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Whole Wheat Hot Dog Buns

October 17, 2010 by Laura 71 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

I’ve admitted it here before: I love me a good beef hot dog. Do I love them because they are so very good for us and so highly nutritious? I wish.  But, at least I’ve been able to find some from our local meat farmers that are better than regular dogs from the store. I also often buy Shelton Turkey Franks from Azure Standard.

I had perfected my whole wheat hamburger bun recipe, but never took the time to make the dough into hot dog buns. In the past when I’d tried to make hot dog buns (from other recipes), they turned out as big as a baseball bat and about that heavy. (We’ve already talked about how none of us want our buns to be heavy.)  This time, when I tried to make hot dog buns, I focused on making the buns small. The smaller the buns, the better…right? :)

Using this whole wheat hamburger bun recipe, I rolled out the dough to about 1/4 inch thickness and cut the dough into circles using a wide mouth jar. A wide mouth jar isn’t going to make a very big circle, and you might think that the bun isn’t going to be big enough…but keep in mind that these rolls will rise and we do not want a bready bun. No indeed.

hotdog_buns_1

Yum

Take each circle and roll it up gently…

hot_dog_buns_3

Almost finished…

hot_dog_buns_5

And…done. Look at the cute little unbaked hot dog bun. Kinda makes you wish you were a hot dog so you could lay down in there and take a nap, doesn’t it?

hot_dog_buns_2

Put all the cute little rolled buns in a baking dish. Allow them to rise for about 20 minutes.

hot_dog_buns_6

Bake the buns for about 25 minutes at 350°. If they aren’t golden brown, leave them in there just a little bit longer. I kinda think it would be fun to bake the hotdog right into the bun, but I haven’t tried it yet. And just for the record, I don’t really wish I was a hot dog, no matter how inviting these buns look.

hotdog_buns_7

Carefully slit the buns open at the top with a knife and pop in a cooked hotdog.

hotdog_buns_1

Add all your fixin’s and you’ve got a tasty hotdog on a bun that has just a little more substance than the airy ones we find at the store, but they aren’t so bready you feel like you’re eating all bun and no dog.

So what do ya think? Should I try baking the hot dog right into the bun to make a sort of “pig in a blanket”? I think my kids would enjoy that surprise. Although since these hot dogs are made from beef or turkey, can we still call it a “pig in a blanket”? Sometimes life just throws us these difficult questions, ya know?

So humor me will ya? Are you a hot dog lover or not? Am I the only weird one who really appreciates eating real, whole foods…but still likes the occasional hot dog?  :)

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Filed Under: Bread and Breakfast, Recipes Tagged With: bun, healthy, hot dog, hot dog bun, recipe, whole wheat

Comments

  1. Paula says

    October 17, 2010 at 7:36 pm

    Try it with the hot dog inside. I make “pigs in the blanket” using a whole wheat biscuit recipe. That is my favorite way to eat a hot dog.

    Reply
  2. Amy says

    October 17, 2010 at 9:18 pm

    I do like an occasional hot dog – we like the Applegate Organic all-beef hot dogs. Azure sells them as well as Open Harvest. Pricey, but I can’t bear to let my 2 yr old son eat a regular hot dog. He’d eat a hot dog every day for lunch if I let him! :)

    Reply
    • Stephanie says

      July 3, 2011 at 11:44 am

      Applegate is definitely the way to go. I get them at Sunflower Market or the Real Foods Market. $7-8 a pack of 8. That’s for the beef. Turkey and some other versions are cheaper.

      Reply
  3. Erin says

    October 17, 2010 at 10:14 pm

    I too use applegates grass fed beef dogs. I often make your corndogs with them. As soon as I saw you rolling the dough, my first thought was to bake the hotdog right in. Chili dogs sound good now with this recipe and the dogs I have already in the fridge and I was planning on chili this coming week :-) perfect!!!

    Reply
  4. Yvonna says

    October 17, 2010 at 11:39 pm

    My boys and I love hot dogs. Unfortunatly we buy the .88 cent ones at Wally. They taste better than the more expensive ones that are made the same nasty ingredients. I just look away from them when we fix for now. Someday we will get the healthy ones.

    Reply
    • Kim says

      October 18, 2010 at 12:14 pm

      I love your honesty. My family loves hot dogs, too. My husband buys the lousy ones but I look for the ones nitrate-free. Keep wondering if it cow’s tongue or something like that though.

      Reply
      • Audy says

        January 2, 2015 at 2:24 pm

        My gpa has been eating cow tongue since he was a boy . He is almost 92 years old so I think he is doing pretty good. lol

        Reply
  5. Kari says

    October 18, 2010 at 12:33 am

    Oh you wish you were an Oscar Mayer (organic of course) Weiner, that it what you really want to be-e-e. :-)

    Trader Joe’s sells them without the nitrates. That’s what I get when I’ve got a craving for a hot dog.

    Reply
    • Yvonna says

      October 18, 2010 at 12:22 pm

      Cute! I was humming this last night :D

      Reply
  6. Hezzie says

    October 18, 2010 at 5:23 am

    So that’s the secret! I’v tried to make them and they turn out HUGE, like hogie rolls for a giant! I was free-forming them and it just wasn’t working. Note to self: Get wide-mouth jar.

    Reply
  7. Lori @ BreadClass.com says

    October 18, 2010 at 5:51 am

    The only problem with that last picture is the dogs aren’t BLACK. I can’t eat them boiled. Gotta burn ’em so they’re crunchy on the outside! :)

    Reply
    • Yvonna says

      October 18, 2010 at 12:26 pm

      Yeah! I’m coming over! :D
      My DH thinks I’m weird.

      Reply
    • elizabeth says

      October 18, 2010 at 3:19 pm

      Me too! Blistered and burnt is the way to go!

      Reply
  8. Jennifer says

    October 18, 2010 at 6:11 am

    I usually buy the crescent rolls, wrap the dog and bake. It’s really yummy.

    Reply
  9. Courtney says

    October 18, 2010 at 6:48 am

    I can’t stand hot dogs but the buns look very yummy! And yes, I am now sleepy after reading your comment about taking a nap inside the bun :)

    Reply
  10. Keri says

    October 18, 2010 at 7:03 am

    Yay! Can’t wait to try these! We are huge fans of whole foods, (and use your blog as one of our main resources….in fact, just posted a lazy post about whole wheat where I directed everyone here) but we sure love our hot dogs every once in awhile! :) Great tips!

    Reply
  11. Brandi says

    October 18, 2010 at 7:03 am

    Is there a reason that you don’t use any gluten in your bread recipes? I was just curious if maybe it has ill effects on your health.

    Reply
    • Hezzie says

      October 18, 2010 at 7:47 am

      Whole wheat flour naturally contains gluten. These do not appear to be gluten free…but they look delish, don’t they?!

      Reply
    • Laura says

      October 18, 2010 at 9:38 am

      In most of my whole wheat recipes, I allow the flour to soak in water for about 30 minutes before I begin working it, which releases the gluten and makes the bread work well without adding extra gluten.

      Reply
  12. Candi @ Family Stamping and FOOD! says

    October 18, 2010 at 7:28 am

    Still loving hotdogs at 36 and both my little ones still love them. :)

    Reply
  13. Kris Mays says

    October 18, 2010 at 8:40 am

    We don’t eat them often. Once in a great while, I will make some for the kids.

    My husband got very ill from hot dogs at a school lunch when he was a kid, and he won’t touch them. I’m sure we all have foods we feel that way about!

    The Shelton’s are not bad, so we sometimes buy those at our local Fred Meyer (Natural foods freezer section), but we really haven’t settled on one we really love.

    Those buns look good, though!

    Reply
  14. Vanessa Decker says

    October 18, 2010 at 9:04 am

    Love, love, love all beef hot dogs!! My husband and I pigged out on them last night, very yummy!!

    Reply
  15. Cindy says

    October 18, 2010 at 9:40 am

    Ha. I beat you to the hotdog buns! I used your hamburger buns recipe and made hotdog buns as well. The first time they were HUGE!!! But I have perfected mine. Not quite the same way you do, but whatever works. Right? And yes, we do like to have hotdogs some times. They are great cooked over an open fire or on the bbq!

    Reply
  16. Jessica says

    October 18, 2010 at 9:41 am

    Oh we shamelessly love our hot dogs. I was excited to see nitrate free ones at the regular store this summer.

    Reply
  17. Jenifer Parker says

    October 18, 2010 at 9:55 am

    I have discovered some hot dogs in the supermarket that are without NITRATES AND NITRITES. WOOO HOOO

    Reply
  18. Lisa says

    October 18, 2010 at 10:31 am

    I was thinking this morning that I need to figure out how to make homemade hot dog buns! My kids love hot dogs and we have found some healthier ones but I was at a loss when it came to the buns. I can’t wait to give these a try!

    Reply
  19. Brandi says

    October 18, 2010 at 10:31 am

    As I am reading this post, I am enjoying my lunch of a chili dog. Yummy! May have to muster up the courage to attempt the buns.

    Reply
  20. Shannon H. says

    October 18, 2010 at 11:04 am

    Thanks for showing us you buns, teehee! We eat the same kinds of foods as your family, but I still LOVE a good hot dog! You’re not alone.

    Reply
  21. Sunny P. says

    October 18, 2010 at 11:38 am

    The school cafeteria used to make hot dogs baked in bread when I was a kid. They called them weiner wraps. They were always a huge hit. These would certainly be healthier!

    Reply
  22. Rebecca says

    October 18, 2010 at 11:49 am

    Do try cooking the dogs into the buns! I made a pot luck dish by rolling challah dough around chopped up hot dogs. Just the ends were visible, and they were a huge hit. I bet it would work with the whole dog.

    I guess the next step would be to try baking them with mustard and relish too! :)

    Reply
  23. Amber Rogers says

    October 18, 2010 at 12:21 pm

    Oh sister…..We may be obsessed with whole foods, but we are still Americans. (Please tell me you also drive a chevrolet.)

    Reply
  24. Rhoda says

    October 18, 2010 at 3:05 pm

    Your hot dog buns look great. Unfortunately my family won’t eat the buns, only the hotdogs. (I get the nitrate free ones when I can find them on sale.) They will eat the dogs wrapped up in a tortilla though–not as much bread.

    Reply
  25. Blair says

    October 18, 2010 at 3:54 pm

    We only like the ballpark angus beef ones, which are $2.50 per 8pack, so we don’t eat them that often.

    Reply
  26. Morgan says

    October 18, 2010 at 9:06 pm

    I use your pretzle recipe and wrap them around hotdogs and then bake them. Then we cover them with homemade chili and cheese sauce. Not the best thing to eat, but they sure taste good!

    Reply
  27. Dakota says

    October 19, 2010 at 6:36 am

    I’m definitely an occasional hotdog lover. What’s an all-American summer bbq without hotdogs? I like the Applegate farms beef dogs, and your natural buns look so delicious!

    Reply
  28. Samantha says

    October 23, 2010 at 3:08 pm

    I am a (shhh… cheap) Hot Dog lover.. We are slowly adapting to eating healthy, but the closest we get to healthy is the ones I have a coupon for… =[

    Reply
  29. Holly in Virginia says

    October 29, 2010 at 8:06 pm

    I too love the occasional hotdog. Though I cannot stomach turkey dogs or most things “turkey” or “chicken” that are made from mechanically separated poultry. If you like your turkey dogs I suggest you don’t look up what “mechanically separated” poultry looks like. It’s disturbing.

    Reply
  30. Lauren says

    November 1, 2010 at 3:58 pm

    Okay, i made these for the second time today and I’m still messing them up somehow. They look exactly like yours, yet when I bake them they are still the same size, they don’t rise at all in the oven. What is my problem? The yeast is working b/c it does double (at least) in size when i let the dough rest. AHH, i just want it to work!

    Reply
    • Laura says

      November 4, 2010 at 1:07 pm

      Ah, shucks. Maybe let them rise just a little bit again before baking them (after you’ve shaped them). Maybe that would work?

      Reply
      • Lauren says

        November 4, 2010 at 2:31 pm

        Thanks :). I think part of my problem is I made more buns than the recipe required. They still didn’t rise though, so I still have some issues. I’ll take your advice for next time.

        Reply
        • Lydia (Thrifty, Frugal Mom) says

          May 12, 2012 at 12:47 pm

          I have the same issue…and I even let mine rise some before baking. They are the size for half a They are only big enough for about half a hot dog.

          Reply
  31. [email protected] Our Peaceful Home says

    December 3, 2010 at 11:08 am

    Yeah, mine didn’t rise either. I have these itty bitty little hotdog buns. But it could be my yeast. it didn’t seem to rise very much.

    Reply
  32. Amelia says

    December 22, 2010 at 10:26 pm

    We love them as well. All beef from Whole Foods meat counter or the Applegate brand. My husband cooked me the WF kind and put them into a salad for me the first week after our son was born. They must have tasted extra good at the time since I was starving almost all the time that first week! Now we enjoy them bunless with pea salad on the side.

    Reply
  33. ernie pelon says

    January 17, 2011 at 4:17 pm

    hi lori,
    where can i buy s.s. bread pans and bread bags?
    thanks bye ernie

    Reply
    • Laura says

      January 18, 2011 at 6:44 pm

      You can find stainless steel pans at Paula’s Bread: http://www.paulasbread.com/ and I just use regular ziplock freezer bags from the store.

      Reply
  34. Kam Ostwald says

    January 21, 2011 at 9:33 pm

    I am new to the site & can’t wait to try some of your recipes! I am also new to whole wheat flour (of course I bought a ton of it!:) Am curious how you let your flour soak…how much water do you use?

    Reply
    • Laura says

      January 25, 2011 at 9:16 pm

      It differs depending on the recipe…and I’m assuming your question is in regard to soaking the flour to break down the pytates? In that case, you need to soak the flour in a cultured dairy product like buttermilk or yogurt or kefir…or in water with lemon juice.

      Reply
      • Sandra says

        February 12, 2011 at 11:00 am

        I am thinking that she was referring to your comment above on October 18th, 2010: “In most of my whole wheat recipes, I allow the flour to soak in water for about 30 minutes before I begin working it, which releases the gluten and makes the bread work well without adding extra gluten.”

        I also was unaware that the flour should be soaked before using it in your recipies, and would like to know how much to use and how to adjust for it in the recipe. Or do you mean that you let your mixed doughs rest for 30 minutes before kneading them?

        Reply
        • Laura says

          February 20, 2011 at 3:11 pm

          If the flour needs to be soaked in water to release the gluten, I will have specified in my recipes. My Honey Whole Wheat Bread recipe, for instance, requires the flour and water to sit a while so that the gluten can do it’s job better!

          Reply
  35. Sandra says

    February 12, 2011 at 11:51 am

    Me again, just commenting that I see now that some of your recipes do call for soaking the flour for 30 minutes in water before continuing. As it happened, I came here for the cinnamon buns recipe (very good), read through the pretzel recipe (interesting but did not try), and proceeded on to the bagel recipe (my result was quite good but I need to get some new yeast; 15-year-old yeast didn’t hack it). Thus, my impression that your recipes said nothing about it, because those three do not. Would they benefit from it in any way, do you think?

    Reply
    • Laura says

      February 20, 2011 at 3:13 pm

      I guess it couldn’t hurt…but I really haven’t found that all of my recipes need this. My pretzel recipe doesn’t require it and they turn out great for me each time!

      Reply
  36. hiptobeme says

    March 23, 2011 at 11:33 pm

    Nice looking buns. Sorry, I couldn’t resist ;)

    Reply
  37. Stephanie says

    June 26, 2011 at 5:27 pm

    How wide would you say a wide mouth jar is? Just totally measuring straight across the middle?

    Reply
    • Laura says

      July 4, 2011 at 3:03 pm

      Two and a half inches maybe?? Something like that!

      Reply
  38. AikoVenus says

    July 12, 2011 at 8:56 am

    You know, I never thought of just rolling them like that. Originally I had just made them like bread sticks and sliced them – this is much more efficient. ^^

    Reply
  39. Pam Rivera says

    July 18, 2011 at 2:27 pm

    I also make my own turkey dog buns, and I have finally perfected the shape–I use the lid to my butter dish. I roll the dough out, trace around the lid with a sharp knife, and cover to rise. Once they’re baked, I slice them down the middle–it’s the perfect shape!

    Reply
  40. Krisha says

    October 16, 2011 at 2:37 pm

    I am trying these buns now. I cut the recipe in half because we are a small family.

    I actually soaked the ww flour starting last night in the water and I subbed out yogurt for the milk. I’m new to soaking my grains and am wondering if that’s how you would do it??

    The mixture last night was terribly thick; however today the buns have risen nicely. We’ll see how they come out of the oven…

    Reply
    • Krisha says

      October 16, 2011 at 5:49 pm

      okay, they didn’t rise during the baking…am trying it again now. I’m not giving up!!! They look too yummy!

      Reply
      • Laura says

        October 17, 2011 at 2:35 pm

        Bummer that they didn’t rise well – I’ve not tried soaking this recipe so I don’t have any good suggestions for you!

        Reply
        • Krisha says

          October 17, 2011 at 7:40 pm

          success! Tried the third time tonight and I think they worked out pretty well. Awesome recipe – Thanks Laura – Blessings!

          Reply
  41. Lindsay says

    November 17, 2011 at 11:10 am

    I have some Applegate hot dogs in the freezer and chili in the fridge just waiting to be eaten! I am excited about this recipe!

    Reply
  42. Ashley says

    April 15, 2012 at 10:41 am

    Hmm, I do fine with yeast and always make everything, but these did not rise well for me. I even gave them a while before putting them in the oven. Not sure what I could have done differently?

    Reply
    • Laura says

      April 18, 2012 at 5:21 am

      I’m not sure. These never get super fluffy for me either, they typically stay smaller.

      Reply
  43. siue says

    November 11, 2012 at 7:44 pm

    Hi
    The hamburger bun recipe has the cut circles raising for 30 min. There’s no raising in this recipe for the hot dog buns. But there’s suppose to be, right?
    Also: Tofurkey makes a mean meat free hot dog and sausage!

    Reply
    • Laura says

      November 12, 2012 at 12:42 pm

      Thank you for pointing that out, I will edit the post. Allowing them to rise for about 20 minutes is a good idea.

      Reply
  44. Cindy says

    January 21, 2013 at 6:48 pm

    Wide mouth jar – can you give me an approximate diameter? My husband got a lovely set of biscuit cutters in several sizes. I’ve tried hot dog buns before and they didn’t turn out very well, but am hoping to try these, once I know the size…

    Reply
    • [email protected] says

      January 31, 2013 at 8:59 pm

      My best guess is that they are about 3+ inches across…I would have to get out a tape measure to be exact, but I think that’s pretty close. :)

      Reply
  45. nancy budziszewski says

    February 9, 2013 at 4:45 pm

    I made them it the dough worked out beautifully but I guess I
    didn’t roll it right now what do I do we will have rolls to eat
    with dinner so I will have to practice not overlapping the dough just try to make it end to end not sure how to do it
    but will practice I want to have my own business and these will
    be great for my hotdogs just getting them rolled right will be the best thing. not sure will try next time

    Reply
  46. Forest Parks says

    June 10, 2013 at 4:29 am

    These turned out yummy and I made some changes to the recipe to veganise (olive oil instead of butter, oat milk instead of milk and sugar instead of honey). Sadly they came out too small for my sausages so I couldn’t eat them with those…. Saved as soup rolls though and will make them slightly bigger next time.

    Reply
  47. Debra Getting says

    June 10, 2013 at 2:36 pm

    Does anyone eat their turkey dogs with guacamole and sliced red onion? They are so good this way. I try to buy the O M brand ones. I also love them with dill pickle, mustard and red onion.

    I can’t wait to try these next time we have hot dogs.

    Reply
  48. Pam says

    September 7, 2015 at 9:21 pm

    Made hotdog buns today!!! They were absolutely wonderful! We loved them!

    Reply

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