Sourdough Hot Dog Buns
These soft and fluffy sourdough hot dog buns are made with an active sourdough starter, milk, butter, eggs, and honey for a rich, tender crumb and a lightly golden crust. They are perfect for hot dogs, sausages, sandwiches, and meal prep.
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Digital kitchen scale
- Measuring cups and spoons
- Dough scraper
- Rolling pin (optional)
- Baking sheet
- Silicone baking mat or parchment paper
- Plastic wrap or clean kitchen towel
- Pastry brush
- Cooling rack
Ingredients
- 150 g active sourdough starter
- 250 g whole milk warmed
- 2 large eggs
- 45 g honey
- 60 g unsalted butter softened
- 500 g bread flour
- 10 g fine salt
For the Egg Wash
- 1 egg
- 1 tablespoon milk
For Finishing
- 2 tablespoons melted butter
Instructions
- Warm the milk until just lukewarm.
- In a large bowl, combine the sourdough starter, warm milk, honey, and eggs until smooth.
- Add the bread flour and salt and mix until a shaggy dough forms.
- Add the softened butter and knead until fully incorporated.
- Continue kneading for 10-15 minutes until the dough is smooth, elastic, and slightly tacky.
- Place the dough into a lightly greased bowl and cover. Let the dough rise at room temperature until nearly doubled, about 4 hours.
- For the overnight option, refrigerate the dough after 2 hours of rising and leave it overnight.
- If refrigerated, remove the dough from the refrigerator and let it sit at room temperature for 1-2 hours before shaping.
- Transfer the dough to a lightly floured surface.
- Divide the dough into 10 equal portions (about 100g each).
- Flatten each piece into a rectangle about 6 inches long.
- Roll the dough tightly from the long side into a log. Pinch the seam closed.
- Gently roll each log until smooth and about 6-7 inches long.
- Arrange the buns on a parchment-lined baking sheet, leaving space between each one.
- Cover loosely and let rise for 2 hours, or until puffy.
- Preheat the oven to 375°F (190°C).
- Whisk together the egg and milk for the egg wash.
- Brush the tops of the buns evenly with the egg wash.
- Bake for 20-24 minutes, or until the buns are golden brown.
- Remove from the oven and immediately brush with melted butter.
- Cool on a wire rack before slicing and serving.
Notes
Nutritional Information (Per Bun)
- Calories: 285
- Carbohydrates: 42g
- Protein: 8g
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 52mg
- Sodium: 320mg
- Fiber: 2g
- Sugar: 5g
