Sourdough Hot Dog Buns
These homemade Sourdough Hot Dog Buns are easy to make, soft, yet sturdy enough to hold your favorite hot dog toppings and condiments. You can make them same-day or overnight!For more tips, details, and photos, follow the guide above, which includes step-by-step instructions.
Yield or Serving: 10 buns
Equipment
- 1 Stand Mixer, recommended, fitted with the dough hook attachment; can mix by hand if needed
- 1 Bench scraper, for dividing the dough
- 1 Pastry Brush, for egg wash
- 1 Brød and Taylor Folding Proofer, optional but helpful
Ingredients
Tangzhong
- 20 g All-purpose flour
- 100 g Whole Milk
- 2 TBS Unsalted Butter, cold, 28g
Sourdough Hot Dog Buns
- 160 g Whole Milk
- 400 g All-purpose flour
- 8 g Sea Salt
- 12 g Granulated Sugar, 1 TBS
- 1 Egg, plus one more for egg wash
- 120 g Sourdough Starter, or sourdough discard with 1 teaspoon of instant yeast
Instructions
- Make the Tangzhong:Whisk the flour and milk in a small saucepan over medium-low heat until it comes together into a mashed potato-like paste, just a few minutes.Remove from the heat and stir in the butter until it's completely incorporated into the tangzhong. Transfer to your stand mixer bowl fitted with the dough hook attachment (or a large bowl if mixing by hand) and cool to room temperature.20 g All-purpose flour, 2 TBS Unsalted Butter, 100 g Whole Milk
- In the same saucepan, gently warm the rest of the milk (100-110ºF is perfect) and pour it to the stand mixer bowl.Add the flour, salt, sugar, egg, and sourdough starter and mix on medium speed for 15-20 minutes until the dough is tacky and smooth, strong, wraps around the dough hook, and doesn't stick to the sides of the bowl.160 g Whole Milk, 400 g All-purpose flour, 8 g Sea Salt, 12 g Granulated Sugar, 1 Egg, 120 g Sourdough Starter
- Transfer the dough to a large bowl, cover, and place in a warm location for bulk fermentation. At 75-80ºF, the dough will take about 6 hours to proof. At the end of bulk fermentation, the dough should double in size, feel full of air, and domed.
- Optional Cold Proof:For same-day hot dog buns, skip the cold proof.Otherwise, you can place the bowl into the refrigerator overnight to bake the next day.
- Punch down the dough and weigh the dough. Divide the number by 10 and use a bench scraper to weigh out 10 equal-sized portions (mine are typically 85-90g each).Use the palm of your hand and the friction of a clean work surface to roll the portions into balls (only lightly flour if your dough is sticky).Flatten into even rectangles with your fingers and roll up into cylinders (see shaping images above). Gently roll into even 5-6 inch buns, trying not to taper the ends.
- Place the buns onto a baking sheet lined with parchment paper in two rows of five, about an inch apart (see images above). Cover with plastic wrap or a sheet pan cover.Proof the buns in a warm location for about 3 hours until they double in size, are full of air, and start touching each other.
- Preheat the oven to 400ºF (204ºC).Beat an egg in a small bowl for the egg wash with a teaspoon of water or milk. Use a pastry brush to paint the tops of the hot dog buns with the egg wash.Bake for 18-20 minutes, or until the tops are golden dark brown.Cool completely on wire racks, pull apart the fluffy buns, and use a serrated knife to slice in half.
Notes
- Try to keep the dough at a constant, warm temperature (between 75-80ºF) as much as possible throughout fermentation. I use the Brød and Taylor bread proofer to keep my dough at a constant 78ºF. If your dough and environment are cooler, bulk fermentation will take longer. Conversely, in warmer conditions, the dough will ferment faster.
- Read my guide for the detailed walkthrough with instructional photos of how to shape hot dog buns.
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