These easy wheat hot dog buns are adapted from my beloved speedy hamburger bun recipe. They’re not only in an elongated shape, they’re also tested egg-free!
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.
My nieces loved them with The Great Organic Beef Hot Dogs from Applegate and a simple dousing of ketchup and mustard. Tony gets a little fancier with his toppings, often adding chili!
But since these wheat hot dog buns are optionally vegan, you can certainly enjoy them with a vegetarian option, like Smart Dogs, Tofurky Dogs, or Field Roast Frankfurters.
Special Diet Notes & Options: Wheat Hot Dog Buns
By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, nut-free, peanut-free, soy-free, optinally vegan, and vegetarian. I haven’t yet tested this 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 of 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.
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