Enjoy yet another uncomplicated recipe with simple ingredients that actually works! These homemade hot dog buns are hearty, but not dense; and soft, but not crumbly. You can make them pull apart style, or give them a little space and allow them to stand alone.
Bring a little whole wheat goodness into your summer grilling festivities. You won’t regret giving these a try! Whether you are a new or experienced home baker, I believe you’ll be encouraged by the delicious simplicity of this recipe.
Want to hear some other exciting news?! This same combination of ingredients and basic process can be used to make sandwich bread, hamburger buns, or dinner rolls! Memorize one recipe and master a few different techniques, and you’ve got multiple bread products available to you at the drop of…an oven door! Click the links above for more detailed instructions for each product.
The Flour
I have made these homemade hot dog buns most often with fresh-milled, hard red whole wheat flour. However, if you do not mill your own grains, don’t leave now! You can make this recipe with store bought whole wheat flour, as well.
If using store bought flour, I recommend King Arthur’s brand. They are highly accessible–found in most grocery stores, and they have a quality affordable product. You may be able to find different varieties of whole wheat flour sold locally, as well!
Getting into fresh milling your grains and looking for a source for whole wheat? See if Azure Standard has a drop near you!
I may receive a credit if you make your first purchase through my link. This is through their share-Azure program, which you can participate in too as a customer of Azure!
The Process
Making the dough:
Combine 3 cups worth of flour with 1 cup of cold water until it is completely mixed and forming a stiff dough. Then allow this dough ball to rest covered for about half an hour.
This allows the liquid to be absorbed by the thirsty flour, and makes it easier to work with going forward.
This step is especially important if using fresh-milled flour, but you may be able to skip it if using store bought whole wheat.
Add the remaining ingredients to the stand mixer, and mix to fully combine.
I usually add the honey, butter, and salt, and mix it for a moment prior to adding the yeast mixture and the remaining flour. Add the flour a quarter cup at a time.
Knead the dough for about 10 minutes until it is smooth and elastic. It should pass the windowpane test (read about this below).
At this point you can cover the dough and allow it to rise for an hour, or until it is about doubled in size.
Shaping and baking the rolls:
The shaping process is the key to getting good hot dog buns. Use the pictures below to learn the technique for making fluffy but firm hot dog buns that hold their shape.
Once it is done rising, take the dough to a smooth work surface to roll it out and cut/shape.
Roll the dough out flat, and use a bench scraper to divide the dough into 10 equal sized pieces.
Take each dough ball and roll it out flat.
Turn it so that the long side is facing you, and begin to roll it up.
As you roll up the dough, firmly press the edges down together with each rotation to keep it nice and tight.
Once you have your cylindrical roll, pinch the seam closed,
and roll it back and forth like play dough until it reaches 6-7 inches in length.
Arrange the rolls on a well greased, or parchment lined baking sheet, and cover them for their second rise. This should take about 30 minutes.
If you place the rolls 1/2 – 1 inch apart, they will bake together slightly, but will easily pull apart once baked. Alternatively you can place them 2 or more inches apart to ensure they do not touch in the oven, and make them stand alone rolls.
Use an optional egg wash to give the rolls their browned tops, and bake them in a 375 degree oven for about 25 minutes. They will be golden brown, and sound hollow when tapped if they are done. Finally, enjoy your homemade hot dog buns with your favorite toppings.
Elasticity and the windowpane test
I often allow my stand mixer to do the work of kneading my dough, as it is a great time saver for me. However, you still do not want to simply rely on timers and assumptions just because you are not kneading it by hand. Whether you are kneading by hand or in the stand mixer, check for signs that the dough is ready for its first rise.
The main thing you should notice about your bread dough is that it is elastic. This means that as you pull it apart, it stretches rather than tears, and it does not excessively stick to your hands. It has a smooth, uniform texture. You can test the elasticity of your dough, by stretching it to the point where you can see light through the dough. This is called the “window-pane test.” If it stretches without breaking to this point then it is kneaded enough, and you can now let it rest for the first rise. See the photo below:
The final product
Slice these hot dog buns carefully from the side or from the top, and stuff with your favorite kind of hot dogs and toppings. They can also be used to make small stuffed sandwiches like shredded chicken sandwiches, egg salad, or ham and pickle. Anything you’d consider using hot dog buns for, you can use these. They are very similar to store bought buns, and with some practice you can easily get reliable, delicious whole wheat buns every time!
The Recipe
Homemade honey whole wheat hot dog buns
Difficulty: Moderate10
servings30
minutes1
hour30
minutes25
minutesTry these delicious homemade hot dog buns this summer! This recipe is simple and reliable. Follow my directions for shaping closely and enjoy some simple, homemade, whole wheat goodness on grill night!
Ingredients
3.5 Cups whole wheat flour
1 cup water
1/2 cup milk
2.5 Tsp Yeast
3 Tbsp Honey
1.5 teaspoons of salt
3 Tbsp softened butter.
Optional: 1 whisked egg for an egg wash
Directions
- Combine 3 cups of flour with 1 cup of water in a stand mixer and mix until it forms a stiff dough. Allow this dough ball 15-30 minutes to rest.
- Warm the milk to room temperature and combine with the yeast.
- Add the honey, softened butter, and salt to the dough in the stand mixer. Run it on low speed to begin combining the ingredients. Then add the yeast mixture and the remaining flour a quarter cup at a time to the stand mixer.
- Knead the dough for about 10 minutes until it is smooth and elastic and passes the windowpane test. Then cover it and allow it to rise for 1 hour or until about doubled in size.
- Roll the dough out onto a flat surface and divide it into 10 equal size pieces.
- Shape the hot dog buns: begin by rolling each dough ball flat. Turn the flattened dough so the long side faces you, and roll it up tightly pressing down the middle as you go. Pinch the seam together, and roll the cylindrical bun back and forth like playdough until it is 6-7 inches long and fairly even in thickness.
- Place each bun seam side down on your parchement lined or well-greased baking sheet, and space them at least 1/2 to 1 inch apart. Then, cover them to rise for 30 minutes.
- Brush the tops with an egg wash, and bake the hot dog buns in a 375 degree oven for about 25 minutes. Once they are done, the tops will be golden brown, and they will sound hollow when tapped.
Notes
- The first step is important if working with fresh milled flour. If you are using store bought flour, you should be able to skip this step.
- You may need to pause the mixer a couple of times during step 3, and help it work the dough with a wooden spoon or spatula.
Did you try this recipe? I would love to hear from you! As a mom who loves experimenting in the kitchen, but does not want to be there all day, I love creating and finding simple and easy whole wheat recipes that I can incorporate into my routines at home. Reach out and follow along for more content like this!
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