Fresh Milled Wheat Sourdough Hot Dog Buns Recipe
This fresh milled wheat sourdough hot dog buns recipe combines the rich flavor of whole grains with the tangy goodness of sourdough. Made with freshly milled wheat flour, these buns are packed with rich flavor and a soft, chewy texture, perfect for grilling or pairing with your favorite fillings. Whether you’re hosting a BBQ or preparing a quick meal, milled wheat sourdough buns elevate any dish with their naturally tangy taste and high-quality ingredients, guaranteed to wow your guests!
Looking for a sourdough hamburger buns recipe? Check out this post: Soft and Fluffy Sourdough Hamburger Buns Easy Recipe
Table of Contents
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What you will need
Stand mixer with a dough hook (or can knead by hand)
Air tight container
Parchment paper
Plastic wrap, plastic bag, tea towel, or bowl cover
Bench scraper
Small bowl
Cooling rack
Homemade Hot Dog Buns
- 3 cups (360g) Fresh Milled Flour (preferably a Hard White Wheat–see tips)
- 1/4 cup (60g) warm water
- 1/2 cup (120g) warm milk
- 1/2 cup (100g) active sourdough starter
- 3 tablespoons (42g) softened butter
- 1 tablespoon (21g) honey (brown sugar can be used)
- 1 1/2 teaspoons salt
- 1 egg + 1 egg for egg wash
- Olive oil to grease bowl
Sourdough Hot Dog Buns Made with Milled Wheat
Night Before
Feed the sourdough starter 4-12 hours before making the dough. The starter should be very active and bubbly, and used just before it begins to decrease in activity.
1. Mix the Dough:
- In a large bowl or bowl of a stand mixer with paddle attachment or whisk attachment, mix together the water, milk, active starter, egg, softened butter, and honey.
- Add the freshly milled flour and salt to the wet ingredients. Mix until everything is hydrated, and the dough comes together.
- Switch the paddle attachment to the dough hook and knead until the dough is smooth and elastic (about 8-10 minutes by hand or 5 minutes with a stand mixer). SEE TIPS.
2. Bulk Fermentation:
- Cover the dough with a damp tea towel or plastic wrap. For best results, let it rise at room temperature for about 4-6 hours. If your kitchen is cooler, you can place the covered bowl in a warm place, such as an oven with only the light on and the door ajar, or ferment it overnight in the fridge.
3. Shaping the Buns:
- Once the dough has bulk fermented and doubled in size, punch it down gently to release the air.
- Turn the dough onto a floured surface and divide it into 8 equal portions.
- Shape the hotdog buns by rolling the dough into a 6-inch by 4-inch rectangle with a rolling pin, then tightly roll them up. Each portion should be a cylindrical shape (like a mini baguette). Aim for a length that will comfortably fit your hot dogs, about 6 inches.
- Place the shaped buns side by side on a parchment-lined baking sheet, making sure they are close together (this will help them rise together as they bake).
4. Second Rise:
- Cover the shaped buns with a towel or plastic wrap and let them rise for 2-3 hours until they have puffed up nicely. Optionally, you can place them in the fridge overnight to do a slow proof if you want to bake them the next day.
5. Baking:
- Preheat your oven to 375°F (190°C).
- Once the buns have fully proofed, bake them for 20-25 minutes or until golden brown on top.
6. Cooling:
- Let the buns cool on a wire rack for at least 20 minutes before slicing.
Tips for Hot Dog Bun:
- Wheat Berries: I prefer to make these with Hard White Wheat Berries due to their milder flavor, although Hard Red Wheat will work!
- Hydration: Freshly milled flour tends to absorb more water, so feel free to adjust the water slightly by adding a tablespoon of water at a time if the dough feels too dry. ALTERNATIVELY, if the dough is not coming together in the mixer, then add 1 tablespoon of flour at a time until it starts to pull of the sides of the bowl. Try not to add too much as this will make a denser bun!
- Topping: You can also brush the tops of the buns with a bit of butter or oil right after baking for a soft, shiny finish.
- Storage: These buns will last for a few days at room temperature or up to a week in the fridge. You can also freeze them for longer storage.
Enjoy your fresh-milled flour sourdough hot dog buns! They’ll be perfect for your next BBQ or a family meal.
More Delicious Sourdough Recipes
Sourdough Hamburger Bun Recipe
Quick Sourdough Discard Cinnamon Rolls Easy Recipe
Fresh Milled Wheat Sourdough Hot Dog Buns Recipe
This fresh milled wheat sourdough hot dog buns recipe combines the rich flavor of whole grains with the tangy goodness of sourdough. Made with freshly milled wheat flour, these buns are packed with rich flavor and a soft, chewy texture, perfect for grilling or pairing with your favorite fillings.
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Servings: 0
Equipment
- Stand mixer with a dough hook (or can knead by hand)
- Air-tight container
- Piece of parchment paper
- Plastic wrap, plastic bag, tea towel, or bowl cover
- Bench scraper
- Small bowl
- cooling rack
Ingredients
- 3 cups 360g Fresh Milled Flour (preferably a Hard White Wheat–see tips)
- 1/4 cup 60g warm water
- 1/2 cup 120g warm milk
- 1/2 cup 100g active sourdough starter
- 3 tablespoons 42g softened butter
- 1 tablespoon 21g honey (brown sugar can be used)
- 1 1/2 teaspoons salt
- 1 egg + 1 egg for egg wash
- Olive oil to grease bowl
Instructions
Night Before
- Feed the sourdough starter 4-12 hours before making the dough. The starter should be very active and bubbly, and used just before it begins to decrease in activity.
Mix the Dough:
- In a large bowl or bowl of a stand mixer with paddle attachment or whisk attachment, mix together the water, milk, active starter, egg, softened butter, and honey.
- Add the freshly milled flour and salt to the wet ingredients. Mix until everything is hydrated, and the dough comes together.
- Switch the paddle attachment to the dough hook and knead until the dough is smooth and elastic (about 8-10 minutes by hand or 5 minutes with a stand mixer). SEE TIPS.
Bulk Fermentation:
- Cover the dough with a damp tea towel or plastic wrap. For best results, let it rise at room temperature for about 4-6 hours. If your kitchen is cooler, you can place the covered bowl in a warm place, such as an oven with only the light on and the door ajar, or ferment it overnight in the fridge.
Shaping the Buns:
- Once the dough has bulk fermented and doubled in size, punch it down gently to release the air.
- Turn the dough onto a floured surface and divide it into 8 equal portions.
- Shape the hotdog buns by rolling the dough into a 6-inch by 4-inch rectangle with a rolling pin, then tightly roll them up. Each portion should be a cylindrical shape (like a mini baguette). Aim for a length that will comfortably fit your hot dogs, about 6 inches.
- Place the shaped buns side by side on a parchment-lined baking sheet, making sure they are close together (this will help them rise together as they bake).
Second Rise:
- Cover the shaped buns with a towel or plastic wrap and let them rise for 2-3 hours until they have puffed up nicely. Optionally, you can place them in the fridge overnight to do a slow proof if you want to bake them the next day.
Baking:
- Preheat your oven to 375°F (190°C).
- Once the buns have fully proofed, bake them for 20-25 minutes or until golden brown on top.
Cooling:
- Let the buns cool on a wire rack for at least 20 minutes before slicing.
