Sourdough Discard Hot Dog Buns Recipe
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.
Servings: 8 buns
Calories: 268kcal
Equipment
- 9 by 13 inch baking sheet
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
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.
Notes
When in doubt, use weight over volume measures.
High Altitude: Follow the recipe as noted.
To use a mixer:
- 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
Calories: 268kcal | Carbohydrates: 47g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 413mg | Potassium: 105mg | Fiber: 1g | Sugar: 5g | Vitamin A: 182IU | Calcium: 42mg | Iron: 3mg