Sourdough Hot Dog Rolls

A close up photo of a sourdough hot dog bun filled with a frankfurt and mustard relish.

These velvety soft sourdough hot dog rolls are a cinch to make and will become a staple in your baking repertoire!

Course Bread

Cuisine American

Keyword Sourdough Rolls

Prep Time 30

Cook Time 22

Proofing Time 10

Total Time 10 52

Servings buns

Calories 225kcal

Author Kate Freebairn

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

Kneading by Hand - You can definitely knead this dough by hand if you want to. It's important to dissolve the sugar in the warm milk and water before adding the flour. Knead the dough really well once the butter has been added - you'll need to bring your muscles! But it is a really lovely dough to work with!

Stand Mixer Notes - I have tested this recipe in a Thermomix TM5 AND TM6, as well as in a KitchenAid Tilt Head Mixer and an Ooni Halo Spiral Pro and it works perfectly. I recommend a single batch only in the Thermomix and KitchenAid, however the Ooni Halo Spiral Pro can handle a triple batch with no issues at all!

Using Sourdough Discard - you can of course use sourdough discard for this recipe. Swap 100g of active starter for 100g of sourdough discard along with 7g of commercial yeast.

Pan Size - I put 5 buns each into 2 USA Pan Square Cake Pans measuring 9" x 9". You can also fit 10 buns into a USA Pan Sheet Cake Pan measuring 9" x 13". I have tested this recipe in both of these pans and they work perfectly! I really do recommend a high sided pan rather than a baking sheet.

Vegan Ingredient Swaps - Swap the milk for any plant based milk. Oat milk and soy milk work well. Swap the butter for vegan butter.

Nutrition