Sourdough Hot Dog Buns

I decided to use my sourdough starter to make mostly whole wheat hot dog buns.

Ingredients:

• 11 ounces sourdough starter
  (I fed mine early in the morning, and it had doubled by the time I used it) 
• 4.5 ounces lukewarm water
  (use 9 ounces if not using sourdough starter)
• 9 ounces White Whole Wheat Flour
  (use 14.5 ounces if not using sourdough starter)
• 1 large egg
• 2 tablespoons olive oil
• 1.25 teaspoons salt
• 1/4 cup powdered milk
• 1/3 cup instant mashed potatoes 
• 2.25 teaspoons instant yeast 

Instructions:

1. Mix together all ingredients in a stand mixer.
2. Knead to form a smooth, supple dough - about 5 minutes. 
3. Scoop out dough, spray bowl lightly with cooking spray, return dough worked into a ball back into the bowl.
4. Cover the bowl and allow the dough to rise until puffy, about 60 to 90 minutes.
   (Mine doubled in about 60 minutes.)
5. Divide dough into 12 pieces of about 2.5 ounces each.
6. Roll each piece into a 6.5" log (or however long to cover your hot dogs.)
7. Place each log separated by an inch or so on a Silpat covered 11 x 17 baking sheet.
    


8. Let the dough rise for about 45to 60 minutes until it appears doubled.
   (Preheat your oven to 375°F at about 30 to 45 minutes into the rising time.)
9. Bake the buns for 15 to 20 minutes, until lightly golden brown and a digital thermometer bun measurement reads at least 190°F.
   (Optional - broil the tops of the buns for 2 minutes or so to further brown them.)
10. Optional - melt 2 teaspoons of butter, and brush lightly over the tops of buns.
    

Carole's Notes:

We liked these buns - they were firm on the top, but soft on the inside. Since they are whole wheat and sourdough, they will make the hot dogs a bit healthier.

Lightly adapted from  https://www.kingarthurflour.com/recipes/whole-wheat-hotdog-buns-recipe