Sourdough Discard Hamburger and Hot dog buns
These buns were ready in a pinch and combine the benefits of sourdough discard with the ease and convenience of active dry yeast. Here’s how to make them!
Ingredients:
70g granulated sugar
28g active dry yeast
226g water, warm (105°F)
858g milk
54g avocado oil
4 tsp salt
1600g All purpose flour
200g sourdough discard
2 large egg for your egg wash
Method:
Dissolve your sugar and yeast into your water
Add milk, oil, and salt and mix at a high speed for 2 minutes
Add in your flour 1/4 cup by 1/4 cup
Continue to mix with your stand mixer until the dough forms a smooth ball and is peeling from the side of the bowl
Remove your dough from your bowl and place onto a floured surface. Knead until your dough is smooth and elastic
Place dough in oiled bowl and make sure the dough is covered in oil, allow to rise for an hour.
Once your rise is done turn your dough back to your work surface and divide into 36 pieces.
For hamburger buns, shape each piece into a ball and flatten the balls into 3 1/2" disks. For hot-dog buns, flatten the piece of dough into a rectangle, roll the rectangle into a cylinder, and blunt out the edges. You want each cylinder to be about 4 1/2” in length.
Place them on a well-seasoned baking sheet a half inch apart so they'll grow together when they rise and can be broken apart like the buns in the store.
Allow to rise again for 30-45 minutes, until they have just doubled in size.
Just before baking, apply your egg wash with a pastry brush.
Preheat oven to 400 degrees Fahrenheit.
Bake for 20 minutes and allow to cool thoroughly before opening and serving.
Let me know if you try out this recipe and what you think!