Quick and Easy Sourdough Discard Hot Dog Buns Recipe
This Quick and Easy Sourdough Discard Hot Dog Buns recipe transforms sourdough starter discard into soft, golden, and flavorful hot dog buns. The dough is enriched with butter and milk for tenderness and uses a combination of sourdough discard and instant yeast to achieve a quick rise, making it perfect for a weekend baking project. The buns bake to a beautiful golden brown, brushed with melted butter for a soft crust and delicious finish.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours
- Yield: 8 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough Ingredients
- 220 grams warm milk (about 100° F)
- 40 grams organic granulated sugar
- 150 grams sourdough discard (thick, not too runny)
- 1 teaspoon instant yeast
- 420 grams unbleached bread flour
- 2 tablespoons butter, room temperature
- 1 teaspoon salt
For Egg Wash and Finishing
- 1 tablespoon egg whites (for egg wash)
- 2 tablespoons melted butter (for brushing baked buns)
Instructions
- Mix Milk, Sugar, Sourdough, and Yeast: In a bowl, stir together the warm milk and sugar until the sugar dissolves completely. Add the thick sourdough discard and instant yeast, stirring to combine well.
- Add Flour and Knead Dough: Gradually add the bread flour to the wet ingredients and knead until a manageable dough forms.
- Knead in Butter and Salt: Incorporate softened butter in small portions followed by the salt into the dough, kneading continuously until the dough becomes completely smooth and elastic, about 5 minutes.
- First Rise: Transfer the dough to a bowl lightly coated with olive oil or butter, cover with a damp towel, and let rise in a warm spot until nearly doubled in size, approximately 1 to 2 hours depending on temperature.
- Divide Dough and Rest: Line a sheet pan with parchment paper. Divide the risen dough into 8 equal portions (about 108 grams each). Place them on the pan and let rest for 30 minutes.
- Shape the Buns: Using your hands, gently roll each dough portion into a 7-inch long log shape suitable for hot dog buns.
- Arrange and Second Rise: Place the shaped buns slightly apart on a parchment-lined baking sheet so they will touch as they rise and expand. Let rise in a warm place until doubled in size, about 45 minutes. A warm spot can be on top of a preheating oven.
- Preheat Oven: Preheat your oven to 375° F (190° C) while the dough completes its final rise.
- Apply Egg Wash: Mix the egg whites with a teaspoon of water to create an egg wash. Brush this mixture gently on top of each bun to promote a golden crust during baking.
- Bake the Buns: Bake the buns for about 25 minutes, or until they are golden brown all over. Rotate the pan halfway through baking if your oven has hot spots to ensure even browning.
- Brush with Butter: As soon as the buns come out of the oven, brush their tops generously with melted butter to keep the crust soft and add rich flavor.
- Cool and Serve: Allow the buns to cool slightly before pulling apart. Slice each bun along the top before serving as hot dog buns.
- Enjoy and Review: Enjoy your fresh homemade sourdough hot dog buns and please leave a 5-star review if you loved this easy and delicious recipe!
Notes
- Using sourdough discard gives this recipe a subtle tang and reduces waste.
- Make sure the milk is warm, not hot, to activate the yeast without killing it.
- Resting the divided dough before shaping helps to relax gluten for easier shaping.
- Proofing or rising times will depend on your ambient temperature; warmer environments speed up fermentation.
- Brushing with egg wash gives the buns a shiny, golden crust, but you can skip it for a matte finish.
- Brush buns with melted butter right after baking for a soft, flavorful crust.
- Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Keywords: sourdough discard, hot dog buns, homemade buns, sourdough recipe, easy bread, baking, quick sourdough bread
