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Whole Wheat Hot Dog Buns

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Whole Wheat Hot Dog Buns  Recipe

Hot dog 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 hot dog bun pan.

At a glance

Prep
Bake
Total
Yield
10 buns
Nutrition information

Ingredients

Choose your measure:

Instructions

  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 hot dog 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.
  11. Buns will keep, well-wrapped, for up to 5 days at room temperature, or frozen for up to 3 months.

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.