Sourdough Hot Dog Buns with Tangzhong
These soft and fluffy Sourdough Hot Dog Buns are made using the Tangzhong method for extra moisture and softness. With a simple dough mix and a quick bake, they’re perfect for hot dogs or as a snack. The recipe uses a sourdough starter for a slight tang and is finished with a buttery brush for extra flavor.
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Ingredients
Tangzhong:
- 25 grams bread flour
- 100 grams milk
Main Dough:
- tangzhong from above
- 100 grams milk warm
- 30 grams sugar granulated
- 120 grams sourdough active, starter
- 20 grams butter about 1½ tbsp
- 300 grams flour all-purpose
- 6 grams salt
For Brushing:
- 20 grams butter melted, for after baking
Instructions
- In a small saucepan, whisk together 25g bread flour and 100g milk. Cook over medium-low heat, stirring constantly, until it thickens to a smooth, paste-like consistency. Remove from heat when it reaches 149–158°F (65–70°C). Let it cool to room temperature. In a stand mixer bowl, combine the cooled tangzhong, 100g warm milk, 30g sugar, 120g sourdough starter, 300g flour, and 6g salt. Mix on low speed for 2–3 minutes until a rough dough forms.
- With the mixer running, add 20g soft butter in small pieces. Knead on medium speed for 5–6 minutes, or until the dough is smooth, elastic, and slightly tacky but not sticky. Transfer the dough to a lightly oiled bowl. Cover and let rise at room temperature for 6–10 hours, or until it’s doubled in size and puffy.
- Turn the dough out onto a work surface. Use a bit of flour if needed. Divide the dough into 10 equal portions (about 70g each). Gently flatten each piece into a short rectangle, then roll it up tightly like a jelly roll and pinch the seam to seal.
- Place the shaped buns on a parchment-lined baking sheet, spaced close enough that they’ll touch once proofed. Cover with plastic wrap or a damp towel and let rise for 2–3 hours, or until they are soft and airy.
- Preheat the oven to 375°F (190°C). Bake the buns for 18–22 minutes, or until golden brown and the internal temperature reaches 200–210°F (93–99°C). Once the buns are out of the oven, brush them with 20g melted butter.
- Let them cool fully before slicing.
Notes
- Use all bread flour for a chewier texture, or stick with all-purpose flour for extra softness. I prefer all-purpose for its softness.
- These buns freeze well once cooled!
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Nutrition
Serving: 1bun | Calories: 203kcal | Carbohydrates: 35g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 339mg | Potassium: 80mg | Fiber: 1g | Sugar: 5g | Vitamin A: 132IU | Calcium: 37mg | Iron: 2mg
