Sourdough hot dog buns

hot dog buns made up of sourdough starter

Meenakshi

These soft and delicious sourdough hot dog buns will become your absolute favorite. They have a rich and tender crumb with a crust that is stronger than the store-bought ones. They will hold your toppings and dressings well and will not fall apart. This is an eggless recipe that can be easily modified into a vegan version.( read post)

5 from 7 votes

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Prep Time 20

Cook Time 40

Course Bread

Cuisine American

Servings

Calories 203 kcal

Ingredients

560 g all-purpose flour
365 g milk
120 g starter
4 tablespoon butter
4 tablespoon milk powder
18 g sugar
10 g salt

Instructions

Start by combining all the dry ingredients in the bowl of your stand mixer. Mix all-purpose flour, milk powder, salt, and sugar.
Now add the starter, melted butter, and milk.
Knead the dough at low speed for 9-10 minutes until a smooth dough is formed. Quickly touch the dough, and it should not stick to your fingers. This way you know that the dough is ready.
Remove the dough into a greased bowl and cover with a cling wrap. Let the dough bulk rise at 85-95 ⁰F for 2 hours and then put it in the fridge for the cold rise. Let it retard in the fridge overnight.
Next morning remove the dough onto a work surface and divide into 8 equal parts.
Shape each part into a long roll. Use a dough scraper to divide the dough into two equal hot dogs ( use either of the two methods shown in the post).
Place them on a baking tray lined with parchment paper.
Cover with the kitchen towel and let it proof in a warm place for 2-3 hours or until they double in size and become fuller.
Now preheat the oven to 375⁰ F.
Bake them until golden brown. It would take about 40 minutes. Flip the tray in between.
Brush these gorgeous sourdough hot dog buns with melted butter as they come out of the oven.
Transfer to a cooling rack and let them cool for 10 minutes before filling.
Enjoy your homemade sourdough hot dog buns.

Notes

To make them with yeast, use about 2 teaspoon of active dry yeast and activate it in warm milk with sugar.
If you want more soft buns, use whole milk and good quality butter.
A pro tip is to brush the buns with melted butter as soon they come out of the oven. This makes and keeps the crust of the sourdough hot dog buns soft.
To make this recipe vegan, substitute the milk with soy milk and use an equal quantity of vegan butter.

Storage notes
These will stay fresh at room temperature for 3- 4 days. Wrap in a kitchen towel and then store in an air-tight bread bag.
For prolonged storage, I suggest you freeze them. Put them in a freezer-safe bag with a zip-lock and remove as much air as possible before zipping. They freeze well for 2-3 months.

Nutrition

Calories: 203kcal

Keyword hot dog buns, soft buns, sourdough hot dog buns

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