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Tuesday, August 30, 2011

homemade hot dog buns (dairy free)

Hot Dog Buns
Hot Dog Buns

it's been about three weeks since i waged war against all things Dairy. the change in my body and how i feel has been eye opening, as well as a relief. not necessarily revolutionary but the little things add up. i tried lactose-free yogurt that did not tear me up, it still wasn't that pleasant of an experience tho.

enter So Delicious coconut milk**. cereal has been reintroduced into my life. another cold beverage option. dairy-free.

it's not the most perfect option. there is quite a bit of confusing information about the benefits AND hazards of coconut milk on the internet. one can always find information to support either view points. from my point of view tho, it works. my stomach does not hurt after consuming this product. i don't intend to use it exclusively, there's still almond, soy, and kefir milks to try. and as with any food, moderation is key.

this past weekend was spent mostly indoors while Irene raged outside. dw & i enjoy hot dogs but most buns are either pure shit or have dairy products in the ingredients. i decided to make the buns. i modified the recipe to be completely dairy-free. the end result came with a slight coconut smell but thankfully did not have that sweet coconut after taste, instead it's a solid bread, hearty and non-stomach pain inducing. shape-wise, i am not a hot dog bun shaper (yet) and so we ended up slicing the dogs in two to fit between the buns properly. we topped them with caramelized onions.

Homemade Dairy-Free Hot Dog Buns
first seen at Bon Appetit Hon, adapted from My Kitchen Addiction

1 cup warm coconut milk
1/4 cup organic sugar
2 1/2 tsp dry active yeast
1 tsp salt
1 egg
1/4 cup coconut oil, softened
3 cups AP flour (more as needed, tho i did not)

*note: i used the kitchen aid mixer, with the dough hook

Combine warmed milk, sugar, yeast and salt in a large mixing bowl. ignore for 15 minutes while you measure and sift the flour. by this time, the mixture smells warm & yeasty, mix to ensure the sugar and yeast have dissolved.

add the coconut oil and egg, mix thoroughly. add in 1 cup of flour and beat to fully incorporate it. slowly add the remaining 2 cups of flour, mixing until the dough pulls away from the sides of the bowl. pour dough onto lightly floured counter and knead gently until it is smooth.

put ball into a lightly greased bowl. cover with plastic wrap and allow to rise in warm place until doubled in volume (1 1/2 hours). punch dough down, reshape and allow to rise again (another hour).

preheat oven to 425F.

shape rolls accordingly. as the oven is heating the rolls will swell a bit, no biggie. if you want, brush with egg wash to make it shiny. i didn't bother. bake for 11 minutes (original recipe calls for 12-14 min), until golden on top.

i ended up with 8 gigantore rolls. next time i'll bake slightly under and work on my shaping skills.

**note: this post was not endorsed by So Delicious. i did not receive any money or swag or whatever for mentioning them. they're merely a product that was on sale at the baltimore food co-op.


  1. Look at that perfect bun! Man, I've got to try these. Good on you for feeling better dairy-free, too, and for surviving Irene.

  2. Dairy free caught my attention. I was at the supermarket the other day and surprisingly saw almond milk in a carton readily available at the dairy section. Do you think that'll work for you? Too much coconut milk is not good either (this from a girl very much into coconut milk, I love the stuff).

  3. My bread machine has a recipe that uses powdered milk instead of regular milk. I wonder if you can substitute that instead? My cousin, who's lactose intolerant, likes Pinkberry frozen yogurt because they use powdered milk instead of fresh so he doesn't have any stomach issues.

  4. meister - i'm kinda now obsessed with the idea of making them again, but as hamburger buns.

    pickyin - i recently tried almond milk and i like it better than coconut milk. it's nice to have variety tho. i also have rice milk to try too. :)

    chi wc - alot of bread recipes call for powdered milk. i've been thinking about using non-dairy creamer instead. i'm treading lightly.