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Quick and Easy Sourdough Discard Hot Dog Buns Recipe

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4.2 from 2 reviews

These Quick and Easy Sourdough Discard Hot Dog Buns are soft, slightly tangy, and perfect for upgrading your classic hot dog experience. Made with sourdough discard combined with instant yeast for a quick rise, this recipe yields fluffy homemade buns without the long wait, ideal for backyard barbecues or casual family dinners.

Ingredients

Wet Ingredients

  • 220 grams warm milk (about 100° F)
  • 40 grams organic granulated sugar
  • 150 grams sourdough discard (thick, not too runny)
  • 1 tablespoon egg whites (for egg wash)
  • 2 tablespoons melted butter (for brushing baked buns)

Dry Ingredients

  • 1 teaspoon instant yeast
  • 420 grams unbleached bread flour
  • 1 teaspoon salt

Other Ingredients

  • 2 tablespoons butter, room temperature

Instructions

  1. Combine Milk, Sugar, Starter and Yeast: In a bowl, stir together the warm milk and sugar until the sugar is fully dissolved. Add the sourdough discard and instant yeast, then stir to combine thoroughly.
  2. Add Flour and Form Dough: Gradually incorporate the bread flour into the wet mixture and knead until a rough dough begins to form.
  3. Knead in Butter and Salt: Knead in the softened butter in small increments, followed by the salt. Continue kneading until the dough is completely smooth and elastic, about 5 minutes.
  4. First Rise: Transfer the dough to a bowl lightly coated with olive oil or butter. Cover with a damp towel and let it rise in a warm place until nearly doubled in size, approximately 1 to 2 hours depending on the ambient temperature.
  5. Divide Dough: Line a sheet pan with parchment paper. Divide the dough into 8 equal portions, about 108 grams each, and place them spaced on the prepared sheet pan.
  6. Rest the Portions: Let the divided dough rest for 30 minutes to relax the gluten for easier shaping.
  7. Shape the Buns: Roll each portion between your hands to form a smooth log approximately 7 inches long.
  8. Arrange for Second Proof: Place the shaped buns on a parchment-lined baking sheet, slightly apart so they will touch when doubled in size.
  9. Second Rise: Allow the buns to rise in a warm spot until doubled in size, about 45 minutes. A warm proof can be achieved by placing the pan on top of the oven while it preheats.
  10. Preheat Oven: Preheat your oven to 375°F (190°C).
  11. Apply Egg Wash: Whisk egg whites with a teaspoon of water and brush gently over the top of the buns to promote browning and shine.
  12. Bake the Buns: Bake the buns in the preheated oven for about 25 minutes or until golden brown, rotating the pan halfway through baking for even color.
  13. Brush with Melted Butter: Remove buns from the oven and immediately brush the tops with melted butter for a soft, flavorful crust.
  14. Cool and Separate: Let the buns cool slightly, then gently pull them apart.
  15. Slice and Serve: Slice the buns along the top to make them ready for filling with your favorite hot dogs or sausages.
  16. Enjoy and Review: If you enjoyed this recipe, please leave a 5-star review to support more easy sourdough recipes!

Notes

  • Ensure milk is warm but not hot (about 100°F) to properly activate the yeast without killing it.
  • Use thick sourdough discard that is not too runny for best dough consistency.
  • Kneading the dough until smooth ensures a nice texture and gluten development.
  • Warm environment for proofing helps speed up the rising process.
  • Brushing with melted butter after baking adds moisture and a tender crust.
  • Shaping in logs creates perfect hot dog bun form.
  • Egg wash gives a shiny golden crust but can be omitted for egg-free buns.

Find it online: https://yumntasty.com/quick-and-easy-sourdough-discard-hot-dog-buns-recipe/