Ingredients
- 100g sourdough discard (about ½ cup, stirred to remove lumpy bits)
- 300g all-purpose flour (around 2½ cups)
- 3 tbsp sugar
- 120ml whole milk, warmed slightly (½ cup)
- 1 large egg, at room temperature
- 30g unsalted butter, melted (approx 2 tbsp)
- 1 tsp sea salt
- 1½ tsp instant yeast
Instructions
Combine your sourdough discard, warm milk, sugar, and yeast in a large bowl. Stir until the yeast is dissolved and the mixture is creamy. Add the egg, melted butter, and sea salt, and mix well. Slowly add the flour and stir until a shaggy dough forms.
Turn the dough onto a lightly floured surface and start kneading. Knead for about 8–10 minutes by hand or 5–6 minutes using the dough hook on a stand mixer. The dough should feel smooth, elastic, and slightly sticky. Resist the urge to add too much extra flour—the dough will firm up while rising.
Transfer your kneaded dough into a lightly greased bowl, cover with a clean kitchen towel, and let it rise for about 1–1½ hours, or until it doubles in size. (Pro tip: Keep it in a warm place—your dough will thank you.)
Here’s the fun part: shaping your buns. Once the dough has risen, punch it down lightly to release air. Divide it into 8 equal portions (or more if you’re going for smaller buns). Roll each piece into a smooth log, about 5–6 inches long. Place them on a baking sheet lined with parchment paper, leaving a bit of space between them.
Cover your buns with plastic wrap or a damp towel and let them rise for another 30–45 minutes. They’ll puff up and become pillowy—this is what creates their soft texture.
Preheat your oven to 375°F (190°C). If you want shiny buns, brush them with egg wash or melted butter before baking. Sprinkle sesame or poppy seeds on top for that classic bakery look. Bake the buns for 15–18 minutes, or until they’re golden brown on top.
Once they’re done, remove them from the oven and let them cool for at least 10–15 minutes. (But honestly, we both know you’re going to sneak at least one while it’s warm because who could resist?)
Slice your freshly baked buns down the side, toast them lightly if you’re feeling fancy, and load them up with your favorite toppings. They’re perfect with anything from traditional hot dogs to creative vegan sausages.
- Prep Time: 20 minutes (active) + 6-8 hours (rising)
- Cook Time: 25
Nutrition
- Serving Size: 1 Bun
- Calories: 200-250
- Sugar: 2-3g
- Sodium: 250-300mg
- Fat: 3-5g
- Saturated Fat: 1g
- Carbohydrates: 35-40g
- Fiber: 1-2g
- Protein: 7-9g
- Cholesterol: 10-20mg
Keywords: Sourdough Hot Dog Buns