Hi Mike. When it comes to rye breads and doughs, here is what we would recommend. You could take a recipe for rye rolls (like this one: Deli Rye Rolls) and during the shaping process, simply make hot dog style sized buns (anywhere between 50-70 grams of dough per bun). OR you take a recipe that has already been formulated for a traditional hot dog bun (like this one: Hot Dog Buns) and try to incorporate some rye flour as a partial substitution for the All Purpose Flour called for. We would start off with a 25% substitution. You can take a look at this blog for a bit more detail on that: How to substitute rye for all purpose flour Happy Baking!

• Reply