Hot dog buns multi grain

alcohol-free vegetarian
Simple hot dog buns can be really tasty. But we still can't help ourselves and pimp them with linseed and sunflower seeds to make multi-grain buns. This is not only delicious, but also looks great. Making the buns is very simple. Since the dough needs some time to rise, you should plan a little more time or start the day before.

Ingredients for

For the buns

3 eggs
10 g sugar
60 ml milk
5 g dry yeast
290 g wheat flour, type 550
10 g salt
70 g butter
4 Tablespoon(s) linseed
2 Tablespoon(s) sunflower seeds
some egg and milk for egg spread


  • Total time: 4 h

Bake the buns

Place the eggs, sugar, milk and dry yeast in a mixing bowl and whisk for a short time. While whisking, gradually add the flour, butter in coarse pieces and salt and finally add half of the linseed. Knead all the ingredients into a smooth dough.
Chill the dough covered for at least 120 minutes or overnight.
Knead the well-chilled dough again briefly and then form small, flat patties: Weigh out about 95g each for the regular size (6 buns per mat), use about 115g for the XL shape (5 buns per mat).
Roll the patties in the remaining grains and then press flat into the moulds and cover with foil. Let the dough rise for another 60 minutes. Preheat the oven to 175°C fan oven.
For the egg spread whisk the egg and milk together and brush the dough onto the rolls. Bake the rolls for 15 minutes and then leave to cool on a rack.