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.
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.
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
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 Soft Pretzels, Sourdough Discard Focaccia and Sourdough Discard Dinner Rolls.
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.
What you need to make homemade buns
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.
Milk: The main source of moisture, adds richness and softness to these rolls. Use your favorite plant:based alternative.
Egg: You’ll need 2 large eggs for this recipe, one for the dough and another one for the egg wash. Substitute mashed potato for the dough and melted butter for the egg wash.
Cane sugar: I’ve loved using organic cane sugar because it is produced using more sustainable and environmentally friendly methods, you can use white sugar or brown sugar if that’s all you have.
All-purpose: With its lower protein content, all-purpose flour will impart the fluffy texture that you want in these buns.
Salt: Brings out the flavor in bread and strengthens the gluten strands in the dough. Use kosher salt or sea salt for the best results.
Butter: Coats the flour in the dough, this impedes gluten development and tenderizes the crumb.
1. Combine milk, egg, sourdough discard, cane sugar and instant yeast in a large mixing bowl.
2. Fold the all-purpose flour and salt in until no dry bits of flour remain.
3. Knead the butter into the dough one tablespoon at a time until butter is fully absorbed into the dough.
4. Knead the dough until it looks smooth.
5. Tightly round the dough ball, return to a clean lightly-greased bowl and let it rise in a warm place.
6. Allow the dough to ferment for 1 to 2 hours or until it is doubled in volume.
7. Divide the dough into 8 equal portions, round each portion into a tight ball and let it rest for 15 minutes.
8. 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.
9. 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.
10. Bake buns at 350F for 30 to 45 mins.
Make these Sourdough Hamburger Buns to complete your barbecue!
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
- 9 by 13 inch baking sheet
- 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
- 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.
- 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.