Light and fluffy, these vegan hot dog buns add a homemade touch to your next family hot dog dinner. Serve these with your favorite vegan hot dogs!
This vegan hot dog bun recipe is amazing, especially when served with these baked vegan hot dogs!
I grew up in a small town, needless to say, I enjoy a good hot dog. Of course, these days all my hot dogs are vegan. The trouble has been finding vegan hot dog buns to go with those vegan hot dogs.
Why This Recipe is a Winner
- These hot dog buns are so easy to make
- A secret ingredient makes for soft, delicious buns every time
- There’s time involved with this recipe, but most of it is hands-off
- Homemade buns make your dinner so special!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here’s a list of the ingredients for this recipe:
- Soy milk — I prefer using soy milk because of it’s protein content, but any plant-based milk will be fine.
- Sugar — We’ll add a bit of sugar to interact with the yeast
- Dry yeast — You can use active or instant yeast here.
- Vegan butter — A little bit of fat helps make these buns tender. I used Earth Balance.
- Salt — Every dough benefits from salt, so we’ll add some here for flavor.
- All-purpose flour — You could get by with only using all-purpose flour, however, combined with the next ingredient, makes for the best buns
- Vital wheat gluten — We’ll add just a bit of vital wheat gluten to increase the protein content, making lighter, fluffier buns!
Don’t have vital wheat gluten? Substitute whole wheat flour to boost the protein level slightly, creating soft and tender rolls.
How to Make Vegan Hot Dog Buns
Here’s a synopsis of the steps involved to make vegan hot dog buns with a stand mixer:
- Proof the yeast by sprinkling yeast over warmed milk and sugar. The mixture should bubble, letting you know the yeast is active.
- Stir together dry ingredients in a large bowl.
- Make the dough by pouring the yeast mixture in with the flour. Add the dough hook attachment to the mixer and mix on low speed (kneading the dough) for 5 minutes.
- Let the Dough Rise by covering the bowl, and set it aside in a warm place until the dough has doubled, about an hour.
- Make Buns by rolling the dough into 8 balls. Then roll them into a cylinder shape and place them on a prepared pan and let the buns rise for at least 30 minutes.
- Bake the Buns for 15 minutes. Use an oven mitt to move the pan to the top rack and turn on the broiler. Broil for 1 to 3 minutes, until a golden crust is achieved. Remove pan from oven and use tongs to place buns on a wire rack to cool.
Vegan Egg Wash
You don’t have to use a vegan egg wash with these buns, but it does help create a lightly browned crust. Besides, I love adding sesame seeds, and the egg wash helps them stick to the buns.
For these buns I recommend these ingredients:
- Soy milk
- Melted vegan butter
- Agave nectar.
I’m adding just a bit of sweetener because that really increases the browning, which is one thing that sets these buns apart!
Are hot dog buns vegan?
It used to be that most store-bought hot dog buns were not vegan because they included dairy. However, these days you can find some brands that make their hot dog buns without dairy. Be sure to read the label. Of course, you can always make homemade hot dog buns, guaranteeing that they’re dairy-free and egg-free.
Slice buns and serve with veggie hot dogs. You can also use these buns to make veggie sandwiches, such as Vegan French Dip.
Here are some of my favorite toppings to add to vegan hot dogs:
Be sure to serve your vegan hot dogs with some air fryer french fries, too!
More Vegan Hot Dogs
If you love hot dogs, you don’t have to give them just because you’re vegan. You can enjoy any of these tasty vegan hot dogs recipes.
That’s it for these vegan hot dog buns. Enjoy!
Vegan Hot Dog Buns
- Stir together the milk, sugar, water, and butter in a microwave-safe dish. Heat for 30 seconds in the microwave. Set aside to cool slightly. The temperature should be approximately 105°F (if you don't have a thermometer, you should be able to stick your finger into the mixture and not feel a noticeable difference). Sprinkle the yeast over the top and stir together. Set aside.
- Sift together the flour, salt, and vital wheat gluten in a large bowl.
- Stand Mixer Instructions: Pour the flour mixture into a mixing bowl of a stand mixer. Pour in the yeast mixture. Add the dough hook attachment to the mixer and mix on low speed, stopping occaisionally to wipe down the sides of the bowl and the dough hook. Continue on low speed (kneading the dough) for 5 minutes.
- Remove the dough from the bowl and place on a lightly floured surface. Knead into a ball. You should be able to press a finger in the dough and the impression you left fills back quickly. That will let you know the dough is ready.
- By Hand Instructions: Pour the yeast mixture in with the flour mixture and using a rubber spatula, stir to combine. Once the dough has formed into a ball, transfer to a floured surface and continue kneading for 5 minutes. You should be able to press a finger in the dough and the impression you left fills back quickly. That will let you know the dough is ready.
- Rinse out the bowl you used for mixing the dough and either spray with vegetable spray or coat with a thin layer of olive oil. Place the dough in the bowl, cover with a wet dish towel or plastic wrap. Set aside in a warm place until the dough has doubled, about an hour.
- Preparing Buns: When the dough is ready, line two baking sheets with parchment paper or spray the pan with vegetable spray.
- Cut the dough in half. Then shape each half into rectangles. Cut each half into four equal pieces, to make 8 total pieces. Roll each piece into balls. Then roll the ball between your hands or between the palm of your hand and the counter, to roll it out into a cylindar that measures between 5 – 6" long. Place on prepared pan. Continue with remaining dough, place rolled dough about 1" apart on the pan.
- Spray one side of a sheet of plastic wrap with vegetable cooking spray. Place oiled side down over the rolls. Set aside to rise approximatley 30 – 40 minutes.
- Baking Buns: When you're ready to bake the buns, place one rack on the top level and one in the middle of the oven. Preheat oven to 375°F.
- Prepare the vegan egg wash by combining the milk, butter, and syrup in a small bowl. Gently brush the top of each bun with vegan egg wash and sprinkle with sesame seeds.
- Place the pan in the center rack and bake the buns for 15 minutes. Use an oven mitt to move the pan to the top rack and turn on the broiler. Broil for 1 – 3 minutes, until a nice golden brown crust is achieved. Remove pan from oven and use tongs to place buns on a wire rack to cool
- Allow buns to cool for 5 minutes then they're ready to serve. Slice buns and toast before adding your desired fillings. To store, allow buns to cool, then place in an airtight container. They are best when fresh, but they can keep 1 – 3 days at room temperature, or up to 5 days in the fridge. These buns can be frozen for up to 2 months.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2021.