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Freshly baked sourdough hot dog buns on a cooling rack with a hot dog in the background.

Fresh-Milled Sourdough Hot Dog Buns

Author: Tina
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Prep 30 minutes
Cook 25 minutes
12 hours
Total 12 hours 55 minutes
These fresh-milled sourdough hot dog buns are soft, fluffy, and perfect for everything from classic hot dogs to your favorite grilled sausages. I love how freshly milled flour gives them a richer flavor, while the sourdough keeps them tender and soft for days. Most of the time is hands-off, so they're easy to fit into your baking schedule. Once you make homemade hot dog buns, you'll see just how much better they taste than the ones from the store.
Servings 8 hot dog buns
Course bread, Side Dish
Cuisine American

Ingredients

  • 480 g freshly milled hard white wheat flour
  • 180 g water warm
  • 65 g milk warm
  • 120 g active sourdough starter
  • 1 egg
  • 40 g olive oil
  • 30 g honey
  • 9 g salt
Egg Wash
  • 1 egg
  • 1 tablespoon milk or water

Instructions

  1. In the bowl of a stand mixer, combine the warm water, warm milk, sourdough starter, egg, honey, salt and freshly milled flour.
    Mix on low until all ingredients are incorporated and a rough dough forms. The goal here is merely mixing all the ingredients together. The dough will not be elastic or good looking at this point, and that’s fine.
    *You can also mix by hand, no problem at all.
    Transfer the dough to a bowl where you’ll be bulk fermenting, cover, and let it rest for 30 minutes.
  2. During the first 2 hours of bulk fermentation, perform 2-3 sets of stretch and folds, I like to space them about 30–45 minutes apart. The dough should gradually become smoother and easier to handle.
    Continue bulk fermentation until the dough looks puffy and has increased noticeably in volume (about 50%). Depending on your starter and room temperature, this will typically take 5–8 hours.
  3. Turn the dough onto a lightly floured work surface and divide it into 8 equal pieces.
  4. To shape the buns, flatten each piece into a small rectangle. Roll it up tightly from the long side, pinching the seam closed. Gently stretch each piece until it forms a smooth log about 15–18 cm (6–7 inches) long.
  5. Arrange the shaped buns on a parchment-lined baking sheet, leaving barely any space between them, to achieve the soft pull-apart sides. For individually shaped buns, leave more space between each one.
  6. Cover and let rise for 2–4 hours, or until they’re risen a bit more and look puffier.
    Toward the end of the second rise, preheat the oven to 375°F (190°C) for a conventional (regular) oven or 350°F (175°C) for a convection (fan) oven.
  7. Whisk together the egg and milk for the egg wash. Brush the tops of the buns lightly.
    Bake for 20–25 minutes, or until golden brown and the internal temperature reaches about 190°F (88°C). Allow the buns to cool at least a little before slicing. Once cooled, cut a slit along the top of each bun, being careful not to cut all the way through.

Notes

If you want to use sugar instead of honey

  • Replace the honey with 30 g sugar.

If you want to use butter instead of olive oil

  • Replace the olive oil with 40g softened butter.

Optional vital wheat gluten

  • For a little extra strength and softness, add 15 g vital wheat gluten.

Optional sunflower lecithin

  • Add about 10 g sunflower lecithin if desired. It can help improve softness and extend freshness.

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