Sourdough Discard Hot Dog Buns
posted 2023 Jun by Mimi Council
These Sourdough Discard Hot Dog Buns are quick, easy, and the perfect addition to your summer barbecue. Enjoy light and fluffy buns with a delicious sourdough flavor and slight tang in a few hours instead of days.
Sourdough Discard Hot Dog Buns
Rated 3.5 stars by 2 users
Servings
8
Prep Time
30 minutes
Cook Time
30 minutes
These Sourdough Discard Hot Dog Buns are quick, easy, and the perfect addition to your summer barbecue. Enjoy light and fluffy buns with a delicious sourdough flavor and slight tang in a few hours instead of days. Enjoy with Organic Prairie Hot Dogs or Pork Bratwurst!
Ingredients
175 grams Organic Valley Whole Milk
- 75 grams sourdough discard
- 30 grams cane sugar
- 9 grams organic instant yeast
- 420 grams all-purpose flour
- 8 grams salt
28 grams Organic Valley Salted Butter, room temperature
Dough
Egg Wash
Directions
Mix the dough: Whisk together the milk, egg, sourdough discard, cane sugar and instant yeast.
Fold the all-purpose flour and salt into the wet ingredients, and knead until no dry bits of flour remain and the mixture forms a shaggy dough.
Knead the butter into the dough 1 tablespoon at a time, waiting until each addition is absorbed before adding more.
Knead the dough: Turn the dough out onto a clean work surface and knead for 5 to 10 minutes or until the dough looks cohesive. You shouldn’t need much flour to knead this dough. Round the dough into a tight ball and place it into a clean bowl. Cover with plastic wrap and let the dough rest for 15 minutes. This lets the flour hydrate.
Turn the dough out onto a clean work surface a second time and knead for another 3 to 5 minutes until the dough is completely smooth. This ensures your buns will be soft and fluffy.
First rise: Round the dough into a smooth ball and return it to the bowl. Cover with plastic wrap and set in a warm place. Let the dough rise until doubled in volume. The dough should look well-risen and feel like it’s full of air, about 45 minutes to an hour.
Shape: Divide the dough into 8 equal portions, about 97 grams. Round each piece of dough into a tight ball, cover the dough balls with plastic wrap and let them rest for 15 minutes.
Gently roll the dough out into a tube about 6 inches long. Place the shaped dough on a 9 by 13-inch parchment-lined baking sheet or baking pan.
Second rise: Cover the baking sheet with plastic wrap and let the dough rise until puffy and doubled in volume. About 30 to 45 mins.
Prep: As your dough rises, preheat the oven to 350 F. Beat the egg for the egg wash.
Brush the top of the dough with egg wash.
Bake: Bake for 25 to 30 minutes or until the buns are golden brown and the internal temperature registers 190 F when probed with a thermometer. Transfer the buns to a wire rack to cool.
Enjoy: Pull-apart buns and split the top of the bun using a bread knife. Serve with your favorite Organic Prairie Hot Dogs or Pork Bratwurst.