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Sourdough Discard Hamburger & Hotdog Buns

Prep Time 40 minutes
Cook Time 30 minutes
resting time 4 hours
Total Time 5 hours 10 minutes
Servings 10 buns

Equipment

  • 1 electric stand mixer
  • 1 large mixing bowl
  • 1 bench scraper
  • 1 Spatula
  • 1 kitchen scale

Ingredients

  • 240 g milk warmed to 100-110℉
  • 37 g honey
  • 4 g active dry yeast
  • 150 g sourdough discard
  • 400 g bread flour
  • 28 g butter softened
  • 9 g sea salt
  • 28 g butter melted, for brushing

Instructions

  • In a stand mixer with a dough hook, combine 240 g milk and 37 g honey. Stir until the honey is dissolved, then mix in the 4 g active dry yeast.
  • Add 150 g sourdough discard and mix to combine.
  • Add 400 g bread flour and mix on low speed until a dough begins to form.
  • Increase the speed slightly and add 28 g butter in three parts, allowing each portion to fully incorporate before adding the next.
  • Add 9 g sea salt and mix.
  • Increase speed to medium and knead for 5–8 minutes, until the dough is smooth.
  • Transfer to a lightly oiled bowl and cover with plastic wrap. Let rise for about 2 hours, or until doubled in size.
  • Divide the dough into 10 equal portions (about 83g each).
  • Before shaping, cover with plastic wrap and let the dough rest for 20 minutes to make it more elastic.
  • For hamburger buns, pull the sides of the dough into the center and pinch, then roll on the counter to create surface tension and form a round ball. Once placed on the baking sheet, gently press them down to slightly flatten.
    For hot dog buns, flatten each portion into a rough rectangle, then roll it up into a cylinder, pinching lightly to seal.
  • Place shaped dough on a baking sheet about an inch apart. Once proofed, they should slightly touch.
  • Cover with plastic wrap and let rise for about 2 more hours until puffed up and doubled.
  • In the last 20 minutes of rising, preheat the oven to 350℉.
  • Bake for 28–30 minutes, rotating halfway through, until golden brown.
  • Melt the remaining 28 g butter and generously brush it over the warm buns—this is what makes them super soft and gives them that irresistible, buttery finish.
  • Let cool and enjoy! These buns should be fluffy, tender, and easy to pull apart.