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
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 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!