Wheat-Sesame Hot Dog Buns

>> Tuesday, February 23, 2010


You just can't top those seitan dogs with all those crazy toppings unless you have a good, solid bun foundation. And this one is full of beer, so you just know it's got to be good. We made our own buns because we're not huge fans of the kind you get in grocery stores. And we wanted to do something fun with it. I definitely don't think this is the BEST EVER recipe -- it turned out slightly dry. But, it tastes good . . . and ended up being the perfect base for our purposes.

What made them better in the end was steaming them a bit before placing the dog inside. To do this, we just placed in our microwave, covered with some plastic wrap, and put on high for 20 seconds or so. It helped . . . and, well, you know the rest.


What you'll need . . .
  • 1 teaspoon agave nectar
  • 1 package active dry yeast
  • 1/4 cup water
  • 1 cup beer of choice (we used Ommegang Chocolate Stout)
  • 2 teaspoons salt
  • 1 cup whole wheat bread flour
  • 2 cups white unbleached bread flour
  • 2 teaspoons olive oil
  • Sesame seeds



Method . . .
  1. Stir together agave, yeast, and water. Let sit for five minutes, until frothy.
  2. Combine yeast mixture with beer and add 1 cup of the white flour. Mix well.
  3. Add 1 cup of the whole wheat flour. Then add the next cup of flour 1 heaping tablespoon at a time. I did end up using almost all the flour, but not all.
  4. Mix together and use your hands, if necessary. Dough is ready when it is elastic -- soft, but not sticky.
  5. Transfer dough to flour surface and knead for two minutes. Shape like a ball and place into lightly oiled bowl covered with lightly oiled plastic wrap. Let rise for 1-1/2 to 2 hours.
  6. Punch down dough and divide into six balls. Roll into hot dog bun shaped and flatten slightly.
  7. Put on a prepared cookie sheet (I used some parchment paper), brush with the olive oil and sprinkle with sesame seeds.
  8. Let rise again for approx. 30 minutes, preheat your oven to 350 degrees F.
  9. Bake for 20 minutes, until buns are golden brown.

If you missed parts 1 and 2 of this street food series, check out Street Food: Veggie-Style for the seitan dog recipe and Seitan Dogs, Part 2: Toppings for -- you guessed it -- topping ideas. And if you have anything to add, recipes or variations to share, be sure to leave us a comment or email us at neverhomemaker@gmail.com.

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