One of the most frequently asked questions I receive on this brioche bun recipe is if it can be used to make hot dog buns. It sure can! is how I always respond, supplying a rough guideline on how to do so. And while these exchanges in the comments section have been sufficient over the years, I thought it was time to give a hot dog bun recipe its own space.

Here it is, a no-knead recipe, the dough identical in makeup to these brioche buns, with the mixing process simplified even further. If you are familiar with that brioche bun 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 bun recipe, this dough is on the high-hydration side, but it is not unmanageable. Find step-by-step instructions as well as video guidance in the post 🌭🌭🌭

Brioche Hot Dog Buns

PS: No-Knead Brioche Buns:

Review of the Week

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Roasted Ratatouille = The Best Ratatouille

"I was going to make ratatouille and I thought, "How come I never roast my veggies first?" Googled roasted ratatouille and found this! Validated my question and will never NOT roast again. The flavour is richer and it’s somehow easier to make, too … less stirring I guess. Thank you!"

— Jane

Roasted Ratatouille: Let's Review!

There are many ways to make excellent ratatouille, but I think roasting it is the least fussy (and best) way to do it.

The recipe I use calls for roasting with both olive oil and balsamic vinegar, which gives the finished ratatouille a subtle bite, a flavor that evokes eggplant caponata though the sharpness is more mellow. It is irresistible.

This time of year, when the vegetables so quickly accumulate on the counter, I often make a triple or quadruple recipe. Most often this is how my roasting pan looks upon entering the oven:

For this many vegetables, you'll need to roast for about 3 hours, stirring once every hour. When nearly all of the liquid has reduced, and the vegetables become jammy in texture, the ratatouille is done.

Toss it with pasta. Spoon it over polenta. Eat it straight from the pan.

Three summers ago, I discovered I loved it over grilled flatbread, the recipe for which I included in Pizza Night.

It also freezes beautifully, so don't be afraid to pack it away in quart containers and save it for a chilly fall day. (The caramelized cloves of garlic are my favorite.)