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Light and airy, bronzed and burnished, homemade brioche hot dog buns are surprisingly easy to make. The no-knead dough comes together in minutes without a mixer, and the shaping process is simple. Find step-by-step instructions below 🌭🌭🌭

Here it is, a no-knead recipe, the dough identical in makeup to these brioche rolls , with the mixing process simplified even further. If you are familiar with that brioche roll recipe, you know that as far as brioche recipes go, it’s on the light side, calling for a single egg and a modest amount of sugar, milk, and melted butter.

And while these enrichments are minimal, they create a dough that ultimately bakes into a bread with a light and tender crumb and a soft, thin crust that browns beautifully. As with the brioche roll recipe, this dough is on the high-hydration side, but it is not unmanageable. Find step-by-step instructions as well as video guidance below 🌭🌭🌭

PS: No-Knead Brioche Bread

Homemade Brioche Hot Dog Buns, Step by Step

First, gather your ingredients: flour, salt, sugar, instant yeast, water, milk, egg, and melted butter:

Whisk together your dry ingredients: flour, salt, sugar, and instant yeast:

Whisk together your wet ingredients: water, milk, and egg:

Add the wet ingredients to the dry ingredients, followed by the melted butter:

Mix until you have a sticky dough ball:

Let the dough rest for 30 to 60 minutes, then stretch and fold the dough. Here’s video guidance:

After the dough has been stretched and folded…

… cover the bowl:

And let the dough rise until it doubles in volume:

Turn the dough out onto a lightly floured work surface:

Then divide it into 12 portions, using a scale if you care about each portion being identical:

Ball up each portion. Here’s video guidance:

Once the portions have been balled up, roll each into a 4-inch log:

Cover and let rest for 20 to 30 minutes, then transfer to a parchment-lined sheet pan, stretching each into a 6- to 7-inch log as you do:

Let rest for another 30 to 45 minutes, or until the buns puff into each other and feel light to the touch, then brush with an egg wash:

Bake @ 425ºF for 15 to 20 minutes, or until evenly golden:

Remove the pan from the oven and let the buns rest on the sheet pan for 5 minutes, then transfer to a cooling rack and break apart:

Let cool for at least 20 minutes, before …

… slicing, and filling each bun with something delicious, hot dogs or otherwise !

Description

Light and airy, bronzed and burnished, homemade brioche hot dog buns are surprisingly easy to make. The no-knead dough comes together in minutes without a mixer, and the shaping is simple: if you can roll Play-Doh, you can make hot dog buns 🌭🌭🌭

Adapted from this recipe for Homemade Brioche Rolls

Notes:

• As always, for best results use a scale to measure. I love this Ooni scale for its precision, especially when measuring smaller quantities of salt and yeast.

• Salt: The rule of thumb with bread is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe that is 10 to 15 grams. I always use 15 grams of salt, and I do not find the buns to be too salty, but, as you know, I have a high salt tolerance. Use an amount appropriate to your tastes and preferences. Finally, I always use Diamond Crystal kosher salt, but you can use fine sea salt or whatever salt you like.

• Yeast: I prefer using instant yeast, SAF being my preference but if you are using active dry yeast: Use lukewarm water, sprinkle the yeast over it, and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe.

• To create a warm spot for your bread to rise, turn your oven on for one minute, then shut it off. That brief blast of heat will create a cozy place for your bread to rise.

• 500 grams (about 4 cups ) bread flour or all-purpose flour

• 10 – 15 grams ( 2 to 3 teaspoons) kosher salt, see notes above

• 8 grams ( 2 teaspoons ) instant yeast

• 28 grams ( 2 tablespoons ) sugar

• 225 grams water (about 1 cup )

• 75 grams milk (about 1/3 cup )

• 1 egg

• 57 grams ( 4 tablespoons ) melted butter

• for the egg wash: 1 egg beaten with 1 tablespoon water

1. Mix the dough: In a large bowl, whisk together the flour, salt, yeast, and sugar.
2. In a medium bowl, whisk together the water, milk, and egg until blended.
3. Add the wet ingredients to the dry ingredients, followed by the melted butter. Using a spatula, mix until you have a wet, sticky dough ball. Cover the bowl and let the dough rest for 30-60 minutes, then stretch and fold the dough: Fill a small bowl with water. Using a wet hand, grab an edge of the dough and pull it up and towards the center. Repeat this stretching and folding process, moving your hand around the edge of the dough with every set of stretches and folds. As you stretch and fold, you should feel the dough transform from being sticky and shaggy to smooth and cohesive. See the video above or here for guidance .
4. Let it rise: Cover the bowl and let the dough rise at room temperature (or a slightly warm area, see notes above) until it has doubled in volume, roughly 2 hours.
5. Portion the dough: Deflate the dough — I do this using a flexible bench scraper, which I use to release the dough from the sides of the bowl — then turn it out onto a lightly floured work surface. Divide the dough into 12 equal portions. If you want perfectly even buns — you know you do! — use a scale and divide the dough into 79-gram portions.
6. Ball up each portion: Clear a space on your work surface so that it is free of flour. Working with one portion at a time, flip it over onto the non-floured space so that the flour side of the portion is up. Cup your hand around the portion and roll it into a ball: video guidance above and here . Repeat until all 12 portions have been balled up.
7. Shape the buns: Using flour as needed to prevent sticking — you should need little to no flour here — press gently on each ball and roll into a 4-inch log (as though you were rolling out Play-Doh). Keep the logs on your work surface, cover with a tea towel, and let rest for 20 to 30 minutes — this allows the gluten to relax, which allows for easier final stretching. Line a sheet pan with parchment paper. Using lightly floured hands, pick up a portion, stretch it into a 6- to 7-inch log, and place it on the prepared pan. Repeat, creating two rows of six tightly spaced buns — see photo above for a visual.
8. Final rise: Cover the buns with a towel, and let rise until the buns puff into each other and feel light to touch, about 30 to 45 minutes. After about 30 minutes of rising, preheat the oven to 425ºF.
9. Egg wash and bake: Brush the rolls with the egg wash. Bake for 15 to 20 minutes or until the buns are golden all around. Remove the pan from the oven, transfer to a cooling rack, and let the buns rest on the sheet pan for 5 minutes. After the 5 minutes, remove the buns from the pan and transfer to the cooling rack, breaking them apart as you do. Let cool for 20 minutes before using as you wish.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Bread
• Method: no-knead
• Cuisine: American

Description

Light and airy, bronzed and burnished, homemade brioche hot dog buns are surprisingly easy to make. The no-knead dough comes together in minutes without a mixer, and the shaping is simple: if you can roll Play-Doh, you can make hot dog buns 🌭🌭🌭

Adapted from this recipe for Homemade Brioche Rolls

Notes:

• As always, for best results use a scale to measure. I love this Ooni scale for its precision, especially when measuring smaller quantities of salt and yeast.

• Salt: The rule of thumb with bread is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe that is 10 to 15 grams. I always use 15 grams of salt, and I do not find the buns to be too salty, but, as you know, I have a high salt tolerance. Use an amount appropriate to your tastes and preferences. Finally, I always use Diamond Crystal kosher salt, but you can use fine sea salt or whatever salt you like.

• Yeast: I prefer using instant yeast, SAF being my preference but if you are using active dry yeast: Use lukewarm water, sprinkle the yeast over it, and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe.

• To create a warm spot for your bread to rise, turn your oven on for one minute, then shut it off. That brief blast of heat will create a cozy place for your bread to rise.

• 500 grams (about 4 cups ) bread flour or all-purpose flour

• 10 - 15 grams ( 2 to 3 teaspoons) kosher salt, see notes above

• 8 grams ( 2 teaspoons ) instant yeast

• 28 grams ( 2 tablespoons ) sugar

• 225 grams water (about 1 cup )

• 75 grams milk (about 1/3 cup )

• 1 egg

• 57 grams ( 4 tablespoons ) melted butter

• for the egg wash: 1 egg beaten with 1 tablespoon water

1. Mix the dough: In a large bowl, whisk together the flour, salt, yeast, and sugar.
2. In a medium bowl, whisk together the water, milk, and egg until blended.
3. Add the wet ingredients to the dry ingredients, followed by the melted butter. Using a spatula, mix until you have a wet, sticky dough ball. Cover the bowl and let the dough rest for 30-60 minutes, then stretch and fold the dough: Fill a small bowl with water. Using a wet hand, grab an edge of the dough and pull it up and towards the center. Repeat this stretching and folding process, moving your hand around the edge of the dough with every set of stretches and folds. As you stretch and fold, you should feel the dough transform from being sticky and shaggy to smooth and cohesive. See the video above or here for guidance .
4. Let it rise: Cover the bowl and let the dough rise at room temperature (or a slightly warm area, see notes above) until it has doubled in volume, roughly 2 hours.
5. Portion the dough: Deflate the dough — I do this using a flexible bench scraper, which I use to release the dough from the sides of the bowl — then turn it out onto a lightly floured work surface. Divide the dough into 12 equal portions. If you want perfectly even buns — you know you do! — use a scale and divide the dough into 79-gram portions.
6. Ball up each portion: Clear a space on your work surface so that it is free of flour. Working with one portion at a time, flip it over onto the non-floured space so that the flour side of the portion is up. Cup your hand around the portion and roll it into a ball: video guidance above and here . Repeat until all 12 portions have been balled up.
7. Shape the buns: Using flour as needed to prevent sticking — you should need little to no flour here — press gently on each ball and roll into a 4-inch log (as though you were rolling out Play-Doh). Keep the logs on your work surface, cover with a tea towel, and let rest for 20 to 30 minutes — this allows the gluten to relax, which allows for easier final stretching. Line a sheet pan with parchment paper. Using lightly floured hands, pick up a portion, stretch it into a 6- to 7-inch log, and place it on the prepared pan. Repeat, creating two rows of six tightly spaced buns — see photo above for a visual.
8. Final rise: Cover the buns with a towel, and let rise until the buns puff into each other and feel light to touch, about 30 to 45 minutes. After about 30 minutes of rising, preheat the oven to 425ºF.
9. Egg wash and bake: Brush the rolls with the egg wash. Bake for 15 to 20 minutes or until the buns are golden all around. Remove the pan from the oven, transfer to a cooling rack, and let the buns rest on the sheet pan for 5 minutes. After the 5 minutes, remove the buns from the pan and transfer to the cooling rack, breaking them apart as you do. Let cool for 20 minutes before using as you wish.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Bread
• Method: no-knead
• Cuisine: American

Find it online : https://alexandracooks.com/2025/08/02/homemade-brioche-hot-dog-buns/

Loaded with olives, scented with rosemary, this sourdough loaf is so flavorful and fragrant, perfect for serving with good olive oil or, of course, with dinner. This recipe employs a lamination method to incorporate the olives and rosemary into the dough, which helps them disperse evenly throughout the baked loaf.

Recently, I saw a recipe for an olive sourdough bread recipe that employs a different technique: lamination. Lamination calls for spreading the dough into a thin rectangle, scattering the inclusions over the top, then folding the dough envelope-style from right to left, then top to bottom.

I tried the method using this simple sourdough recipe and was astonished to find the method not only to be easier than it looked but also easier than stretching and folding. Moreover, it was more effective than the stretch-and-fold method: it more evenly dispersed the olives through the crumb of my baked loaf of bread.

Find a recipe for a rosemary-olive loaf below, but use the method as you wish and laminate away with jalapeños and cheddar, dried cranberries and walnuts, or any combination your heart desires. Step-by-step instructions and video guidance follow 🫒🍞

How to Make Rosemary-Olive Sourdough Bread, Step by Step

The base of this recipe is this simple sourdough bread recipe , which requires four ingredients: water, salt, sourdough starter, and bread flour:

Start by stirring the salt and sourdough starter into the water in a large bowl:

Then add the flour and…

… stir until you have a sticky dough ball:

Let the dough rest for 30 minutes…

… then stretch and fold it:

Let it rest for one hour…

… then turn it out onto a lightly oiled work surface:

Sprinkle olives and rosemary over the dough, reserving a small portion of them for the next step…

Fold the dough envelope style, starting at one of the short ends:

Sprinkle the remaining olives over the bottom two-thirds of the dough, then…

…fold the dough envelope-style again, starting from the top.

Return your folded bundle to your bowl, cover it, and let it rest …

… for one hour:

Transfer the dough to a straight-sided vessel and let it rise until…

… it has increased in volume by 50-75%.

Turn the dough out onto a work surface, and shape it into a ball.

Let it rest seam-side up for 30 to 60 minutes.

Then shape it into a ball or a batard. I find I get a much more open crumb when I shape my sourdough loaves into a batard. Watch this video for guidance:

Place your shaped loaf, seam-side up into a flour sack lined banneton. Pinch the seam closed…

… then fold the towel over the dough to cover it:

Tuck the whole bundle into an airtight bag and transfer to the fridge for 24-48 hours.

Remove the loaf from the fridge…

…. and turn it out onto a sheet of parchment paper.

Score it and transfer it to a preheated Dutch Oven:

Bake it as directed in the recipe below, covered for 30 minutes, then…

… uncovered for 15 minutes more or until browned to your liking.

Nice ear:

<img loading=“lazy” src=“https://alexandracooks.com/wp-content/uploads/2025/08/ear_alexandraskitchen.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A close-up shot of the “ear” on a loaf of just-baked sourdough bread. - 51”>

Nice open crumb, with olive dispersed throughout:

Description

Loaded with olives, scented with rosemary, this sourdough loaf is so flavorful and fragrant, perfect for serving as an appetizer alongside good olive oil or, of course, with dinner. This recipe employs a lamination method to incorporate the olives and rosemary into the dough, which helps them disperse evenly.

Method adapted from What’s Stephanie Baking?

Notes:

• For best results, please use a scale to measure.

• Salt: The rule of thumb with bread is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe, the amount is 10 to 15 grams. I find 12 grams of salt here to be perfect, given that the olives lend a bit of saltiness to the loaf. Finally, I always use Diamond Crystal kosher salt, but you can use fine sea salt or whatever salt you like.

• Sourdough Starter: You need an active sourdough starter. You can make one from scratch or you can buy one. I have had success activating starters from: King Arthur Flour Breadtopia

• I loved these two-quart vessels for the bulk fermentation.

• This is the Dutch Oven I use for sourdough bread. I used this Dutch oven for years, and it’s a great one, too.

• I love these Flour Sack Towels.

• For proofing, I use an oval banneton . You need something roughly 10 inches in length. You can use a circle one, too, if you are shaping your loaf into a round.

• Sharp knife: This one is reasonably priced.

• 375 g (about 1 1/2 cups ) room temperature water

• 12 g ( 2.5 teaspoons ) salt, see notes above

• 100 g ( 1/2 cup ) bubbly, active starter, see notes above

• 500 g ( 4 cups plus 2 tbsp ) bread flour

• extra-virgin olive oil, for drizzling

• 5 ounces pitted olives, any variety (I use a mix of Castelvetrano and Kalamata), sliced

• 2 tablespoons fresh rosemary

1. Make the dough: Place the water in a large bowl. Stir in the salt followed by the sourdough starter, using a spatula to incorporate — it’s OK if the starter is not fully incorporated. Add the flour and mix with a spatula until you have a sticky dough ball. Cover the bowl and let the dough rest for 30 minutes.
2. Stretch and fold: Using a wet hand, grab a corner of the dough and pull it up and into the center. Repeat until you’ve performed this series of folds 8 to 10 times with the dough. As you stretch and fold, you should feel the dough transform from shaggy and rough to smooth and elastic. Slapping and folding the dough helps here, too. (Watch the video for guidance.) Cover the bowl and let the dough rest for one hour.
3. Laminate the dough: Lightly oil a large area of a work surface. Uncover the bowl and drizzle oil around the edge of the dough. Use a flexible bench scraper, if you have one, to release the dough from the sides of the bowl, turning it out onto your prepared work surface, reserving the bowl. (Use your hands if you do not have a scraper.) Spread the dough, using lightly oiled hands if necessary to prevent sticking, into a large thin rectangle, roughly 15×20 inches. Spread 4 ounces of the olives over the surface of the dough, followed by 1.5 tablespoons of the rosemary. Gently press the rosemary and olives into the dough, then fold the dough envelope-style style starting from the right shorter edge: fold the right edge of the dough toward the left to cover two-thirds of the dough; then fold the left edge of the dough to the right to cover it completely. Sprinkle the remaining olives and rosemary over the bottom two-thirds of the dough, then fold it again envelope-style, starting from the top edge: fold it down to cover two-thirds of the dough, then fold the bottom edge over to completely cover the top. Lift up your folded bundle and return it to the bowl. Cover the bowl and let the dough rest for one more hour.
4. Stretch and Fold one last time: Using two wet hands, gently lift the dough up from the center stretching it long, allowing the edges to fold underneath it. (See video for guidance.) Fold the dough in half once or twice more, again see video for guidance, ultimately forming the dough into a rough ball.
5. Bulk Fermentation (first rise): Transfer the dough to a straight-sided vessel to rise. Cover the vessel and let the dough rise at room temperature until it has increased by 50% to 75% in volume, has a few bubbles on the surface, and jiggles when you move the bowl from side to side. Depending on the time of year and the temperature of your kitchen, this will take more or less time (anywhere from 5 to 10 hours). Rely on the visual cues as opposed to the hours it has risen.
6. Shape and Rest: Coax the dough onto a clean work surface — I prefer to do this without flour, but lightly flour the work surface if the dough is sticking to it or your hands. Gently shape the dough into a round: fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you’ve come full circle. If you have a bench scraper, use it to push and pull the dough to create tension. Lightly flour part of your work surface, if you haven’t already, and let the dough rest seam side up for 30 to 60 minutes.
7. Proof the dough: Line a 10-inch banneton, see notes above, with a flour sack towel. If you are not using a flour sack towel and are worried the dough might stick, lightly dust it with flour or rice flour. If you are shaping your dough into a round, using a bench scraper or your hands, shape it again as described in step 6. Place the round into your lined bowl, seam side up. If you are shaping it into a batard, please watch this video . Once your shaped loaf is in your banneton with the seam side up, using lightly floured hands, pinch the seam closed as best you can, then fold the towel over the dough to cover it. Place the whole bundle into an airtight bag (such as a produce bag or a 2-gallon ziptop bag), and transfer it to the fridge, ideally for at least 24 hours or for as long as 48 hours. You can get away with less time in the fridge if necessary.
8. Prepare the oven: Forty-five minutes before you plan on baking, place a Dutch oven in your oven, and preheat it to 450°F. Cut a piece of parchment to fit the size of your loaf/baking pot.
9. Score: Remove your bundle from the fridge, unwrap the towel, and place the parchment paper over the dough, securing it with your hand. Invert the banneton to release the dough onto the parchment paper and onto your countertop. Using the tip of a small knife or a razor blade, score the dough however you wish — a simple slash is always nice. Use the parchment to carefully transfer the dough into the preheated baking pot.
10. Bake: Bake the loaf for 30 minutes, covered. Remove the lid, lower the temperature to 400ºF, and continue to bake for 10 – 15 minutes more or until the loaf is browned to your liking. Cool on a wire rack for 30 minutes before slicing.
11. Store the bread: This loaf will stay fresh up to 3 days stored at room temperature in an airtight plastic bag or container. It freezes beautifully, too.

• Prep Time: 2 days
• Cook Time: 45 minutes
• Category: Bread
• Method: Sourdough/Natural Leavening
• Cuisine: American