Whole Wheat Hot Dog Buns

If you’re looking for a healthier hotdog bun that doesn’t taste like cardboard, isn’t crumbly or hard then you’re in luck. These hotdog buns are made with 100% whole wheat flour, are super soft and fluffy.

Prep Time30

Cook Time15

Rise time2

Total Time2 45

Course: Breads

Cuisine: American

Servings: buns

Calories: 213kcal

Author: Jessica and Merissa

Equipment

Ingredients

¼ cup (60 g) warm water 100-110℉
1 tablespoon (21 g) honey or 2 tablespoons (26 grams) granulated cane sugar
2 teaspoons (8 g) active dry yeast or instant yeast
1 cup (240 g) whole milk
3 tablespoons (42 g) butter cubed or sliced
1 large (1 large) egg
1 teaspoon (1 teaspoon) sea salt
2 ¾ - 3 ¼ cups (352-416 g) hard white wheat flour
1 beaten egg for brushing the tops before baking
1 tablespoon melted butter for brushing the tops after baking

Instructions

In the bowl of a stand mixer, dissolve 2 teaspoons active dry yeast and 1 tablespoon honey in ¼ cup warm water. Let stand for 10 minutes, until bubbly.
Heat 1 cup whole milk to about 120°F, add 3 tablespoons butter and stir until the butter is mostly melted and the mixture has cooled to 110°.
Add the milk and butter, 1 large egg, 1 teaspoon sea salt and 1½ cups (192 grams) of flour to the bowl with the yeast mixture. Attach the dough hook and mix on medium/high speed for about 2-3 minutes or until smooth.
Add enough flour to form a very soft dough, you want it to just hold it’s shape without being soupy. Knead on medium speed for about 8-12 minutes or until it is silky smooth and very stretchy (the dough will still be sticky but you should be able to pick it up with lightly greased hands).
Place the dough into a greased bowl or container. Cover and let rise in a warm place until doubled in size, about 45-60 minutes.
Punch down the dough. Turn onto an oiled surface and divide into 8 equal pieces (use a kitchen scale to get them precise).
Working with 1 piece of dough at a time, press it into a 4x6 inch rectangle. Starting from the long edge, roll up tightly into a log and pinch the seam together on the bottom. Tuck the sides under and place onto the baking sheet in a row about ½ inch apart.
Cover and let rise until doubled, about 45-60 minutes. Preheat oven to 375℉ about half way through the rise time.
Brush the tops with beaten egg (this is optional, it just gives them a nice even color)
Bake at 375°F for 14-16 minutes or until golden brown on top and the internal temperature reaches 190°F.
Brush the tops with melted butter right after they come out of the oven (this is also optional but makes them super soft).

Video

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