{"id":227252,"date":"2025-05-06T18:33:39","date_gmt":"2025-05-06T18:33:39","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/sourdough-hot-dog-buns-sourdough-brandon\/"},"modified":"2025-05-06T18:33:39","modified_gmt":"2025-05-06T18:33:39","slug":"sourdough-hot-dog-buns-sourdough-brandon","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=227252","title":{"rendered":"Sourdough Hot Dog Buns \u2013 Sourdough Brandon"},"content":{"rendered":"


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This post may contain affiliate links for products and ingredients I use and recommend. For more information, see my affiliate disclosures<\/a>. <\/i> <\/p>\n<\/div>\n

Once you try these homemade Sourdough Hot Dog Buns<\/strong>, you\u2019re never going back!<\/p>\n

They\u2019re easy to make with a same-day or overnight option and super soft using the tangzhong method, yet sturdy enough for your favorite hot dog condiments and toppings. The fluffy buns also have so much more flavor than store-bought buns, which can be an afterthought.<\/p>\n

This simple enriched hot dog bun dough has a pull-apart, tender texture. Plus, they stay fresh longer for your summer cookouts by pre-cooking some of the flour and milk together and can be stored ahead of time.<\/p>\n

The timings for the recipe are very flexible, <\/strong>and I\u2019ve included a sample baking schedule for an evening bake below. However, it\u2019s easy to adjust to fit your schedule if you\u2019re doing an afternoon grilling cookout.<\/p>\n

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\ud83d\udc49 See other favorite sourdough summer recipes, including my:<\/p>\n<\/div>\n

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\"Sourdough\"Sourdough<\/figure>\n<\/div>\n
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\ud83d\udc68\u200d\ud83c\udfeb Baker\u2019s Percentage Chart<\/h2>\n

I include a baker\u2019s percentage chart to easily scale a recipe up or down. With baker\u2019s percentages, the\u00a0total weight of all flour in the recipe is 100%<\/strong>.<\/p>\n

If you want to learn more, the King Arthur website has detailed\u00a0reference page<\/a>\u00a0on why and how baker\u2019s percentages are calculated.<\/p>\n

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Ingredients<\/th>\nWeight<\/th>\nBaker\u2019s Percentage<\/th>\n<\/tr>\n<\/thead>\n
All-purpose Flour<\/td>\n420g (includes 20g for tangzhong)<\/td>\n100%<\/td>\n<\/tr>\n
Sourdough Starter*<\/td>\n120g<\/td>\n28.6%<\/td>\n<\/tr>\n
Granulated Sugar<\/td>\n12g<\/td>\n2.9%<\/td>\n<\/tr>\n
Salt<\/td>\n8g<\/td>\n1.9%<\/td>\n<\/tr>\n
Whole Milk<\/td>\n260g (includes 100g for tangzhong)<\/td>\n61.9%<\/td>\n<\/tr>\n
Egg<\/td>\n1 large (55g)<\/td>\n13.1%<\/td>\n<\/tr>\n
Unsalted Butter<\/td>\n28g (2 TBS)<\/td>\n6.7%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n
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*Note:<\/strong> If you opt to make a levain<\/a>, mix 40g of sourdough starter, 40g of water, and 40g of all-purpose flour and allow to double in size before mixing into your dough.<\/p>\n<\/div>\n

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\"Soft\"Soft<\/figure>\n<\/div>\n
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