Sourdough Hot Dog Buns

Light, fluffy, and full of that lovely sourdough tang, these sourdough hot dog buns are an excellent way to amp up your next BBQ.

Course Sourdough

Cuisine American

Keyword baking, sourdough, sourdough hot dot buns

Prep Time 15

Cook Time 25

Additional Time 10

Total Time 10 40

Servings

Calories 225kcal

Author Lisa

Feed sourdough starter 4-12 hours before starting the dough so it is nice and bubbly for baking.
In a stand mixer, add warm water, unbleached all-purpose flour, melted butter or another neutral tasting oil, sourdough starter, honey, salt and egg.
Knead with a dough hook for 5-10 minutes until the dough is smooth and elastic.
Place dough in a greased bowl and cover with a damp towel or plastic wrap for 8-10 hours.
Divide the dough into ten equal pieces.
Shape the hotdog buns by rolling the dough out with a rolling pin to form a 6 inch by 4 inch rectangle and then roll them up.
Cover the buns with plastic wrap or a damp tea towel and allow to rise until doubled.
Create an egg wash by beating an egg yolk with water, then brush the tops of the buns with the mixture.
Bake the buns for 25-30 minutes at 350 degrees until golden brown.

Optional: For a longer fermentation, transfer the dough to the refrigerator and chill overnight, covered after the first bulk fermentation.