Sourdough Hotdog Buns
Delicious homemade sourdough hotdog buns with a soft, pillowy texture and tangy flavor, perfect for summer barbecues.
Ingredients
Dough Ingredients
- 1/4 cup salted butter, melted Adds richness and moisture to the buns.
- 3/4 cup whole milk, warmed to no more than 105°F (40°C) Helps activate the sourdough starter.
- 1 cup active sourdough starter (220 grams) Contributes tangy flavor and natural leavening.
- 3 1/2 cups organic all-purpose flour (465 grams) Enhances taste and keeps it wholesome.
- 1/4 cup raw honey Adds subtle flavor and helps achieve a golden crust.
- 1 large egg + 1 yolk (save the white) Provides structure and moisture.
- 1 1/2 tsp unrefined sea salt Elevates flavors and balances sweetness.
- 1 egg white for egg wash Gives buns a glossy finish.
- 1 tsp water for egg wash
Instructions
Mixing and Kneading
- Place all the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Mix until a rough dough forms.
- Knead on medium-low speed for 10-15 minutes until the dough is quite elastic. Resist adding extra flour; the dough should remain soft and slightly sticky.
First Rise
- Transfer the dough to a buttered or oiled large bowl. Cover with a kitchen towel or plastic wrap and let rise at room temperature for 6-12 hours, until doubled in size.
Shaping the Buns
- Once the dough has risen, gently deflate it and divide it into 9 to 12 equal pieces, depending on desired size.
- Shape each piece into a log about 5 inches long. For 9 buns, place them in a buttered 13x9-inch baking dish; for 12 buns, use a baking sheet.
Second Rise
- Cover the shaped buns and let rise at room temperature for another 6-8 hours, or until quite puffy.
Baking
- About 30 minutes before baking, preheat oven to 375°F (190°C). Brush tops of the buns with prepared egg wash.
- Bake for 20-25 minutes, until deep golden brown and registers 200°F (93°C) when an instant-read thermometer is inserted.
Cooling
- Transfer the buns to a wire cooling rack to cool completely.
Notes
Use a kitchen scale for measuring flour and other ingredients for precision. If the dough seems too dry, add a splash of warm water. Experiment with herbs or spices for added flavor.