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Hot Dog Buns With Whole Wheat Flour Recipe And No Mold Needed

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What do you think of the idea of some super hot dogs with homemade hot dog buns with whole wheat flour? Dare to prepare them! You will see that it is not as complicated as it seems. And also, you don’t need big ingredients! It does not require a special mold either.

In this recipe I not only show you how to make this whole wheat hot dog buns. Also you will learn how to adapt the baking tray in a practical and simple way. ! In this way, the buns will come out with their perfect shape and without problems!

Let’s talk about the recipe:

There are a couple of things to keep in mind in this recipe. The first thing is to limit the free spaces of the baking tray (I’ll show you how). Another very important one is about kneading the dough. Because you need a very elastic dough. And the elasticity is developed by the gluten with the kneading.

For the fat I used butter, in my opinion I think it gives them a better flavor but it can be substituted if necessary. With the given ingredients, 13 hot dog breads come out, using 90 grams / 0.198 lb / 3.17 oz of dough for each one, they come out with good crumbs. If you prefer thinner buns without much crumb, 80 grams / 0.176 lb / 2.82 oz of dough would suffice.

Having a scale would be helpful. Otherwise, it is calculated by eye. Anyway, you can make the recipe. This does not change the taste, only the aesthetics of these buns.

Now that you will learn how to make this whole wheat hot dog buns, I leave the rest to your imagination. To assemble the hot dogs you can place the ingredients that you like the most. Or just some dressing that you have at home. If you are interested in preparing homemade sausages, I leave you some ideas available here.

Bon Appétit!

Do you have any doubt or suggestion? Write me a comment at the end of this recipe 👇

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Visit my exclusive whole grain recipes website Integralisimo. For sweets recipes Locos Por Los Dulces and for vegan recipes Veganisimos.

Hot Dog Buns With Whole Wheat Flour Recipe

Hot Dog Buns With Whole Wheat Flour Recipe

Serves: 13-14 units Prep Time: Cooking Time:
Rating 5.0/5
( 1 voted )

INGREDIENTS

  • Whole wheat flour 500 g / 17,64 oz / 4 ¼ cups
  • Milk powder 40 g / 1.41 oz / 2 ½ tbsp
  • Whole cane sugar 40 g / 1.41 oz / 2 tbsp
  • Milk 150 ml / ¾ cup / 10 tbsp
  • Water 150 ml / ¾ cup / 10 tbsp
  • Dry yeast 8 g / 0.28 g / 1 ½ tsp - Fresh yeast 25 g / 0.88 oz
  • Butter 50 g / 1.76 oz / 1 ¼ tbsp - Sunflower oil 30 ml / 2 tbsp
  • Egg 1
  • Salt 1 tsp
  • For paint the buns:
  • Egg 1
  • Milk 3-4 tbsp

INSTRUCTIONS

  1. Put the milk, egg and water in a bowl. Whisk.
  2. On the table, in a bowl or kneading machine, place the dry ingredients, flour, milk powder, sugar and yeast. Place the salt on the edge of the flour so it does not come into contact with the yeast (the salt inactivates the yeast).
  3. Incorporate the liquid ingredients (milk and egg mixture). Knead until all the ingredients are integrated.
  4. Place the butter cut into pieces and knead until you have a very elastic dough.
  5. Make a bun with the dough and let it rest for 10 minutes so the dough relaxes and you can work it better.
  6. Divide the dough into 13/14 equal parts. Make a ball with the dough parts, cover and let rest for about 10 minutes so the dough relaxes and can be stretch them easier. Once the dough is rested, take one of the dough balls and stretch it rectangular. Then roll up pressing with the fingers giving the shape of the hot dog bun ( calculate more or less the size taking into account that the dough has yet to rise)
  7. Place each roll of dough in a baking tray previously smeared with oil or vegetable spray. Leave a free space between each roll of dough so it can grow. You can adapt the baking tray you have, it does not matter if it is larger than you need. Use aluminum foil with beans to make a barrier and cover the leftover spaces on the baking tray (see photo). Once the buns are leavened, beat an egg with a pinch of salt. Paint the buns and sprinkle with seeds if desired.
  8. Bake in a preheated 160-180 degrees / 320-356 Fahrenheit about 20 minutes or until golden brown. Let cool and separate each bun.

NOTES

  • White sugar can be used.
  • Can be used butter, margarine or any other type of cooking oil.
  • Replacement butter for oil: 30 ml / 2 tbsp.
  • Milk can be replaced by water or vegetable milk.
  • Eggs can be replaced by milk, water or vegetable milk.
  • Store in a closed container.
  • Consume preferably before 3 days.
  • Can be frozen (3 months).
  • You get between 12-14 standard size whole wheat hot dog buns.
  • Some homemade sausage ideas available at Locos Por La Comida here.
  • Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.
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