Add some homemade goodness to your next cookout or family dinner with these sprouted hotdog buns! These buns are soft, fluffy, and baked to golden perfection. The star of the show is sprouted sifted wheat flour, it’s been gently sifted for a light taste and airy texture with the same rich, naturally sweet sprouted wheat flavour. Get ready to impress your family and friends with this easy recipe that’s sure to become a staple in your kitchen!
A kitchen scale is recommended because it is the most accurate way to measure flour. However, if you are using cup measures the best method is spoon and level. Fluff up the flour with a spoon then spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge. This should get you pretty close to the gram weight, but pay attention to the textures described in the recipe and adjust if necessary.
Definitely, but be prepared for an arm workout! Mix the dough together in a large bowl with a wooden spoon until a sticky dough forms. Allow it to rest for 5 – 10 minutes (to help with stickiness), then knead the dough by hand on a lightly floured counter for at least 10 – 15 minutes, until it is soft and smooth.
To knead, fold the dough onto itself and use the heels of your hands to press it together. Move the dough a quarter turn and repeat. If the dough sticks to the counter, scrape it off with a bench scraper or spatula and add small amounts of flour as necessary. Careful, adding too much can make the dough dry. If you’re new to kneading, there are lots of great YouTube tutorials. Some electric hand mixers also come with dough hooks, you can use these like a stand mixer but it may require more kneading time.
5 thoughts on “Sprouted Hotdog Buns”
Would I be able to substitute for sprouted spelt flour?
Sprouted spelt has a different gluten structure to wheat so it will be trickier to work with in this recipe and the buns may have a slightly denser texture/less volume, but overall the substitution should work. The buns will have a harder time holding their shape so I recommend going with the pull apart method and baking them in a dish with sides rather than a baking sheet, to help them grow up instead of out. Hope that helps!
Can I substitute with the non-sifted flour?
how can we substitute yeast for sourdough starter?
I would start with 80g of starter, omit the egg (for food safety because of longer rising time) and use about 40g less water. It will take much longer to rise, probably about 3 hours for first rise. It may take some experimenting but I’m sure they will be delicious!