Whole Wheat Hot Dog Buns
Make sure the egg and oil are at room temperature and be sure to aerate your flour before measuring. No mixer? Just mix it in a bowl by hand but knead longer, about 150 turns. (This recipe also works with my simple white bread with egg.) - Jenny Jones
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour
Makes: 8 buns
Ingredients:
- 2 cups (240 g) whole wheat flour (Aerate Flour Before Measuring - See How)
- 1/2 cup (60 g) bread flour or all-purpose flour
- 2 teaspoons (1 packet / 7g) instant yeast (or active dry yeast)
- 2 Tablespoons sugar (or honey but add honey after the milk)
- 1 teaspoon salt
- 1 cup (240 mL) milk (reduced fat or whole milk), heated to 120-130° F for instant yeast (or 110-120°F for active dry)
- 2 Tablespoons (30 mL) olive oil (or any vegetable oil)
- 1 egg
- about 1/4 cup additional bread flour
Instructions:
- Combine flours, yeast, sugar & salt in a large mixing bowl.
- Stir in milk, followed by oil and egg.
- Beat on high for 2 minutes.
- On low speed add about 1/4 cup bread flour until dough forms a mass.
- Place dough on floured surface and knead 50 turns.
- Cover and let rest 10 minutes. Meantime, line a baking sheet with parchment paper.
- Cut dough into 8 pieces. Shape each into a 7-inch log and place on baking sheet.
- Cover with a towel and let rise in a warm spot until they double in size, about 30-35 minutes.
- Meantime, preheat oven to 375° F.
- Bake for 12 minutes.
Note: For step-by-step photos in my blog, click here.
Can this recipe be formed into hamburger buns as well or do you have another recipe for hamburger buns?
This recipe will work: https://www.jennycancook.com/recipes/soft-whole-wheat-sandwich-buns/
Do you use the dough hook or the big paddle on your mixer to make these whole wheat buns?
I use the regular big paddle.
First time making homemade brat buns! Turned out fabulous! I put everything bagel seasoning on top! Just delicious! Thank you so much for your recipe
So soft! Love this recipe. Not overly “yeasty” like other bread recipes. I used honey, is not sweet, can’t taste the honey but smelled it while baking. Not salty either, it’s awesome. I weighed the flours and had to add more than 1/4 cup at the end, about 1/4 more. I used a regular mixer and it had a hard time mixing at low speed because it was tough so I went up another speed
Overall, this recipe is a keeper, I haven’t been able to find my favorite whole wheat buns at the store for months so I’m happy to find this easy recipe.
As someone else asked—can the sugar be reduced way down, i.e., how much is actually required just for the yeast to activate? (I don’t like sweet bread:-)
I am answering my own query! I made the buns, using only one, NOT two, Tbsp. sugar (I proofed the yeast until foamy, about 6 minutes, using the yeast, sugar, warm milk and salt). I totally followed the rest of the recipe and the buns were fantastic!
The sticky dough is no problem. Just dip fingers frequently into nearby cup of water—plus, dust dough with pinches of reserved flour, occasionally, to offset the stickiness. This recipe is a keeper!
Do I need a heavy duty mixer like a sunbeam or any comparable mixer to do this recipe?
See the note at the top. You can do it without a mixer.
I made this and forgot to aerate the flour. I also substituted the sugar with honey and used almond milk. They still came out very good but next time I’m going to make sure I have all the ingredients and see how that comes out. Still good though.
Is 2 tablespoons of sugar mandatory, or can it be eliminated all together with?
How long will these keep and how do you recommend storing them?
I made these, turned out perfectly! Next time I will make 10 rolls instead of 8. I made a double recipe and made 8 hamburger buns, will also make 10 the next time. Great recipe, thanks!
Also, I used 2 1/4 tsp instant yeast because that’s how much is pre-measured in a package.
Just thought I’d share incase anyone wonders in the future. I substituted dairy milk with soy milk and the recipe still turned out great. 🙂
Can I make this without salt or sugar?
My husband has recently been diagnosed with prediabetes and he loves hot dogs which have very few carbs but we’re having a hard time finding suitable buns.
Me too! Check out Spelt. It’s lower in glycemic index.
Most new diabetics are gungho on reading nutritional labels, which is a good habit. But they pay little attention to “the fine print” so to speak (especially ingrediants), and fall right into the artistically made label trap.While all beef Hotdogs are low in carbs, they are a hyper processed food. These foods are horrible for diabetics, because even those having 0 carbs will still spike sugar levels (has something to do with the Nitrates and other stuff used in processing. I love hotdogs myself and when younger ate them 13 straight days for lunch. So I recommend quality deli dogs or like a jalapeno sausage dog, MAKE homeade chili and I like RYE buns which adds lots of good fiber and tricks the liver into slowing sugar production.
How would I adapt this to use my bread machine? The older I get the more difficult it is to knead bread. I use my bread machine for the basics then finish off in oven
Can you use this same recipe for hamburger buns? Other than shaping out differently are there any other changes?
Absolutely! I just doubled the recipe and made a loaf of bread, two smallish hoagie buns, and 6 hamburger buns. I didn’t change any of the ingredients. You should keep an eye on them in the oven so they don’t burn.
Hi, Jenny! Thanks SO much for this suggestion! I didn’t have whole wheat flour, so I followed the instructions for hot dog buns with the white bread recipe you recommended and they were beautiful and perfect! My family went crazy for them and I think I’ll get in trouble if I buy commercial buns now. Your recipes always come out great and haven’t failed me yet!