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Vegan Hot Dog Buns

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These Vegan Hot Dog Buns are far superior to anything you can get at the store! They have a great crust and chewy but are still soft and squishy!

Up until I’ve made these buns I’ve always bought store-bought buns. And while store-bought buns are obviously way more convenient, I do proclaim that these buns are worth the effort! In fact, I don’t know how I’ll go back to those crappy store-bought buns again!

These buns have a great crust and chew, but are still soft and squishy. They are very similar to a Brioche Bun and remind me of something you’d get a fancy pub! The good news is they are pretty easy to make! This recipe is just a vegan adaptation of THIS RECIPE by King Arthur.

It’s a fairly standard recipe. Mix flour, yeast, salt, sugar with some lukewarm water, eggs and butter. Then let that rise for an hour. Form it into bun shaped balls and let those rest for 10 minutes. Shape them into hot dog buns, then second rise for an hour. Then brush with an egg wash and bake for about 15 minutes. Brush with some melted butter and VOILA! Super delicious home made buns!

Of course since these are vegan we won’t be using eggs or butter, so let’s make a couple of swaps!

How to make Hot Dog Buns vegan

All we need to do to make these Buns Vegan is to swap out a couple of ingredients. The egg will be replaced with some good old aquafaba, aka the liquid in a can of chickpeas. We just need 3 Tbsp of it to replace 1 egg. I’ve made these with flax eggs as well, and they are good, but I prefer the aquafaba personally.

I haven’t tested these with using Just Egg, but I can’t imagine any reason why that wouldn’t work. I’ll run some tests and update the post ASAP!

What’s the best Vegan Egg Wash?

I tried out a few options and found that using aquafaba or some Just Egg mixed with either plant milk or aquafaba work the best. For the aquafaba, you don’t need to dilute it in anything, and don’t worry, you won’t taste it either!

For the Just Egg, you really need to dilute it in something as it’s too thick on its own. I found that the buns brushed with only Just Egg resulted in streaks since the Just Egg is so thick it won’t evenly disperse. Try either a 2:1 ratio with plant milk (so 2 Tbsp of plant milk for every 1 Tbsp of Just Egg) or a 3:1 if using aquafaba (so 3 Tbsp of aquafaba for every 1 Tbsp of Just Egg). Personally I got the best results with the aquafaba and Just Egg blend, but all three work great.

The Vegan Egg Wash will help you get a shiny bun, but to get it even shinier, brush it with some melted vegan butter right after you pull them out of the oven. This is optional of course, but butter does make everything BETTER! In fact, I didn’t brush these hot dog buns with butter and they still came out with a nice sheen!

how to make and form vegan hot dog buns

Here’s a few step photos. These are taken from my YouTube Video which is much more thorough, so check that out below!

First mix everything together. I prefer a stand mixer but you can do this by hand with a bowl and spatula and then knead with your hands. Not sure how long if you do it by hand, but the stand mixer takes about 8 minutes.

Once your dough ball is slightly firm but not hard it’s good. It should still be soft and supple, but hold it’s shape. If you press down on it with your finger, it should spring back up.

Let the dough rest in a greased bowl covered in greased saran wrap or a clean towel for about 1 hour or until doubled in size.

Punch it down to degas it, then add it to a lightly floured work surface and flatten it and shape it into a circle.

Then cut it into 8 equal pieces. They should be about 90 – 100 grams each.

Next form them into balls by tucking the corners underneath and pinching to create tension (this is much better explained in the video!)

Then roll the ball on the cutting board in between your thumb and fingers. Keep the ball in constant contact wit the cutting board as your rotate it to close up the seam and create tension. Repeat with each piece of dough and then place them on a parchment lined baking sheet.

Smoosh each ball down into a disk. Cover with another baking sheet or clean towel and let them rest for about 10 minutes.

After 10 minutes, take each ball and flatten it again, then shape it into a hot dog bun by grabbing it from the top and rolling it over itself. Almost like rolling a burrito. Roll it over about 3 – 4 times, and then gently roll it with your finger and stretch it out to about 6 inches.

Add each roll to a parchment or silicon lined baking sheet. Space them about 1/2 – 1 inch apart. They will rise into each other, but that’s what we want. Cover them with another baking sheet or clean towel for one hour for the second rise.

Then, brush them with vegan egg wash and then bake at 375 F for 15-18 minutes or until golden brown.

Brush with vegan butter if desired and let them cool on a wire rack. Pull them apart, cut them in half from the top and add a vegan hot dog or sausage and enjoy!

storage

Store these in an airtight container at room temp for 2-3 days. I found that they are still pretty good the next day. However, they get less fresh exponentially after that. By the 4th day they are noticeably stale, so try to eat them before then. I haven’t tried freezing them, but I don’t see any reason why that wouldn’t work to keep them longer!

Handy Dandy video here

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Vegan Hot Dog Buns

Thee Burger Dude
5 from 6 votes
Servings 8 Hot Dog Buns

Ingredients
  

  • 420 grams 3 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1 1/4 tsp salt
  • 1 Tbsp instant yeast
  • 3 Tbsp aquafaba
  • 2 Tbsp softened vegan butter
  • 3/4 – 1 cup lukewarm water
  • 1-2 Tbsp melted vegan butter optional for brushing

Vegan Egg Wash (option 1)

  • 3 Tbsp aquafaba

Vegan Egg Wash (option 2)

  • 3 Tbsp aquafaba
  • 1 Tbsp Just Egg

Vegan Egg Wash (option 3)

  • 1 Tbsp Just Egg
  • 2 Tbsp unsweetened plant milk

Instructions
 

  • I recommend weighing the flour, but if you don't have a scale you can just carefully spoon the flour into a measuring cup and level off the excess. Add the flour, sugar, salt and yeast to a bowl of a stand mixer. Whisk to incorporate.
  • Make a well and then pour in the lukewarm water (it should be about 110 F degrees). Start off with 3/4 cup and use more as needed.
  • Add the aquafaba and then gently fold everything together with a spatula.
  • Add the bowl to a stand mixer with the bread hook attachment. Mix on Speed 2 for 1-2 minutes and then add in the vegan butter.
  • Let the machine knead the dough for about 6-8 minutes or until a firm but smooth, soft and supple dough ball is formed. It shouldn't be sticky and should hold it's shape.
  • Add the dough ball to a greased bowl and cover with greased saran wrap or a clean towel. Let it proof and rise for about 1 hour or until doubled in size. I usually do mine in the oven with the light turned on.
  • Once doubled, punch it down and degas it. Then dump it out onto a floured work surface. Flatten it more and degas it. Then cut it into 8 pieces. They should be about 90 – 100 grams each.
  • To form the pieces into balls, tuck each corner under itself and pull the edges to form it into a ball. Then rotate the ball in between your thumb and finger. Keep it in constant contact with the cutting board / work surface. Keep rotating the ball to create tension and to close the seam up on the bottom.
  • Add it to a parchment lined baking sheet and flatten the ball out with the palm of your hand. Repeat with the rest of the dough and then cover them with another sheet tray or clean towel to rest for 10 minutes
  • After 10 minutes, take each ball and flatten it again, then shape it into a hot dog bun by grabbing it from the top and rolling it over itself. Almost like rolling a burrito. Roll it over about 3 – 4 times, and then gently roll it with your finger and stretch it out to about 6 inches.
  • Add each roll to a parchment or silicon lined baking sheet. Space them about 1/2 – 1 inch apart. They will rise into each other, but that's what we want. Cover them with another baking sheet or clean towel for one hour for the second rise.
  • After they have puffed up, brush them with the vegan egg wash of your choice. Then bake in an oven preheated to 375 F for 15 – 18 minutes or until golden brown. Remove from the oven, and brush with some melted vegan butter if you wish. Let them cool on a wire rack for 10 minutes and then dig in!
Tried this recipe?Let us know how it was!

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6 Comments

  1. Great recipe!!! I used my Oster bread machine to do the kneading. Divided the dough in half and did 5 hamburger buns and 5 hot dog buns at 87 grams each. Topped the hamburger buns with sesame seeds and the dog buns with poppy seeds. I made the Big Mac Sauce (without ketchup of course!) and we had Beyond Burgers for diner tonight. DELICIOUS!!! Tomorrow (Labor Day) we’ll be having Chicago Style dogs with The Gentle Chef’s vegan Ballpark Franks recipe. So glad I stumbled upon your bun recipe!!

    Excellent!

  2. These buns come out perfect for me every single time (just like all of your recipes!) . I am going to try them with a vegan egg replacer as a substitute for the aquafaba because I’m out of chickpeas at the moment. Thanks so much for all of your wonderful content!

  3. Simply amazing!! Paired this with some Carrot Hot Dogs and they were a big hit! Made the dough again today as a loaf of bread for my daughter and it tasted better than store bought. To make as a loaf of bread allow to rise for a second time in loaf pan and bake at 375° for 10 mins then lower heat to 350° and bake for another 25-30 mins. Let cool in loaf pan and cut once cooled. So good and so versatile!

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