Delicious Vegan Hot Dog Buns
In this household, we love anything bread-related, but funny enough, we didn’t make that many bread recipes apart from our favourite no knead bread and Christmas focaccia, but that changes with these vagn hot dog buns recipe. Living in a very cold house during winter and too hot in summer, made most of our attempts at leavening products were a failure.
But we just discovered our mom’s new out-of-the-box bread machine and the leavening is now under control. Nonetheless, we had to rein in our enthusiasm and start off with a foolproof recipe that we found at My Vegan Minimalist for these delicious vegan hot dog buns, and change a few things.
Every time we try to have a burger night, our choice for bread that can be fine for our vegan sister is always very limited because of milk powder being put in almost anything you can think of (and let me tell you, store-bought buns have nothing on homemade ones), so we took matters into our hands and tried these vegan hot dog buns already three times, and they taste DELICIOUS!
So forget about store brought brioche buns, stale and overpriced buns because these buns vegan will save plenty of dinners! Get ready to make these easy hot dog buns, soft, fluffy and ready to hold all the sauce you need.
What ingredients do I need for these easy vegan hot dog buns?
To make these soft and fluffy plant based hot dog buns, you will need:
- vegan butter: adds richness and keeps the crumb tender for a soft texture;
- oat milk: provides moisture and also helps the dough stay soft and fluffy;
- warm water: helps wake up and activate the yeast so that the dough can rise;
- white granulated sugar: feeds the yeast to kick start the fermentation, adds a subtle sweetness;
- instant yeast: the leavening agent that makes the dough rise and gives a light texture to the hotdog buns;
- bread flour: gives their soft and a bit chewy texture, it has more protein than regular flour whcih helps with texture but without making it dense;
- salt: enhances the flavours and helps the rising time to be more even;
- maple syrup: adds a slight sweetness as well as helps with the colour and finish of the vegan hot dog buns.
How do I make vegan hot dog buns?
To start off your dairy free hot dog buns, you will melt the vegan butter in a small bowl and then set it aside. In the bowl of your standing mixer, mix the sugar, warm oat milk and warm water together until it dissolves (|make sure they are warm and not hot).
Sprinkle the instant yeast on top and leave it for 5 minutes, until it foams up. Then pour the cooled melted butter, and then sift the bread flour on top and the salt. Bring it together by mixing on medium-low until a rough dough forms (you can also do this by hand).
Knead for 5-10 minutes on medium-high or do it on a floured surface. The dough should be smooth and elastic. To test if its ready, press a finger on it, and the dough should spring back.
When it’s ready, oil a bowl and place your dough inside and cover it with cling film. Let it rise in a warm place for at least two hours or until it doubles in size.
When it’s done, line a baking tray with parchment paper. Then put the dough on an oiled surface and slightly press on it. Divide it into six equal pieces and shape them as buns; place them on the tray. Make sure they have at least a couple of inches between each other. Brush each one with oat milk and then cover the tray in cling film and let them proof again for 50-60 minutes in a warm place.
When they are ready, preheat the oven. In the meantime, combine oat milk and maple syrup to create a gaze. Brush all the buns again and then bake them for 20 minutes or until golden on top.
Use them straight away, or you can keep them in an airtight container for a couple of days, but they will be best when fresh, when it comes to texture. They will be the perfect partner to your vegan hot dogs and any sauce you love!
Can I freeze the vegan hot dog buns for later?
You can indeed! Just wait until the hot dog buns are completely cooled off, and then store them in a ziplock bag. Make sure to add some parchment paper between them if you want to use them one at a time. When you are ready, thaw them and then place them in the oven to warm up.
Do you have more savory plant based recipes to recommend?
We have a lot of plant based recipes that you can try like:
- vegan oyster mushroom burgers: these are easy air fryer mushroom burgers and they would be perfect using this bread, just shape them round and you will have burger buns;
- vegan egg mayo sandwich: if you love a good sandwich, this is going to rock your socks;
- vegan pumpkin feta pasta: nothing beats pasta in my opinion and this is too delicious to pass;
- vegan rice paper rolls: an easy lunch with plenty of veggies and dipping sauce, easy and too good;
- cous cous stuffed butternut squash: this is perfect as a main course and still wow your guests;
- vegan mushroom wellington: if you want to wow your guests, this is the recipe;
- sweet potato, hazelnut & figs salad: call this just a salad is an offence, this is too delicious;
- vegan mushroom korma: a delicious take on a classic korma, but make it vegan and superdelicious.
Vegan Hot Dog Buns
Ingredients
For the buns
- 30 g vegan butter melted
- 125 ml oat milk
- 60 ml warm water
- 20 g white granulated sugar
- 1¼ tsp instant yeast
- 280 g bread flour
- 1 teaspoon salt
For the glaze
- 10 ml maple syrup
- 10 ml oat milk
Instructions
- Melt the vegan butter in a small bowl and set it aside to cool slightly.
- Warm the oat milk until just warm to the touch, never hot.
- In the bowl of your standing mixer, combine the warm water, warm almond milk and sugar.
- Stir, then sprinkle the yeast over the surface and leave it for about 5 minutes, until soft and foamy.
- Pour the melted butter into the yeast mixture, then add the flour and salt on top.
- Bring everything together by kneading it on medium-low, until a rough dough forms.
- Knead for 5–10 minutes on medium-high, until smooth and elastic. If you press it with a finger and it slowly springs back, it’s ready.
- Shape the dough into a ball.
- Lightly oil a large bowl, place the dough inside, cover, and leave to rise in a warm place until doubled in size.
- Line a baking tray with baking paper.
- Once the dough has risen, tip it onto an oiled surface and divide into 6 equal pieces, then shape each into a long bun.
- Place them on the tray, leaving space between each one. Brush each one with some oat milk.
- Cover with cling film, and let them proof again for 50–60 minutes in a warm place.
- Preheat the oven to 190°C.
- Mix the maple syrup and oat milk together to make the glaze.
- Once the buns have risen, brush with the glaze generously.
- Bake for about 20 minutes, until deeply golden and soft, with a shiny top.
- Let them cool slightly, then fill generously and enjoy while still warm.
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