Soft, buttery, and strong enough to hold together, these Sourdough Dumpling Hot Dog Buns easy to make and full of flavor, perfect for entertaining friends and family!
Don’t have a sourdough starter? Be sure to check out how to make a starter and learn how to feed your own sourdough culture.
Ingredients
- Flour Bread: I prefer to use bread flour for these buns as it provides structure, but you can substitute all-purpose flour and get a delicious result.
- Sourdough Dump: These buns use sourdough leavening and commercial instant yeast (like my soft dough dinner rolls). Instant yeast is the main leavening agent, by itself it gives flavor, so it does not need to be worked or fed.
Want a full yeasted bun? Try shaping my sourdough burger buns into hot dog buns.
- Butter: Use melted, cooled butter — unsalted if possible. If you only have salt, that’s fine too. Just don’t add heat, as this can affect the yeast and the fermentation process.
To get the full ingredient and measurements in cups and gramscheck the recipe card.
How to Make Sourdough Hot Dog Buns
This recipe twice as easily – simply click “2x” on the recipe card to fix.
Step 01. In a large bowl, combine the wet ingredients: sourdough starter, egg, butter, and milk.
Step 02. Then add the dry ingredients: instant yeast, salt, sugar, and bread flour. Mix until it becomes a shaggy dough.
Tip: A stand mixer can make a sticky, enriched dough easier. Resist the urge to add more flour; your dough should be soft and slightly sticky to the bottom of the bowl. Wet dough creates light, fluffy buns, while too much flour leads to tough buns. Watch the video for visual guidance.
Step 03. Mix for 8 minutes with a stand mixer at low speed (dough hook attached) or 10 minutes by hand, until the dough sticks a little to the bottom of the bowl.
Step 04. Cover the bowl with a damp towel and let the dough rise for about 1 1/2 hours, or until doubled in size.
Tip: The temperature affects the rise time. If your kitchen is cold, or you are baking in the winter, allow more time for fermentation. In warm kitchens, fermentation will be faster. Try using your oven’s proofing function or leave the bowl inside the oven with the light on for a consistent surface.
Step 05. On a clean surface, divide the dough into 8 large, 10 regular or 12 small pieces. Use a bench scraper or a sharp knife to make clean cuts.
Step 06. Fold each piece into a rectangle. You can use your hands or a pin.
Tip: If the dough starts to stick too much to the counter, try greasing the surface with a little oil instead of adding more flour. More flour can make the buns tougher.
Step 07. Then roll it tightly, and seal the edges. Don’t worry if they are not perfect or all in the same shape.
Step 08. Place the shaped buns in the baking pan, cover, and let rise for about 1 hour, until puffy and light.
Tip: Allowing the dough to rise well during both risings is the key to getting a soft texture. Don’t rush it!
Step 09. Before baking, brush each bun with egg wash. Add your favorite toppings if you like; sesame seeds, poppy seeds, or whatever bagel seasoning works well here!
Step 10. Bake at 400°F for 15-20 minutes, or until golden brown. Transfer the buns to a cooling rack for 15 minutes before cutting. You can cut them from the side or from the top, depending on your preference.
You can quickly replace active dry yeast. Just make sure to dissolve the dry yeast in the milk and sugar before adding it to the dough.
If you struggle to handle the dough, try flouring or wetting your hands.
Tips for Perfect Hot Dog Buns
- Measure the liquid carefully to prevent wet dough. Sometimes, depending on the type of flour, the height and the weather, your dough may feel very sticky. If your dough is too wet to work with, add ¼ cup more flour and mix until combined.
- If you don’t know if your dough is consistent or you have trouble shaping it, check out the recipe video on the recipe card.
- Looking for an ingredient twist? I developed this recipe keeping in mind that most people don’t usually have powdered milk in their pantry. However, if you have some on hand, try replacing whole milk with an equal amount of water and adding ¼ cup (35g) of whole milk powder. That’s how I make my brioche hot dog rolls – a barbecue favorite!
Lasting and cold
These buns are safe to store in an airtight container at room temperature for up to 3 days. If they lose their softness, reheat in a (preheated) 300°F oven for 5 minutes.
In the refrigerator, the buns last about a week but may dry out quickly.
You can freeze this recipe. Freeze the cooled buns for up to 3 months in an airtight bag and reheat at 300°F for 10 minutes straight into the freezer when ready to use.
Have you tried these Sourdough Dumpling Hot Dog Buns? Please leave a 🌟 star rating on the recipe card below, I’d love to know how it went!
📖 Recipe
Sourdough Dumpling Hot Dog Buns
Soft, buttery, and strong enough to hold together, these Sourdough Dumpling Hot Dog Buns easy to make and full of flavor, perfect for entertaining friends and family!
Prevent your screen from going dark
Ingredients
Instructions
-
In a large bowl, combine the wet ingredients: sourdough starter, egg, butter, and milk.
-
Add the dry ingredients: instant yeast, salt, sugar, and bread flour. Mix until it becomes a shaggy dough.
-
Mix for 8 minutes with a stand mixer at low speed (dough hook attached) or 10 minutes by hand, until the dough sticks a little to the bottom of the bowl. A stand mixer can make kneading a sticky, rich dough easier. Resist the urge to add more flour; your dough should be soft and slightly sticky to the bottom of the bowl. Wet dough creates light, fluffy buns, while too much flour leads to tough buns.
-
Cover the bowl with a damp towel and let the dough rise for about 1 1/2 hours, or until doubled in size.
-
On a clean surface, divide the dough into 8 large, 10 regular or 12 small pieces. Use a bench scraper or a sharp knife to make clean cuts.
-
Fold each piece into a rectangle, fold tightly, and seal the edges. You can use your hands or a pin. If the dough starts to stick too much to the counter, try greasing the surface with a small amount of oil instead of adding more flour. More flour can make the buns tougher.
-
Place the buns in a baking pan, cover, and let rise for about 1 hour, until puffy and light.
-
Before baking, brush each bun with egg wash. Add your favorite toppings if you like; sesame seeds, poppy seeds, or whatever bagel seasoning works well here!
-
Bake at 400°F for 15-20 minutes, or until golden brown. Transfer the buns to a cooling rack for 15 minutes before cutting. You can cut them from the side or from the top, depending on your preference.
Notes
Measure the liquid carefully to prevent wet dough. Sometimes, depending on the type of flour, the height and the weather, your dough may feel very sticky. If your dough is too wet to work with, add ¼ cup more flour and mix until combined.
Exchange of ingredients:
- Milk. I developed this recipe keeping in mind that most people don't usually have powdered milk in their pantry. However, if you have some on hand, try replacing whole milk with an equal amount of water and adding ¼ cup (35g) of powdered milk.
- Butter. You can use salted or unsalted butter.
- Instant yeast. You can quickly replace active dry yeast. Just make sure you activate the dry yeast in the milk and sugar before adding it to the dough.
Nutritious food
Serving: 1beltCalories: 259kcalCarbohydrates: 40gProtein: 10gOil: 6gSaturated Fats: 3gPolyunsaturated Fats: 1gMonounsaturated Fats: 1gTrans Fats: 0.1gCholesterol: 32mgSodium: 348mgPotassium: 134mgFiber: 2gSugar: 2gVitamin A: 336IUVitamin C: 0.01mgCalcium: 53mgIron: 1mg
