Homemade Sourdough Hot Dog Buns
Easy and delicious, these homemade Sourdough Hot Dog Buns use sourdough discard and a couple ingredients for fluffy homemade hot dog buns!
Equipment
- Digital Food Scale
- Stand Mixer
- Hot Dog Pan
Ingredients
Dough
- ¾ cup milk
- 1 large egg
- 75 grams sourdough discard
- 30 grams cane sugar
- 9 grams instant yeast
- 420 grams all purpose flour
- 8 grams fine sea salt
- 28 grams salted butter (room temperature)
Egg Wash
- 1 large egg
Instructions
- In the bowl of a stand mixer fitted with the dough hook attachment, add the milk, egg, sourdough discard, cane sugar, and instant yeast.
- Mix until combined.
- Add in the flour and salt.
- Mix on low until almost incorporated, you may still see bits of flour, which is fine.
- Add in the butter. Mix on low until combined into a smooth dough, about 5 minutes.
- Cover the bowl with a kitchen towel (or plastic wrap) and let rest for 15 minutes. This lets the flour hydrate.
- On a clean surface, knead the dough for about 5 minutes, or until smooth. Round the dough into a tight ball and place in a clean bowl.
- Cover with plastic wrap and set in a warm place. Let the dough rise until doubled in volume. The dough should look well-risen and feel like it’s full of air, this can take anywhere from 1 to 2 hours.
- Divide the dough into 10 equal pieces, about 77 grams each. I use a bench scraper to do this, but you can also use a knife or rip the dough with your hands too!
- Gently roll the each piece of dough out into a tube about 6 inches long.
- Place the shaped dough on a 9x13-inch baking sheet or hot dog pan.
- For the final proof, cover the baking sheet with plastic wrap and let the dough rise until puffy and doubled in volume. About 30 minutes to 1 hour.
- As your dough rises, preheat the oven to 350°F. Beat the egg for the egg wash. Using a pastry brush, brush the top of the dough with egg wash.
- Bake for 20 to 25 minutes, or until the buns are golden brown and register 190°F when probed with a thermometer.
Video
Notes
Tips
- Always use a digital food scale for the best results.
- You don't need a stand mixer to make this, I just use it for ease. You can mix together by hand in a large mixing bowl as well.
- This dough is a little stiff and not very sticky. So keep that in mind when making this recipe, it is correct!
- Be sure to let your dough double in volume, even if it takes longer to rise. Look for the physical signs, and don’t rely on the time.
- This dough does not expand as much in the oven, so the size you roll out the final buns will be similar to the size they’ll bake up to.
- I used a USA Pan Hot Dog Bun Pan for this recipe. You can use this or you can use a baking sheet with parchment paper, either one will work!
- If you want to make poppy seed hot dog buns or sesame seed hot dog buns, you can add the seeds on after brushing them with the egg wash.
- Store leftover buns in an airtight container in the fridge. You can also freeze them too using a freezer-safe bag.
- High Altitude – Follow the recipe as noted.
Nutrition
Calories: 211kcalCarbohydrates: 36gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 41mgSodium: 349mgPotassium: 94mgFiber: 1gSugar: 4gVitamin A: 147IUVitamin C: 0.003mgCalcium: 35mgIron: 2mg
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