Sourdough Discard Hot Dog Buns (Printable)

Soft, pillowy buns with a subtle tang from sourdough discard. Perfect homemade alternative to store-bought rolls.

# What You'll Need:

→ Dough

01 - 1 cup sourdough discard (unfed, 100% hydration)
02 - 1 cup warm milk
03 - 2 tablespoons unsalted butter, melted
04 - 2 tablespoons sugar
05 - 1 large egg
06 - 1 ½ teaspoons salt
07 - 3 ¾ to 4 cups all-purpose flour
08 - 1 packet (2 ¼ teaspoons) instant yeast

→ Topping

09 - 1 tablespoon milk for brushing
10 - 1 tablespoon melted butter for brushing after baking
11 - Sesame seeds, poppy seeds, or everything seasoning (optional)

# How To Make It:

01 - Combine warm milk, sugar, and instant yeast in a large mixing bowl. Let the mixture sit for 3 to 5 minutes until it becomes bubbly and foamy, indicating the yeast is active.
02 - Add sourdough discard, melted butter, egg, and salt to the yeast mixture. Stir thoroughly until all wet ingredients are fully incorporated.
03 - Gradually add flour, one cup at a time, mixing after each addition. Continue adding flour until a soft, slightly tacky dough forms. You may not need the full 4 cups depending on humidity.
04 - Turn the dough onto a lightly floured surface. Knead for 7 to 8 minutes, working the dough until it becomes smooth, elastic, and springs back when pressed.
05 - Place the dough in a lightly greased bowl, turning once to coat all sides. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free area until doubled in size, approximately 1 to 1.5 hours.
06 - Punch down the risen dough to release air bubbles. Divide into 8 equal portions and roll each into a smooth log about 6 inches long, tapering the ends slightly for an authentic bun shape.
07 - Arrange shaped buns on a parchment-lined baking sheet, leaving 2 inches of space between each to allow for expansion. Cover and let rise until puffy and noticeably expanded, 30 to 45 minutes.
08 - Preheat your oven to 375°F while the buns complete their second rise.
09 - Brush the risen buns with milk and sprinkle with sesame seeds, poppy seeds, or everything seasoning if desired. Bake for 18 to 20 minutes until golden brown on top.
10 - Remove buns from the oven and immediately brush with melted butter for a softer, more tender crust. Allow to cool completely on the baking sheet before slicing and serving.

# Expert Suggestions:

01 -
  • The sourdough discard gives these buns a subtle tang that cuts through rich toppings perfectly
  • They stay soft for days, which means no more rock-hard buns halfway through the week
  • You get bakery quality results with ingredients already in your kitchen
02 -
  • Weather affects dough, so add flour gradually rather than following the measurement exactly
  • Overbaked buns become tough quickly, so start checking at 18 minutes
  • The butter brush at the end is non-negotiable for that restaurant softness
03 -
  • Use bread flour instead of all-purpose for extra chewiness
  • Substitute honey or maple syrup for sugar for a warmer sweetness
  • Add 1 teaspoon of onion or garlic powder to the dough for savory buns

Go back