Sourdough Hot Dog Rolls [with a vegan option]

These sourdough hot dog rolls are super easy to make and you are going to be making batch after batch - they are that good!

Perfect for making your favorite hot dog or filling with grilled meat, these sourdough hot dog rolls are sure to become family favorites!

I have made so many batches while testing this recipe that my family have been eating them for breakfast, lunch and dinner. With no complaints!

Plus, you can use them in a few other creative ways too ... not just for putting frankfurts in.

These hot dog rolls do not fall apart and are sturdy enough to stand up to whatever you want to put in them. You can choose to slice them on the side or across the top.

You might also like to try these sourdough sandwich rolls or sourdough hamburger buns.

How To Make Sourdough Hot Dog Rolls

These sourdough hotdog rolls can be made using active, bubbly starter or using discard (with some commercial yeast).

This recipe was written using a stand mixer because it mixes the enriched dough easily.

You can knead by hand, but you'll really need to get your muscles going to work the butter in.

How to make sourdough hot dog rolls:

1. Add warm milk, water, sugar and instant yeast to the bowl of your stand mixer. Mix together until the sugar has dissolved and the yeast is foamy.
   
2. Now add your sourdough starter, bread flour and salt. Bring the ingredients together to form a shaggy dough.
   
3. Now, using the dough hook of your stand mixer, knead the dough for a few minutes until it becomes smoother.
   
4. Add the butter and continue to knead the dough until it is smooth and elastic. This dough is not a sticky dough and should some together in one big ball.
   
5. Remove the dough from your stand mixer, place into a bowl and cover with plastic wrap. Leave the dough to rise until it's doubled.
   
6. Once the dough has doubled, turn it out onto the counter and form into a rough rectangle. Using a dough scraper, cut the dough into 9 strips (less if you want larger rolls).
   
7. Using a scale, weigh out each piece, adding or removing dough until you get 9 pieces that are 100g each.
   
8. Shape each piece of dough into a log and place on a baking sheet. Leave a little gap between them - but you want them to be touching once they've risen.
   
9. Bake the rolls until just golden.
   
10. Brush with butter as soon as they're removed from the oven, then transfer to a wire rack to cool.

Active Starter or Discard?

It really doesn't matter which you use (active, bubbly starter or discard) - the process is pretty much the same.

The timing will of course be different. The recipe I've written at the end of the post is based on using yeast plus an active starter.

There are notes under the recipe explaining how to do it with true sourdough.

I generally make them with yeast because it makes them faster. I love that I can make a batch of rolls in just a few hours, rather than going to buy them from the store. This makes a difference in my life and in the food that I feed my family.

I will say that the rolls will generally have a much fluffier texture when you make them with active, bubbly starter plus commercial yeast. They are also a bit easier to shape due to the fast rising time.

You could serve your sourdough hot dogs with these sourdough onion rings.

How to Shape Sourdough Hot Dog Buns

Shaping these sourdough hot dog rolls is quite easy. The dough is enriched with butter and is stretchy and elastic.

It should not be sticky so it's easy to work with.

Once you've turned the dough out onto the counter, use a dough scraper to separate it into 9 strips. Weigh each strip and add/take away the dough until each piece is 100g (this is the perfect dough weight for hotdog buns).

Take each piece of dough, spread it out on the counter and turn the ends in. Pinch the long sides into the middle until it looks like a sausage. Then roll the dough gently on the counter until it is rounded.

Place the shaped rolls so that there is a little gap between them. Once they've risen they should be touching.

Do I Need A Hot Dog Pan?

While it's not essential, a specific hot dog pan can give you uniform shape and size rolls.

If you are wanting to up your hot dog game, I recommend this New England Hot Dog Pan. It makes 10 hot dog buns and is a heavy gauge commercial pan.

Alternatively, a slice pan will work. For this recipe I have used a smaller brownie tin that measures 11 x 7 x 1.5 inches and it works really well.

Tips For The Best Sourdough Hot Dog Rolls

While these rolls are easy to make, there are few things you can do to make sure that you get the best sourdough hot dog rolls every single time!

• Allowing the dough to double is paramount to getting that beautiful fluffy texture to the buns. Allow the dough to double on the first rise and then make sure the buns get nice and puffy after the second rise.

• When you place them on the baking tray, allow a little room between each, but you want them to be touching when they have puffed up. This helps them to maintain their shape when baked.

• Brush the buns with milk before you bake them to give them a nice, even color when baked.

• Don't over bake the buns, you want them just baked so that the crust doesn't get too dark or crusty.

• Brushing them with butter as soon as they are removed from the oven is important to give them that soft, squishy hot dog bun texture.

Want something a little different? Try these sourdough pigs in blankets!

Vegan Sourdough Hot Dog Buns

If you wish to make these sourdough hot dog rolls vegan, you can easily make ingredient swaps for this.

Here's how to make these hot dog rolls vegan:

• Swap the milk for any plant based milk you like. Soy or oat works well. Make sure you warm it before you add it to the sugar and yeast though.

• Use vegan butter in the dough - you can use the same 30g amount (Nuttlex or similar works really well)..

• Brush the buns with vegan butter once they're cooked to keep them soft.

You might also like these vegan sourdough crackers - they taste cheesy, but are completely dairy free! There are also lots of other vegan sourdough recipes here.

Making Sourdough Hot Dogs in Thermomix

If you have a Thermomix, these sourdough hot dog roll are even easier to throw together! You can make them in just minutes!

Here's the process for using a Thermomix (you'll find the full ingredient list in the recipe at the end of the post):

1. Weigh your water and milk into the bowl. Set temperature for 37C, speed 4 for around 3 minutes (time will depend on how cold your water/milk is).
   
2. Weigh in sugar & yeast, speed 4 for 20 seconds.
   
3. Weigh in flour, starter and salt. Set knead function for around 2 minutes or until dough is fairly smooth.
   
4. Weigh in butter and knead for 3 minutes until dough is stretchy yet smooth and is not sticking to the bowl.

As with any technique involving dough, learn to read your dough, rather than just the timing on the recipe. If it's warm in your kitchen or perhaps a little humid, the dough might be done sooner.

Keep an eye on it and follow your instinct.

How To Use Sourdough Hot Dog Rolls

While obviously, sourdough hot dog rolls are perfect for ... you guessed it - hot dogs! They are also delicious served in other ways. You might like to serve them as sourdough game day snacks for the super bowl.

Here are a few suggestions for getting creative with sourdough hot dog buns!

• Slice open and add mayo, cranberry relish, sliced turkey and brie cheese for the ultimate cold cut roll (seriously I cannot stop eating this combo).

• Cut the rolls in half and place face up onto a baking tray. Add pizza sauce, cheese, pepperoni (and whatever else you like on a pizza). Now you've got pizza subs! A fave with my little people!

• Sprinkle on some parmesan cheese and Italian herbs before baking and then use them to make meatball subs.

Can You Freeze Sourdough Hot Dog Rolls?

Yes you can freeze sourdough hot dog rolls (just like you can freeze sourdough bread).

Place 6 - 8 fresh rolls into a zip loc bag and try to get most of the air out before you seal it up.

The rolls will last in the freezer for around 6 months (they will be fine after this, but the texture may deteriorate).

When you want to use them, leave them at room temp to defrost. Lightly spritz them with water and pop into a warm oven to refresh them.

You can brush with extra butter when they come out if you want to.

Frequently Asked Questions

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