Sourdough Hotdog Buns
Homemade sourdough hotdog buns provide a comforting twist to your usual fare, with a chewy texture and a hint of tanginess from the sourdough starter.
Ingredients
Bun Ingredients
- 1/4 cup salted butter, melted adds richness and moisture
- 3/4 cup whole milk, warmed to no more than 105°F (40°C) enhances softness
- 1 cup active sourdough starter (220 grams) provides flavor and leavening
- 3 1/2 cups organic all-purpose flour (465 grams) essential structure
- 1/4 cup raw honey contributes a mild sweetness
- 1 large egg + 1 yolk (save white) binds ingredients and adds richness
- 1 1/2 tsp unrefined sea salt enhances flavor
- 1 egg white + 1 tsp water for egg wash creates a shiny crust
Instructions
Preparation
- In a large mixing bowl, combine the warmed milk and melted butter, whisking gently to mix. Ensure the mixture is comfortably warm but not hot to the touch.
- Add the active sourdough starter and honey to the milk mixture. Mix until combined, ensuring the honey is dissolved.
- In a separate bowl, whisk together the all-purpose flour and sea salt.
- Gradually add the dry flour mixture to the wet ingredients, stirring until no dry flour is left.
- Add the large egg and yolk, mixing until the dough becomes smoother.
- Turn the dough out onto a floured surface and knead for about 5-7 minutes until it develops elasticity.
- Place kneaded dough in a lightly greased bowl, cover with a kitchen towel, and let rise until doubled in size, about 1-2 hours.
- Once risen, gently punch down the dough and shape it into a rectangle. Divide into 8 equal pieces.
- Roll each piece into a tight ball and shape into elongated buns, about 6 inches long.
- Place the shaped buns onto a baking sheet lined with parchment paper, cover with a towel, and let rise until puffed, about 30-60 minutes.
Baking
- Preheat your oven to 375°F. Prepare the egg wash by whisking the reserved egg white with 1 teaspoon of water.
- Brush the tops of the buns with the egg wash.
- Bake the buns for 15-20 minutes, or until golden brown.
- Remove from the oven and let cool on a wire rack.
Notes
Ensure your sourdough starter is active before using. Knead the dough until smooth but don't overwork it to maintain tenderness. Use fresh ingredients for best flavor.