Pumpkin–poppy seed hot dog buns
4
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
White self-rising flour
1 cup(s)
Canned pumpkin puree
0.5 cup(s)
Kosher salt
0.25 tsp
Smoked paprika
0.25 tsp
Onion powder
0.25 tsp
Egg(s)
0.5 large egg(s)
Poppy seeds
0.5 tsp
Instructions
1
Preheat oven to 375°F. Line a sheet pan with parchment paper.
2
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.
3
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).
4
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.
5
Serving size: 1 bun
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