Description
These Quick and Easy Sourdough Discard Hot Dog Buns are perfect for utilizing your sourdough discard to create soft, fluffy buns that are perfect for hot dogs or sandwiches. With a touch of sourdough flavor and simple ingredients, these buns are a must-try for any bread lover.
Ingredients
Scale
For the Buns:
- 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
- 1 tablespoon egg whites (for egg wash)
- 2 tablespoons melted butter (for brushing baked buns)
Instructions
- In a bowl, stir together the warm milk and sugar until dissolved. Add sourdough starter and yeast and stir to combine. This mixture will help activate the yeast and create a flavorful base for your buns.
- Add flour and knead until a dough forms. Incorporate the flour gradually until a smooth dough comes together.
- Knead in the softened butter in small portions, then the salt. This step adds richness and flavor to the dough.
- Knead the dough until completely smooth, should take about 5 minutes. Proper kneading develops gluten for a good bun texture.
- Transfer dough to a bowl lightly coated with olive oil or butter. Cover with a damp towel. This helps the dough rise properly.
- Let rise at a warm temperature until nearly doubled, (about 1-2 hours, depends on the temperature). This allows the dough to ferment and develop flavor.
- Line a sheet pan with parchment paper. Divide dough into 8 equal balls (each portion is about 108 grams) and place on the parchment paper lined pan. Shaping the buns and placing them on the pan for baking.
- Let the divided portions rest for 30 minutes. Allowing the dough to relax before shaping further.
- Rolling in-between your hands, shape each portion of dough into a log, about 7-inches long. Creating the classic hot dog bun shape.
- Arrange dough on a parchment paper baking sheet, slightly apart so that the buns will touch when the dough doubles in size. Setting up for the final proof before baking.
- Let rise at a warm temperature until doubled, about 45 minutes. (I place the pan on top of the oven while it preheats for a warm proof) Allowing the buns to expand before baking.
- Preheat oven to 375° F. Getting the oven ready for baking.
- Combine egg whites with a teaspoon of water to create an egg wash and brush the top of the buns. Adding shine and color to the baked buns.
- Bake for about 25 minutes or until golden, rotating halfway through if needed. Ensuring even baking and a golden crust.
- Remove from oven and immediately brush with melted butter. Let cool a bit then pull the buns apart. Adding a buttery finish to the buns.
- Slice the buns along the top to serve. Preparing the buns for filling with your favorite hot dog or sandwich ingredients.
Notes
- Feel free to customize these buns with your favorite herbs or seeds for added flavor.
- These buns freeze well, so you can always have a stash ready for your next meal.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 240
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg
Keywords: Sourdough, Discard, Hot Dog Buns, Bread, Baking, Homemade
