour.
When that’s done, they will be nice and smooth and puffed up. Take your 5th egg and use a pastry brush to wash each one with the egg wash.
Put this into the oven for 20-25 minutes, until golden brown.
They come out beautiful and shiny and golden!
Let them cool completely on a cooling rack.
If you would rather make a dozen normal sized hot dog buns, just follow the same steps but make 12 equal pieces from the dough, roll them out into log shapes and arrange on two baking sheets lined with parchment.
Let them rise again for an hour.
Then brush with the egg wash and bake for just over 20 minutes as well.
They also come out shiny and golden and gorgeous!
And look at the inside of these babies! So light and fluffy and airy.
Brioche should always feel soft and delicate – these do!
Baking your own different types of bread is always worth the time and effort, whether it’s just for a weeknight meal or a party for friends and family. Double the recipe when you are taking the time and freeze it for another time. You will never regret the time you spent!
– The Homesteaders Wife