Homemade Sourdough Discard Hot Dog Buns
These homemade sourdough discard hot dog buns are soft, flavorful, and perfect for any meal, providing a delightful addition to barbecues or casual dinners.
Ingredients
Wet Ingredients
- 240 grams warm milk Adds moisture and richness
- 100 grams sourdough discard Provides flavor and tenderness
- 1 whole egg Acts as a binder and adds richness
- 1 yolk egg yolk Enhances moisture and color
- 57 grams melted unsalted butter Adds flavor and softness
- 24 grams sugar Balances flavor and aids browning
Dry Ingredients
- 500 grams bread flour Provides structure and chew
- 10 grams instant yeast Helps with leavening
- 11 grams salt Enhances flavor and controls fermentation
Instructions
Preparation
- Combine warm milk, sourdough discard, whole egg, and egg yolk in a mixing bowl. Whisk until well combined.
- Add melted butter and sugar to the mixture, whisking until the sugar is completely dissolved.
- In a separate bowl, mix bread flour, instant yeast, and salt. Stir until evenly combined.
- Gradually add the dry mixture to the wet ingredients, stirring with a dough scraper or spatula to form a shaggy dough.
Kneading and Rising
- Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the kneaded dough in a greased bowl, cover, and let it rise in a warm area until doubled in size, about 1-2 hours.
Shaping and Baking
- Punch down the risen dough, transfer it to a floured surface, and divide it into equal pieces, shaping each into a smooth ball.
- Roll each piece into an elongated shape resembling a hot dog bun and place them on a baking sheet lined with parchment paper.
- Cover buns with a kitchen towel and let them rest for 30-45 minutes.
- Preheat the oven as the buns rise. Once risen, bake until golden brown and firm to the touch.
Notes
Use warm milk for activating the yeast, allow ample rising time, and knead sufficiently for best results.