Whole Wheat Hotdog Buns

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whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 10 buns

Recipe photo

Hotdog buns made with 100% whole wheat flour? Who knew! King Arthur 100% white whole wheat flour makes for some very tasty buns. Note: This recipe calls for a special pan, our New England hotdog bun pan.

Whole Wheat Hotdog Buns

star rating (7) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 10 buns
Published: 12/04/2014

Ingredients

Tips from our bakers

  • If you don't have a hotdog bun pan, divide the dough into 10 pieces and shape into oval buns by hand. Or make dinner rolls: Divide the risen dough into 16 pieces, shape them into balls, place in a lightly greased 9" x 13" pan, cover, let rise, and bake in a preheated 350°F oven for about 22 to 25 minutes, until golden brown. Yield: 16 rolls.

Directions

1) Combine all of the ingredients, and mix and knead them — by hand, mixer, or bread machine — to form a smooth, supple dough.

2) Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until it's puffy though not necessarily doubled in bulk, about 1 1/2 hours.

3) Turn the dough out onto a lightly greased or floured work surface. Shape it into a 6" x 15" rectangle, and place it in a lightly greased New England hotdog bun pan.

4) Grease the bottom of a clean baking sheet and place it on top of the pan so the rising dough will fill the pan evenly.

5) Let the dough rise for 1 to 1 1/2 hours, until it's almost filled the pan.

6) Preheat your oven to 375°F.

7) With the baking sheet still on top, bake the buns for 25 minutes.

8) Remove the baking sheet and bake 5 minutes longer, to brown the buns, if necessary.

9) Remove from the oven, cool for 5 minutes, then turn the buns out of the pan to cool completely on a rack.

10) When completely cool, slice each bun down the middle horizontally, without cutting through the bottom; then separate into individual buns.

Yield: 10 buns.

Nutrition information

Serving Size: 1 bun (89g) Servings Per Batch: 10 Amount Per Serving: Calories: 190 Calories from Fat: 30 Total Fat: 3.5g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 25mg Sodium: 320mg Total Carbohydrate: 39g Dietary Fiber: 9g Sugars: 4g Protein: 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 02/23/2015
  • Sig from Pennsylvania
  • For those interested that cannot use dairy and want to cut out fat, I was able to make these without butter and eggs and they came out delicious. I did not add the butter. In place of the egg, I mixed 1 Tbl of golden flaxseed meal with 3 Tbl of water and let it rest for 5 minutes before adding to my breadmaker. I also used maple syrup instead of sugar. I added 2 Tbl of orange juice as well. I did add the vital wheat gluten. They just came out of the oven and I couldn't wait to try them. They are delicious and soft.
  • star rating 08/24/2014
  • jackie from matawan, nj
  • have been using these for hamburgers and they are excellent. one thing--they don't really brown on top and look sort of raw though they are fully baked. i am using convection bake 325 degrees for 15 min for 12 smallish buns. any ideas?
  • star rating 07/20/2014
  • tpel_91 from KAF Community
  • Guilt-free hot dog buns! Did not think it was possible. But these turned out great. This is going to be my go-to recipe for quite some time.
  • star rating 05/10/2014
  • daniesmomm from KAF Community
  • Made the dough in my bread machine on dough cycle. Used the minimum amount of water. After it rose perfectly in my machine ( why haven't I been using this all along to knead & raise dough?) then plopped it out onto a lightly sprayed roll-pat. Stretched it to fit -in came out exactly the right width from my machines bowl- it's so fluffy!! Can't wait to see how they bake up!!
  • star rating 10/22/2011
  • sbdombro from KAF Community
  • I finally made these (though I didn't have the High Maize, so I replaced it with more White Whole Wheat) in the New England hotdog bun pan. Really delicious. My only caution would be for people that are looking for a "lighter, fluffier" hot dog roll - these are not that. They certainly rose well and have a lovely even crumb, but fluffy they are not.
  • 10/12/2011
  • sbdombro from KAF Community
  • Thank you, Frank. I'll certainly be back with a rating (likely 5 stars) once I have these out of the oven.
  • 10/12/2011
  • sbdombro from KAF Community
  • A question rather than a rating (haven't made it yet) - I just got my KAF order, including the Hotdog Bun Pan, but instead of Hi Maize Fiber I apparently ordered Hi Maize "flour." Not sure what I'll use that for, but anyway, is there any thing I can substitute for the Hi Maize fiber in this recipe?
    /You may replace the Hi-maize with an equal amount of all-purpose flour. Frank @ KAF.
1
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