Sprouted Hot Dog Bun
These sprouted buns are great for sandwiches. Kids love them. Store bought buns are full of preservatives and chemicals and unhealthy ingredients. Store bought buns will sit on your counter forever and never go bad. I wanted to make buns that were light and fluffy. I didn’t want super dense buns either that taste heavy. I have looked for a hot dog pan forever. They are either to big for my oven because they are commercial or they are to expensive and not worth it to me. So I decided I would figure out a way to do it myself, without ruining an entire loaf of bread dough. This is what I came up with. Super light and fluffy hot dog buns and no weird expensive pan. I love these, healthy buns that are perfect for whatever you would like to put in them.
- 1¼ cups water
- 2¼ tsp dry yeast
- 4 tbsp butter at room temperature
- 4 tbsp honey
- 4 to 5 cups sprouted wheat flour
- 1¼ tsp salt
- Mix water and yeast together.
- Add butter and honey and flour 1 cup at a time.
- Use dough hook or mix by hand till well blended and kneaded about 8 minutes. Place in a greased bowl and let rise until double. About 1 hour.
- Then punch down dough and separate into 12 balls about 3 ounces a piece.
- Form into long logs and place in 2 greased jelly pan about 12 x 7.5 inches, cover with cloth.
- Let rise about an hour till double Then bake at 350 for 30 minutes,
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Is there No need for Kneeding?
You should kneed for about 8 minutes.
Do you have a recommendation for making them gluten free? Thanks!
You can use a gluten free recipe for bread and still make the bread shaped into hot dog buns. It really works well with most bread recipe. The secret is in the butter and honey. Makes them light and fluffy.
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