These high protein buns are lower in gluten and carbohydrates than typical hotdog buns. Made to fit tofu dogs or any vegetarian frank, you will enjoy the fresh wholesome taste of these buns.
Makes 6 small buns.
Ingredients:
- 1/2 c nonfat plain Greek yogurt (cold)
- 1/2 c boiling water
- 1 Tbsp maple syrup
- 1 tsp vegetable oil
- 1 tsp dry yeast
- 1 c soy flour
- 3/4 c all purpose flour (plus 2-3 tablespoons more for kneading)
- 1 tsp lecithin granules
- 1 tsp salt
Directions:
- In a medium bowl, stir together the yogurt, boiling water, maple syrup, and oil until the temperature is warm, not hot, and the mixture is free of lumps. Stir in the yeast and allow to proof for 10 minutes.
- In a large bowl, blend the soy flour, all purpose flour, lecithin, and salt. Stir the yeast mixture into the dry ingredients until well blended.
- Turn out on a floured board and knead, adding a bit more all purpose flour if needed. Knead a few minutes, or until the dough has lost most of its stickiness and is fairly stiff, though soft. Place in an oiled bowl, cover with a clean towel, and allow to stand in a warm, draft-free place for 1 hour, or until double in volume.
- Knead a minute on a lightly floured surface and divide into 6 equal balls. Roll the dough bowls into hotdog bun shapes and place 1/2 inch apart on a medium baking sheet lined with parchment paper. Cover with a clean towel and allow to rise 40 minutes. During the last 10 minutes of rise time, preheat the oven to 350 degrees F.
- Uncover the buns and bake 15-18 minutes or until golden brown. Remove to a cooling rack. After 20 minutes or more, use a serrated knife to split the buns. Fill with veggie dogs and all the trimmings.