Whole Wheat Hot Dog Buns

Though these hot dog buns are made with mostly whole wheat flour, they are still soft and fluffy.

“Why would anyone make their own hot dog buns?” you might ask. Well, it’s actually quite easy to do and so worth it!

I love all types of carbs, especially bread. After making my first rolls years ago, I was hooked and couldn’t stop myself.

For these, I adapted the recipe Beautiful Burger Buns from King Arthur Baking. It’s an easy recipe and with only a slight change in the way they’re shaped, you can have instant hot dog buns or sandwich rolls!

Check out my lamb burger post to see how versatile these buns are!

Of course I still buy bread, including hot dog buns. But unless you buy from a fancy bakery, it’s really hard to find something as delicious as your own baked creations.

From pizza dough to bagels, even English muffins, nothing beats a homemade version.

Benefits of Baking Bread

Besides delicious flavor, here are some other reasons to make homemade bread:

  • It’s Cheaper. A pound of flour costs about $3-$5, and you can make several loaves of bread from it.
  • You Can Control the Ingredients. Whole wheat flour has a nutty and hearty flavor. Bread flour makes bread extra chewy. Instead of sugar, use honey which pairs well with bread. You can also stir in herbs, spices, nuts, or seeds for extra texture.
  • You Can Improve Nutrition: Whole wheat flour has more fiber than white. Using olive oil instead of butter increases healthy monounsaturated fats. You can limit the total amount of added sugar by cutting the amount by half or more without affecting taste.
  • Added Bonus: Most bread products can be made in advance, frozen, and thawed a few hours before eating.

How to Make Whole Wheat Hot Dog Buns

In a small bowl, heat 3/4 cup water in the microwave for 20-30 seconds. The temperature should be about 109°F-113°F.

Stir in 2 teaspoons of honey and sprinkle 1 tablespoon of yeast on top of the water. Let this mixture sit untouched for 5 minutes or until foamy.

In the bowl of a standing mixer, stir together 2 cups of whole wheat flour with 1 1/2 cups of all-purpose flour or bread flour. You can play around with the types and ratios of flour, as long as you use 3 1/2 cups of flour total.

Now, stir in salt and make a well in the center. To the well, add in 1 egg, 2 tablespoons of a neutral flavored oil, and the yeast mixture. Turn the machine to low and allow it to gently stir the ingredients. This step can also be done by hand.

Once a shaggy dough forms, increase the speed of the mixture to medium and let it knead the dough for 8-10 minutes or until a soft dough forms. It should appear smooth, soft, and spring back when touched.

Cover the dough with a kitchen towel and let rise until doubled in bulk about 30 minutes to 2 hours, depending on the temp of your kitchen/house.

In the meantime, line a baking sheet with parchment paper.

When the dough has doubled, transfer it to a pastry board, gently deflating it in the process.

Divide the dough into 8-10 pieces and shape each into a ball. Then roll each ball into a long roll about 6” in length. I grease my hands with a little oil when doing this so the dough doesn’t stick.

Place the rolls on the baking sheet. Cover again with the kitchen towel and let rise for an hour until they are puffy.

10 minutes before the hour is up, preheat the oven to 375°F. Beat an egg, and brush it on the rolls.

You will probably not use all of the egg wash, so any remaining can be kept in the fridge to be used in another dish.

Next, sprinkle on some sesame seeds. This is optional, but I like the flavor and texture they add.

Bake the rolls for 15-18 minutes or until golden brown all over. Move them to a cooling rack and if desired, drape a cloth over them to help them stay soft.

The buns can be placed in an air-tight container and kept at room temp for several days. But I prefer to freeze them and thaw as needed.

When it comes time to eating them, I prefer to lightly toast the buns on the inside. But sometimes I place them on a microwave-safe plate, cover with a damp paper towel, and heat for about 30 seconds.

My favorite fixings to add are an all-beef dog topped with ketchup, mustard, onion, and relish. But sometimes I can’t resist a good chili cheese dog.

You can also use these buns for a meatball sub or maybe even a Philly cheesesteak!

What My Kids Say:
10.5yo: It’s soft and chewy, and has a delightful flavor.
8yo: It is chewy, and dense, and filling.

here are some more bread recipes

Homemade Wheat Bread
A delicious and simple recipe for homemade bread!
Check out this recipe
Whole Wheat English Muffins
Fluffy whole grain muffins that are perfect for toasting and spreading with butter or classic peanut butter and jelly.
Check out this recipe
Closeup of golden wheat English muffins.
Whole Wheat Flatbreads
This soft chewy flatbread is perfect for wraps, pizza, or eaten with your favorite curry.
Check out this recipe
Kitchen towel wrapping few loaves of whole wheat flatbreads.
Homemade Pizza Dough
This easy homemade pizza dough recipe produces both a slightly chewy and fluffy crust.
Check out this recipe
Cutting board with pizza with tomatoes and mushrooms.

Joby's Test Kitchen hot dog buns with sesame seeds on a cooling rack.

Whole Wheat Hot Dog Buns

Joby’s Test Kitchen
These sandwich rolls are soft and fluffy, yet hearty enough to hold all your favorite fillings!
Prep Time 3 hours 30 minutes
Cook Time 18 minutes
Total Time 3 hours 48 minutes
Course Side Dish
Cuisine American
Servings 8 to 10 Buns

Ingredients
  

  • 3/4 to 1 cup (180-240ml) water
  • 2 tsps (10g) honey
  • 1 tbsp yeast
  • 2 cups (240g) whole wheat flour
  • cup (180g) all-purpose or bread flour (or use a combo of both)
  • tsps salt
  • 1 whole egg
  • 2 tbsps (30ml) oil

Optional topping:

  • 1 whole egg
  • 1-2 tsps white sesame seeds

Instructions
 

  • In a small bowl, heat 3/4 cup water in the microwave for 20-30 seconds. The temp of the water should be 109°F-113°F. Stir in the honey and sprinkle the yeast on top. Let sit about 5 minutes or until foamy.
  • In a bowl of a standing mixer, stir together the flours and salt. Make a well in the center and add in the egg, oil, and yeast mixture. Turn machine to low and gently stir together the ingredients (this can also be done by hand).
  • Once a shaggy dough forms, increase the speed of the mixture to medium and knead the dough for 8-10 minutes, until a soft dough forms. It should appear smooth and soft, and spring back when touched.
  • Cover the dough with a kitchen towel and let rise until doubled in bulk about 30 minutes to 2 hours (depending on the temp of your kitchen/house). In the meantime, line a baking sheet with parchment paper.
  • Transfer the dough to a wooden board, gently deflating it in the process. Divide into 8-10 pieces and shape each into a ball. Then roll each ball into a long roll about 6” in length. Place the rolls on the baking sheet. Cover again with the kitchen towel and let rise for an hour until puffy.
  • 10 minutes before the hour is up, preheat the oven to 375°F. Beat the remaining egg and brush it on the rolls. All of the egg wash won't be needed, so any remaining can be kept in the fridge to be used in another dish.
  • Next, sprinkle on the sesame seeds. Bake the rolls for 15-18 minutes or until golden brown all over. Transfer to a cooling rack and if desired drape with a cloth which helps them stay soft.
  • The buns can be stored in an air-tight container and kept at room temp for several days. I prefer to freeze them and thaw as needed.

Notes

Recipe adapted from: KAB Beautiful Burger Buns
Keyword baking, bread, buns, hamburgers, hot dogs

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