This New England hot dog bun recipe is dairy-free and egg-free, it also happens to be vegan. The dough fits perfectly into the New England hot dog pan, no shaping of individual rolls needed!
- 2 1/2 cups All-Purpose Flour (about 360 grams)
- 2 teaspoons yeast
- 2 T. sugar
- 2/3 cup potato flakes
- 1 1/2 t. table salt
- 2 T. dairy-free margarine or oil
- 1 1/4 cups water
- Poppy seeds
- Mix and knead all the ingredients together until you have a nice soft dough. I use a stand mixer, and knead for about 5 minutes. The dough should be nice and soft, but not sticky. Add more water if it’s too hard or dry, add more flour if it’s too sticky.
- Cover the bowl with plastic wrap or a towel and raise for 1 1/2 hours.
- Spray the hot dog pan with oil and sprinkle with poppy seeds.
- Gently stretch the dough out and press into the pan.
- Sprinkle the top of the dough with more poppy seeds.
- Cover the pan and allow to raise for 45 minutes.
- While the dough rises, preheat the oven to 375.
- When the dough has nearly reached the top of the hot dog pan, they’re ready to bake.
- Grease the bottom of a sheet pan and place the pan on top of the hot dog pan (this will cause the bottom of the buns to have the characteristic flat bottom).
- Bake for 18-20 minutes, remove the sheet pan and allow to bake a little more if the buns need to brown a bit more on top.
- Flip the buns out on cooling rack (the ridged side is the top of the bun). Cut the buns apart when cool, and make a half-way cut down the center when ready to fill).
In case you need directions on a Chicago Dog, it’s: sliced tomatoes, chopped onion, dill pickle spear, neon green relish, sport peppers, yellow mustard, celery salt.
Our hot dog of choice is Hebrew National, there’s been a shortage here lately so Nathan’s works in a pinch.
- Category: Bread
- Method: Baked
- Cuisine: American
Keywords: new england hot dog buns, vegan hot dog buns