Description
These Quick and Easy Sourdough Discard Hot Dog Buns are soft, fluffy, and perfect for using up your sourdough starter discard. Made with simple ingredients and a straightforward process, these homemade hot dog buns feature a tender crumb with a slight tang from the sourdough, baked to golden perfection and brushed with butter for extra flavor and softness.
Ingredients
Dough
- 220 grams warm milk (about 100° F)
- 40 grams organic granulated sugar
- 150 grams sourdough discard (thick, not too runny)
- 1 teaspoon instant yeast
- 420 grams unbleached bread flour
- 2 tablespoons butter, room temperature
- 1 teaspoon salt
For Egg Wash and Finishing
- 1 tablespoon egg whites (for egg wash)
- 2 tablespoons melted butter (for brushing baked buns)
Instructions
- Prepare the yeast mixture: In a bowl, stir together the warm milk and sugar until dissolved. Add the sourdough discard and instant yeast, then stir to combine thoroughly.
- Form the dough: Add the bread flour to the mixture and knead until a rough dough begins to form, ensuring all flour is incorporated.
- Knead in butter and salt: Gradually knead in softened butter in small portions, followed by the salt. Continue kneading until the dough is completely smooth and elastic, which should take about 5 minutes.
- First rise: Transfer the dough to a bowl lightly coated with olive oil or butter, cover with a damp towel, and let it rise at a warm temperature until it nearly doubles in size, about 1 to 2 hours depending on room temperature.
- Divide dough: Line a sheet pan with parchment paper. Divide the risen dough into 8 equal portions, about 108 grams each, and place them on the parchment-lined pan.
- Rest the dough portions: Let the divided dough balls rest for 30 minutes to relax the gluten.
- Shape the buns: Roll each dough portion between your hands into a log approximately 7 inches long.
- Arrange for second rise: Place the shaped logs on a parchment paper-lined baking sheet, positioning them slightly apart so they will touch when doubled in size.
- Second rise: Allow the buns to rise again at a warm spot until doubled in size, about 45 minutes. A warm proofing technique is placing the pan on top of the oven while it preheats.
- Preheat oven: Preheat the oven to 375° F (190° C).
- Apply egg wash: Mix the egg whites with a teaspoon of water to create an egg wash, then brush the tops of the buns to help them bake to a golden color.
- Bake the buns: Bake the hot dog buns for about 25 minutes or until golden brown, rotating the pan halfway through baking for even coloring if needed.
- Brush with melted butter: Remove the buns from the oven and immediately brush them with melted butter to add flavor and softness.
- Cool and serve: Let the buns cool slightly, then gently pull them apart. Slice each bun along the top to prepare for serving.
- Enjoy and review: Serve your freshly baked sourdough hot dog buns with your favorite fillings and enjoy. Consider leaving a 5-star review if you love the recipe!
Notes
- Using sourdough discard adds flavor but also helps reduce food waste.
- Make sure your milk is warm, not hot, to avoid killing the yeast.
- If your kitchen is cool, extend rising times accordingly.
- You can store baked buns in an airtight container for up to 2 days or freeze for longer storage.
- For a softer crust, brush more melted butter on the buns after they cool.
- Feel free to double the recipe if you want more buns.
