Sourdough Discard Hot Dog Buns

5 from 13 votes

Sourdough Discard Hot Dog Buns

Soft, buttery, and sturdy enough to hold together, these Sourdough Discard Hot Dog Buns are easy to make and full of flavor, perfect for impressing friends and family!

Prep Time10

Cook Time20

2 30

Total Time3

Course: Bread

Cuisine: American

Diet: Vegetarian

Servings: buns

Calories: 259kcal

Author: Tatiana Kamakura

Equipment

Baking sheet
Parchment paper

Ingredients

1 ⅓ cups milk whole milk works best
½ cup sourdough discard
3 tbsps butter melted, unsalted
1 large egg
2 tbsps sugar
2 ¼ tsps instant yeast
1 ¼ tsps sea salt
4 cups bread flour

US Customary - Metric

Instructions

In a large bowl, combine the wet ingredients: sourdough starter, egg, butter, and milk.
Add the dry ingredients: instant yeast, salt, sugar, and bread flour. Mix until a shaggy dough forms.
Knead for 8 minutes with a stand mixer on low speed (dough hook attached) or 10 minutes by hand, until the dough only slightly sticks to the bowl’s bottom. A stand mixer can make handling sticky, enriched dough easier. Resist the urge to add extra flour; your dough should be soft and stick slightly to the bowl’s bottom. A wetter dough creates lighter, softer buns, while too much flour results in tougher buns.
Cover the bowl with a damp towel and let the dough rise for about 1 hour and a half, or until doubled.
On a clean surface, divide the dough into 8 large, 10 regular-sized, or 12 smaller portions. Use a bench scraper or sharp knife for clean cuts.
Flatten each piece into a rectangle, roll it up tightly, and seal the edges. You can use your hands or a rolling pin. If the dough starts sticking to the counter too much, try greasing the surface with a small amount of oil instead of adding more flour. Extra flour can make the buns tougher.
Place the shaped buns in a baking pan, cover, and let rise for about 1 hour, until puffy and light.
Before baking, brush each bun with an egg wash. Add your favorite toppings if desired; sesame seeds, poppy seeds, or everything bagel seasoning work great here!
Bake at 400°F for 15-20 minutes, or until golden brown. Transfer buns to a cooling rack for 15 minutes before slicing. You can cut them along the side or across the top, depending on your preference.

Video

Notes

Temperature affects rising time. If your kitchen runs cold, or you're baking during winter, allow extra time for fermentation. In warm kitchens, fermentation will be quicker. Try using your oven’s proofing function or leaving the bowl inside the oven with the light on for a consistent environment.

Measure liquids wiht care to prevent a wet dough. Sometimes, depending of the brand of flour, altitude and even weather, your dough might feel more sticky. If your dough is too wet to work with, add ¼ cup more of flour and knead until incorporated.

Ingredients Substitutions:

Milk. I've developed this recipe having in mind that most people don’t usually have milk powder in their pantry. However, if you do have some on hand, try swapping the whole milk for an equal amount of water and adding ¼ cup (35g) of whole milk powder.
Butter. You can use salted or unsalted butter.
Instant Yeast. You can substitute instant with active dry yeast. Just be sure to activate active dry yeast in the milk and sugar before adding it to the dough.

Nutrition