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Sprouted Hotdog Buns

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!

tips for making sprouted hotdog buns

  • The kneading times are a general guideline, pay attention to the consistency of your dough. Kneading is finished when it passes a windowpane test. Gently pinch a piece of dough and stretch it out until light can be seen through the dough without ripping. 
  • Rising time can vary depending on the temperature, the yeast you use etc. To tell when your dough is ready, give it a gentle poke. If it springs back quickly, give it a bit more rising time. If it springs back slowly, it’s ready to go.
  • Instead of using flour when shaping these buns, we like to lightly oil our work surface. Use a dough scraper or spatula if the dough sticks to your counter. If you’re still having trouble, try lightly wetting or oiling your hands.

ingredient tips and substitutions

  • Warm Water: can be straight from the tap, no heating necessary. Simply let the water run until it is warm to the touch.
  • Instant Yeast: you can substitute active dry yeast but it must be dissolved in the liquid first. The rising time may also need to be increased.
  • Olive oil: you can also use melted (cooled) butter.
  • Honey: you can use another liquid or granulated sugar of choice.
  • Egg: we have not tried this recipe with an egg replacement but it should work well, be sure to let us know if you give it a try

how to properly measure flour

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.

Can i make this recipe without a stand mixer?

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. 

Print Pin
5 from 1 vote

Sprouted Hotdog Buns

Prep Time: 30 minutes
Cook Time: 15 minutes
2 hours
Servings: 12

What You'll Need:

  • 3½ cups (420g) Sprouted Sifted Wheat Flour
  • ¾ cup +2tbsp (215g) warm water
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 1 egg
  • tsp sea salt
  • tsp (1 package) instant yeast

Egg wash

  • 1 egg
  • 1 tbsp water

How To Make It:

  • In the bowl of a stand mixer fitted with the dough hook, add flour, salt, yeast, honey, butter, 1 egg and water. Knead on low-medium speed until the dough is well developed (see notes), about 10 minutes.
  • Transfer dough to a well oiled bowl. Cover and allow to rise for 1-2 hours, until doubled in size.
  • Gently deflate dough and divide into 12 equal pieces (about 60g each) for hotdog buns or 8-10 pieces for larger sausage buns.
  • Roll a piece of dough into approx. 4x5" rectangle. From the shorter side, roll very tightly. Pinch the seam and ends together and roll gently to even and smooth it out. Repeat with each piece of dough.
  • Place on a parchment lined baking tray. Space them about 1.5" apart for classic pull apart style buns or further for individual buns.
  • Cover and allow to rise for another 45 mins - 1 hour. The dough should spring back slowly when gently poked.
  • In the meantime, preheat your oven to 375℉. When the buns have fully risen, beat the egg wash well. Brush the top of the buns with the egg wash.
  • Bake 15 minutes, until golden brown. Allow to cool on a wire rack before slicing and serving.


The dough is finished kneading when it passes a windowpane test. Gently pinch a piece of dough and stretch it out until light can be seen through the dough without ripping. 
Have you made this recipe? Tag @secondspringfoods on Instagram!

1 thought on “Sprouted Hotdog Buns

  1. 5 stars
    Would I be able to substitute for sprouted spelt flour?

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