Sourdough Discard Hot Dog Scallion Buns

I've been having so much fun using my sourdough discard in Asian-inspired recipes lately, and this one came from a serious craving. If you've ever been to a Chinese bakery, you've probably seen these hot dog flower buns. If you haven't, they're a savory treat made with slices of hot dog nestled in fluffy milk bread. For my version, I added sourdough discard for extra flavor and used yeast to help the dough rise faster. That means you can make these from start to finish in a single afternoon, so you can make it as a weekend project or even an afterwork treat. 

I grew up in Philadelphia, where we had a thriving Chinatown-the best in the U.S., in my opinion. I was very spoiled with lots and lots of bakeries offering the softest milk bread with all kinds of sweet and savory fillings.

These hot dog scallion buns were one of my favorite after-school treats. They felt like a complete meal, but were still something I could eat while my friends and I walked around exploring downtown. 

We're not quite as blessed with Asian bakeries here in Tucson, so I've had no choice but to recreate some of my favorite pastries at home. Conveniently, my boyfriend loves all the other hot dog recipes on my blog, like my sourdough discard pretzel pigs in a blanket, and sourdough discard pretzel dogs, so I knew these buns would be a hit with him too.

Key Ingredients

Sourdough discard and yeast: Sourdough discard adds a subtle tang and extra flavor to the dough, while commercial yeast gives it a reliable rise and keeps the recipe quick. Together, they create a flavorful, fluffy milk bread without a long fermentation time. You can substitute an active sourdough starter if you don't have any discard stored in your refrigerator.
Whole milk: Whole milk adds richness to the dough and helps create the soft, tender texture that makes milk bread so good. You can substitute a plant-based milk of your choice, just make sure it's plain and unsweetened.
Hot dogs: This recipe makes 6 buns to match the number of hot dogs that come in most standard packs. You can use any type of hot dog here, I used beef but I'm sure a vegetarian substitute will work as well.
Scallions: Scallions add a fresh, slightly sweet onion flavor to this savory pastry, trust me that the combination with the hot dogs really works.
Sesame seeds: A sprinkle of sesame seeds adds a little texture and color to the tops of the buns, if you don't have any on hand you can leave them out.

Step-by-step Instructions (with photos)

Make the dough

Active the yeast in the water and sugar. Mix the ingredients in a stand mixer fitted with a dough hook until the dough looks smooth. Lightly knead the dough a few times and then round it into a tight ball.

Proof the dough

Transfer the dough to clean lightly-oiled bowl and cover with plastic wrap. Let the dough rise untouched until doubled in volume, about 30 minutes to 1 hour.

Assemble the buns

Divide the dough into 6 equal portions. Roll each piece into an oval about 4 inches wide and roughly the same length as your hot dogs. Place a hot dog in the center of each piece of dough and pinch the ends together to enclose it. Lightly roll the dough to seal the seam shut. Using a sharp knife, cut the dough and hot dog into 6 even portions, being careful not to cut all the way through the bottom of the dough.

Shape the buns (2 ways)

To shape the bun into a flower, gently fan the slices out into a circle. Position one piece in the center with the hot dog cut-side up, then arrange the remaining pieces around it, cut-side up to form the petals.

To shape an oval bun, arrange the pieces along the center line with the hot dogs cut-side up, alternating each piece from side to side.

Bake the hot dog scallion buns

Brush the buns with egg wash and sprinkle scallions and sesame seeds on top of the dough. Bake the buns at 350 F for 25 to 30 minutes or until deeply golden. 

Sourdough Discard Hot Dog Scallion Buns Recipe

Hannah Dela Cruz

This easy, same-day recipe brings a Chinese bakery favorite to your own kitchen. Slices of hot dogs are nestled in soft, fluffy milk bread, with sourdough discard adding extra flavor to the dough. Commercial yeast speeds up the rise, so you can make these buns from start to finish in a single afternoon.

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Cook ModePrevent your screen from going dark

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Rise Time 1 hour hr

Total Time 2 hours hrs

Course Snack

Cuisine American

Servings 6 buns

Calories 428 kcal

Equipment

• ▢
  Kitchen scale
• ▢
  pastry brush

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Ingredients

 

MetricUS Customary

 

1x2x3x

Dough

• ▢ 7 g active dry yeast
• ▢ 28 g sugar
• ▢ 113 g milk
• ▢ 1 egg
• ▢ 113 g sourdough starter
• ▢ 240 g all-purpose flour
• ▢ 6 g salt
• ▢ 56 g butter

Filling and Toppings

• ▢ 6 hot dogs
• ▢ 1 egg
• ▢ 2 scallions chopped
• ▢ 6 g sesame seeds a mix of black and white

Click US Customary to view volume measurements

Instructions

 

• Activate the yeast: In the bowl of a stand mixer, whisk together the yeast, sugar and milk. Cover with a plate or plastic wrap and let the yeast bloom until foamy and fragrant, about 15 minutes.
  7 g active dry yeast, 28 g sugar, 113 g milk
• Make the dough: Add the egg and sourdough discard into the yeast mixture and mix with a dough hook until dissolved and no traces of egg yolk remain.
  1 egg, 113 g sourdough starter
• Add the flour and salt into the bowl and continue mixing until a shaggy dough forms.
  240 g all-purpose flour, 6 g salt
• With the mixer on, add the butter 1 tablespoon at a time, waiting until each addition is incorporated into the dough before adding more. The dough should gradually look smooth, supple and less greasy as the butter is absorbed.
  56 g butter
• Continue mixing for 5 minutes or until the dough looks totally smooth, clings to the hook and pulls away from the sides of the bowl. Turn the dough out on a clean work surface and knead it lightly a few times before rounding it into a tight ball.
• Proof the dough: Transfer the dough to a clean, lightly-oiled bowl and cover with plastic wrap. Let the dough rise, untouched in a warm spot until doubled in volume, about 30 minutes to 1 hour, depending on the temperature of your kitchen.
• Prep: Using a piece of paper towel, blot the excess moisture from your hot dogs. Set aside. Line a large baking sheet (18 by 13 inches) with parchment paper.
• Assemble the buns: Using a bench scraper, divide the dough into 6 even portions. Cover the dough with plastic wrap until ready to shape to prevent the pieces from drying out.
• Working with one portion of dough at a time, flatten it into an oval about 4 inches wide and roughly the same length as your hot dog. Place a hot dog lengthwise in the center of the dough, then bring the long sides together and pinch to seal. Lightly roll the dough to make sure it's sealed. Repeat with the remaining portions of dough.
  6 hot dogs
• Using a chef's knife, mark 6 evenly spaced slits along the top of the dough. Cut through the dough and hot dog at each slit, being careful not to cut through the bottom layer of dough.
• Shape the buns: You can shape these buns as a flower or a long oval.
• To shape the buns into a flower, gently fan the slices out into a circle. Position one piece in the center with the hot dog cut-side up, then arrange the remaining pieces around it, cut-side up to form the petals.
• Top shape the buns into an oval, arrange the pieces along the center line with the hot dogs cut-side up, alternating each piece from side to side.
• Final proof: Arrange the shaped buns carefully on your prepared baking sheet. Cover with baking sheet with plastic wrap and let the dough rise until puffy, about 20 to 30 minutes.
• While your buns are rising, preheat the oven to 350 F. Beat the egg until no traces of egg white remain.
• Bake: Brush the dough with egg wash and sprinkle scallions and sesame seeds on top. Bake for 25 to 30 minutes or until the buns are deeply golden.
  1 egg, 2 scallions, 6 g sesame seeds
• Transfer the buns to a wire rack and let them cool slightly before serving.
• Enjoy and store: These can be enjoyed warm or at room temperature. The buns do need to be stored in the refrigerator because of the hot dogs. I've found that they reheat nicely in the air fryer at 325 F for 5 to 10 minutes.

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

• You can make these buns with an active sourdough starter, but you will need to adjust the rise times in the recipe. Expect the first proof to be about 4 to 6 hours and second proof to be around 2 hours. 
• Feel free to substitute plant-based milk and a plant-based hot dog in the recipe. 
• The dough can be made a day in advance, complete first proof in the refrigerator, and assemble the buns as instructed. 

Nutrition

Calories: 428kcal | Carbohydrates: 42g | Protein: 12g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 929mg | Potassium: 169mg | Fiber: 2g | Sugar: 7g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 3mg

I am not a nutritionist or dietitian, any nutrition information provided is an estimate.

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