What do you think of the idea of super panchos (or called hot dogs in other countries) made at home and totally whole wheat? Encourage to make them, you will see that it is not as complicated as it seems and in addition to not needing lot ingredients, you do not need a special baking tray to make them.
In this recipe I not only teach you how you have to make these whole wheat hot dog buns, I also teach you a practical and simple way to adapt the baking tray you have so the hot dog buns come out with the perfect shape!
There are a couple of things to keep in mind in this recipe. One of them is to limit the spaces between bun and bun on the baking tray (I will teach you how to do it), another very important point is the kneading of the dough. You have to put in a lot of work and knead the dough a lot, because you need a very elastic dough, and the elasticity is developed by gluten with the kneading. There is no other way, you have to put a little effort. If you have a kneading machine you obviously save a lot of work and effort.
For the dough I used butter, in my opinion I think it gives hot dog buns a better flavor but if you want to use oil there is no problem. With the ingredients given it is enough to make 13 hot dog buns, using 90 grams of dough for each one. They are good, with enough breadcrumbs, if you like thin buns without so much breadcrumb, 80 grams of dough would be enough. If you do not have a kitchen scale, calculate with the naked eye, you can do it if you do not have it, this does not change the flavor, it is only aesthetic.
I teach you how to make these hot dog buns, the rest I leave to your imagination. You can accompany with the ingredients that you like the most or simply with some dressing or sauce that you have at home.
Other Bread Ideas? 👇
- 500 g whole wheat flour
- 40 g milk powder
- 150 cc milk
- 150 cc water, 50 cc extra water in case the egg is small
- 1 tsp salt
- 40 g whole cane sugar or white sugar
- 8 g instant yeast or 25 g fresh yeast
- 50 g butter or 40 cc sunflower oil
- 1 egg to paint the buns
- Put the milk and water in a bowl. Whisk a little.
- On the table, in a bowl or kneading machine, place the dry ingredients, flour, milk powder, sugar and yeast. Place the salt on the edge of the flour so it does not come into contact with the yeast (the salt inactivates the yeast).
- Incorporate the liquid ingredients (milk and egg mixture). Knead until all the ingredients are integrated.
- Place the butter cut into pieces and knead until you have a very elastic dough.
- Make a bun with the dough and let it rest for 10 minutes so the dough relaxes and you can work it better.
- Divide the dough into 13/14 equal parts and make a ball with the dough parts, cover and let rest for about 10 minutes so the dough relaxes and we can stretch them easier. Once the dough is rested, we take one of the dough balls and stretch it rectangular. Then roll up pressing with the fingers giving the shape of the hot dog bun (we have to calculate more or less the size taking into account that the dough has yet to rise)
- Place each roll of dough in a baking tray previously smeared with oil or vegetable spray. Leave a space between each roll of dough because it will rise. You can adapt the baking tray you have, regardless of whether it is larger than you need. I used aluminum foil with beans to make a barrier and cover the leftover spaces on my baking tray (see photo). Once the buns are leavened, beat an egg with a little salt, paint the buns and sprinkle with seeds if desired.
- Bake at 180 degrees for about 20 minutes or until golden brown. Let cool and then cut with a knife to separate each hot dog bun.