What To Put In Hot Dog Buns

10 Brilliant Ways to Use Up Leftover Hot Dog Buns

Written by Darcy Lenz for Myrecipes.com, this article first published on the website. Want a dose of cold, harsh truth delivered straight to your inbox? If we continue to buy hot dogs by the pound and hot dog buns by the pack of eight, we will always have more of one than we require of either. In my family, thebuns are the most often encountered. Moreover, while food waste isn’t the most serious problem you’re likely to encounter in life, no one goes to a summer picnic with the intention of wasting food.

However, there are a plethora of creative methods to turn them into something useful and even interesting.

Homemade Croutons

DIY croutons are one of the most simple things you can do to elevate your salads and soups to a higher level of flavor. All you have to do now is chop up your leftover buns into cubes, and combine them with a drizzle of oil or melted butter (or both), a pinch of salt, and any additional seasonings of your choosing. Bake at 375° for 10 to 15 minutes, or until the bread cubes are golden brown, after which they should be spread on a sheet pan. (Continue to stir the pan halfway through the cooking.)

French Toast Sticks

Give your buns the French toasttreatment and serve them with a side of warm maple syrup to complete the meal. You just prepare a basic French toast custard recipe, such as this one, and then dip and griddle the buns in the custard like you would any other slice of bread, resulting in delicious French toast.

Breakfast Bake

Given that we’ve previously proved that incorporating bread into a salad is a certain way to improve almost any dish, why not get creative and make a panzanella with your leftover barbeque buns? This BLT Panzanella is especially delicious throughout the warmer months.

Thicken Soups

Hot dog buns may be used as a thickening for any soup that you want to make more flavorful, from gazpachot to ribollita, for example. Give it a shot in your next batch of soup.

Homemade Bread Crumbs

Buttery handmade bread crumbs, which are similar to croutons, are a terrific ingredient to keep on hand. A plastic container of them is always in my freezer, and I keep them there for emergencies.) Season roasted vegetables, bowls of pasta, salads, soups, and anything else that may use a little toasted crisp with a little flavor. Take a look at this simple recipe for toasted bread crumbs, then grab some buns and get to work.

Easy Tiramisu

Because hot dog buns are similar in form to lady fingers, why not use them as lady fingers? This simple version of tiramisu is made with King’s Hawaiian bread, but if you have an overabundance of buns, you may use the half buns to make the layers of the “cake.”

Bread Pudding

Bread pudding is a delicious and simple dessert that can be made from leftover buns. To make this delectable custard dessert, you may use a combination of hot dog buns and any other stale white bread goods you happen to have lying around the house.

Except if your buns are really stale, it is recommended that you cube them and toast them gently in the oven before using them in the bread pudding recipe. Try using your dog buns in a bright Summer Pudding for a no-bake twist on this classic treat.

Garlic Bread Sticks

Whether it’s spaghetti night or not, no one will object if you mix up a loaf of homemade garlic bread sprinkled with Parmesan and oregano before serving.

Meatball Binder

White bread soaked in milk is frequently used as a binding agent in meatballs and meatloaf, and having a couple of leftover buns—ready for soaking—on hand might just provide the inspiration you need to whip up a delicious home-cooked meal using the ground beef you also have leftover from the weekend’s cookout. Don’t forget that you can always put any leftover buns in the freezer and use them at a later time if any of the above suggestions seem good but aren’t quite suitable for you right now.

10 Brilliant Ways to Use Up Leftover Hot Dog Buns

It’s common to use milk-soaked white bread as a binding agent in meatballs and meatloaf, and having a couple of leftover buns—ready to be soaked—on hand might just provide the inspiration you need to whip up a delicious home-cooked meal using the ground beef you also have leftover from the weekend’s cookout. Don’t forget that you can always put any leftover buns in the freezer and use them at a later time if any of the above suggestions seem good but aren’t quite perfect for you right away.

Homemade Croutons

DIY croutons are one of the most simple things you can do to elevate your salads and soups to a higher level of flavor. All you have to do now is chop up your leftover buns into cubes, and combine them with a drizzle of oil or melted butter (or both), a pinch of salt, and any additional seasonings of your choosing. Bake at 375° for 10 to 15 minutes, or until the bread cubes are golden brown, after which they should be spread on a sheet pan. (Continue to stir the pan halfway through the cooking.)

French Toast Sticks

Give your buns the French toasttreatment and serve them with a side of warm maple syrup to complete the meal. You just prepare a basic French toast custard recipe, such as this one, and then dip and griddle the buns in the custard like you would any other slice of bread, resulting in delicious French toast.

Breakfast Bake

Given that we’ve previously proved that incorporating bread into a salad is a certain way to improve almost any dish, why not get creative and make a panzanella with your leftover barbeque buns? This BLT Panzanella is especially delicious throughout the warmer months.

Thicken Soups

Hot dog buns may be used as a thickening for any soup that you want to make more flavorful, from gazpachot to ribollita, for example. Give it a shot in your next batch of soup.

Homemade Bread Crumbs

Buttery handmade bread crumbs, which are similar to croutons, are a terrific ingredient to keep on hand. A plastic container of them is always in my freezer, and I keep them there for emergencies.) Season roasted vegetables, bowls of pasta, salads, soups, and anything else that may use a little toasted crisp with a little flavor. Take a look at this simple recipe for toasted bread crumbs, then grab some buns and get to work.

Easy Tiramisu

Because hot dog buns are similar in form to lady fingers, why not use them as lady fingers?

This simple version of tiramisu is made with King’s Hawaiian bread, but if you have an overabundance of buns, you may use the half buns to make the layers of the “cake.”

Bread Pudding

Bread pudding is a delicious and simple dessert that can be made from leftover buns. To make this delectable custard dessert, you may use a combination of hot dog buns and any other stale white bread goods you happen to have lying around the house. Except if your buns are really stale, it is recommended that you cube them and toast them gently in the oven before using them in the bread pudding recipe. Try using your dog buns in a bright Summer Pudding for a no-bake twist on this classic treat.

Garlic Bread Sticks

Whether it’s spaghetti night or not, no one will object if you mix up a loaf of homemade garlic bread sprinkled with Parmesan and oregano before serving.

Meatball Binder

White bread soaked in milk is frequently used as a binding agent in meatballs and meatloaf, and having a couple of leftover buns—ready for soaking—on hand might just provide the inspiration you need to whip up a delicious home-cooked meal using the ground beef you also have leftover from the weekend’s cookout. Don’t forget that you can always put any leftover buns in the freezer and use them at a later time if any of the above suggestions seem good but aren’t quite suitable for you right now.

What to do with Hot Dog Buns! – Eugene Area Gleaners

We occasionally receive a large number of hot dog buns at our bread drops. This week, in particular, I loaded up my Dodge Grand Caravan with Hot Dog Buns and drove throughout town (I wish I had taken a picture). The fact that hot dog buns are available for pickup from bread drop sites may be overlooked by many people because, well, they appear to be an item that should only be used for one thing. hot dogs. Some people dislike hot dogs, others are vegetarians, yet others believe the bread is of poor quality, and still more believe that even if they do enjoy hot dogs, they will never consume that many.

  • Of course, as gleaners, we don’t want anything to go to waste.
  • I was thinking about that!” “I could really use some hot dog buns right now!” The classic hot dog (or veggie dog) is a must-have in any household.
  • Yes!
  • MORNING BREAKFAST (click each option for recipes) French Toast Sticks Prepared the Night Before French Toast Casserole is a dish that is made with French toast.
  • Bake King Ranch Breakfast is a breakfast dish that is popular in the United States.
  • 3.
  • Chicken Parmesan Sub Bake (also known as Chicken Parmesan Sub Bake) Dogs on a stick Substitute Meatballs Eggplant Sandwich with Katsu Sauce Italian Sausage is a type of sausage that comes from Italy.
  • A sweet treat (click on each option for recipe) Bread Pudding is a dessert that is made with bread.
  • S’mores over a campfire Bread Pudding is a dessert that is made with bread.
  • Other Awesome Things to Do (click on each option for more) Hotdog buns may be used in a variety of creative ways – Food Network Garlic Breadsticks Croutons Bread Crumbs are a type of crumbs.

HotDog Buns Have a Wide Range of Applications Uses for Leftover Hotdog and Hamburger Buns | ThriftyFun Delish.com – ideas on what to do with leftover hotdog and hamburger buns

Recipes for Using Up Leftover Hot Dog Buns

In the event that you have a few extra hot dog buns, they don’t have to go to waste. It is possible to incorporate them into a variety of different recipes and cuisines with a little imagination.

Banana PB and J

To assemble this sandwich, do the following:

  1. Spread grape jelly on one side of the bun and peanut butter on the other
  2. Assemble the sandwich. Place a banana in the center of the bun once it has been peeled
  3. To finish off the sandwich, top it with sliced nectarines and peaches.

Strawberries and Cream

To make this stunning pink and red sandwich, follow these steps:

  1. 1/2 cup strawberries should be blended and folded into the whipped cream
  2. To decorate one side of the hot dog bun, pipe on some whipped cream. Cut two strawberries in halves and arrange them on the other side of the bun
  3. Optional: sprinkle a few raisins on top.

Pizza Boats

Pizza “boats” are a no-fail dish that everyone enjoys making and eating. From a single bun, you may construct two boats.

Ingredients

  • Pizza sauce, leftover hot dog buns, 1 (16-ounce) container of mozzarella cheese, and 1 to 2 cups of mozzarella cheese Toppings of your choosing, such as tuna, sausage, onions, or mushrooms
  • And

Instructions

  1. Preheat your oven’s broiler to high heat. Separate the sides of the hot dog buns by opening them up. Place the cookies or baking sheet on a baking sheet
  2. Distribute the pizza sauce over the open bread halves as evenly as possible. You can top it with whatever you like. Cheese should be sprinkled on top of the buns. Place under the broiler for a few minutes until the cheese is melted and bubbling. According on your oven and the quantity of cheese on each side, it might take anywhere from 3 to 10 minutes to complete this process. Continue to keep an eye on the oven to ensure that the boats don’t burn.

Homemade Croutons

When it comes to salads, croutons are a tasty topping that can be simply made with hot dog buns instead of French bread. You should be able to obtain at least a dozen croutons out of a single leftover bread, depending on the size of the croutons you cut. You’ll need at least three to six leftover buns for this recipe; the less buns you use, the stronger the crouton flavor will be.

Ingredients

  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 to 4 tablespoons olive oil
  • Leftover hotdog buns, cut into 1/2″ squares
  • 1-1/2 tablespoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1-1/2 teaspoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon parsley

Instructions

  1. The oven should be preheated at 350 degrees Fahrenheit. Place the sliced buns in a large mixing bowl with a tight-fitting cover
  2. Combine the onion powder, garlic powder, parsley, salt, and pepper in a large mixing bowl until thoroughly blended. Pour the seasoning mix over the buns, cover with the lid, and shake vigorously
  3. Drizzle a little extra virgin olive oil over the top. Start with one tablespoon and shake the bowl while covering it with the lid. Open the container to see whether additional tablespoon of dressing is required to coat the croutons. Continue to coat the croutons until they are completely covered. Sprinkle croutons on a baking sheet in a single layer and bake for about 10 minutes, or until the croutons are dry and toasted

Easy Sweet Zwieback Toast

Zwieback is a traditional German bread recipe that calls for baking bread with a sweetened combination of sugar and butter before serving. While other recipes call for eggs, this one uses only butter and sugar, baking at a low temperature for an extended period of time in the oven. A wonderful recipe for uncut hot dog buns, this one is for you. Per remaining bun, you should be able to collect at least six pieces. Depending on how effectively the buns absorb the butter, this recipe should yield three to four dozen buns total.

Ingredients

  • 2 cups of melted butter
  • 1/2 cup of granulated white sugar
  • 2 cups of flour leftover hot dog buns, split into 1″ thick chunks, with the ends thrown away

Instructions

  1. Preheat the oven to 200 or 250 degrees Fahrenheit (the lowest temperature you can get above warm)
  2. Combine the butter and white sugar in a large mixing bowl. With the help of a fork, completely submerge each bun in the butter/sugar mixture. Place each one on a piece of parchment paper that has been put on a cookie sheet or baking pan
  3. Please do not crowd the slices
  4. Provide at least 12″ of space between each one
  5. Preheat the oven to 400°F and bake for 4 to 8 hours. When the pieces are crisp and firm, they are ready to eat. Prepare sure to keep an eye on your oven the first time you make this so you know how long it takes at the lowest temperature. Keep leftovers in an airtight container to avoid spoiling.
See also:  How Many Hotdog Buns In A Pack

More Ways to Use Leftover Hot Dog Buns

You don’t need a particular recipe to make use of the hot dog buns you have left over. Instead of using bread, try substituting it in a number of recipes and cuisines.

  • Use leftover buns to line the bottom of a meatloaf dish to absorb extra oil and liquids. Hot dog buns can be used in place of bread in bread pudding recipes. Make any of your favorite sandwich recipes, but instead of a bread, use a hot dog bun. Cubed buns may be tossed into eggbreakfast casseroles for brunch. Cut the buns into tiny squares so that they may be dipped into the fondue
  • Use bread cubes instead of buns when making stuffing dishes for the holiday season. Italian bruschetta is made by slicing each bread into quarters and using them as the basis.

Don’t Discard Leftover Buns

Despite the fact that you’ve run out of hot dogs, the buns may still be used in a variety of delectable meals. These buns may be used in a variety of dishes, no matter what sort of food you prefer cooking, from savory to sweet. LoveToKnow Media was founded in the year 2021. All intellectual property rights are retained.

5 Things to Put in a Hot Dog Bun That Aren’t Meat

Intriguing creatures, hot dogs are sometimes described as a mash-up of mysterious components mated to a slurry of synthetic additives by those who have never eaten one before. Nonetheless, we consume them at an alarming pace; on Independence Day alone, Americans will consume 150 million of them, enough to span from Washington, D.C., to Los Angeles more than five times. Vegetarians and vegans, as well as anyone else wishing to minimize their meat consumption, will find the hot dog field to be a frustrating experience.

Moreover, in terms of flavor, they can lean toward salty Silly Putty tubes; to be honest, some of them don’t really taste like food.

The following items do not claim to be hot dogs, but they are entertaining and may be served on a hot dog bun and dressed in hot dog attire (as in, ketchup and relish, if that’s your style).

Marinated Carrots

I realize this sounds sad – a carrot in a bun, anyone? – but bear with me. However, you will be surprised at how accurate of a reproduction this turns out to be. (See the photo at the top of this page.) The secret is in the marinade, which imparts a rich savory flavor to the carrot root; cooking brings it all out while retaining a pleasing balance of crunch and softness in the carrot. They definitely have a slight carrot flavor to them, but they are hot-dog carrots!

Typically, I use whatever ingredients are available in the cupboard to make the marinade, which includes soy sauce, smoky paprika, and sesame oil, among other things. However, here is a tried-and-true recipe to get you started: Vegan Recipes that are low in fat.

Grilled Avocado

Is this a strange occurrence? Maybe. Is it similar to a hot dog in any way? No, not at all. Avocado is excellent when grilled, and when served in a bun with all the trimmings, it elevates you to a level of deliciousness that surpasses that of your meat-eating hot dog-eating colleagues. An avocado should be cut in half and the pit removed, then given a squeeze of lemon or lime juice and a brush of olive oil before being placed on the grill open-side down and cooking for three minutes. Remove from the fire, slice each half in half, remove the skin, season with salt and pepper to taste, and place in a bun.

With grilled avocado, it’s difficult to go wrong.

Miso-glazed Japanese Eggplant

This frequent menu item from Japanese menus is one that you may already be familiar with. Moreover, while broiled eggplant will not provide you with the same “bite” as a hot dog, the texture of the eggplant is unquestionably rich, and the miso adds a deep umami flavor that is sure to delight you. Rather than using ketchup and relish, I would recommend using mayonnaise and an Asian style slaw to give it a bit more zing. Similarly, this is something I wing in the kitchen, but this straightforward recipe from The New York Times is delicious.

Dry Rub Portobello Mushroom

The majority of us have opted for the portabello option in order to have that meaty feeling (without a meaty kind of taste). However, I enjoy seasoning them with a dry rub before grilling them since it brings out their flavorful richness. Portabello dogs should be sliced into 1 1/2-inch “dogs” and tossed in a bowl with olive oil to gently coat, after which they should be steamed. Rub the chicken breasts with your chosen spice blend and cook for 6 to 8 minutes, rotating once or twice. (You may also broil them if you like.) You might try blending the following spices together if you’re seeking for an excellent spice combination: 1 tablespoon coriander leaves, ground 1 teaspoon mustard powder (optional) 1 teaspoon smoked paprika (optional) 1 teaspoon kosher salt (optional)

Banana Dog!

For a meaty type of vibe, the majority of us have chosen portabello mushrooms (without a meaty kind of taste). However, I prefer to dry rub them before grilling them since it brings out the flavorful richness of the meat. Slice a portabello into 1 1/2-inch “dogs,” place in a bowl with olive oil to gently coat, and bake for 30 minutes at 350°F. Toss the chicken breasts with your chosen spice blend and grill for 6 to 8 minutes, flipping halfway through. In addition to baking them, broiling them is another option.

1 teaspoon paprika (smoked) 1 teaspoon fine sea salt (kosher)

How to Make the Ultimate Hot Dog Bar

Every item on this page was hand-picked by members of the FedFit crew. It is possible that the site will receive a commission on some goods (read morehere). a shortcut to the recipe This article will help you through the process of setting up a hot dog bar for your next gathering or summertime celebration, from selecting high-quality hot dogs to preparing all of the delicious topping possibilities. Gathering with those you care about (friends, family, or a combination of the two!) to enjoy the sunlight, good discussion, and the opportunity to create lifetime memories is synonymous with warm weather.

It’s time to fire up the grill!

The inner ‘hamburger or hot dog?’ battle would erupt, and after a moment or two of deliberation, I’d always choose for a hot dog and rush over to the ‘fixins’ (my inner Texan is bursting out!) table to pile on as many toppings as I could fit on my hot dog.

As you read this tutorial, we’ll take you beyond the traditional Oscar Meyer hot dogs covered with mustard and ketchup and teach you how to create your own hot dog bar that your visitors will like!

What goes on a hot dog bar?

That’s a great question! It is necessary to have buns, hot dogs (of course! ), toppings (the more the merrier! ), and sauces on hand. Following that, we’ll offer you some alternatives for each so that you can put up a hot dog bar that everyone will like!

1: Hot Dog Buns

A plethora of choices are available when it comes to hot dog buns. You could go with the standard grocery store buns, or you could go all out with buttery brioche buns, gently sweet Hawaiian buns, or even a salty pretzel bun to elevate the experience. Gluten-free? Please don’t be concerned; there are plenty excellent solutions available on the market right now! These and these are our favorites! Neither is fragile, nor does it toast nicely, nor does it taste very well.

2: Hot DogsSausages

It’s entirely up to you whether you want to stick with hot dogs or whether you want to serve a choice of sausages and hot dogs! The items listed below are our top selections in each category.

Our Favorite Types of Hot Dogs

What can I say, they’ve earned themselves quite the reputation as somewhat mysterious creatures, haven’t they? Choosing a high-quality hot dog is essential to creating a hot dog bar that will go down in party history! The good news is that hot dogs have gone a LONG way since I was a child. To the extent that it is feasible, I aim to choose hot dogs that are prepared with grass-fed beef (you can learn more about it here), are devoid of nitrates and nitrites, and are created with real-food components.

The following hot dogs are recommended:Teton Waters Ranch Uncured Beef Hot Dogs (they have a store locator on their website),Organic Valley Uncured Grass-Fed Beef Hot Dogs, orApplegate Naturals Uncured Beef Hot Dogs (the latter two are widely accessible and can be bought at most grocery shops!

Sausages

Sausages are a terrific alternative to hot dogs for individuals who aren’t passionate about them. As with our hot dogs, we aim for comparable qualities in our sausages: grass-fed or pasture-raised beef or pig, whenever feasible, devoid of nitrates and nitrites, and produced with the bare minimum of ingredients. In addition to bratwurst, Aidell’s, and Applegateall all have a plethora of delicious flavor options ranging from pineapple bacon chicken sausage to bratwurst, so there’s something for everyone!

Vegetarian Hot Dog Options

For vegetarian hot dog options, Beyond Meat bratwurst, Trader Joe’s Sausage-Less Italian sausage, and Field Roast are all fine choices. Alternatively, you can make your own vegetarian hot dog sausage!

3: Lots of Toppings!

This is when the real excitement begins! Isn’t it true that everyone enjoys their hot dogs dressed in a somewhat different manner? A nice chili dog is a favorite of both my husband and me. He like his hot dogs loaded in mustard, dill relish, onions, and cheddar cheese, while I prefer my hot dogs plain.

For a superior hot dog bar that will appeal to a larger audience, you must provide a variety of toppings that will appeal to a wide range of palates. Please keep in mind that you do not have to use all of the toppings listed below in order to have a great and crowd-pleasing hot dog bar!

  • Cheddar, gouda, or smoked gouda are all good choices for this dish, but we prefer a traditional cheddar, a melty white cheese such as smoked gouda, or a spicy pepper jack. Cubed raw onions are a good option, but caramelized onions will add an added layer of taste. The traditional dill relish as well as sweet pickle relish are also excellent choices for relish. Picking for a relish might be challenging
  • Opt for one that is devoid of dyes and corn syrup. Dill Pickle Spears
  • Crumbled Bacon
  • Dill Pickle Spears Crushed Fritos or Tortilla Chips
  • Pickled Jalapenos
  • Chili (this one is simple and delicious – feel free to substitute ground beef if necessary! )
  • Sauerkraut
  • Chives
  • Creamy Green Apple Coleslaw
  • Sauteed Bell Peppers + Onions
  • Salsa Verde
  • Grilled Pineapple
  • Refried beans
  • Avocado
  • Pickled jalapenos
  • Grilled pineapple

4: Don’t Forget the Condiments

After all, you’ve got a high-quality hot dog crammed into a decent, robust bun, and you’ve filled it with all of your favorite condiments. What exactly is lacking? Condiments! This is the last stage in the process of creating true hot dog perfection. Here are some of our favorite toppings for hot dog stands:

  • How can you have an American classic hot dog without the addition of mustard? When it comes to mustard, we enjoy it in all its varieties! Dijon, spicy brown, yellow, or even your own homemade honey mustard are all options. Toppings such as ketchup and mustard are all classics. This one and this one are our favorites
  • Prime Kitchen Foods makes a delicious mayonnaise that we love to use. It is OK to use homemade or store-bought hot sauce, buffalo sauce, and BBQ sauce. Ranch Dressing — you may use homemade or store-bought ranch dressing
  • Sriracha
  • And other spices.

Ideas for Building Your Hot Dog

While you won’t be able to include everything you want in your hot dog spread, you will need components that work well together, so keep that in mind when you put together your shopping list. Here are a few examples of hot dogs that are ready to eat that have been topped with some of the toppings and sauces listed above!

The Classic Hot Dog

Sometimes there’s nothing better than a basic hot dog to satisfy your hunger. As for the toppings, here’s what you may find on this particular variation: shredded cheddar cheese, ketchup, mustard, chopped onions, and relish, to name a few options.

The Loaded Hot Dog

These have a little more flavor than the conventional kind above, and they can be made with any of the toppings on our list! If you were to build your own hot dog, it would look something like this: bread + hot dog (obviously!) topped with caramelized onions, crumbled bacon, sauerkraut, pickled jalapenos, and Dijon mustard.

The Spicy Buffalo Hot Dog

This is a creative twist on the traditional hot dog! Dress up your grass-fed beef dog with sliced onions, crumbled bacon, chives, buffalo sauce, and a sprinkle of ranch dressing for a delicious lunch or dinner. Alternatively, a crumble of blue cheese would be delicious with this dish if you want to go REALLY fancy!

The Mexican-Inspired Hot Dog

This one is quite delicious (it should come as no surprise since Mexican food is one of my favorite cuisines!) Start with a nice bread and a high-quality hot dog, and then pile on the sautéed fajita-style bell peppers and onions, refried beans, guacamole, pickled jalapenos, shredded cheese, and a teaspoon of salsa to finish it off.

The Chili Dog

My all-time favorite (when I’m not wearing a shirt that I really like and there are plenty of napkins available) is this one. Whenever I’m in the mood for a gloriously sloppy chili dog, I start with chili (of course), then top it with shredded cheddar cheese, a couple pickled jalapenos, and plenty of mustard.

The Hawaiian Dog

At first sight, it may appear a little strange, but bear with me while I explain! Put your hot dog in a Hawaiian bun and top it with grilled pineapple, caramelized onions, a little mayonnaise, pickled jalapenos, and bacon for a savory-spicy-sweet dinner that’s sure to please.

The BBQ Dog

In this recipe, we’ll take the typical pulled pork sandwich and serve it on a hot dog bun instead! Make a good-quality bun, then layer on your hot dog and BBQ sauce before topping with coleslaw and a sprinkling of bacon. It’s that simple!

What to Serve with Hot Dogs

Are you looking for something else to include in your party spread?

Besides thishomemade Chex Mix, thisBroccoli Crunch Salad, thisSpicy Watermelon Salad, and thisGerman Potato Salad are all fantastic side dishes, and theseNo-Bake Cheesecake Bars and thisYogurt Fruit Salad are also incredibly tasty, light, and fruity desserts that are sure to satisfy your visitors!

Can you prepare your hot dog bar ahead of time?

You very certainly can! Store the chopped and prepped toppings in airtight containers (or dishes wrapped with saran wrap) in the refrigerator, keeping them apart from one another. We don’t advocate cooking hot dogs ahead of time since they taste best straight off the grill, but having the rest of the ingredients ready to go may save you a lot of time! If you’re looking to start your own superior hot dog bar, we think this information will be quite useful. Print

See also:  How To Do Cute Buns

How to Make the Ultimate Hot Dog Bar

This hot dog bar will be a hit at any summer barbecue, and it’s easy to make!

  • The recipe is by Amber Goulden and takes 30 minutes to prepare, 10 minutes to cook, and 40 minutes to complete. It serves 81 people. Category:Dinner
  • Grilled
  • American cuisine is the method of preparation.
  1. Choose at least 5 toppings and 5 condiments from the list, and prepare those that need cooking if necessary (like chili or caramelized onions). Place them in separate bowls and set them away until you’re ready to serve them. Hot dogs should be grilled or pan-seared for approximately 3-4 minutes, or until they are browned, then removed from heat. Prepare your hot dog bar by arranging your hot dogs, buns, toppings, and condiments on a table or counter. Enjoy

Hot dogs, grilling, the Fourth of July, cookouts, Memorial Day, and Labor Day are all good examples of keywords.

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Hamburger or Hot Dog Buns

  1. To prepare the dough, combine the following ingredients: In a large mixing basin, whisk together the sugar and yeast until completely dissolved. To the yeast mixture, add the milk, oil, salt, and 3 cups of flour. Stir well. For 2 minutes, aggressively beat the eggs. 1/4 cup at a time, gradually incorporate the flour until the dough begins to pull away from the sides of the mixing bowl. To begin, turn the dough out onto a lightly floured work surface. Knead the dough for a few minutes until it is smooth and elastic. It’s possible that using a bowl scraper or a bench knife will be useful in scooping up the dough and folding it over on itself because the dough is so loose. Place the dough in a lightly greased mixing basin. Turn the dough ball once more to ensure that the entire surface is coated with oil. Place a tightly woven moist cloth over the dough and let it to rise until it has doubled in size, about one hour. Using a small coating of oil, spread the dough out onto your work area. Divide the mixture into 18 equal portions. This is accomplished most easily by first dividing the dough into thirds, then splitting those thirds into half, and finally dividing the halves into thirds
  2. Form each piece into a ball by rolling it between your hands. Flatten the balls into 3 1/2″ disks if you’re making hamburger buns. Roll the balls into cylinders that are 4 1/2″ in length to use as hot-dog buns. Simply press down on the cylinders a little
  3. Because dough rises more in the middle, this will result in a softly rounded top rather than a high one. Place the soft-sided buns on a baking sheet that has been well-seasoned, about half an inch apart, so that they will grow together as they rise. Place the buns 3″ apart to get crisper buns. Alternatively, you may form buns and bake them in either our hot dog bun pan or our hamburger bunpan. Lastly, cover tightly with a towel and allow to rise until almost doubled, around 45 minutes
  4. Preheat your oven to 400 degrees Fahrenheit fifteen minutes before you plan to bake your buns. Sprinkle the buns with whichever seeds take your fancy just before baking them
  5. Just before baking, gently brush the tops of the buns with the egg wash. To prepare the buns, follow these steps: Preheat the oven to 190°F and bake for 20 minutes, or until the bread is cooked through. (Using a dough thermometer eliminates the guessing in this process.) The buns should be cool on a wire rack when they have been removed from the baking sheet when finished. In order to avoid the crust from turning soggy, follow these steps:

Tips from our Bakers

  • We provide you with this quite large range of options for a variety of reasons. You’ll discover that you’ll need a little more flour in the summer to absorb a given quantity of liquid as you will in the winter, for a variety of reasons. This is due to the fact that it is humid, and as a result, the flour behaves almost like a little soaked sponge. First and foremost, this specific dough should be fairly loose, that is, highly relaxed, in order to produce soft and supple buns, as described above. This means you just need to add enough additional flour, over the threshold of 6 cups, to make the dough just kneadable, sprinkling just enough more to keep it from sticking to you or the board. Want to keep your rolls fresher for a longer period of time? Tangzhong technique is an Asian method for enhancing the softness and shelf life of yeast bread and rolls. It is easy to learn and use. Make a start by weighing out the amounts of flour, milk, and water that you will be using in the recipe. 2 tablespoons water should be added to the 1/2 cup you’ve already measured, for a total of 1/2 cup + 2 teaspoons (150g). A generous 1/2 cup (68g) of the measured flour and 3/4 cup + 1 tablespoon (190g) of the measured milk are combined in a pot set over medium-high heat and cooked until the flour is completely absorbed. Cook the mixture, whisking continually, until it thickens and becomes a thick slurry, about 1 1/2 to 2 1/2 minutes (depending on your blender). Transfer the heated mixture (slurry) to a large mixing bowl and let it to cool to lukewarm before using. Combine the slurry with the rest of the flour, milk, and other dough ingredients in a large mixing bowl. Follow the directions for making the recipe.

Homemade Hot Dog Buns

Making the ultimate hot dog begins with the creation of the perfect hot dog bun, and I’m not talking about store-bought stuff here. SUPPLIES THAT WERE USED: Cast IronINGREDIENTS: Offset SpatulaCast Iron Buns for Hot Dogs:

  • 1.5 (7g)tsp fine sea salt
  • 1 egg
  • 1 egg yolk
  • 2.5 (35g) tbsp softened unsalted butter
  • 1/2 cup (120ml) warm milk
  • 1/2 cup (120ml) warm water
  • 2.5 tsp (9g) active dry yeast
  • 3.5 cups (525g) bread flour
  • 1 tbsp (15g) granulated sugar
  • 2.5 (35g) tbsp soft

EXAMPLE OF DIRECTIONS: METHOD

  1. To begin, combine whole milk and water in a mixing bowl. Heat to 95-98 degrees Fahrenheit and add instant yeast. Combine the ingredients in a whisk. Allow for 10 minutes of resting time at room temperature. Combine all of the dry ingredients in the bowl of a stand mixer and whisk until well combined
  2. Using the dough hook attachment, mix on a low speed until the milk/yeast combination, as well as the egg and egg yolk, are well incorporated. Continue to mix until smooth, then gradually add in 1 tablespoon at a time of melted unsalted butter. Combine until everything is well-combined. Using your hands, form a ball of dough and set it in a greased bowl covered with oiled plastic wrap, allowing it to rise for 60 minutes at room temperature. The dough should be kneaded down and dumped onto a lightly floured board. Divide the mixture into 10-12 equal pieces. Toss the ingredients together and roll them up into a ball. Set aside for 10 minutes and enjoy! Roll the dough balls into 6-inch-long cylinders and lay them on a baking sheet coated with parchment paper and covering them with an inverted baking sheet
  3. Egg wash should be applied to each cylinder. Preheat the oven to 375 degrees for 15-20 minutes. Remove the pan from the oven and coat it with melted butter

Homemade Hot Dog Buns

Hot dogs have a special place in my heart since they remind me of my youth. Summer days at the pool, birthday parties with water balloons and a slip ‘n slide, and the occasional get-together around a blazing hot grill just for the purpose of getting together are all brought to memory. While we never had homemade hot dog buns, we nearly always had at least one pack of “American hot dogs,” as my grandmother used to refer to them, on hand at our barbecue grill. In the end, the buns we did have for the delectable sausage were virtually always a mass-produced bun that would practically never live up to their promise of quality.

  • They were usually a last-minute consideration: the bread that no one wanted but that everyone needed.
  • As an alternative, let’s construct our own, sturdier version that is packed with flavor and has a light, airy feel.
  • Also, if the dough is soft and tacky, as is typically the case with a hamburger dough, molding the thin tubes to accept hot dogs can be a bit difficult (in my view, it is simpler to shape a round shape rather than an oval shape if the dough is sticky).
  • All of this comes from a dough that is much easier to work with than traditional yeast dough.

An option: homemade New England hot dog buns

In the first place, a remark on the difference between ordinary and New England hot dog buns: if you’re familiar with the legendary New England style hot dog buns, which are rectangular in shape and have a slice cut into the top half of the bun, this recipe may be tweaked to work in that manner, as well.

When compared to other hot dog buns, these are somewhat more rectangular in shape. These buns are typically served with lobster rolls, crab rolls, and sometimes even clam rolls, depending on where you live.

  • On the top, there is a split directly down the middle
  • The center has a tall rise that softly tapers
  • The sides are shorter.

Sourdough hot dog buns in the New England tradition. This recipe can be easily modified to make a New England-style hot dog bun by following the directions exactly as written, but instead of proofing them with space between them on a half sheet pan, place them in a single row, side by side (almost touching), in a single row in the middle of the same pan. The dough will press against the portions to the left and right as they rise throughout the proving process, forcing the entire thing to fuse and rise as one giant rectangle.

Flour selection

Tradition dictates that hot dog buns be prepared entirely of white flour, but I prefer to incorporate 20 percent whole wheat flour into my buns. The use of a combination of all-purpose white flour and whole wheat flour results in a sturdier—and somewhat more nutritious—bun. Furthermore, whole wheat adds taste to the dish, both in terms of the flour itself and in terms of the extra organic acids produced as a result of the fermentation process. If you don’t want to use whole wheat flour in these buns, simply substitute additional all-purpose flour for the whole wheat flour in the recipe.

Baking schedule

There’s nothing complicated about this recipe, which is perfect for those unplanned weekend grill sessions that usually tend to come up throughout the summer. There is no need to create a long levain or do an autolyse; simply use your mature sourdough starter and incorporate it into the dough. When you come back to the house in the late afternoon, your handmade hot dog buns will be ready just as the grill is getting hot. If you wish to prepare them ahead of time, I recommend retarding the dough in bulk at the conclusion of the three-hour room temperature fermentation time recommended.

Remove the dough from the container the following day and form it as indicated.

Homemade hot dog buns formula

Total dough weight 1,050 grams
Sourdough starter in final dough 28.00%
Yield 10 x 100g hot dog buns

Total formula

The desired dough temperature is 75 degrees Fahrenheit (24 degrees Celsius). For additional information on the target and final dough temperatures, please see my guide to dough temperatures. To make the egg wash, in addition to the items listed below, you’ll need one whole egg and around a tablespoon of whole milk for each egg.

Weight Ingredient Baker’s Percentage
398g Medium-protein bread flour or All-purpose flour (~11% protein, Central Milling Artisan Baker’s Craft or King Arthur Baking All-Purpose) 80.00%
100g Whole wheat flour (Central Milling High Pro Fine or King Arthur Baking Whole Wheat Flour) 20.00%
274g Water 55.00%
55g (one whole egg) Egg 11.00%
50g Butter, unsalted 10.00%
25g Caster sugar 5.00%
9g Fine sea salt 1.90%
139g Ripe sourdough starter (100% hydration) 28.00%

Hot dog buns prepared from scratch served on biodegradable wooden plates. Oh, and if you’re wondering what the snazzy hot dog holders in the photo above are, they’re biodegradable hardwood hot dog trays that can contain your own sourdough hot dog bun, sausage, and any fixings you can think of.

Homemade hot dog buns method

To begin, remove the butter from the refrigerator and cut it into 1/2-inch pats. Place the butter on a dish and allow it to come to room temperature while you continue to stir the ingredients. Pour all of the ingredients into the bowl of a stand mixer fitted with the dough hook attachment and mix on low speed until the dough comes together. Combine the ingredients on speed 1 (stir on a KitchenAid) for 1 to 2 minutes, or until they are well combined. Mix for 4 to 5 minutes, increasing the mixer speed to 2 (2 on a KitchenAid), until the dough begins to thicken and clump around the dough hook (about 4 to 5 minutes).

Even while the dough won’t entirely detach itself from the bottom of the bowl, and it will still be shaggy, most of it should clump together around the dough hook.

Your butter should be at room temperature at this point; a finger should easily slip into it and make an impression.

Because this is a very strong dough, it won’t take long to include all of the butter and bring the dough back together and smooth, which should take no more than 3 to 5 minutes. Fill a large container with water and place it in the refrigerator for bulk fermentation.

2. Bulk fermentation – 9:30 a.m. to 12:30 p.m.

A warm room temperature of 74-76°F (23-24°C) should allow for bulking to take around 3 hours. To stretch and fold the dough, perform three sets at 30-minute intervals, beginning 30 minutes into bulk fermentation and ending 30 minutes after bulk fermentation. For more information on this approach, please see my guide on stretching and folding dough during bulk fermentation.

  • Dough just after mixing
  • Dough after the third round of stretches and folds
  • Dough right after baking.
See also:  Where Can You Buy Pretzel Buns

The evolution of the dough during bulk fermentation. After the last set, cover the homemade hot dog bun dough with plastic wrap and leave it aside until the completion of the bulk fermentation process.

3. Chill dough – 12:30 p.m. to 1:30 p.m.

Placing the closed bulk fermentation container with the dough in the refrigerator for one hour will let the dough to cool, making it simpler to form in the future. When in a hurry, you may skip this stage and move right to shape, however you should be aware that it will be more difficult (I’ve done it with no difficulty, though).

4. Divide and shape – 1:30 p.m.

Using parchment paper, line one full sheet pan or two half sheet pans and place them close to where you will be working. The photo below shows my dough after three hours of bulk fermentation and one hour in the refrigerator. However, it feels hard and chilly to the touch despite the fact that it is well-risen, frothy, and light in texture. After cooling in the refrigerator, the hot dog bun dough is ready to use. Uncover and gently flour the top of the bulk fermentation container after removing it from the refrigerator for the first time.

  1. Attempt to split the dough into tiny rectangles in order to make shaping the dough more manageable.
  2. Then, starting at the top edge (which is the side that is furthest away from your body), begin rolling it down toward your body.
  3. Continue to roll and press, roll and press, until a tube has been formed.
  4. When each piece has been molded, set it on the sheet pan that has been prepared, leaving space between each piece.
  5. Hot dog buns made with sourdough starter.

7. Proof – 1:45 p.m. to 3:45 p.m.

A big, reusable plastic bag should be used to cover the sheet pan and seal it securely. Allow about two hours of proofing time on the counter (be sure to preheat the oven about 30 minutes before the end of this time).

8. Bake – 3:45 p.m.

Preheat an empty oven to 425°F (220°C), with a rack in the bottom-third of the oven. For the egg wash, whisk together one whole egg and one tablespoon of whole milk in a small mixing basin. As soon as the oven is prepared, remove the dough from the refrigerator and brush it with a thin coating of the egg wash. Preheat the oven to 200 degrees F and bake for 20 minutes—be sure to keep a check on them at the end of this time frame and reduce the oven temperature if they begin to brown too quickly.

Remove from the oven and bake for a further 10 minutes, or until the tops are golden brown but the sides are still pale yellow.

These buns are delicious when they are buttered and cooked before being served.

Furthermore, the flavor and texture of these are years ahead of anything you’d get in a plastic bag at the supermarket.

No matter how you prepare your hot dog, with these handmade hot dog buns, your next summer event will be even more enjoyable than your childhood memories—just don’t forget the water balloons! We’re never too old for such kinds of things. Thank you for your time and consideration. Print

Description

These handmade sourdough hot dog buns are sturdy, light, and airy, and they are very delicious. They will take your next hot dog to the next level.

Main dough

  • 398g medium-protein bread flour or all-purpose flour
  • 100g whole wheat flour
  • 274g water
  • 55g (one whole egg) egg
  • 50g unsalted butter
  • 25g caster sugar
  • 9g fine sea salt
  • 139gripe sourdough starter (100 percent hydration)
  • 398g medium-protein bread flour or all-purpose flour
  • 50g butter, unsalted
  • 25

Egg wash

  1. Combine two or more ingredients in a mixing bowl (9:00 a.m.) Cut the butter into 1/2-inch pats and set aside to warm to room temperature while you prepare the rest of the ingredients. Add the water, flour, sourdough starter, egg, sugar, and salt to the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed until the dough comes together. Toss the items together for 1 to 2 minutes on speed 1 until everything comes together. Increase the speed of the mixer to 2 and mix for 4 to 5 minutes, or until the dough begins to strengthen and clump around the dough hook (about 4 to 5 minutes). Allow the dough to rest in the mixing basin for 10 minutes before continuing. Turn the mixer to speed 1 and add the room temperature butter, one pat at a time, making sure to wait until the previous pat has been completely absorbed before adding the next. Because this is a very strong dough, it won’t take long to include all of the butter and bring the dough back together and smooth, which should take no more than 3 to 5 minutes. Fermentation in large quantities (9:30 a.m. to 12:30 p.m.) Transfer the dough to a large mixing bowl and allow it to ferment for 3 hours at 75°F (23°C) before using. Perform three sets of stretch and folds every 30 minutes for 30 minutes. Refrigerate the dough (12:30 p.m. to 1:30 p.m.) Place the closed bulk fermentation container in the refrigerator for at least 1 hour to let the contents to get properly chilled. Rolls should be divided and shaped (1:30 p.m.) Prepare a full sheet pan, or two half sheet pans, with parchment paper and place them close to your work area to facilitate mixing. Using a scale, weigh out ten pieces of dough, each measuring 100g. Using your hands, shape each into a tube approximately 4-inches long and arrange them on the sheet pan with space between them
  2. Demonstration (1:45 p.m. to 3:45 p.m.) Cover the dough with a big, airtight cover, making sure that the cover does not come into touch with the dough (grease it with oil if necessary to prevent sticking). For a two-hour proofing period, let the dough at room temperature
  3. Make a cake (3:45 p.m.) Preheat an empty oven to 425°F (220°C), with a rack in the bottom-third of the oven. For the egg wash, whisk together one whole egg and one tablespoon of whole milk in a small mixing basin. As soon as the oven is hot, remove the dough from the pan and coat it with a thin layer of egg wash. Preheat the oven to 200°F and bake for 20 minutes on a baking sheet. After that, turn the pan around so that the bottom is facing up and lower the oven temperature to 350°F (175°C). Remove from the oven and bake for a further 10 minutes, or until the tops are golden brown but the sides are still pale yellow. After the buns have finished baking, take them from the oven and let them to cool on a wire rack for 15 to 30 minutes before slicing. If you butter and fry the buns before serving them, they are really delicious.

Notes

  • Making these buns New England-style involves proofing them in a single row, side by side on a large sheet pan.

Chinese Hot Dog Buns

The Chinese Hot Dog Bun is a type of bun used for hot dogs in China. It’s the quintessential Asian bakery treat, the cuisine of my upbringing, and the unavoidable product of decades of cultural homogenization. As I grew older, I became more aware of how.in fact, unsatisfying these Chinese hot dog buns may be at times. After a lengthy car trip from Chinatown, a chilly hot dog of uncertain provenance wrapped in stale bread that has become somewhat mushy is hardly the most appetizing of meals.

  1. I hadn’t had a hot dog bun in more than a decade until this past weekend (when we made these suckers), when I finally did.
  2. According to my observations, the standard Chinatown hot dog bun suffers from three major flaws: 1.
  3. 2.
  4. As a result, what happened?
  5. You’ve already lost if they put them out in the morning and you show there at 3:00 in the afternoon.
  6. In our version, you have the option of selecting whatever brand of hot dogs you wish to provide.
  7. The end outcome is exactly what I’d envisioned a hot dog bun to be all along.

Chinese Hot Dog Buns: Recipe Instructions

Add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt to a mixing bowl and stir until well combined (add it in that order).

DON’T HAVE BREAD FLOUR OR CAKE FLOUR?

You may substitute all-purpose flour for both if you prefer. Since then, we have thoroughly re-tested this recipe and have concluded that using 100 percent all-purpose flour in this recipe does not make a significant difference in the final product. Set the mixer to “stir” mode by attaching the dough hook attachment to it. Allow it to run for 15 minutes, pausing the mixer once or twice to push the dough together as needed. The dough is ready to be proofed after 15 minutes of resting. Cover the bowl with a damp towel and set it aside in a warm location for 1 hour to absorb the moisture.

View the images of this procedure in action in our original milk bread recipe!

Add the hot dogs and cook them until they are slightly crisped and have some color on them.

After an hour of proofing, place the dough back in the mixer and stir for another 5 minutes to remove any air bubbles that may have formed.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

Repeat with the other pieces of dough.

Place on a baking sheet lined with parchment paper (keep the buns 2-3 inches apart).

Continue to allow the buns to rise in a warm place for another hour after covering the baking sheet with a kitchen towel.

Baking the buns for 14 minutes at 350 degrees, rotating the pans halfway through baking time, is recommended.

When finished baking, transfer your Chinese hot dog buns to a cooling rack and brush them with sugar water right away. This final step gives them the gleam that distinguishes a Chinese bakery. Take pleasure in these Chinese hot dog buns! Prep:2hours 40minutes Cook:20minutes Total:3hours

  • Two-thirds cup heavy cream (160 mL, at room temperature)
  • One cup milk (plus 1 tablespoon, at room temperature
  • Total 250 mL)
  • One big egg (at room temperature)
  • Sugar (75g)
  • 1/2 cup cake flour (70g)
  • 3 1/2 cups bread flour (500g)
  • 1 teaspoon active dry yeast (11g)
  • 1 1/2 teaspoons salt (7 g)
  • 1 teaspoon oil
  • 12 hot dogs 1 egg and 1 teaspoon water whisked together to make an egg wash Simple syrup is made by dissolving 2 teaspoons (8g) of sugar in 2 teaspoons boiling water.
  • Add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt to a mixing bowl and stir until well combined (add it in that order). Set the mixer to “stir” mode by attaching the dough hook attachment to it. Allow it to run for 15 minutes, pausing the mixer every few minutes to press the dough together. After 15 minutes, the dough is ready to be proofed. Cover the bowl with a wet cloth and set it aside in a warm location for 1 hour to absorb the moisture. The dough will increase in size by 1.5 times its original size. Meanwhile, heat a tablespoon of oil in a pan over medium heat until shimmering. Add the hot dogs and cook them until they are slightly crisped and have some color on them. Placing the dough back in the mixer and stirring for another 5 minutes to remove any air bubbles after an hour of proving is recommended. Lay out a well floured board and divide the dough into 12 equal pieces
  • Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Take each piece of dough and shape it into a 10-12 inch rope, making sure the centre is thicker than the ends. Repeat with the other pieces of dough. Twirl the rope around a hot dog, tucking the ends under the hot dog. Place on a baking sheet lined with parchment paper (keep the buns 2-3 inches apart). Continue until all of the buns have been assembled. Continue to let the buns rise in a warm location for a further hour after covering the baking sheet with a kitchen towel. The buns should be about double in size after baking. Bake the buns for 14 minutes, flipping the pans halfway through baking
  • Brush with egg wash and bake for 14 minutes. As soon as you take them out of the oven, quickly brush them with sugar water to give them that distinctive Chinese bakery sheen.

If you don’t have cake flour and/or bread flour on hand, you may substitute all-purpose flour for both of these ingredients. If you are kneading the dough by hand, combine the ingredients with a wooden spoon until the dough comes together, and then knead the dough by hand with floured hands until it is smooth and elastic. kneading time should be increased by 5 minutes for the initial kneading session. Calories: 360 kilocalories (18 percent ) 46 g of carbohydrates (15 percent ) 11 g of protein (22 percent ) 14 g of fat (22 percent ) 6 g of saturated fat (30 percent ) Cholesterol: 54 milligrams (18 percent ) Sodium: 619 milligrams (26 percent ) Potassium: 152 milligrams (4 percent ) 1 gram of dietary fiber (4 percent ) 7 g of sugar (8 percent ) Vitamin A (i.u.): 245 IU (5 percent ) Vitamin C: 0.1 milligrams Calcium: 50 milligrams (5 percent ) Iron:1.5 milligrams (8 percent )

nutritional info disclaimer

TheWoksofLife.com is written and created only for the purpose of providing information. While we make every effort to give nutritional information to our readers as a general guideline, we are not professional nutritionists, and the figures supplied should be regarded as educated guesses. The nutritional information in any dish will vary depending on a variety of factors such as the brand of food purchased, natural variances in fresh ingredients, and so on. In addition, different online calculators produce varying answers based on their data sources.

AboutSarah

Sarah is the elder daughter/sister in the Woks of Life household. She has two younger brothers. She grew up watching episodes of Ready Set Cook and Good Eats, which inspired her to create quick and easy recipes for busy home cooks. She is also the official Woks of Life photographer. She enjoys being outside (and, of course, *cooking* outside), and her passion for food has remained with her throughout her life.

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