Fluffy Japanese Hokkaido Milk Hotdog Buns
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5 from 1 vote

Japanese Hokkaido Milk Hotdog Buns

Japanese Hokkaido Milk Hotdog Buns are soft, airy and fluffy made using the natural fermentation method. No commercial yeast!
Prep Time30 mins
Cook Time15 mins
Rising Time6 hrs
Total Time45 mins
Course: Bread, Sourdough
Cuisine: American, Japanese
Servings: 15 servings
Calories: 169kcal
Author: Jill Selkowitz

Ingredients

Levain

Dough

After Autolyze

  • 7 grams Sea Salt
  • 52 grams Butter softened

After Baking

  • 1 Tablespoon Melted Butter

Instructions

  • See my Hokkaido Milk Sandwich Loaf recipe for Step by Step directions.
  • Cut dough into 15 even pieces.
  • Using your palms, roll dough to 7 inches long.
  • Place each piece of dough on a cookie sheet, one inch from each other. Flatten dough with your palms.
  • Cover dough and place in draft free area. Allow to rise 5 hours.
  • Bake at 350 degrees for 15 minutes, or until lightly browned.
  • Remove from oven and brush with melted butter.
  • Place on wire rack and cool.

Notes

The Egg Whites yield a very fluffy texture.  If you want to substitute some of the total weight with just one yolk, that will work, but the bread will be a bit chewy...Just a bit. I do this sometimes when I don't want to waste so many yolks.

Nutrition

Calories: 169kcal | Carbohydrates: 29g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 221mg | Potassium: 52mg | Fiber: 1g | Sugar: 4g | Vitamin A: 90IU | Calcium: 9mg | Iron: 0.8mg