🌭 Soft Sourdough Discard Hot Dog Buns

Add everything except the butter to the bowl of a stand mixer:

• 345g flour
• 123g warm water
• 150g sourdough starter or discard
• 9g instant yeast
• 1 egg
• 58g honey or sugar
• 9g salt

Mix on low speed for about 2 minutes, until all of the flour is absorbed.

Increase the speed to medium (around speed 4) and mix for about 5 minutes, until the dough becomes smoother and begins developing strength.

Add the softened butter. Continue mixing on low-medium speed for another 3–5 minutes until the butter is fully incorporated and the dough becomes smooth again.

Cover the dough and let it rest at room temperature for 1–2 hours, until it has doubled in size.

Turn the dough out onto your work surface. Divide into 10 equal pieces (about 76g each). Shape each piece into a smooth ball.

Lightly flour your rolling pin to prevent sticking. Avoid adding too much flour to the dough.

Roll each dough ball into a rectangle. Roll the dough up tightly into a log. Pinch the seam and ends closed.

Place the buns seam-side down on a greased, parchment-lined baking sheet. Arrange them close together with a little space between each bun. As they rise, they will expand and eventually touch, creating soft pull-apart sides.

Cover the buns with plastic wrap lightly sprayed with oil to prevent sticking. Let rise for 1–2½ hours, until very puffy.

The buns should be noticeably larger and touching each other before baking.

Preheat the oven to 375°F (190°C).

Prepare the egg wash: 1 egg yolk and 1 tablespoon cream. Whisk together and brush gently over the tops of the buns.

Bake for 16–20 minutes, until golden brown.

Remove the buns from the oven and immediately brush the tops with butter. Let cool before serving.