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.