These potato flake sourdough hot dog buns are soft, flavorful, and perfectly shaped for cookouts, family dinners, or even just a homemade hot dog night. They’ve got that tender, pillowy texture we all love in a bun, thanks to the combination of sourdough fermentation and a touch of potato flakes in the dough.
This is a great recipe for anyone already using a potato flake sourdough starter (or looking for a reason to start!). You don’t need any fancy ingredients—just a little time, a stand mixer, and a warm kitchen to let that dough rise into something special.
Making your own potato flake sourdough hot dog buns from scratch might seem like a lot of effort, but once you taste the difference, you’ll understand why it’s worth every minute.
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Tools Needed
Here’s what you’ll need to successfully make your own hot dog buns at home:
- Stand mixer with dough hook attachment
- Plastic wrap or beeswax wrap
- Bench scraper or sharp knife
- Digital scale (for precise portioning)
- Pastry brush
- Hot dog bun pan, New England-style pan, or parchment-lined baking sheet
- Digital thermometer (optional, but helpful for reading temperature)
Ingredients
- 1/3 cup warm milk
- 3/4 cup active sourdough starter (potato flake)
- 3 1/2 cups all-purpose flour (450 grams)
- 1 tsp (6 grams) pink Himalayan salt (or table salt)
- 1 egg, room temperature
- 1/3 cup mild olive oil (60 grams)
- 2 tablespoons sugar
- 3 tablespoons instant mashed potatoes (potato flakes)
How to Make Potato Flake Sourdough Hot Dog Buns:
Mix the Wet Ingredients
In the bowl of a stand mixer, add your active starter, olive oil, sugar, room temperature egg, and warm milk (be sure the milk is not warmer than 95F). Whisk the ingredients together until mixed.
Add the Dry Ingredients
Next, add your all-purpose flour, instant potatoes, and salt. Use the dough hook attachment to mix the dry ingredients in with your wet ingredients. Mix on low speed for about 2 minutes, or until a shaggy dough forms. Scrape the sides of the bowl if needed.
Let the Dough Rest
Cover the bowl with plastic wrap or a damp tea towel and let the dough rest for 5 minutes. This short dough rest helps the flour fully hydrate and leads to better gluten development.
Knead the Dough
Knead on medium speed for 5 minutes.
Remove the dough from the bowl.The dough will be sticky, but you should be able to form it into a ball with minimal residue on your hands. Don’t add extra flour—it’s supposed to be soft.
First Rise (Bulk Fermentation)
After shaping into a tight ball, transfer the dough to a lightly greased bowl, turning it to coat. Cover with plastic wrap and let it rise in a warm place for 6 to 10 hours. The bulk fermentation time may vary depending on your dough temperature and the room environment.
Divide and Shape the Dough
After the first rise, turn the dough ball out onto a clean work surface.
Remove the air by shaping into a tight ball. Your dough will still be soft, but don’t be tempted to add more flour.
Use a bench scraper or sharp knife to divide it into 10 equal pieces (weighing about 87 grams each using a digital scale for precise measurements).
Flatten each piece of dough into a rectangle slightly longer than the hotdog pan you will be using (or longer than a hotdog if you don’t have a hotdog pan).
Roll from top to bottom, sealing the edge as you go. Pinch the seam and tuck the ends under to create shaped buns.
Place seam-side down in a hot dog bun pan or on a parchment-lined baking sheet. You can also use a New England-style pan for a different look.
Note: To get evenly sized buns, weigh your dough. My buns were about 87 grams each, but the best way to get the weight of what each bun should be is to first weigh your dough ball before dividing, take that number and divide by 10 and you will have the number each bun should weigh.
Second Rise
Cover the buns with plastic wrap. I don’t recommend a damp tea towel because this can allow the buns to dry out. Allow them to rise for 4 to 8 hours in a warm spot, or until nicely puffy. This second rise is essential for developing that fluffy texture.
Bake
Once the buns have doubled in size, preheat your oven to 425°F. Once preheated, place them in the oven. Bake for 12 minutes total: 6 minutes uncovered, then loosely cover with foil to prevent the tops of the buns from over-browning.
Brush with Butter
Once baked to a perfect golden brown, remove from the oven and brush with melted butter using a pastry brush. This step gives the buns a soft crust and rich flavor, but totally optional.
TIP: Buns are done if they have reached 190F in the center.
Tips for Best Results
- Weigh your dough to make sure your buns are evenly sized.
- A digital thermometer can help ensure your dough is at the right dough temperature for rising.
- Don’t be tempted to add flour during shaping—this dough is meant to be soft.
- Store leftover buns in an airtight container once fully cooled.
Serving Suggestions
These homemade hot dog buns are the perfect addition to your summer barbecue or family hot dog night. They’re just as good filled with classic hot dogs as they are with grilled sausages or even used as mini hamburger buns or dinner rolls in a pinch.
They beat any store-bought bun in both flavor and texture—with a delicious sourdough flavor that’s slightly tangy and perfectly soft.
Storage Suggestions
These buns store beautifully and can be made ahead for busy weeks or special occasions.
- Room Temperature: Once fully cooled, store the buns in an airtight container or zip-top bag at room temperature for up to 3 days.
- Freezing: For longer storage, freeze in a freezer-safe bag with as much air removed as possible. They’ll keep well for up to 3 months.
- Reheating: To refresh, wrap a bun in foil and warm in a 300°F oven for 10 minutes, or microwave for 10–15 seconds.
- Avoid the fridge—it tends to dry out bread faster than room temperature or freezing.
Frequently Asked Questions
Can I use bread flour instead of all-purpose flour?
Yes, you can swap in bread flour for a slightly chewier texture. However, all purpose flour gives great results and is usually more accessible.
Can I use sourdough discard?
This recipe is designed for an active starter, but you can experiment with potato flake sourdough discard hot dog buns by reducing the rise time and adding a bit of instant yeast. Unfortunately, this would effect the beneficial properties of fermenting.
Can I make this dough in a bread machine?
You could use the dough cycle of your bread machine for the mixing and first rise, but shaping and baking should still be done by hand.
Is an egg wash required?
No egg wash is used in this recipe, but you can brush the buns with a beaten egg yolk before baking if you prefer a shinier top.
Why Potato Flake Sourdough?
Let’s talk about why use a potato flake sourdough starter. Unlike commercially produced hotdog buns, those made with a potato flake starter are made with less ingredients and better for you.
The natural fermentation process adds depth and complexity to the dough, enhancing the overall taste and offering healthier alternative to a store bought buns. The fermentation from the potato flake sourdough starter makes it easier to digest and makes nutrients more bioavailable!
Other recipes to try:
- Potato Flake Sourdough Pretzels Recipe
- How to Feed Your Potato Starter with Real Potatoes
- Potato Flake Sourdough Lemon Bread-Discard or Active
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Potato Flake Sourdough Hot Dog Buns
Equipment
- Stand mixer with dough hook attachment
- Plastic Wrap or Beeswax Wrap
- Bench scraper or sharp knife
- Digital scale (for precise portioning)
- Pastry brush
- Hot dog bun pan, New England-style pan, or parchment-lined baking sheet
- Digital thermometer (optional, but helpful for reading temperature)
Ingredients
- 1/3 cup warm milk 180 grams
- 3/4 cup potato flake sourdough starter active
- 3 1/2 cups all-purpose flour 450 grams
- 1 tsp Pink Himalayan salt (or table salt) 6 grams
- 1 egg room temperature
- 1/3 cup mild olive oil 60 grams
- 2 tablespoons sugar 25 grams
- 3 tablespoons instant mashed potatoes potato flakes
Instructions
Mix the Wet Ingredients
- In the bowl of a stand mixer, add your active starter, olive oil, sugar, room temperature egg, and warm milk (be sure the milk is not warmer than 95℉). Whisk the ingredients together until mixed.
Add the Dry Ingredients
- Next, add your all-purpose flour, instant potatoes, and salt. Use the dough hook attachment to mix the dry ingredients in with your wet ingredients. Mix on low speed for about 2 minutes, or until a shaggy dough forms. Scrape the sides of the bowl if needed.
Let the Dough Rest
- Cover the bowl with plastic wrap or a damp tea towel and let the dough rest for 5 minutes. This short dough rest helps the flour fully hydrate and leads to better gluten development.
Knead the Dough
- Knead on medium speed for 5 minutes. Remove the dough from the bowl.The dough will be sticky, but you should be able to form it into a ball with minimal residue on your hands. Don’t add extra flour—it’s supposed to be soft.
First Rise (Bulk Fermentation)
- After shaping into a tight ball, transfer the dough to a lightly greased bowl, turning it to coat. Cover with plastic wrap and let it rise in a warm place for 6 to 10 hours. The bulk fermentation time may vary depending on your dough temperature and the room environment.
Divide and Shape the Dough
- After the first rise, turn the dough ball out onto a clean work surface.
- Remove the air by shaping into a tight ball. Your dough will still be soft, but don’t be tempted to add more flour.
- Use a bench scraper or sharp knife to divide it into 10 equal pieces (weighing about 87 grams each using a digital scale for precise measurements).
- Flatten each piece of dough into a rectangle slightly longer than the hotdog pan you will be using (or longer than a hotdog if you don’t have a hotdog pan).
- Roll from top to bottom, sealing the edge as you go. Pinch the seam and tuck the ends under to create shaped buns.
- Place seam-side down in a hot dog bun pan or on a parchment-lined baking sheet. You can also use a New England-style pan for a different look.
Second Rise
- Cover the buns with plastic wrap. I don’t recommend a damp tea towel because this can allow the buns to dry out. Allow them to rise for 4 to 8 hours in a warm spot, or until nicely puffy. This second rise is essential for developing that fluffy texture.
Bake
- Once the buns have doubled in size, preheat your oven to 425°F. Once preheated, place them in the oven. Bake for 12 minutes total: 6 minutes uncovered, then loosely cover with foil to prevent the tops of the buns from over-browning.
Brush with Butter
- Once baked to a perfect golden brown, remove from the oven and brush with melted butter using a pastry brush. This step gives the buns a soft crust and rich flavor, but totally optional.
This looks absolutely scrumptious! Thanks so much for creating and sharing this recipe. I do wonder if I could use my regular sourdough starter and then use the rest of the recipe how you have it written? I’m just curious if that has ever been attempted? I haven’t made a potato flake sourdough and so that is why I ask. I could start one but obviously would like to make hotdogs buns sooner vs later, of course! LOL. Again, thanks so much for all your knowledge!
I’m sure you could, but it would take a little adjusting with the liquid/flour ratios 🙂