No-Knead Brioche Hot Dog Buns

Steps

1. 1Mix the dough: In a large bowl, whisk together the flour, salt, yeast, and sugar.
2. 2In a medium bowl, whisk together the water, milk, and egg until blended.
3. 3Add 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.
4. 4Let it rise: Cover the bowl and let the dough rise at room temperature until it has doubled in volume, roughly 2 hours.
5. 5Portion the dough: Deflate the dough, then turn it out onto a lightly floured work surface. Divide the dough into 12 equal portions.
6. 6Ball up each portion: Working with one portion at a time, roll it into a ball. Repeat until all 12 portions have been balled up.
7. 7Shape the buns: Press gently on each ball and roll into a 4-inch log. Let rest for 20 to 30 minutes. Line a sheet pan with parchment paper. Stretch each portion into a 6- to 7-inch log, and place it on the prepared pan, creating two rows of six tightly spaced buns.
8. 8Final 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, preheat the oven to 425ºF.
9. 9Egg 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.