Sourdough Hot Dog Buns

Hot dog buns are definitely one of the crazier things that I have made.  While they are super inexpensive to purchase, they just arent anything special... and if I ever get the chance to make lobster rolls, I want a really good roll for them.  These are perfect.  This recipe is from The Perfect Loaf and only has weight measurements (my recipe below uses half the sugar and I simplified a few steps).  I find that baking with a scale is so much easier so if you need a reason to buy another thing for kitchen, let it be this recipe.  Also, this is one of those recipes that is best if you start in the morning but I'll make a note of when you can stop and pop it in the fridge for an overnight in case you get started later in the day.

Hot Dog Buns

makes 10 slightly oversized buns

398g all-purpose flour

100g whole wheat flour

274g water

55g one whole egg

50g butter, room temp

12g white sugar

9g salt

139g ripe sourdough starter

1 whole egg

1 tablespoon whole milk

Mix (9:00 a.m.)

In the bowl of a stand mixer fitted with the dough hook attachment, add the water, flour, sourdough starter, egg, sugar, and salt. Mix on speed 1 for 2 minutes until the ingredients come together. Increase the mixer to speed 2 and mix for 5 minutes until the dough starts to strengthen and clump around the dough hook. Let the dough rest for 10 minutes. Turn the mixer on to speed 1 and add the butter.  Mix 3 to 5 minutes.

Bulk fermentation (9:30 a.m. to 12:30 p.m.)

Cover and let rest for 3 hours at 75ºF (in the work bowl or transfer to another bowl).  Stretch and fold (or use the letter folding technique) after the first 30 mins rest, then repeat twice for a total of 3 stretches.  Let rest for the remainder of the 3 hours.

Chill dough (12:30 p.m. to 1:30 p.m.)

Place into the fridge for at least 1 hour or longer (this is where you can take a break and let it rest overnight).

Divide and shape rolls (1:30 p.m.)

Line a full sheet pan with parchment paper. Divide the dough into ten pieces, each weighing 100g for larger rolls (I think that 90g would work better if you are using a hot dog pan). Shape each into a tube, baguette style, about 4-inches long and place them on the prepared sheet pan with space between (or snug them up to each other for New England style rolls, our preference).

Proof (1:45 p.m. to 3:45 p.m.)

Cover the proofing dough with a large, airtight cover ensuring the cover doesn’t contact the dough (grease it with oil if necessary to prevent sticking). Let the dough proof at room temperature for two hours.  Turn your oven on 30 minutes prior to the end of the proofing time.

Bake (3:45 p.m.)

Preheat oven with a rack in the bottom-third to 425°F (220°C). In a small bowl, whisk egg and milk for the egg wash. When the oven is preheated, uncover the dough and brush on a thin layer of the egg wash. Slide the sheet pan into the oven and bake for 20 minutes. After this time, rotate the pan back to front and reduce the oven temperature to 350°F (175°C). Bake for 5 to 8 minutes longer until the tops of the buns are golden brown, but the sides are still pale yellow. Once fully baked, remove the buns from the oven and cool them on a wire rack for 15 to 30 minutes before slicing.