By Melissa Erdelac
Squishy, Soft Gluten-Free Hot Dog Buns
10 steps
Prep:30minCook:15min
Ready to enjoy a classic hot dog again? Now you can with this easy recipe for ultra soft gluten-free hot dog buns! Not only do these fluffy, squishy buns taste just as good as you remember, but they are easy to make in less than an hour start to finish. Stop looking for the illusive best brand to buy. Instead, enjoy a hot dog bun better than the originals! Dairy-free option included.
Updated at: Thu, 17 Aug 2023 03:06:43 GMT
Nutrition balance score
Unbalanced
Glycemic Index
73
High
Glycemic Load
28
High
Nutrition per serving
Calories205.4 kcal (10%)
Total Fat7.8 g (11%)
Carbs37.8 g (15%)
Sugars5.4 g (6%)
Protein2.9 g (6%)
Sodium273.3 mg (14%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
13 servings
1 ½ cupwater
warm, 110°F
1 packetinstant dry yeast
2eggs
large, room temperature
¼ cupbutter
melted, cooled slightly, see notes for dairy-free
3 ¼ cupgluten free all purpose flour
I recommend, brand, see notes for dairy-free
⅓ cupgranulated sugar
divided
½ cuppotato starch
2 tablespoonspsyllium husk powder
what is psyllium husk
2 teaspoonsbaking powder
1 teaspoonsalt
1egg
egg wash, mixed with 1 t
water
Instructions
Step 1
Before you begin mixing the dough, turn the oven to 200ºF. Once it reaches the temperature, turn it off. Line a baking sheet with greased parchment paper.
Step 2
Stir the yeast and 1 teaspoon sugar into the warm water. Let sit for 5 minutes. Add the eggs and butter to the yeast mixture.
Step 3
While the yeast sits, use a stand mixer with a paddle attachment to combine the dry ingredients - flour, remaining sugar, potato starch, psyllium husk powder, baking powder, and salt. Slowly add the yeast mixture and mix on low speed to combine.
Step 4
Once the dough comes together, increase to medium speed and beat for 6 minutes. The dough will be pretty stiff but still sticky. You may want to stop the mixer and scrape down the bowl once or twice.
Step 5
For an average sized hot dog bun, portion the dough into about 3 ounce portions. To do this easily, spray a ⅓ measuring cup with cooking spray and scoop out a little less. Or, place greased plastic wrap on top of a food scale. to measure precisely.
Step 6
Use additional cooking spray on your hands to roll the dough into a tight ball. You will end up with 12-13 balls. Move the dough balls to the top of the baking sheet so you have room to roll and shape the buns below it.
Step 7
Take one ball and roll into a 5-inch log, making the dough as smooth as possible. The smoother the log is the better, so the dough doesn't crack during baking, which doesn't affect taste, just appearance.
Step 8
Line the buns next to each other in 2 rows, about 1 ½-2 inches apart. Loosely cover the baking sheet with a greased piece of plastic wrap and place in the warmed, turned off oven for 10 minutes. Remove the pan from the oven and let sit at room temperature for 20 more minutes while the oven preheats to 375°F.
Step 9
Brush the top and sides with and egg wash and sprinkle on sesame seeds. Bake for 16-18 minutes, rotating halfway through, or until the bottoms are golden brown. The internal temperature should read 190ºF. If desired, brush with melted butter after then come out of the oven. Cool completely before storing in an airtight container or freezing.
Step 10
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Notes
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