Do you know what allergen ends up preventing me from buying hot dog buns at the store? SOY. Soy is in everything . . . but most often than not it is the main reason I cannot buy bread. Hot dogs used to be a quick and easy dinner, but now they are weirdly more of a normal dinner item.
This recipe is quick and easy. It’s not as easy as taking hot dog buns out of a bag, but it was so much easier than I had imagined. It takes less than an hour, and the buns look RIGHT and taste great.
Dairy-free, Egg-free Hot Dog Buns
This recipe makes 6 hot dog buns. I usually double it for my clan.
- 2 Tb yeast
- 1/3 c oil
- 1 c warm water
- 1/4 c sugar
- 1 egg (I used a flax egg = 1 Tb milled flax seed + 3 Tb water)
- 1 tsp salt
- 3 1/2 – 4 c flour
- Add the yeast, oil, sugar and water in a large mixing bowl. Mix well and allow to rest 5-7 minutes until yeast is foamy.
- While the yeast is proving, mix the flax egg and set it aside.
- Add the salt, egg, and 3 c flour to the yeast mixture and stir well.
- Turn the dough onto a floured surface and begin to knead in 1/2 c flour. Add up to 1/2 more of flour as needed if the dough is too sticky to knead. With floured hands, continue to knead the dough until it is smooth and elastic.
- Divide into 6 hot dog buns and place on a greased baking sheet. Cover with a towel and allow to rise while the oven preheats.
- Preheat the oven to 425 degrees. Bake for 10-12 minutes until golden brown.