1. This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.

   This recipe can be mixed by hand or with a stand mixer.

2. To a mixing bowl add the instant yeast, sourdough discard, milk, water, and sugar. Whisk until mostly mixed.
3. Next, whisk in the egg until combined. Add the flour, salt, and room temperature butter (cut up into cubes) and mix until a shaggy dough is formed.
4. Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.

Knead the dough

1. After the dough has rested knead the dough for 5-7 minutes or until it comes together, is smooth, and is not sticky. Use flour as needed to assist with stickiness.
2. Once complete, place the dough in a greased bowl (oil or butter) and let it rest until doubled (1-2 hours).

Shape the sourdough hot dog buns

1. Need more time? After the first rise, the dough can be placed in the fridge overnight and shaped/baked the following day.
2. After the dough has doubled in size turn it out on a lightly floured surface and divide it into 10 equal pieces (mine weigh around 80 grams each).
3. Roll each piece into a 5×8 inch rectangle and roll into a 5-6 inch log. Making sure to tighten the seams after rolling. Find my favorite hand roller here!
4. Place each shaped bun on your hot dog bun pan or a parchment paper lined pan (about an inch or so apart).

5. Cover the pan with oiled plastic wrap and let them rest until doubled in size (about 1 hour). They should be noticeably puffy and light to the touch.

   Shaped hot dog buns can be refrigerated overnight and baked the following day if needed.

Brush and Bake the sourdough discard hot dog buns

1. Once the hot dog buns are ready to be baked, preheat the oven to 375 degrees F.

2. Mix together the egg and water and brush the buns with the egg-wash and bake them for 20-25 minutes.

   Sourdough discard hot dog buns are fully cooked once they have reached an internal temperature of 190-200 degrees F.

3. Brush the hot dog buns with melted butter upon removing them from the oven for extra softness.
4. Allow sourdough hot dog buns to cool for 20-30 minutes before enjoying warm!
5. Storage: Store the cooled sourdough hot dog buns in an airtight container or zip-top bag at room temperature for up to 3 days. For longer storage, freeze the buns for up to 2 months and thaw at room temperature before serving. Warm them slightly for the best soft and fluffy texture.