Vegan Hot Dog Buns Recipes

VEGAN HOT DOG BUNS

Steps:

• In a large bowl, whisk together the flour, yeast, sugar and salt. Then, add in the water.
• Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
• Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
• Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place.
• Once doubled, roll out onto a lightly floured surface.
• Cut dough into 8 equal pieces. *We prefer to weigh the pieces on a scale so they are even.
• Grab a piece and fold the ends under shaping into a ball. Then roll the dough into a log.
• Place on a baking sheet and repeat with remaining pieces. Place dough logs in a line approximately 1 inch apart. *This is so that when they grow and cook they touch and separate just like store bought.
• Cover with a damp towel. (not soaking wet but damp)
• Let sit for 60-90 minutes in a warm, draft free place or until doubled in size again.
• Remove towel and brush with half the vegan butter across each.
• Bake at 375 degrees for 25-35 minutes.
• Remove from oven and brush with more vegan butter.
• Carefully slice in half but not all the way through and use however you would normally use hot dog buns.

VEGAN HOT DOG BUNS

Steps:

• In a small bowl melt the butter and set it aside to cool.
• Warm up the almond milk until it's warm to the touch (but not too hot).
• Combine warm water, warm milk and sugar in a large bowl and stir.
• Sprinkle yeast on top and set aside for 5 mins until it's starting to foam.
• In a second bowl mix flour and turmeric (if using) and set aside.
• Pour the melted butter into the yeast mixture and add flour + turmeric on top.
• Make a small well into the flour and pour in salt, keeping the salt separate from the yeast.
• Use a fork to gently stir the mixture to combine the flour and yeast until it all comes together to form a rough dough.
• Place the dough onto a floured work surface to knead.
• Knead for 5-10 minutes until the dough springs back to the touch.
• To test that it's ready, use a finger to gently press it. If it springs back, the dough is ready.
• Shape the dough into a ball.
• Oil a large bowl, place the dough in the bowl, and cover with cling film or a damp cloth.
• Leave to rise in a warm place for 2 hours (or until doubled in size)
• In the meantime line your baking tray with baking paper.
• Once risen place the dough on a floured work surface and use your fists to knock it back.
• Divide dough into 6 equal pieces.
• Shape each piece into a long bun shape and place onto the lined baking tray with at least 5 cm (2 inch) of space between each bun.
• Brush each ball with enough almond milk to cover the top.
• Cover the tray with cling film and leave to proof for a second time for 50-60 mins in a warm place.
• Preheat your oven to 374°F / 190°C (fan oven).
• Mix together maple syrup and almond milk to make your glaze.
• Once risen, remove the cling film and brush each bun with the glaze.
• Bake for 20 minutes at 374°F / 190°C (fan assisted oven) until dark golden brown.

BURGER OR HOT DOG BUNS

Steps:

• In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
• In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
• Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
• Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
• For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.

CHEF JOHN'S HOT DOG BUNS

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.