Soaked-flour hot dog buns in the bread machine.

Success on the first try!   

And I'm so very sorry I don't have a picture.  Mark took the camera on a business trip, said trip being why we are eating hot dogs for dinner:  I have resolved  to cook, when Mark is traveling, only those meals that make all three children happy.  So, no pictures.  Wait, there's Photo Booth:

(insert attempt at tasteful Self-Portrait With Hot Dog Bun, finally given up as lost cause)

Anyway, they were very nice.  Denser than store buns, and a little bit sweet, but very nice with hot dogs, mustard, and Bubbie's brand sauerkraut.  I was amazed at myself that they turned out pretty much the right size -- I still feel like shaping buns and bread is a bit unpredictable, and never know how big things are going to rise to in the oven.  These could double as breadsticks, or you could make hamburger buns by shaping them a little differently.

This recipe makes 8 buns.

Whole Wheat Hot Dog Buns from the bread machine ("dough" cycle)

Add to the bread machine:

• 3/4 cup plus 3 Tbsp whole milk soured with 1 Tbsp white vinegar
• 1 Tbsp honey 
• 2 cups whole wheat flour 
• 3/4 tsp bread machine yeast 

   Turn the machine to a cycle that will mix the dough (I used the "quick bread" setting), then stop the machine after dough is mixed.

Sprinkle on top of dough:

• 1/2 tsp salt 

Allow dough to rest for 8 or more hours before the machine comes on.  I wasn't going to set the timer, so I took the bread pan out and covered it with plastic wrap overnight.

A few hours before serving, begin the "dough" cycle, so that the machine mixes the salt into the dough, lets it rise, and then kneads it down again.  Turn the finished dough out onto a floured surface, dust with flour, and roll out to a rectangle about 6 inches wide, and to a thickness of about 1/2 to 1 inch thick.  Cut crosswise into eight sticks.  Arrange the sticks on a baking sheet coated with nonstick cooking spray, shaping them gently as they are arranged into fat, rounded "hot dog bun" shapes.  Cover with plastic wrap and let rise about 2 hours until they are doubled in size.

Bake at 375 degrees F for 12 minutes until nicely browned.  Slice partway through to use as hot dog buns. 

The cookbook I'm using as reference suggests that a pre-baking egg-white wash followed by a sprinkling of poppy seeds, sesame seeds, or minced onion would be a nice touch...

Comments

[Cathie B]

Rock on! I can't wait to try this! Nice work. My kids will be thrilled to have home made (whole wheat) hot dog buns.

[Christy P.]

Sausage rolls is one of our bakery indulgences. There is a German (Austrian?) bakery downtown that makes Very Nice Rolls that we use for sausages (from the German deli that is down the block). Last time we had hamburgers I tried their Kaiser rolls for buns, and they were great, too. Not as healthful or budget-conscious as homemade whole wheat, but at least I can take comfort in supporting a local business. Good on you to everyone out there taking the time for Real Food.