Pumpkin Poppy Seed Hot Dog Buns Recipes

PUMPKIN-POPPY SEED HOT DOG BUNS

Pumpkin-poppy seed hot dog buns image

Two ingredients-canned pumpkin and self-rising flour-come together to make an orange-hued, earthy-flavoured dough for hot dog buns. You can also shape it into rounds for hamburger buns or dinner rolls; if making hamburger buns, flatten the dough a bit before baking. If you're accustomed to our yogurt-based two-ingredient dough, this might seem like not enough pumpkin for the amount of flour. But trust the process and go with our amounts; pumpkin is very wet, so you don't need as much to create this dough.

Time 25m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 cup(s) White self-rising flour
0.5 cup(s) Canned pumpkin puree
1 large Raw egg(s) lightly beaten
0.25 tsp(s) Poppy seeds
4 spray(s) Cooking spray

Steps:

Preheat oven to 375°F. Line a sheet pan with parchment paper.
In a medium bowl, combine flour and pumpkin; stir well with a wooden spoon and then keep mixing dough in bowl with your hands until smooth (1 to 2 minutes of kneading). Dough should be firm and not sticky. If it's too sticky to knead, add more flour, 1 tablespoon at a time, until no longer sticky.
Divide dough into 4 equal portions. Roll each portion with lightly floured hands into a 4½-inch-long rope. Place dough ropes on prepared pan and flatten each to a width of about 1¾ inches. Brush evenly with egg and sprinkle with poppy seeds; discard remaining egg (or use in another recipe).
Bake at 375°F until lightly browned on bottom, about 15 minutes. Lightly spray tops of buns with cooking spray, if desired. Slice buns in half horizontally with a serrated knife, cutting to but not through the other side.
Serving size: 1 bun

Nutrition Facts : Calories 74 kcal

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