Home-made Hot Dog Buns with Sourdough Starter

I’ve got a package of bbq’d sausages (Grill ‘Ems) in my freezer and had pictured eating them inside hot dog buns.

But nothing so crass as PURCHASED hot dog buns.

I made my own using a half batch of the hamburger recipe found here. I made a couple of changes in the recipe … first, I wanted to reduce the amount of sugar used so I halved the amount. I still got the quick rise so I was quite pleased. Also, I had some leftover sourdough starter from an experiment I had started early in the week and I added 1/2 cup in place of some of the water and flour.

The result … well, what do you think? 🙂

The buns were shaped after letting the dough rest for 10 minutes. Then, they were allowed to rest covered for another 10-12 minutes, brushed with an egg glaze, and baked.

The buns were baked for 17 minutes at 400 deg F.

My Sourdough Starter Hot Dog Buns – makes 8 x 2 oz 6″ long buns

1/2 cup milk
1 tbsp sugar
1 tbsp dry active yeast
1 1/2 – 1 3/4 cups all purpose flour, divided
1/2 tsp salt
1/2 egg (2 tbsp or 1/8 cup lightly beaten egg)**
1/2 cup sourdough starter
2 tbsp vegetable oil

** Add a splash of water to the other half of the egg and use it to glaze the buns

Preheat oven to 400 deg F.

Warm milk in microwave, until lukewarm, and stir in sugar. Stir in the yeast making sure that you don’t have any lumps of yeast. Let proof for 5-10 minutes or until foamy.

In a large bowl, add 1 cup of flour and salt. Stir to mix in the salt evenly. Add yeast mixture, starter, oil and egg. Stir well with a wooden spoon until you get a smooth batter. Beat for a couple of minutes.

Add, flour, 1/4 cup at a time, until the dough starts to pull away from the edge of the bowl. Turn dough out onto a lightly floured work surface and knead gently for a minute or two. You may need another 2-3 tbsp of flour.

Form the dough into a ball, cover with bowl and let rest for 10 minutes.

Divide dough (you should have about 1 pound of dough) into 8 equal portions. Shape into a rectangle, fold over in thirds and pinch edge closed. Roll the dough ‘snake’ to even it up and place about an inch apart into a lightly oiled 9x 13 inch baking pan in two rows. Cover pan with a towel and let rise for 10-12 minutes.

Brush top of the buns with the beaten egg.

Bake for 14-17 minutes until the top is golden brown and your base is set/golden brown.

Let buns cool on rack until room temperature.

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