I could, perhaps, be classified as a picky eater. But what teenager isn’t? To help ensure that I’m eating “safe” foods with some nutrition, my aunt has taught me how to cook several dishes from scratch, and I’ve learned to bake my own whole wheat bread. Recently, we even adapted my aunt’s speedy hamburger bun recipe to be egg-free, and reshaped them into wheat hot dog buns to fit my favorite lunch and after school snack, Applegate hot dogs.
I like The Great Organic Beef Hot Dogs, and ask for more every time we go to Trader Joe’s. My Aunt usually agrees to buy them for me because they are 100% grass fed beef, don’t contain any added nitrates, and are free of our household food allergens (including dairy and peanut).
At first, my uncle made my favorite hot dogs for me, but I wanted to learn how to do it myself so I could have one whenever I wanted. His method involves slicing them in half lengthwise, then pan-frying them over medium to medium-high heat until both sides are nice and browned. This is much faster and tastier than just boiling them in water.
Now all you have to do is throw your hot dog in one of these delicious wheat hot dog buns, put some toppings on it, and enjoy! I usually only add ketchup (my aunt made me put mustard on one for the picture – okay, I am picky!), but you can add mustard, relish, onions, or even chili.
These wheat hot dog buns are not too dense and not too fluffy. You don’t have to wait for the dough to rise, so the whole process can be finished in under an hour. I use white-wheat flour because it is softer than traditional whole wheat flour, but both are a whole grain. They taste bakery fresh and you can even store them for a couple days in an airtight container if you don’t eat them all.
Special Diet Notes & Options: Wheat Hot Dog Buns
This recipe is dairy-free / non-dairy, peanut-free, soy-free, tree nut-free, vegetarian and tested egg-free and vegan. Also for vegan, be sure to use a vegan sweetener option, such as agave nectar, and of course, you will want to use vegan hot dogs! We haven’t tested the recipe gluten-free – that could get a little tricky.
- 2 tablespoons active dry yeast
- 1 cup + 2 tablespoons warm water
- ⅓ cup grapeseed, rice bran or canola oil (I use rice bran)
- ¼ cup sweetener (your choice; I use honey)
- 1 egg or 1-1/2 teaspoons Ener-G Egg replacer + 2 tablespoons of warm water (I use the egg replacer)
- 1 teaspoon salt
- 2 cups all-purpose or white bread flour
- 1-1/2 to 2 cups white-wheat or whole wheat flour
- In a large bowl, dissolve the yeast in the warm water. Stir in the oil and sugar and let sit for 5 minutes.
- Add your egg or egg replacer, salt, white flour, and 1-1/2 cups of the wheat flour, combining until it forms a soft dough. Add the additional ½ cup of wheat flour as needed to prevent the dough from sticking to your hands (If you need a little more, that is okay too). Knead the dough until it is smooth and elastic, about 5 minutes or so.
- Divide the dough into 12 equal pieces, shape each into 4 to 5 inch logs. Place them on a baking sheet about 3 inches apart.
- Preheat your oven to 425ºF.
- Lightly cover the discs or logs of dough with plastic wrap and let them rest about 15 minutes or while your oven is preheating. (You may let them sit longer if you wish). At this point you can stretch out your logs for hot dog buns to 5 to 6 inches if you want.
- Place them in the oven for 14 to 15 minutes or until nice and golden brown. Let cool on a wire rack, though you can enjoy them while still warm, too!
- Serve with your favorite all-natural hot dogs.