These soft and chewy buns are perfect for your next vegan hot dog or sub sandwich. Sure, most likely you could buy vegan hot dog buns easily and cheaply at your local grocery store but homemade bread just tastes better. Plus, bread is way more fun to eat when you’ve made it yourself. You only need four ingredients so get started now!

Click here for the printable recipe.

Video tutorial for Simple Homemade Hot Dog Buns

 
I like hot dog buns made with all-purpose unbleached white flour better. If you’re going to have junk food like hot dogs, might as well go all in, eh? But maybe you’re having some healthy hot dogs, like these Scallion Seitan Sausages, and you want to stay on the healthy theme. You can use whole wheat flour for this recipe. No problem, my friend. Just use less flour since whole wheat flour absorbs more water than all purpose flour. The general rule is to use 25% less volume when using whole wheat flour compared to white. However, since flour can vary brand to brand, it’s best to go by feel. Add flour a little at a time until you get the desired consistency.

vegan hot dog

Scallion Seitan Sausages


Vegan Hot Dogs to go in those homemade buns!

Printable Recipe for Vegan Hot Dog Buns – US

Vegan Hot Dog Buns - US
Yields 8
These homemade buns are perfect for hot dogs or sub sandwiches. Soft, chewy and easy to make, this simple bread only requires 4 basic ingredients: flour, yeast, water, and salt. Use your choice of whole wheat flour or white flour.
This recipe uses US measurements. Click here for metric amounts.
Write a review
Print
Prep Time
1 hr 10 min
Cook Time
25 min
Prep Time
1 hr 10 min
Cook Time
25 min
Ingredients
  1. 1 to 1 1/4 cup warm water (105°F-115°F)
  2. 2 1/4 teaspoons dry yeast (traditional or instant)
  3. 3+ cups all-purpose white unbleached flour or whole wheat flour*
  4. 1 teaspoon sea salt
Instructions
  1. In a large bowl, whisk together the water, yeast, and a half cup of flour. Let it rest until the mixture becomes foamy, indicating that the yeast is active.
  2. Gradually add more flour, stirring it in completely between additions, until a soft, sticky dough forms. Scrape the dough out of the bowl and onto a floured surface.
  3. Knead the dough for 1 to 10 minutes, sprinkling more flour as needed to keep the dough from sticking too much. Avoid adding too much flour or the dough will become too stiff. Knead for a longer time for a smooth, elastic dough; the bread will be of finer quality. However, if you're pressed for time, just a short period of kneading is fine; the bread will still be pretty good.
  4. Place the dough back into the mixing bowl and cover. Let it rest in a warn, draft-free location for about an hour or until doubled in size.
  5. Uncover the dough and transfer it to a floured working surface. Divide into 6 - 8 equal portions and form the loaves. Refer to the video.
  6. Place the shaped loaves onto a prepared baking sheet, leaving 1-2 inches of space between. Cover with a damp, clean kitchen towel and let rise in a warm location for about one hour or until the loaves have doubled in size.
  7. Optionally, brush a syrup graze onto the tops of the buns. Make the glaze by mixing 1/2 tablespoon of water with 1/2 tablespoon of maple syrup.
  8. Bake at 400F (180C) for 20 - 25 minutes or until the buns are golden on top and sound hollow when tapped on the bottom. Let cool before serving.
Notes
  1. The flour estimate is quite rough as the quality of flour and humidity can greatly affect how much flour is required. If you choose the greater amount of water, you will also need about a cup more flour.
Mary's Test Kitchen http://www.marystestkitchen.com/

Printable Recipe for Vegan Hot Dog Buns – Metric

Vegan Hot Dog Buns - Metric
Yields 8
These homemade buns are perfect for hot dogs or sub sandwiches. Soft, chewy and easy to make, this simple bread only requires 4 basic ingredients: flour, yeast, water, and salt. Use your choice of whole wheat flour or white flour.

This recipe uses Metric measurements. Click here for US amounts.
Write a review
Print
Prep Time
1 hr 10 min
Cook Time
25 min
Prep Time
1 hr 10 min
Cook Time
25 min
Ingredients
  1. 235-295ml warm water (41°C-46°C)
  2. 8g dry yeast (traditional or instant)
  3. 375g+ all-purpose white unbleached flour or whole wheat flour*
  4. 5g sea salt or to taste
Instructions
  1. In a large bowl, whisk together the water, yeast, and a half cup of flour. Let it rest until the mixture becomes foamy, indicating that the yeast is active.
  2. Gradually add more flour, stirring it in completely between additions, until a soft, sticky dough forms. Scrape the dough out of the bowl and onto a floured surface.
  3. Knead the dough for 1 to 10 minutes, sprinkling more flour as needed to keep the dough from sticking too much. Avoid adding too much flour or the dough will become too stiff. Knead for a longer time for a smooth, elastic dough; the bread will be of finer quality. However, if you're pressed for time, just a short period of kneading is fine; the bread will still be pretty good.
  4. Place the dough back into the mixing bowl and cover. Let it rest in a warn, draft-free location for about an hour or until doubled in size.
  5. Uncover the dough and transfer it to a floured working surface. Divide into 6 - 8 equal portions and form the loaves. Refer to the video.
  6. Place the shaped loaves onto a prepared baking sheet, leaving 1-2 inches of space between. Cover with a damp, clean kitchen towel and let rise in a warm location for about one hour or until the loaves have doubled in size.
  7. Optionally, brush a syrup graze onto the tops of the buns. Make the glaze by mixing 1/2 tablespoon of water with 1/2 tablespoon of maple syrup.
  8. Bake at 180°C or 20 - 25 minutes or until the buns are golden on top and sound hollow when tapped on the bottom. Let cool before serving.
Notes
  1. Note about flour and water amounts: The flour estimate is quite rough as the quality of flour and humidity can greatly affect how much flour is required. If you choose the greater amount of water, you will also need about a cup more flour.
Mary's Test Kitchen http://www.marystestkitchen.com/

Recommended Posts
Showing 3 comments
  • Disco Nouvo
    Reply

    hmm homemade buns!!!!

  • Benjamin Middaugh
    Reply

    Am I missing something or does this not mention using the salt at all? I’m confused.

    • Mary
      Reply

      You’re not missing anything. I need to correct the instructions. Salt should be adding at the same time as the flour in step two. Thanks for the comment, Benjamin!

Leave a Comment