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These sourdough hot dog buns are super easy to make and you are going to be making batch after batch – they are that good! 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!
Why You’ll Love This Recipe!
Sturdy Structure – These hot dog buns 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 (we’ve tested both and they work just as well either way). They work soft and fresh, but also toast up beautifully too!
Perfect for Grilling Season – Perfect adding frankfurts to make hot dogs or filling with grilled meat, these sourdough hot dog buns are sure to become family favorites! You’ll love serving them with this corn relish and a side of sourdough onion rings.
No Egg Wash – I personally hate egg wash on hot dog buns, so I’ve skipped it. I’ve got a little trick I’m going to show you to ensure these buns always come out of the oven super soft, just like they should be.
Ingredients
- Sourdough Starter – ripe sourdough starter is best to give you the most amazing flavor for these buns!
- Milk – I’ve used whole milk, but you can pretty much use any milk you like.
- Water
- Sugar – you can use honey instead of granulated sugar if you prefer.
- Salt
- Butter – I’ve used salted butter as always! But you can use unsalted butter if you prefer.
- Bread flour – I don’t recommend using all purpose flour or whole wheat flour for these hot dog buns. Stick with high protein bread flour for the best structure and buns that don’t fall apart when you add your fillings.
How To Make Sourdough Hot Dog Buns
I’ve created this recipe for sourdough hot dog buns with active sourdough starter, but you can use discard and commercial yeast if you prefer. This recipe was written using a stand mixer because it mixes the enriched dough easily. I have been making triple batches in my Ooni Halo Pro Spiral Mixer lately and it makes them so soft and fluffy! It handles a triple batch like a dream!
You can knead by hand, but you’ll really need to get your muscles going to work the butter in.
Add warm milk, water and sugar to the bowl of a stand mixer. Mix together until the sugar has dissolved (I just use a whisk or spatula to do this rather than the attachment for my stand mixer).
Now add your active sourdough starter, bread flour, butter and salt to the liquid. Using the dough hook attachment use your stand mixer to knead the dough for a few minutes until it becomes smooth and elastic. This dough is not a sticky dough and should some together in one big ball. The bowl should be fairly clean.
Cover the bowl and leave the dough at room temperature until its risen around 50% (it doesn’t have to be double). This is the first rise. We don’t want them to double here, because they will finish rising once you’ve shaped them.
At the end of bulk fermentation, turn the dough out onto the counter and cut the dough into 10 equal pieces using a bench scraper. I weigh my dough to ensure they all weigh the same.
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. I’ve tested lots of pans for these sourdough hot dog rolls and my favorite is using 2 x USA Pan Square Cake Pans and placing 5 hot dog buns in each. I don’t line the pans with parchment paper because they are non stick, but if you are using a different pan, it’s a good idea.
Once they’re shaped and in the pan, cover them and leave them to proof until they are soft and puffy. This is the key to getting that soft, fluffy texture!!
Once you’ve preheated your oven, spritz the sourdough hot dog buns with a little water. Bake until just golden and brush with butter as soon as they’re removed from the oven, then transfer to a wire rack to cool. Don’t break the apart until they have cooled to ensure they retain their shape.
Kate’s Pro Tip
Use A High Sided Pan
Use a high sided pan like the USA Pan Square Cake Pan (9″ x 9″) or even the Sheet Cake Pan (9″ x 13″). Placing them so they are touching each other after the second rise is they way to ensure these sourdough hot dog buns maintain their shape when they bake. They use each other to rise up in the oven. Then when you tear them apart, you get the soft, fluffy sides.
How To Use Sourdough Discard
If you want to make this recipe using sourdough discard, simply swap active starter for sourdough discard and then add up to 7g of instant yeast. The more commercial yeast you add, the faster the dough will rise. I do sometimes add some instant yeast if I need these in a hurry (and it’s faster than driving to the store).
Serving Suggestions
These sourdough hot dog buns are so versatile. You might like to serve them as sourdough game day snacks for the super bowl or use them as the base for sourdough pigs in blankets.
Here are a few suggestions for getting creative with sourdough hot dog buns!
- Add your frankfurt and then top them with this small batch homemade ketchup, mustard relish and your favorite shredded cheese.
- 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 homemade 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 (sourdough meatballs are optional).
You might also like to try these sourdough sandwich rolls or sourdough discard hamburger buns.
How To Store + Freeze
These sourdough hot dog buns last up to 3 days if stored in a ziplock bag or large airtight container on the counter. I have tested this with multiple batches. Place the rolls in the microwave for 30 seconds when you want to use them and they will be as soft and fresh as when you first baked them!
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
Yes, this sourdough hot dog bun recipe is perfect for New England Hot Dog Buns. You will need to make them slightly larger (I recommend 120 to 150g of dough per roll). This New England Hot Dog Pan is a great way to ensure a uniform size and shape.
Sourdough hot dog rolls can be given a soft, squishy crust by brushing them with butter as soon as they are removed from the oven. You can also brush them with honey butter if you’d like a sweeter exterior.
No you don’t have to. You could substitute the the milk in this recipe for water, however you won’t get the soft, squishy crumb that is synonymous with hot dog rolls.
I find it best to use a stand mixer for this recipe, however you can most certainly knead it by hand. I have included notes in the recipe card for how to knead this dough by hand, as well as which stand mixers I have tested this recipe with.
Sourdough Hot Dog Rolls
Equipment
- 2 USA Pan Square Pans (9" x 9")
Ingredients
- 100 g Milk, (warm)
- 200 g Water
- 20 g Sugar
- 100 g Sourdough Starter, (see notes for using sourdough discard)
- 500 g Bread flour
- 5 g Salt
- 30 g Butter, (plus extra for brushing)
Instructions
- Add warm milk, water and sugar to the bowl of your stand mixer. Mix together until the sugar has dissolved (I just use a spatula to do this).
- Now add your sourdough starter, bread flour, salt and butter. Now, using the dough hook, knead the dough for a few minutes until it becomes smooth and elastic. This dough is not a sticky dough and should some together in one big ball.See notes for timing on this stage, as well as kneading by hand.
- Remove the dough from your stand mixer, place into a bowl and cover with plastic wrap or a damp kitchen towel. Leave the dough to rise around 50%. This can take time because the dough is enriched with butter and milk.
- Once the dough has risen turn it out onto the counter and divide it into 10 equally weighted pieces. I make mine around 95g each.
- Shape each piece of dough into a log shape. To do this, I form a ball and then flatten it out, and roll it up. I leave them for 10 minutes and then pull them towards me on the counter, using the sticky underside of the dough to create some tension.
- Place the sourdough hot dog rolls into your chosen pan (I put 5 each into 2 USA Pan Square Cake Pans measuring 9" x 9"). Leave a little gap between them – but you want them to be touching once they've risen.
- Preheat your oven to 180ºC/350ºF and set the rolls aside for a second rise – you want them to be puffy and soft. Again, this is enriched dough so it can take some time.
- Once the rolls are puffy and touching each other, spray them with water and place into the oven and bake at 180ºC/350ºF for around 22 minutes. The rolls should be lightly browned on top.
- Take the rolls out of the oven and brush generously with butter. You don't have to melt the butter, just brush it on with a pastry brush and the warmth from the rolls will melt it.
- Place the rolls onto a wire rack to cool. Allow them to cool fully before breaking them apart.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Rate and comment below!
I made these buns. The looked wonderful but were too dense and a little dry. They tasted good but the texture could have been better. Any suggestions on what I can do to improve?
Could you turn this into a long ferment recipe? If so, how would you do that?
Excellent hotdog buns!!!! I made half batch as it’s just 2 of us. It made 4 extra long buns for our extra long hotdogs! Thank you for this recipe. It’s now in my Favorites File!
Hi, Kate. The butter should be at room temperature, melted or cold? If melted, could I also swap it with olive oil for the vegan version? Could I swap the sugar for coconut sugar for a healthier bun?
The rolls look amazing but I didn’t see instruction to put on baking paper and they stuck to the baking tray – still taste great.
is the butter supposed to be added cold, room temp or melted?
Have you used whole whole wheat to make these? Wondering what I would need to change??
These turned out pretty good for me! I actually found that the recipe made about 10 buns which was nice. I had to cook for closer to 20 minutes to get them to that pretty gold colour but overall very satisfied with the recipe. I would make them again for sure!
Added 1 egg with butter step. Great tasting rolls; great structure. Super soft and delicious.
I don’t understand the impact of changes just yet. What was the goal for adding the egg?
Excellent recipe. I made these exactly as written, except sprinkled on poppy seeds after brushing on the milk. In my oven, they took 18 mins to get to 200F internal temp. Will definitely make again – thank you.
Love these buns! Mine also took longer to get golden brown. I might up the temp slightly next time.
Wondering how to best incorporate butter. Should you use cold butter, room temp? Cut up small, not sure. Thanks.
These make me look like a pro baker. Perfectly shaped, browned and soft and squishy. Quick to make and the dough is super easy to work with. I can see I will be making these often.
They were amazing. Made them in Australia for a BBQ at a friends house. They usually use a slice of bread so it was quite a treat.
I made these and they turned out so beautiful. Next time I’m going to try omitting the instant yeast and use dried sourdough starter instead and see what happens. I’m also wondering if I could shape these into burger buns instead?
I use this recipe for hamburger buns all the time. Works great.
Another fail from this site. After 30 mins of cooking, these hadn’t browned at all. Also, I had to move the rolls to a bigger baking pan than called for in this recipe because they were completely jam packed into the 11x7x1.5 inch one I used even before the second rise started.
You add the butter after everything else is combined in the stand mixer – but what CONDITION butter? Room temp? Melted? Cold cubed?
Thanks for all your WONDERFUL sour dough tips and recipes.. my starter is seven days old today and looking great- thanks to you! ❤️
These are absolutely delicious! We used about half with brats and the other half as a sort of panini with lunch meat and cheese. My husband requested them for the second week in a row!
These were good, soft and relatively easy to make. However, I did not get the browned look, they ended up looking like they did when I put them in. Fully cooked but didn’t look like a hot dog. I think next time I’ll do a slightly higher temp. Or maybe longer? I didn’t want to dry them out though. So not sure.
Thanks for sharing your recipe. it’s much appreciated.
I noticed that the bottom of my SD breads are rather thick after baking. do you use a silpat for this or is the dough placed directly on the pan? i noticed that your images show a rather thin bottom crust…hence, my question.
Thanks and cheers,
Kim
These are soft and delicious. How can I store them for a few days? Is it best to freeze them?
It’s best to freeze them if storing for a few days. 🙂
These are excellent. I don’t understand brushing them with milk…they never browned
Easy recipe and the rolls do turn out best with yeast based on other rolls/buns I’ve made with sourdough. I couldn’t see it in the recipe but it would be helpful to have a shaping SIZE guide. My dough gave me only 8 rolls, 7 longish ones that were like large breadsticks almost, and one shorter, chubby one. Had I made them all like the shorter, chubby one (about 5 inches cooked, so maybe 4.5 raw), I would have gotten the 9 per the recipe. When I measured 100g dough it just looked way too small that’s why I made less. It’s hard to know what length to make them based on the dough weight.
Is there a way to make these with the long fermentation process so they are low in gluten?
Thank you
Can active dry yeast be used in place of instant?
That should work, Candice.
Perfect recipe! I followed your recipe as written and they were very soft and heavenly. Sometimes I use this recipe and shape them as dinner rolls, too. We love them and so does anyone I share them with💕
Absolutely brilliant
I used the vegan version of the recipe, with plant based butter and oat milk. I would agree with others, I needed about 20 minutes to achieve the light golden brown color. I also used my razor blade to cut 1/4 inch slice on top. I think this will help with splitting. I had a little left over, so I made a small roll. It was very tasty!!! I definitely will make this again!!!
Thanks so much for your review, Leah! So glad it was tasty. 🙂
We love this recipe. So much, in fact, that I use it for hamber buns too. Last time I made it, I subbed coconut oil for the butter, and it was perfect. Today I think I’ll try making sandwich bread with it.
I love this hot dog sourdough buns. I follow the recipe in the Thermomix and they came out perfect. I did the recipe without the yeast and used active sourdough the buns came out perfect!! Loved them!! Thank you!!