The thing about dunkelweizen is that, for style, you must use a Belgian weizen-type yeast, T-58 being the dry equivalent of White Labs WLP500, or Wyeast 1214. The other two yeast you specify either have way too clean a yeast profile (the US-05, almost no yeast character whatsoever, made to allow the hops or grains to come to the fore), or almost no fruit finish, though the WB-06, being of a Bavarian wheat style, would be your closest bet.
In a pinch, I'd try the WB-06, but be prepared for less "umph" on the old tastebuds. Still, it'll make beer, and that's what we all want, right?
EDIT: You know, now that I read the specs on WB-06, I wonder if ramping up the temps past 75F would bring out more esters...
http://www.fermentis.com/fo/pdf/HB/EN/Safbrew_WB-06_HB.pdf
If you try WB-06, make certain you stop back here to let us know how it tastes! I've not used too many of the dry yeasts, but I had a really good result recently with S-33, and I'm starting to rethink my prejudice against dry yeasts...