Sourdough Discard Hot Dog Buns
A comforting twist on a classic, these hot dog buns made with sourdough discard are simple and rewarding, perfect for any meal.
Ingredients
For the dough
- 175 grams whole milk adds moisture
- 1 large egg provides structure, plus 1 for egg wash
- 75 grams sourdough discard contributes flavor
- 30 grams cane sugar adds sweetness
- 9 grams organic instant yeast aids in leavening
- 420 grams all-purpose flour forms the base structure
- 8 grams salt enhances flavor
- 28 grams unsalted butter room temperature, adds richness
Instructions
Preparation
- In a mixing bowl, combine the whole milk and egg, whisking until well blended.
- Add the sourdough discard and cane sugar, stirring until incorporated.
- Sprinkle the yeast over the mixture and let it sit for a few minutes.
- Gradually whisk in the flour until fully absorbed; switch to using hands or spatula as it thickens.
- Add the salt and unsalted butter, kneading until well mixed and a smooth, elastic dough forms.
- Cover the dough with a clean kitchen towel and let it rise until it doubles in size, about 1 hour.
- Turn the risen dough onto a floured surface, gently deflating it, and divide it into equal pieces.
- Shape each piece into a bun and place them on a baking sheet lined with parchment paper.
- Let them rise again until slightly puffed, about 30 minutes.
- Preheat your oven during the final rise. Brush egg wash over the tops of the buns before baking.
- Bake the buns until golden brown, roughly 15-20 minutes.
Notes
Measure ingredients accurately for best results. Be patient during rising stages, and ensure each piece is uniform in size for even baking.