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Sourdough Hot Dog Buns

Author: Charlotte Rutledge

Sourdough Hot Dog Buns Recipe Sourdough Hot Dog Buns Recipe

Wondering how to make your own hot dog buns that are every bit as soft and moist as the packaged ones from the grocery store? The answer is sourdough. Using a ripe starter and a little bit of yeast gives lift and flavor to your buns, while our hot dog bun pan guarantees they’ll come out consistently beautiful each and every time.

At a glance

Prep
Bake
Total
Yield
10 buns
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Weigh out your flour; you’ll find its weight by toggling to “ounces” at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess.
  2. Combine all the ingredients, and mix and knead — by hand, mixer, or bread machine set to the dough cycle — adding more flour or water if necessary to make a soft, smooth dough.
  3. Place the dough into a lightly greased bowl, cover, and allow it to rise at warm room temperature until it's nearly doubled in bulk, 60 to 90 minutes.
  4. While the dough is rising, lightly grease a hot dog bun pan.
  5. Transfer the dough to a lightly greased work surface, gently deflate it, and stretch it until it's about 15" long and 6" wide. Place the dough into the pan, stretching it to the edges.
  6. Let the dough rise for 45 to 60 minutes, until it comes to within 1/2" of the top of the pan. Towards the end of the rising time, preheat the oven to 350°F.
  7. Grease a baking sheet, and place it on top of the risen buns.
  8. Put the covered buns into the oven, weighing the baking sheet down with something heavy and oven-safe; a cast iron skillet works well.
  9. Bake the buns for 18 minutes, remove the weighted baking sheet, and bake for 2 to 5 minutes longer, if necessary to brown the buns.
  10. Remove the pan from the oven, and cool the buns in the pan for 5 minutes. Turn them out onto a rack, rounded side up, to cool completely.
  11. Slice each bun down the middle vertically, without cutting through the bottom; then cut between the buns to separate them.
  12. Store buns wrapped in plastic for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 81g
  • Servings Per Batch 10 servings
Amount Per Serving:
  • Calories 210
  • Calories from Fat 45
  • Total Fat 5g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 370mg
  • Total Carbohydrate 35g
  • Dietary Fiber 1g
  • Sugars 5g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.