Ingredients
Scale
- 1/2 cup active sourdough starter
- 3 cups all-purpose flour
- 1 cup whole milk
- 2 tbsp softened butter
- 4 tbsp milk powder
Instructions
- Start by combining all purpose flour, milk powder, salt and sugar in the bowl of your stand mixer, and add the dough hook attachment.
- Now add the starter (or discard), melted butter and milk
- Knead the dough on low speed until a smooth dough has formed. Briefly touch the dough, and ensure that it doesn’t stick to your fingers.
- Transfer the dough to a greased bowl, and cover with a plastic wrap. Let the dough bulk rise for 2 hours, and then place it in the fridge to cold rise overnight
- Remove the dough and tip it onto your work surface. Divide the dough into 8 equal parts.
- Shape each dough section into a long roll.
- Place them on a baking sheet lined with parchment paper
- Cover with a kitchen towel and let it proof in a warm place for a few hours until they double in size
- Preheat the oven to 375 degrees F.
- Bake the hot dog buns until they’re golden brown.
- Brush these sourdough hot dog buns with melted butter once you remove them from the oven
- Transfer the buns to a cooling rack and let them cool for 10 minutes before filling.
