Soft And Fluffy Sourdough Hot Dog Buns
These soft sourdough hot dog buns are the perfect addition to any cookout or grilling night. They have a beautiful fluffy texture, a soft crust and are one of my kids’ favorite things to eat on summer BBQ nights!
Equipment
- 1 Stand mixer – my favorite mixer is a Bosch.
- 1 measuring cups and spoons
- 1 Bench scraper
- 1 parchment paper
- 1 Baking sheet
Ingredients
- ½ cup active sourdough starter
- 1 ½ cups warm milk or buttermilk
- 1 tablespoon yeast optional
- 1 tablespoon butter
- 2 tablespoon sugar
- 1 teaspoon salt
- 1 egg
- 4 - 5 cups flour
Instructions
Feed Sourdough Starter
- To a small amount of starter (no more than ¼ cup), add about 1 cup of flour, and about ⅓ cup warm water.
- Allow the fed starter to become active while sitting out at room temperature. When the starter has risen all the way to the top and is happy and active, proceed to the next step.
Mix Up The Dough
- Add all ingredients to a stand mixer fitted with a dough hook. Mix until the dough pulls away from the sides of the bowl and is no longer sticky. If needed, add a little more flour.
First Rise
- I like to cover the mixer bowl and let the dough rise at room temperature. You can also transfer it to a separate bowl and cover it with a damp tea towel. If making the dough at night, place it in the refrigerator for the first rise to prevent over-fermentation.
Shape The Buns
- Divide dough into 8 or 10 equal pieces using a bench scraper, depending on how large you want your hot dog rolls. Shape them into buns by tucking the outsides underneath and placing tension on each ball of dough. Place them on a parchment lined baking sheet with some space in between. I usually put them about three wide and four long on the baking sheet. I don’t mind if they end up touching each other after they raise.
Second Rise
- Divide the dough into 8-10 equal pieces using a bench scraper. Shape each piece into a smooth ball by tucking the edges underneath. Place the buns on a parchment-lined baking sheet, leaving a little space between each one.
- If your kitchen is cool, warm the oven to just over 100°F, then turn it off. Place the covered buns inside to rise in the warm environment.
Egg Wash (Optional)
- Beat an egg yolk with 1 tablespoon of water and gently brush it over the buns. Sprinkle with sesame or poppy seeds if desired. This step is optional but gives the buns a beautiful golden top.
Bake
- Preheat the oven to 350°F. Bake for 25-30 minutes, or until golden brown. Remove from the oven and brush the tops with butter if desired, especially if you skipped the egg wash.
Enjoy
- Slice the buns in half and serve with your favorite hot dogs, condiments, cheese, pickles, or oven fries baked in tallow. So delicious! Store leftover buns in an airtight container for up to a week.
Notes
- Don't over-ferment: Let the dough rise until nearly doubled. If needed, refrigerate it to slow the rise.
- Use a stand mixer: A stand mixer makes the dough quick and easy, but you can also mix it by hand with stretch-and-folds.
- Watch the temperature: The dough will rise faster in a warm kitchen and slower when your house is cool.
- Freeze extras: These buns freeze well, so freeze any you won't eat right away.
- For sourdough discard: Add 1 tablespoon of yeast and shorten the rise time.
- Use warm milk: Warm milk helps the dough rise faster.
