These sourdough rolls make the perfect buns for hamburgers and hot dogs. They offer much more flavor and a heartier texture than anything you can buy in the store!
As a real food family, hot dogs are a rare occurrence. The standard dogs contain ingredients we try to avoid, at least on a regular basis, and the more natural hot dogs are cost-prohibitive to eat frequently.
However, for my middle daughter’s past two birthdays, hot dogs have been her requested meal, and so hot dogs are put on the menu. A local butcher sells some really quality beef franks for a pretty penny, but they’re worth it once a year.
Good hot dogs require good buns, and sourdough is the way to make that happen in my book. With a few tweaks on my regular sandwich bread recipe, I was able to make some excellent buns for her hot dog meal, as well as some hamburger buns for later in the week!
These are much more filling than the fluffy white buns typically found in stores, but I prefer that. They have excellent flavor, hold up well to burger and hot dog toppings, and really make for a delicious sandwich!
Sourdough Hamburger & Hot Dog Buns
This recipe makes enough for 16 sandwich buns, but it can certainly be halved to make a smaller batch.
- 6-8 cups whole grain flour (I use about 2 cups whole oat with 6 cups whole wheat, ground in my WonderMill)
- 1 T. salt
- 1 1/2 cups sourdough starter
- 1 ¾ cups milk, buttermilk, or thinned yogurt
- ¼ cup honey
- ½ cup water
- Butter or oil
- In a large stand mixer, combine 6 cups flour, salt, and wet ingredients and allow to mix and knead for a few minutes. Gradually add more flour until a moist dough forms (remember that moister is always better with sourdough!).
- Place the dough in a large, lightly oiled mixing bowl to rise for about 8 hours, or overnight.
- Punch down the dough and divide into two even sections. For hot dog buns, butter 9×13 pan(s). For hamburger buns, butter large cookie sheets.
- Shape the dough as follows:
To Shape Hot Dog Buns
Hot dog buns after the second rise, right before baking
Divide the halved dough into 8 even sections. With lightly buttered or oils hands, roll the section gently between your palms until it is about 6-7 inches long. Place in the buttered pan, and repeat until all the dough sections are shaped and evenly placed in the pan.
To Shape Hamburger Buns
Shaped hamburger buns before the second rise
Divide the halved dough into 8 even sections. With lightly buttered hands, gently roll the dough into a ball, then begin to gently and evenly flatten with your fingertips until the dough is about 4-5 inches in diameter and about 1 inch thick. Place on a buttered baking sheet, and repeat until all the dough sections are shaped and evenly placed on the pan, just lightly touching.
- Cover the dough with a kitchen towel away from drafts and allow to rise until doubled. This may take anywhere from 4-8 hours, depending on your sourdough.
- Preheat the oven to 400, then bake the buns for 40-50 minutes or until lightly browned.
- Remove from the oven and gently brush with butter, then remove from the pan and allow to cool on a wire rack. For softer buns, cover the buns as they cool with a kitchen towel.
- Slice, fill with meat and sandwich fixings, and enjoy an incredible sandwich at home!
If you liked this recipe, be sure you don’t miss The 50 (and Counting!) Best Sourdough Recipes Roundup for more great ways to use sourdough in your baking.