Sourdough Hot Dog Buns


  • 1 cup warm milk, between 100-110 degrees.
  • 3 tablespoons granulated sugar
  • ½ cup (150 grams) sourdough discard
  • 1 teaspoon instant yeast
  • 3 cups unbleached bread flour
  • 2 tablespoons butter, very soft
  • 1 teaspoon salt
  • 2 tablespoons butter, melted (for brushing tops of buns)


  1. In the bowl of a stand mixer fitted with the dough hook, stir together the warm milk and sugar until dissolved.
  2. Add the sourdough starter and yeast, and blend until combined. 
  3. Add flour and turn mixer to low speed until a dough forms.
  4. Add softened butter in pieces, then the salt. 
  5. Turn mixer to medium speed and let the dough hook “knead” the dough until very smooth, about 5 minutes.
  6. Transfer the dough to an oiled bowl and cover, allowing it to rise at room temperature until nearly doubled (about 3-4 hours).
  7. Divide the dough into eight equal portions and place on a baking sheet lined with parchment paper or a silicone baking pad.
  8. Cover the dough balls with a towel or plastic wrap and let rest for 30 minutes.
  9. Shape each portion of dough into a 6-inch long log.
  10. Arrange the dough logs (on the same baking sheet) about 1-2 inches apart so that the buns will touch when the dough rises.
  11. Cover again and let rise until doubled, about 2 hours.
  12. Preheat oven to 350 degrees. 
  13. Bake 30-35 minutes or until golden brown, turning the pan halfway through.
  14. Remove the buns from the oven and immediately brush with melted butter.
  15. Let cool completely before pulling buns apart and slicing.

The original recipe for these soft and flavorful hot dog buns can be found here.

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