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Easy Bread Machine Brioche Hot Dog Buns You Can Freeze!

Easy Bread Machine Brioche Hot Dog Buns You Can Freeze!

By Mona - Far From The Farm
September 10, 2026
Soft Bread Machine Brioche Hot Dog Buns perfect for hot dogs, brats and sausages. Make 16 at once and freeze them for later!
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Makes: 16 brioche hot dog buns
Approximate cost $2.75
Prep Time 20 minutes
Cook Time 14 minutes
Additional Time 2 hours
Total Time 2 hours 34 minutes
Servings: 16 brioche hot dog buns
Course: Bread
Cuisine: American
Calories: 176
Ingredients Equipment Method Nutrition Video Notes

Ingredients
 
 

  • 1 cup warm water
  • 1/4 cup sweetened condensed milk
  • 3 tbsp white sugar
  • 2 1/4 tsp active dry yeast
  • 3 eggs
  • 4 tbsp salted butter - cold and cubed
  • 4 cups all purpose flour
  • 1 tsp salt

Equipment

  • Bread Machine you will need one capable of handling up to 2 lb of dough (I use the Cuisinart Compact Bread Machine)
  • Measuring jug
  • Measuring cups and spoons
  • Spoon
  • Plastic wrap or clean kitchen towel
  • Bench scraper
  • Rolling Pin
  • Baking Sheet
  • Parchment paper
  • cooling rack

Method
 

  1. Add the warm water, sweetened condensed milk, sugar and yeast in to the bread machine pan, and stir. Cover and leave for 5 to 10 minutes until frothy. If it doesn't froth, start again with fresh yeast.
  2. Add the eggs and cold cubed salted butter directly to the yeast mixture.
  3. Add the flour on top without mixing. Make a small well in the flour, add the salt and lightly cover with surrounding flour.
  4. Return the pan to the bread machine and run the complete Dough Cycle, approximately 1 hour 30 minutes in my machine.
  5. Tip the finished dough onto a lightly floured surface and divide into 16 equal pieces.
  6. Roll each piece into a sausage shape, about 6-7 inches long should be perfect for the average brat. Flatten and lengthen with a rolling pin, bring the long sides together and pinch the seam closed. Place seam-side down on a parchment-lined baking sheet, leaving a little space between each bun.
  7. Cover and leave to rise for 1 hour until visibly puffy. Preheat the oven to 375°F toward the end of the rise.
  8. Bake at 375°F for 12 to 14 minutes, until fluffy, golden and fully baked. No egg wash is needed.
  9. Transfer the buns promptly to a cooling rack and loosely cover with a clean kitchen towel. Cool completely before slicing.
  10. Slice the cooled buns, wrap individually in plastic wrap and place in a labeled freezer bag. Freeze for up to 3 months. Thaw at room temperature for approximately 1 hour.

Video

Notes

  • Dough Size: This makes a large enriched dough that almost reaches the top of my compact Cuisinart pan. Use a bread machine capable of handling up to 2 lb of dough, or halve the recipe.
  • Yeast: Use active dry yeast and make sure it becomes frothy before continuing.
  • Second Rise: Allow approximately 1 hour, or until the shaped buns are visibly puffy.
  • No Egg Wash: The enriched dough naturally develops a lovely golden color.
  • Storage: Store completely cooled buns airtight at room temperature for 2 to 3 days.
  • Freezing: Pre-slice, individually wrap and freeze for up to 3 months. Thaw for about 1 hour at room temperature.
 

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Nutrition

Calories: 176kcalCarbohydrates: 29gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 40mgSodium: 187mgPotassium: 68mgFiber: 1gSugar: 5gVitamin A: 145IUVitamin C: 0.1mgCalcium: 24mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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