Homemade Burger & Hot Dog Buns…that rule!


Okay folks so I know a lot of y’all are baking bread, but how many of you are also baking your own hamburger and/or hot dog buns?  I’ve been making a modified version of The Prairie Homestead’s Honey Whole Wheat Hamburger Buns for a few years now and thought I’d share my version of those, and a cool little tip: you can use the recipe to make hot dog buns and/or hoagies! It’s just a shape thing.

* 1 cup oat (or other non-dairy) milk * 1/4 cup fat (lard, unsalted butter, olive oil, etc.) * 1/4 cup local honey * 1 egg (room temp) * 1 tsp salt * 2 1/2 tsp yeast (room temp) * 2 1/2 – 3 cups organic whole wheat flour

Warm honey, fat and milk to 100-110F on the stove. Spoon yeast into large bowl then whisk in warm milk, adding egg and salt. Whisk in flour a half cup at a time til you hit 2 cups, and once it just starts to come together, let it sit for 3 minutes to absorb the liquid, then slowly add a quarter to a half-cup at a time, stirring with a fork, until it’s tacky (somewhere between sticky and smooth) . Knead 7 minutes, adding just a wee bit of flour to keep it tacky.

Cover with a damp cloth and proof for 1 hour (my oven has a proofing function, if yours does not, wrap it up in a big towel and let it sit in a sunny/warm, non-drafty spot). Punch down then divide into portions, shaping each ball into the size of a burger, hot dog or hoagie bun. Place on a pizza stone or a parchment-covered cookie sheet, cover again with the damp cloth, and let rise 30 more minutes.

Bake at 375 for 15-16 minutes until golden brown. Immediately move buns to a rack to cool down. Eat the first one 5 minutes later as the official taste tester 🙂

#baking #dairyfree #homesteading #bread #cooking #quarantine #farmstead


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