Easy Hot Dog Rolls

 

We always buy our own bread products because it is so cheap and you know what is going into the product. Surprisingly, we have never attempted hot dog buns. Maybe it is because we don’t usually consume hot dogs, but with kids, it was about time that we learned. Plus, the kids were getting tired of just having veggie dogs by themselves.

These are super easy to make if you have a bread machine, and they looked and tasted like buns that you would buy from the store. They even tasted better fresh out of the oven. We made ours into meatball subs and the kids had veggie dogs.

MAKES 8 ROLLS


INGREDIENTS

– 3 cups all-purpose flour
– 2 tablespoons organic cane sugar
– 1.5 teaspoons instant yeast
– 1.5 teaspoons sea salt
– 1 cup warm water
– 4 tablespoons non-dairy butter (e.g., Earth Balance)
– 1 tablespoon non-sweetened almond milk


DIRECTIONS
1. Combine all ingredients, except for the almond milk, into a bread maker. Set to dough cycle.
2. After dough has finished cycle, remove dough to lightly floured surface and divide into 8 sections.
3. Pat each section into a rectangle (the sides will be rounded and the length should be close to the length that you want your bun to be).
4. Fold the far end of the dough towards you, so that both sides meet. In a rocking motion, use the heel of your hand to seal the edge of the dough, rolling the seam underneath. The shape will look like a skinny hot dog roll.
5. Place the buns onto a lightly greased pan, or pan lined with parchment paper.  Space them around 1 inch apart (length-wise), so that when they are done rising, they will just barely touch each other. Cover with a damp towel and let proof until doubled in size (approximately 1.5 hours).
6. Reheat oven to 375F. When dough is ready, brush the tops with a bit of non-sweetened almond milk and bake for 20-25 minutes, until tops are golden brown.
7. Transfer to a cooling rack. When done cooling, gently pull the buns apart.  Cut slits in them along the side or top.

Published by

Running with Veggies

I'm a plant-based distance runner and mother of two young girls. I enjoy making healthy recipes and experimenting with food. I also love to garden, so you will see many seasonal recipes that use what is currently growing in my backyard. I have a HBSc. in Nutrition and a Doctorate in Education and this background provides me with the skills necessary to pursue my passion - educating others on healthy eating. I don't count calories, so you won't find any nutritional information in my recipes. However, I strive to make each recipe healthy enough to fuel you and your family through the day.

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