Soft, buttery and strong enough to hold together, these Sourdough Dump Hot Dog Buns are easy to make and full of flavor, perfect for impressing friends and family!
Don’t have a sourdough starter yet? Be sure to check out how to make a starter and learn how to feed your starter culture.
ingredients
- Bread flour: I prefer to use bread flour for these scones as it provides structure, but you can substitute all-purpose flour and still get a delicious result.
- Discard the sourdough: These scones use leavening along with commercial soluble yeast (like my Very Soft Sourdough Dinner Rolls). Instant yeast is the main leavening agent, with the discard providing the flavor, so it doesn’t need to be active or fed.
Want a fully risen bun? Try shaping my sourdough burger bun dough into hot dog buns.
- oil: Use melted, cooled butter – unsalted if possible. If you only have salty, that’s fine too. Just don’t add it while it’s hot, as it can affect the yeast and the fermentation process.
For complete ingredients and measurements in cups and gramssee the recipe card.
How to make sourdough hot dog buns
This recipe doubles easily — just click “2x” on the recipe card to be corrected.
Step 01. In a large bowl, mix the wet ingredients: sourdough, egg, butter and milk.
Step 02. Then add the dry ingredients: instant yeast, salt, sugar and bread flour. Mix until a fluffy dough forms.
advice: A stand mixer can make it easier to handle a sticky, enriched dough. Resist the urge to add extra flour; your dough should be soft and stick to the bottom of the bowl slightly. Wetter dough creates lighter, softer buns, while too much flour results in harder buns. See the video for a visual guide.
Step 03. Knead for 8 minutes with a mixer on low speed (dough hook attached) or 10 minutes by hand, until the dough slightly sticks to the bottom of the bowl.
Step 04. Cover the bowl with a damp cloth and let the dough rise for about an hour and a half or until doubled in size.
Tip: Temperature affects the rise time. If your kitchen is cold or you’re baking in the winter, allow extra time for fermentation. In warm kitchens, fermentation will be faster. Try using your oven’s proofing function or leave the bowl inside the oven with the light on for a consistent environment.
Step 05. On a clean surface, divide the dough into 8 large, 10 regular or 12 smaller pieces. Use a table scraper or sharp knife for clean cuts.
Step 06. Flatten each part into a rectangle. You can use your hands or a rolling pin.
Tip: If the dough starts to stick too much to the counter, try brushing the surface with a little butter instead of adding more flour. Extra flour can make the buns tougher.
Step 07. Then roll it into a tight roll and seal the ends. Don’t worry if they aren’t perfect or all the same shape.
Step 08. Place the shaped buns in a baking tray, cover and leave to rise for about 1 hour until puffy and light.
advice: Allowing the dough to ferment properly during both rises is key to achieving a fluffy texture. Don’t rush!
Step 09. Brush each bun with egg wash before baking. Add your favorite toppings if desired; sesame seeds, poppy seeds, or any bagel seasoning works great here!
Step 10. Bake at 400°F for 15-20 minutes or until golden brown. Transfer the buns to a cooling rack for 15 minutes before slicing. You can cut them from the sides or the top, depending on your preference.
You can replace the instant yeast with active dry yeast. Just remember to dissolve the active dry yeast in the milk and sugar before adding it to the dough.
If the dough is difficult for you to handle, try flouring or wetting your hands.
Tips for perfect hot dog buns
- Measure liquids carefully to prevent soggy dough. Sometimes, depending on the brand of flour, the altitude, and even the weather, your dough may seem stickier. If your dough is too wet to work with, add another ¼ cup flour and knead until incorporated.
- If you don’t know if your dough is the right consistency or you have trouble shaping it, see the recipe video on the recipe card.
- Want an ingredient twist? I developed this recipe keeping in mind that most people don’t usually have powdered milk in their pantry. However, if you have it on hand, try replacing the whole milk with an equal amount of water and adding ¼ cup (35 g) of whole milk powder. Here’s how I make my brioche hot dog rolls — they’re a big hit at barbecues!
Storage and freezing
These bread rolls are safe to store in an airtight container at room temperature for up to 3 days. If they lose their softness, reheat in a (preheated) 300°F oven for 5 minutes.
In the refrigerator, the buns last up to a week, but they may dry out faster.
You can freeze this recipe. Freeze the cooled buns for up to 3 months in an airtight bag and reheat at 300°F for 10 minutes straight from the freezer when you’re ready to serve.
Have you tried these Sourdough Dump Hot Dog Buns? Please leave a 🌟 star rating in the recipe card below, I’d love to know how it went!
📖 Recipe
Sourdough Dump Hot Dog Buns
Soft, buttery and strong enough to hold together, these Sourdough Dump Hot Dog Buns are easy to make and full of flavor, perfect for impressing friends and family!
Prevent your screen from dimming
Instructions
-
In a large bowl, mix the wet ingredients: sourdough, egg, butter and milk.
-
Add the dry ingredients: instant yeast, salt, sugar and bread flour. Mix until a fluffy dough forms.
-
Knead for 8 minutes with a mixer on low speed (dough hook attached) or 10 minutes by hand, until the dough slightly sticks to the bottom of the bowl. A stand mixer can make it easier to handle a sticky, enriched dough. Resist the urge to add extra flour; your dough should be soft and stick to the bottom of the bowl slightly. Wetter dough creates lighter, softer buns, while too much flour results in harder buns.
-
Cover the bowl with a damp cloth and let the dough rise for about an hour and a half or until doubled in size.
-
On a clean surface, divide the dough into 8 large, 10 regular or 12 smaller pieces. Use a table scraper or sharp knife for clean cuts.
-
Flatten each part into a rectangle, roll tightly and seal the edges. You can use your hands or a rolling pin. If the dough starts to stick too much to the counter, try brushing the surface with a little butter instead of adding more flour. Extra flour can make the buns tougher.
-
Place the shaped buns in a baking tray, cover and leave to rise for about 1 hour until puffy and light.
-
Brush each bun with egg wash before baking. Add your favorite toppings if desired; sesame seeds, poppy seeds, or any bagel seasoning works great here!
-
Bake at 400°F for 15-20 minutes or until golden brown. Transfer the buns to a cooling rack for 15 minutes before slicing. You can cut them from the sides or the top, depending on your preference.
Notes
Measure liquids carefully to prevent soggy dough. Sometimes, depending on the brand of flour, the altitude, and even the weather, your dough may seem stickier. If your dough is too wet to work with, add another ¼ cup flour and knead until incorporated.
Ingredient Substitutions:
- milk. I developed this recipe keeping in mind that most people don't usually have powdered milk in their pantry. However, if you have it on hand, try replacing the whole milk with an equal amount of water and adding ¼ cup (35 g) of whole milk powder.
- oil. You can use salted or unsalted butter.
- Instant yeast. You can replace the instant yeast with active dry yeast. Just remember to activate the active dry yeast in the milk and sugar before adding it to the dough.
Eating
Serving: 1bunCalories: 259kcalCarbohydrates: 40gProtein: 10gfats: 6gSaturated fats: 3gPolyunsaturated fats: 1gMonounsaturated fats: 1gTrans fats: 0.1gCholesterol: 32mgsodium: 348mgpotassium: 134mgFibers: 2gsugar: 2gVitamin A: 336IUVitamin C: 0.01mgcalcium: 53mgIron: 1mg
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