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Classic American Hot Dog Bun Recipe with Three Variations: With Gluten, Gluten-Free, and Vegan

Classic American Hot Dog Bun Recipe with Three Variations: With Gluten, Gluten-Free, and Vegan

Classic American Hot Dog Bun Recipe with Three Variations: With Gluten, Gluten-Free, and Vegan

The gluten version is inspired by classic methods presented in well-known American baking manuals, such as The Joy of Cooking (Irma S. Rombauer) and The Bread Baker’s Apprentice (Peter Reinhart). These books are solid references for making soft hot dog buns in the American tradition.

Three Versions: With Gluten, Gluten-Free, and Vegan

Ingredients (for 8 buns)

Ingredients With Gluten Gluten-Free Vegan (with gluten)
Flour 350 g all-purpose flour 350 g gluten-free flour blend (rice, tapioca, starch) 350 g all-purpose flour
Liquid 180 ml warm milk 180 ml warm plant-based milk (almond, soy, oat...) 180 ml warm plant-based milk
Fat 30 g butter 30 g softened vegetable margarine 30 g softened vegetable margarine
Sugar 25 g 25 g 25 g
Salt 1 tsp 1 tsp 1 tsp
Eggs 1 whole egg 1 egg (or commercial vegan egg substitute) None (see substitutes below)
Active dry yeast 7 g 7 g gluten-free yeast 7 g active dry yeast
Glaze 1 egg + 1 tbsp water Olive oil or plant-based milk Olive oil or plant-based milk
Egg Substitutes for Vegan Version

  • Ground flaxseed: Mix 1 tbsp ground flaxseed with 3 tbsp warm water, let sit 5 minutes to form a gel.

  • Unsweetened applesauce: Use 60 g (4 tbsp).

These substitutes help bind the dough.

Preparation (same for all versions unless noted)

Activate the yeast

  1. In a bowl, mix the warm liquid (milk or plant milk), yeast, and 1 tsp sugar.

  2. Let sit 5–10 minutes until frothy.

Make the dough

  1. In a large bowl, mix the flour, remaining sugar, and salt.

  2. Add fat (butter or margarine), egg or substitute, then the liquid + yeast mixture.

  3. With gluten (and vegan): knead 8–10 minutes by hand or with a stand mixer until smooth, elastic, and soft.

  4. Gluten-free: mix well to get a homogeneous but stickier dough than the classic version.

First rise

  • Cover with a damp cloth and let rise in a warm place for 1.5–2 hours, until doubled in size.

  • Gluten-free dough may rise less; monitor closely.

Shaping

  1. Gently press down to deflate the dough.

  2. Divide into 8 equal portions.

  3. Shape each portion into a 15 cm long roll.

Second rise

  • Place buns on a baking sheet lined with parchment, leaving space between.

  • Cover and let rise 45 min to 1 hour.

Glazing

  • Preheat oven to 190°C (375°F).

  • Lightly brush each bun:

    • With gluten (and vegan): egg + water (for vegan, use olive oil or plant milk).

    • Gluten-free: olive oil or plant milk.

Baking

  • Bake 15–20 minutes until golden and slightly firm to the touch.

Cooling

  • Cool on a wire rack before slicing and filling.

Tips for Gluten-Free and Vegan Versions

  • To improve gluten-free texture, add 1 tsp xanthan or guar gum to the flour.

  • Gluten-free dough will be stickier; use a spatula instead of hands for mixing.

  • Vegan dough with gluten can be enriched with a bit of plant-based powdered milk for extra softness.

Notes

  • The buns are soft, slightly sweet, perfect for a classic hot dog.

  • Dough can be enriched with high-quality flour or powdered milk for extra softness.

  • Optionally, sprinkle with poppy or sesame seeds before baking.

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