In this video, I share my recipe for how to make spelt hot dog buns. My buns are soft, baked with a combination of white spelt flour and a little whole grain flour or feel free to use regular white bread flour. I have been perfecting how to make spelt flour hot dog buns over the last 6 months. Last year, I was requested by a YouTube viewer if I could share a recipe. At first, I thought it would be easy. What if I use my burger bun recipe. Then for some reason, it didn't work like that. I thought that was strange. I kept tweaking the spelt hot dog buns recipe until I was happy.
I have finally mastered the buns and technique, so I wanted to share my recipe.
I prefer to bake them in my sided baking tin 10" x 15" and make sure the buns rise to touch, this ensures that they stay soft.

Takes total time = 1 hour and 50 minutes (10 minutes prep. resting time 60mins + 30 mins + baking 10mins)
Bake = 10-12 mins
Makes = 8 long buns

Ingredients

  • Spelt Flour – 400g (250g white, 150g wholegrain)
  • Warm milk – 120ml
  • Warm water – 100ml
  • Fast Dried yeast – 7g (2 teaspoons)
  • Olive oil – 1 to 2 tablespoons
  • Egg beaten (reverse a little for the egg wash) – 1 (50g)
  • Salt – 1 teaspoon

Method

Step 1 warming the liquids
Warm milk and water slightly. Allow to cool before pouring in. Start with 80% of the water/milk mix first. Add the balance if needed.

Step 2 kneading
MIX flour and yeast with a whisk in a large bowl or on your stand mixer. Then pour in warm milk/water mix and gently combine. This can be done with your hands too. Then add in the salt, beaten egg 90% (reserve a little for the egg wash) and oil. Kneed for about 5 minutes until the dough is smooth and a little sticky.

Step 3 first rise
PLACE the dough in an oil bowl and cover with a damp cloth or plastic wrap and allow to rise for about an hour. It really depends on the room temperature. Under 20 ˚C it may take longer, over this temperature it could only take 45 minutes. I use a medium sized bowl and know that when it reaches the top it is doubled in size.

Step 4 dividing and second proof
REMOVE the dough and place on a flour bench. Gently knock some of the air out. Then divide the dough into eight even pieces. You could weight them to be accurate. If you divide the dough in half, then half again and half again. You will get 8. Stretch and pull each dough ball one by one, until you have a fairly tight ball then roll into a log about 14cm long (my dough scrapper width). Place the log on the rectangular greased and lined baking tray. You will space apart by about 1cm, then get 2 rows of 4. Cover again with oiled plastic wrap tightly and allow to rise again for 30 minutes. Preheat the oven to 190˚C fan.

Step 5 Prep. to bake
Then lightly brush with the egg mixed with a splash of milk. Sprinkle sesame seeds on top if desired. Bake in the warm oven for 10-12 minutes until lightly golden brown all over. Allow to cool for 1o minutes, then separate. Best left to cool for an hour before serving.