Whole Wheat Hotdog Buns

Name: whole wheat hot dog buns
Prep time: 15 min
Cook time: 30 min
Total time: 165 min
Ingredients: 300 ml Water (40-50°C); 2¼ Teaspoons Yeast (Dry active or instant); 1¾ Cups All Purpose Flour (spooned and leveled); 1¾ Cups Whole Wheat Flour (spooned and leveled); 1 Tablespoon Brown Sugar; 1 Teaspoon Salt; 1 Tablespoon Salted Butter

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If you're looking to spruce up your hotdog eating experience this Summer, try making your own Whole Wheat Hotdog Buns. These hotdog buns are easy to make, fluffy and flavourful. They freeze really well and make hotdog dinners feel a little more high class 😎

Ingredients

All-Purpose Flour
Whole Wheat Flour
Brown Sugar
Salt
Water
Yeast
Butter

The Gist of It - How to make hot dog buns

Warm the water to 40-50 degrees celsius. Having the water at the correct temperature is a key part of making bread.
Add yeast to the water and let it foam up. (just let it sit for a few minutes. If it has gotten puffy then it is good yeast and you can continue. If it doesn't foam up, it's time to buy some new yeast!)
Add in ⅘ of the flour and mix for 5 minutes. This helps develop gluten.
Now add in the salt, sugar and butter.
Add in the remaining flour, and knead the dough until it passes the windowpane test.
Oil the bowl, roll the ball of dough in the oil and then cover the bowl and place in a draft-free place for 1 hour or until the dough has doubled in size.
Divide the dough into 16* equal-sized pieces and roll them into balls.
Flatten each ball into a rectangle that is about 5" long
Either roll the rectangle up or fold it into a third (the way you fold a letter before putting it into an envelope)
Place shaped buns on a cookie sheet that is lined with parchment paper.
Cover Rolls and let rise for 30-60 minutes, until doubled in size.
Bake for 30 minutes at 350 degrees Fahrenheit.

hot dog buns shaped on a sheet tray before baking

Size of Hotdog Buns

Standard size hot dog buns, this recipe makes 16 buns
Smokies, this recipe makes 14 buns
Longer, All beef style hotdogs and longer smokies; this recipe makes 12 buns.

How to shape homemade hotdog buns:

There are two ways to shape buns

Method 1: Roll a Large Rectangle and Cut

If you're just feeding these to your family and your kids throw half their food on the floor and then ask for a snack 20 minutes after supper, this is the method for you!!

You will want to roll out your dough into a large rectangle on a floured countertop. Cut the dough into 12 equal rectangles and then place on your baking tray.

These wont be as pretty but its super quick and easy. So decide your priorities haha.

Method 2: Divide Evenly Roll and Fold

If you're taking these to a campout with friends or showing your skills on Instagram then this is the method for you. It also is the best method for an even bake but it does take significantly longer. All good things take time though.. 😏

Divide the dough into the desired amount of buns you want to make (see above to determine how many this recipe makes depends on the size of hotdog/smokie you are serving with it)

If you want to get technical, you can and should, weigh each portion of dough. If you are not too picky you can form your dough into a disc and cut it into wedges, like you would a pizza! I find this is easy to do with a bench scraper or sharp chef's knife.

Once you have your dough portioned out roll them into balls and then roll each ball out into a rectangle. Each portion is then rolled out into a flat piece that’s about 5 – 6 inches long and 4 inches wide. The dough is then TIGHTLY rolled up, and the edges are tucked in and sealed, to form an evenly shaped cylinder that’s about 5 inches long and 1 inch wide. If you don't want to roll the dough you can also fold it into thirds to form the shape. No matter which way you do it, be sure to pinch the seams closed and place the dough seam side down on the baking tray.

What is the Window Pane Test?

The windowpane test is an easy visual test that bakers perform to see that the gluten network has been formed enough. To perform this test, you pull a bit of dough away from the dough ball and slowly stretch it out. If you can stretch it enough that some light can shine through your dough has been kneaded enough and you can let it rise now. If you don't knead your dough enough, it will result in bread that isn't strong enough to hold the air bubbles. This results in dense bread. If you are tired of kneading by hand or machine sounds like it's seen better days cover your bread with a damp cloth and let it relax for a few minutes. Two things create a strong gluten network. Working the dough and Time.

Frequently Asked Questions

Can I use all white flour (all-purpose) instead of adding whole wheat?

Absolutely!!

Can I use all Whole-Wheat Flour instead of a blend?

Yeah, you can. I personally like to cut it with all-purpose as straight whole wheat bread can be dense.

Can I freeze these?

Yes, Stored in a freezer-grade bag these hotdog buns will maintain their quality in the freezer for up to 8 months.

My hotdog buns are dense what did I do wrong!! 😥😥

If you use volumetric measurements (cup measurements), chances are that the flour was not measured correctly. If too much flour is packed into the cup, then too much flour is added to the dough, which will result in dry, dense hot dog buns. The other thing that can cause dense hotdog buns is not letting the dough rise long enough (it needs to double in size) and the other reason it could be dense is from not kneading it long enough - it needs to be kneaded until the gluten informed and the dough passes the windowpane test. See the section on the windowpane test for more information.

What to serve with hotdogs?