These Sourdough Discard Hot Dog Buns are quick, easy, and the perfect addition to your summer barbecue. Enjoy light and fluffy buns with a delicious sourdough flavor and slight tang in a few hours instead of days.
Anika Says
My family loved this recipe! They were very easy to make and turned out perfect.
This recipe was developed and tested by me and Mimi Council. As part of our collaboration, we wanted to create an easy sourdough buns recipe that would be perfect for the summer grilling season.
Looking for tried and tested recipes? Check the other recipes Mimi and I collaborated on, Sourdough Irish Soda Bread, Rosemary Sourdough Bread and Sourdough Wheat Crackers.
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Why I love this recipe
- Quick and easy to make with no special equipment needed
- Sourdough discard adds a delicious flavor to hot dog buns
- Great recipe for home bakers new to sourdough
Make these Sourdough Hamburger Buns to complete your barbecue!
What you need
Sourdough discard: If you don’t have any sourdough discard stocked up, you can still use an active sourdough starter or just add 56 grams of water and 56 grams of flour into the recipe.
Commercial yeast: The main leavener for this recipe, both active dry or instant yeast will work in this recipe.
All-purpose: With its lower protein content, all-purpose flour will impart the fluffy texture that you want in these buns. Don't substitute whole wheat flour for this recipe.
Tip
Commercial yeast eventually expires. Make sure yours is still fresh before attempting this recipe, otherwise your dough will not rise and you will end up with gummy, dense buns.
Baking with sourdough discard
These rolls use instant yeast as the main leavener instead of an active sourdough starter. In this case, sourdough discard is only providing flavor and does not need to be activated or fed.
You can use your sourdough discard directly from the refrigerator. If you’re using sourdough that’s been in the fridge for weeks it will add more flavor, which you won’t get when using a freshly fed starter. Both will work for this recipe but you’ll get different results.
Why use commercial yeast with sourdough discard
Adding instant yeast and sourdough discard in a recipe combines convenience and flavor. Commercial yeast shortens the rise time of dough, since it’s much more efficient at converting starches into sugars and carbon-dioxide, which allows fermentation to occur at a much faster rate. For example, the bulk fermentation for these buns only takes up to 1 hour instead of 3-4 hours.
While you won’t get the intense flavor development of a two-day fermentation, adding sourdough discard to your hot dog buns will add a more nuanced, intense flavor than just using instant yeast on its own.
Love convenient and easy sourdough discard bread recipes? Check out my recipes for Sourdough Discard Sandwich Bread, Sourdough Discard Cinnamon Rolls, Sourdough Discard Soft Pretzels, Sourdough Discard Focaccia, Sourdough Discard Bagels and Sourdough Discard Dinner Rolls.
Step-by-step instructions
STEP 1 Make the dough: Combine milk, egg, sourdough discard, cane sugar and instant yeast in a large mixing bowl (image 1). Fold the all-purpose flour and salt in until no dry bits of flour remain (image 2). Knead the butter into the dough one tablespoon at a time until butter is fully absorbed into the dough (image 3). Knead the dough until it looks smooth (image 4).
Tip
If you opt for active-dry yeast, whisk the sugar, milk and yeast together first and let it bloom for 15 minutes before adding the remaining ingredients.
STEP 2 First rise: Tightly round the dough ball, return to a clean lightly-greased bowl and let it rise in a warm place (image 5). Allow the dough to ferment for 1 to 2 hours or until it is doubled in volume (image 6).
Tip
I'll provide time cues, but remember that fermentation time can vary greatly depending on temperature. If your kitchen is warm, expect your dough to rise faster, while in colder winter conditions, fermentation may take longer.
STEP 3 Shape the dough: Divide the dough into 8 equal portions, round each portion into a tight ball and let it rest for 15 minutes (image 7). Roll the dough into a tube about 6-inch tube, arrange the shaped buns on a 9 by 13 inch baking sheet lined with parchment paper (image 8).
Tip
Be cautious not to use excessive bench flour when shaping your buns. Your dough should stick slightly to the work surface to achieve its desired final shape.
STEP 9 Bake: Let the dough rise for 30 to 45 minutes. Once the dough looks puffy and well-risen, brush the tops of the dough with egg wash (image 9). Bake buns at 350F for 30 to 45 mins (image 10).
Baker's Tips
- Weigh your ingredients. Measuring with a scale is more accurate than using cups and tablespoons and will help guarantee your chances of success.
- You can use active sourdough starter or discard for this recipe. No sourdough starter? Just add 38 grams all-purpose flour and 38 grams of water to your dough.
- If the dough feels too dry, add milk to the recipe a tablespoon at a time.
- Be patient. Give the dough enough time to rise, otherwise your buns will end up tough and dry.
Recipe FAQs
Commercial yeast has a shelf life. Make sure your yeast is not past its expiration date before you make these rolls.
Absolutely, just make sure you bloom your active dry yeast in the milk and sugar before mixing it into the dough.
Dough handling can really depend on the baker. I’m quite used to kneading wet, sticky dough. But if your dough feels too sticky, don’t be afraid to dust a little flour on your work surface. I find that letting the dough rest for 10 to 15 minutes before continuing to knead makes it much easier to handle.
Absolutely, check out the mixer instructions in the recipe notes.
These hot dog buns are great with organic hot dogs, but they are sturdy enough for bratwurst and sausages.
More sourdough discard recipes you may like
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Sourdough Discard Hot Dog Buns Recipe
Equipment
- 9 by 13 inch baking sheet
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Ingredients
- 175 grams whole milk
- 1 egg
- 75 grams sourdough discard
- 30 grams cane sugar
- 9 grams organic instant yeast
- 420 grams all-purpose flour
- 8 grams salt
- 28 grams unsalted butter room temperature
- 1 egg
Click US Customary to view volume measurements
Instructions
- Mix the dough: Whisk together the milk, egg, sourdough discard, cane sugar and instant yeast.175 grams whole milk, 1 egg, 75 grams sourdough discard, 30 grams cane sugar, 9 grams organic instant yeast
- Fold the all-purpose flour and salt into the wet ingredients, and knead until no dry bits of flour remain and the mixture forms a shaggy dough.420 grams all-purpose flour, 8 grams salt
- Knead the butter into the dough 1 tablespoon at a time, waiting until each addition is absorbed before adding more.28 grams unsalted butter
- Knead the dough: Turn the dough out onto a clean work surface and knead for 5 to 10 minutes or until the dough looks cohesive. You shouldn’t need much flour to knead this dough. Round the dough into a tight ball and place it into a clean bowl. Cover with plastic wrap and let the dough rest for 15 minutes. This lets the flour hydrate.
- Turn the dough out onto a clean work surface a second time and knead for another 3 to 5 minutes until the dough is completely smooth. This ensures your buns will be soft and fluffy.
- First rise: Round the dough into a smooth ball and return it to the 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, about 45 minutes to an hour.
- Shape: Divide the dough into 8 equal portions, about 97 grams. Round each piece of dough into a tight ball, cover the dough balls with plastic wrap and let them rest for 15 minutes.
- Gently roll the dough out into a tube about 6 inches long. Place the shaped dough on a 9 by 13-inch parchment-lined baking sheet or baking pan.
- Second rise: Cover the baking sheet with plastic wrap and let the dough rise until puffy and doubled in volume. About 30 to 45 mins.
- Prep: As your dough rises, preheat the oven to 350 F. Beat the egg for the egg wash.1 egg
- Brush the top of the dough with egg wash.
- Bake: Bake for 25 to 30 minutes or until the buns are golden brown and the internal temperature registers 190 F when probed with a thermometer. Transfer the buns to a wire rack to cool.
- Enjoy: Pull-apart buns and split the top of the bun using a bread knife. Serve with your favorite hot dogs or sausages.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Add milk, egg, sourdough discard, cane sugar, and instant yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix until combined.
- Add in the flour and salt and mix on low until almost incorporated, you may still see bits of flour, which is fine.
- Add in the butter and 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.
- Add the dough hook attachment onto the mixer and knead on speed 2 to 4 for 5 additional minutes.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Shannon Routh says
I was wondering how long the buns will keep? Can you freeze them and if so, when using after they have been frozen, what do you do?
Hannah Dela Cruz says
The buns will keep well at room temp for 3 days, but you may need to refresh them.
Freezing the buns is probably best if you want to keep them long term. You can either let them thaw at room temp over night or reheat them in the oven wrapped in foil at 350 F for 20 to 30 minutes, or until they are heated through. They will taste freshly baked if you do this!
Kennedie says
I made the hot dog buns and they were fantastic! I’m wondering if I would be able to use the same recipe for hamburger buns? I do see that you have a recipe for hamburger buns using active starter, but I’m hoping to use up some more of my discard!
Hannah Dela Cruz says
Hi Kennedie - so happy you love the recipe! You can totally use it to make burger buns. Just make the dough as stated and use my hamburger buns recipe as a step-by-step guide for shaping your buns. You'll probably end up with 10 buns using the hotdog buns dough.
Cheri says
Can you use plant based milk?
Hannah Dela Cruz says
Yes!
Ellen says
Best buns recipe I’ve made, now my new go too!
Hannah Dela Cruz says
So glad to hear this! Thank you for your feedback!
Lisa says
made them tonight and they were delicious. Can you freeze these?
Hannah Dela Cruz says
So happy you love them! I'm sure they will freeze fine. Wrap them individually in foil and then store in a zip lock bag.
Anika says
My family loved this recipe! They were very easy to make and turned out perfect.
Lilly says
Another amazing recipe! The dough was very easy to handle. They turned out perfect!!
Hannah Dela Cruz says
So happy you loved the recipe! This dough is so nice to work with and I'm glad you enjoyed working on it too.
Elena says
I’m sorry but I followed the measurements in this recipe and the dough I ended up with was crumbly and dry. I thought maybe that was part of the process so I tried to knead it all together and no matter how long I kneaded it would not form into a ball. I think the measurements for the milk to flour are off and might need revision.
Hannah @ Make It Dough says
Oh no! I'm sorry you had this experience. This recipe was tested a few times by different people and this has never happened. Different flours do have different absorption levels and everyone's kitchen is different. I'll definitely make a note of this and will include instructions to add more milk if needed in the recipe.
Charon says
I had a similar issue where the dough was crumbly and dry, but I was going by the “US Customary” measurements. Those don’t always work out the best when using starter/discard, and it’s best to go by weight, since starters can vary so much depending on how each person keeps theirs.
I ended up adding a little milk as needed while initially kneading to get it looking more like most bread doughs I’m used to, and they came out great!
Hannah Dela Cruz says
Glad you were able to make the recipe work! I'm thinking this one may need a bit more milk since I've been seeing this issue with a few other people.
Thank you for the feedback!