Hot Dog Buns Gluten Recipes

HOT DOG BUNS (GLUTEN/CASEIN/YEAST FREE)

Hot Dog Buns (Gluten/Casein/Yeast Free) image

I tweaked my bread recipe to make these. I've made them with success more than without (once or twice they fell afterwards). I think it was because I undercooked them a bit, and then didn't really realize it until after they were cooling on the rack. They are yeast free as my yeast was dead and I wanted a good bun, and it worked fine without. I'm sure they'd make great rolls, too! I often add in some garlic powder and Italian seasoning, and serve with meatball subs or italian sausage.

Provided by Laurie150

Categories Breads

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup amaranth flour
1/4 cup potato starch
1/4 cup tapioca starch
1/4 cup cornstarch
2 tablespoons flax seed meal
2 teaspoons baking powder
1 1/4 teaspoons xanthan gum
1/2 teaspoon salt
2 eggs
1/3 cup vegetable oil
1/2 cup soymilk

Steps:

Preheat oven to 400°F.
Mix together the dry ingredients.
Mix together the wet ingredients.
Combine the wet with dry.
Grease a cookie sheet, then shape dough into hotdog bun shapes if it's sticky, wet a spatula and your hands a bit to form them.
Bake for about 12-15 minutes, until they start to brown.

HOT DOG BUNS

Hot Dog Buns image

This recipe has been in my family for years. Store-bought buns just can't compete with these homemade ones. The dough is made ahead and rises in the refrigerator.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°), divided
2 teaspoons plus 1/2 cup sugar, divided
1 cup warm milk (110° to 115°)
1/4 cup shortening
2 teaspoons salt
2 eggs
6 to 6-1/2 cups all-purpose flour
TOPPING:
1 egg
1 tablespoon cold water
Caraway, poppy or sesame seeds

Steps:

In a bowl, dissolve yeast in 1/4 cup warm water. Add 2 teaspoon sugar; let stand for 5 minutes. Add the remaining water and sugar, milk, shortening, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn onto a floured surface; divide into 12 pieces. Shape each into a 5-in. x 2-in. roll. Place 4 in. apart on greased baking sheets. , Beat egg and cold water; brush over rolls. Sprinkle with caraway, poppy or sesame seeds. Cover and let rise in a warm place until doubled, about 2 hours. , Bake at 425° for 8-10 minutes or until golden brown. Remove from pan to wire racks to cool.

Nutrition Facts :

CHEF JOHN'S HOT DOG BUNS

Chef John's Hot Dog Buns image

Don't get me wrong; if you hand me a hot dog at the ball game, it's not like I'm going to throw it back in your face, but given the choice this butter-crisped, split-topped bun is the way to go. Thanks to its genius design the meat and fixings go in the top, which leaves three relatively flat sides to toast in butter.

Provided by Chef John

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 3h50m

Yield 8

Number Of Ingredients 9

Ingredients

1 (.25 ounce) package active dry yeast (such as Fleischmann's RapidRise®)
3 ½ cups all-purpose flour, divided, or more as needed
1 cup warm water (105 degrees F/41 degrees C)
1 large egg
3 tablespoons melted butter
3 tablespoons sugar
1 ¼ teaspoons salt
1 teaspoon olive oil
3 tablespoons melted butter, or as needed

Steps:

Line a baking sheet with a silicone mat or parchment paper.
Place yeast into bowl of a large stand mixer; whisk 1/2 cup flour and water into yeast until mixture is smooth. Let stand until mixture is foamy, 10 to 15 minutes.
Whisk egg, 3 tablespoons melted butter, sugar, and salt into yeast mixture; add remaining flour and stir.
Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled in size, about 2 hours.
Transfer dough to a floured work surface and form into a 5x10-inch rectangle about 1/2-inch thick. Cut dough into 8 equal lengths. Turn each slice cut-side up and form into a hot dog bun shape about 5 inches long. Transfer dough, cut-sides up, to the prepared baking sheet about set them about 1/4-inch apart.
Cut a slit about 1/8-inch deep down the center of each bun. Brush 2 tablespoons melted butter over the top and sides of each bun. Let rise until almost doubled in size and the buns have risen into each other, about 45 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake buns in the preheated oven until golden brown, about 20 minutes. Brush tops with remaining melted butter.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 46.8 g, Cholesterol 46.1 mg, Fat 10.4 g, Fiber 1.7 g, Protein 6.9 g, SaturatedFat 5.8 g, Sodium 435.9 mg, Sugar 4.9 g

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