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