Pumpkin–poppy seed hot dog buns
3 - 4
PersonalPoints™ per serving
Two ingredients—canned pumpkin and self-rising flour—come together to make an orange-hued, earthy-flavored dough for hot dog buns. You can also shape it into rounds for hamburger buns or dinner rolls; if making hamburger buns, flatten the dough a bit before baking. If you’re accustomed to our yogurt-based two-ingredient dough, this might seem like not enough pumpkin for the amount of flour. But trust the process and go with our amounts; pumpkin is very wet, so you don’t need as much to create this dough.
White self-rising flour
Canned pumpkin puree
½ cup(s), puree
¼ tsp, or garlic powder
½ large egg(s), lightly beaten (reserve other half of egg for another recipe)
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- In a medium bowl, combine flour, pumpkin, salt, paprika, and onion powder; stir well with a wooden spoon and then keep mixing dough in bowl with your hands until smooth (1 to 2 minutes of kneading). Dough should be firm and not sticky. If it’s too sticky to knead, add more flour, 1 tbsp at a time, until no longer sticky.
- Divide dough into 4 equal portions. Roll each portion with lightly floured hands into a 4½-inch-long rope. Place dough ropes on prepared pan and flatten each to a width of about 1¾ inches. Brush evenly with egg and sprinkle with poppy seeds; discard remaining egg (or use in another recipe).
- Bake until lightly browned on bottom, about 15 minutes. Slice buns in half horizontally with a serrated knife, cutting to but not through the other side.
- Serving size: 1 bun