One Dough: Hotdog Buns + Cinnamon Rolls from Sourdough Made Easy

Tonight at 7 PM Eastern, join us for the Rogue Bakers Roundtable as we take our brand-new Sourdough Sandwich Loaf Dough and show you how to transform it into TWO totally different recipes:

🥯 Cinnamon Rolls – soft, sweet, and packed with cinnamon-sugar goodness.
🌭 Hotdog Buns – the perfect vehicle for summer grilling, BBQ nights, or kid-approved dinners.

This is the beauty of our 10 Minute Sourdough Made Easy Method—one dough, endless possibilities!

We’ll walk you through the step-by-step process LIVE, share tips for shaping and baking, and then open it up for the #RogueBakersUnite portion of the call—where you can ask questions, share wins, and get help from the community.

📅 Tonight at 7 PM ET

Are we live? I’m throwing a banana at a kid. Was that Oh, mom. I want banana in the live. Nice. Welcome everybody to the next edition of the Rogue Bakers Round Table here with Sourdough Made Easy. Um, you’re not slowing the slowing the slide slow yet, are you? Okay, don’t do it yet till I say so. Uh we have a fun one for you today talking about the versatility we’ve been exploring with our uh sourdough sandwich loaf. Uh along with a couple of uh accidents, late night accidents that I want to talk about. Um, so last week on the Rogue Bakers Round Table, we had a great discussion with the community about this new sourdough sandwich loaf recipe that we have kind of tweaked based on recipes that were submitted by viewers and um, our own recipe, our own 10-minute sourdough made easy recipe that we got from Ben Star that we’ve tweaked and and made our own method out of. Um, and what we did was we just to give you the kind of the quick rundown. Our normal recipe, if you don’t know what it is, look our kind of our most viewed video is our 10-minute sourdough made easy method video. Go watch that and you’ll get an idea of what our main recipe is. And and then you’ll see that’s to make a typical artisan style sourdough bread like this here. Um, and then last week we tweaked that recipe by taking the the weight of water for about uh half a cup, let’s see, no/4 cup of butter and a couple tablespoons or so about 22 or so 28 gram of honey um in the water or rather before you put the water in. So, you’re replacing that much water uh from the recipe with those two ingredients. Uh, one thing I did tweak more this week was I then also added a cup of milk. Uh, so about a cup of milk. I don’t know the exact weight measurements. Pretty soon, I’m going to do a video where we’ll we’ll kind of lay out the whole recipe and all the weight measurements and everything. For now, we’ve just been kind of experimenting. It’s been literally been a lab in here. We made uh some English muffins, which this and this being as dark as they are. I started this dough late at night a couple of nights ago. Um and as I was putting the honey in, I was mentally thinking about the weight of the butter. So, I put in like six times more honey than I was supposed to based on my own little recipe. Uh and then I still put the same amount of butter in. And I thought, well, maybe this will be a happy surprise. Um, it did turn out to be a sweeter loaf, but it was also more dense. And, um, it burned like it it got way dark way fast before the internal temperature was up to 200° and so I think it also just took longer. Yeah. I mean, it didn’t proof as well. Like a whole bunch of different things that I was wasn’t expecting just from adding so much extra honey. So, definitely don’t add tons of honey uh to to the recipe. Um it made for um a little bit more dense uh what are these called? English muffins, which I then burned. So, it’s been like uh you know, when we experiment in our shop, don’t think that we’re in here like perfectly baking everything on the first go. Um I don’t know that that’s necessarily the case. But one thing I can tell you is this new sandwich loaf is absolutely fantastic. Tommy, throw up that. Let me show you something. First of all, this right here is one of the last loaves of the artisan style bread that we baked. And it’s actually got mold on it. And we’ve baked a whole bunch of sandwich loaves that are getting absolutely devoured when the artisan loaf didn’t. So, my kids last time when when we baked this first off, uh all of them I think everybody asked if we can make it this way from now on. Like they really love this sandwich look. So, what we’re doing now is we’re going to figure out new ways to use this new dough similar to what we’ve done in the past where we took our normal main uh sandwich loaf or or main dough uh bread loaf rather dough and we’ve used it for pizzas, for uh cinnamon rolls, for rolls, for baguettes, for all kinds of different things. And now we’re going to try and figure out over the next couple of weeks as we go through more Rogue Bakers, how many different ways can we use this sandwich loaf? because we’ve already done it with uh we’ve already tried it on a couple of different things. Uh not successfully cuz I messed up the dough in the first place, but very successfully with some other things. Um are you showing that slideshow now or no? Yes. Okay, cool. So on the slideshow, you should see a whole bunch of pictures flashing through of stuff we’ve done just this past week with this new dough. Um and and today we’re going to be doing not going to be we’ve already done Yeah, we made lots of sandwiches with this new dough with this new bread rather. You can see in a second when this slideshow finishes on the screen. You’ll see we’ve got cinnamon rolls that are actually ready to go in No, not ready to go in the oven. They’re proofing right now and will be going in the oven probably right about when we’re done with this call. We will be throwing those in the oven. I took her paper towel off. Um and then another thing that we’re going to do is take the rest of this. We we almost always make three three loaves worth of dough at a time. And we’ve now started doing that with this uh this sandwich loaf where we’ve made in the past, you saw in the slideshow, an absolutely amazing cinnamon raisin bread with this dough. That was so good. I I I probably personally could have sat there and ate that whole loaf in one sitting. It was so good. Um, one of those things you have to force yourself to stop eating it because, you know, at least I know I could use some a little bit less calories in my life, I guess. Um, so anyway, today we’ve got cinnamon rolls that are going in the oven. We’re also going to be having a fire out back uh later tonight. We’re going to roast some hot dogs. I don’t know if we bought some more stuff. Might have some more stuff. Um, but we’re going to try this nice sandwich loaf, right? It’s like a nice white wonderb bread type thing. What did you call me? Grandma sycamore the other day, Thomas. Like very grandpa sycamore. Uh, it’s very, very good. Nice fluffy dough. And so I thought maybe if we shape it into a hot dog shaped a hot dog bun shaped thing and bake it like little baguettes, if you will, um, maybe we could make our own little hot dog. So, this is an experiment on the hot dog side. I am 195% certain that those cinnamon rolls are going to work out amazing. Uh, and and be absolutely fantastic later tonight. Uh, speaking of putting on a few extra pounds. Um, of course, cinnamon rolls is the way to limit that. So, anyway, that’s what we’re going to go to now. Are you still doing the slideshow or is it done? Okay. Kill the slideshow. It might be done. Okay. Kill the slideshow. If it’s not done, let’s go with the B-roll camera so that your stellar mother can Are you making food for people? But you can take over that over. I’ll take over making food. You throw the B-roll camera, Tommy, on as the big camera, and she’s going to give us a forming tutorial on how to form these into hot dog buns, which we’ve never done. But this is the way we do things in Sourdough Made Easy. We don’t let anything stop us. We’re just like, “Hey, let’s try this.” And this dough isn’t very forgiving. It’s so stiff. But we’re going to work on that. Yeah, we’re probably going to increase the hydration a little bit. Um, as we continue to experiment with this, um, this is the best dough that we’ve made so far. It has, like I said, about a cup of milk in, uh, 2 tablespoons of honey, and a half a stick of butter. So, it’s like, I think that’s a/4 cup of butter. um in place of some of the water. One thing I do like is and it makes a fantastic loaf of bread and I don’t really have to use flour. Yeah, it doesn’t it’s not very sticky cuz you are taking the hydration down a bit by taking some of that water out which I think I may test keeping the hydration up a little bit more and and see how it turns out. But so I’m doing sandwich loaf and hot dog buns, right? A regular sandwich loaf and uh six hot dog buns, I think we decided. Okay. Um, do you want to get the bread loaf pan out for me? Yes. And so the thing that I noticed is if I don’t making tortilla yamishes for the girls. The two littles. Yeah. Is that the goal? Yep. Um, is if it’s not like really well like melded together. So, I’m going to like I don’t know. It It ends up like a roll like you can still see some folds. So, I’m just kind of playing with it, trying to get these things all kind of pinched together um as best I can while trying to keep it in this same shape. I don’t know. It’s kind of impossible. Um cuz then you’ve got all these pinches cuz they don’t it’s not like your typical bread roll. So, anyway, I’m just going to kind of go with that. And that’s my bread loaf. We’ll get to the parchment in the pan back here. Um, but it turns out fantastic and everybody loves it. So, we even you did a cheddar everything loaf for the customer. Yeah, we had a a customer that wanted a cheddar everything loaf and this was all we had to work with. So, I rolled this out like I do with our regular dough and did the cheddar everything and they said it was fantastic. So that’s it. Got a fivestar review from that guy. Yep. This is for your the hot dog buns. Hot dog buns. So this I’m going to use this little part to my advantage and cut it there. H. And then again, you said six. I We do rolls at eight. I don’t think we want them that small. I think So, I’m just kind of eyeballing here where my thirds is. I might have to play with that a little bit. But yeah, that’s much bigger than that one. [Music] And I’ve seen my friend make hot dog buns and she says they are not pretty but everybody loves them and they eat them. So I’m going with that idea and we are we are going to let it proof a little bit. So looks delicious. This is delicious delicious dough. So I’m just kind of mushing it in my hands. that did you hear me? I think it was. Anyway, uh a friend on Facebook makes hot dog rolls or buns for her kids all the time and they always look just kind of funny like that at first and then they turn out fantastic and it kind of loves them. So, I’m just kind of going with it. I mean, I could kind of roll it, you know, kind of do that. I guess it’s kind of feeling airy when I do that. Um, that’s weird. Um, which pan am I using for these hot dog buns? She needs water. Daddy, do you need water? Is that her water right there? That’s Lily’s water. But whatever. You guys can share that, right? What? I don’t know where yours is. I don’t see it in here. The pink one. I don’t know. No, you’re not having milk back there. Sorry. Did you say what pan I’m going to put this on? Uh, so what? Uh, the cookie sheet. How’s that sound? Yep. I think it’s over there. Ah, you think small or big? Uh, probably small one’s fine, I think. I got way too much. I should probably make them a little bit longer, right? What’s that? Should I make them a little bit longer than I’m doing? Maybe we’re letting them proof a little bit. Go like that more. Sure. There is probably somebody out there that does a much better job at forming hot dog buns than I do. Step up and show us how people are welcome back. They’re going to taste good, right? That’s all that matters. They are going to taste a fussy Bubba. I’m almost done with the sandwiches. Okay. I’m almost done with the roll the buns. Hot bounce. There feels like there’s air in there. Well, that’s the best one yet. All right. There we go. Six hot dog buns. Pinkie sheet over there. had to cut the six hot dog buns. Nice. Huh? Yeah, I forgot to pull that up. Why is my Bluetooth on? comments. Comments. Hi, I made it looks fabulous from June Fox. Welcome, Bridget. June Fox says, “Looks delicious.” Bridget says, “Hi, I made it. Looks fabulous.” Yay, Bridget. We’re all bakers unite. That’s right. Okay. Maybe this one’s a little smaller. Is this okay? What do you think? I think that was great. Go bubbly chunkers. Okay. Okay, there we go. [Music] Try roll. I want to try hogi rolls soon. Yes, I was literally just thinking about that cuz this recipe would make four fantastic pogy rolls. If you did those into fours, that would be a nice day. Or even half. Uh if you did a half a loaf, that’ make a nice big hog roll. You do hogy rolls next week. [Music] Probably you want to go. Yeah, I’ll go. Okay. So now you have seen a is it? Let’s see. You can see here a loaf in the loaf pan that is now going to proof for about an hour. Then we’re going to bake with a second loaf pan on top of it like that like you would a normal Dutch oven. Bake it at 375 for close to an hour. Still adding like we do with our other 10-minute sourdome method. We do add the water under it to try and keep it from burning in our oven. Uh we now have your cinnamon rolls proofing for the last 30 minutes or so. Um those are going to be ready to go in the oven in about another 30 minutes or so. And you’ve got these beautiful hot dog buns that my wife just formed. All from the same bread dough. Tommy, switch to the main camera now. And you can kill the B-roll camera. Um, all from the same dough that we have used to make normal loaves. We’ve now used it to make a sweet loaf. We’ve used it to make a uh cheddar everything loaf that turned out amazing. Um and we’ve used it unsuccessfully because I messed up the dough to try to make some English muffins. They’re still tasted great. Uh put some butter and honey on them. They’re still amazing. They’re just not as stellar as we want them, of course, when we’re doing stuff. Um so that’s more or less the show for today, if you want to call it that. Now we can move into the Rogue Bankers Unite portion of the call where we answer your questions um and share hopefully in your successes. What have you guys been baking this week? What is it that uh you’ve done? Any tweaks you’ve made to our recipe like we’ve seen that’s where these uh English muffins came from was a was a viewer a few weeks ago showed us a tweak they made to our recipe and and used the recipe to make English muffins. So of course we had to try that on a rogue bakers. turned out great. Um, then someone uh talked about a sandwich loaf they did. That’s why we’re trying this sandwich loaf. So, this is the community and the culture that we are here really intending and wanting to build is take these recipes, tweak them. Uh, be a rogue baker. be someone who’s who’s unapologetically breaking all of the so so-called rules of of uh sourdough bread making and just bake stuff with common sense understanding the the methods of sourdough and the long fermentation process and the benefits of it. And we’ve been taking and baking everything you can imagine from regular old grandma’s banana oatmeal chocolate chip cookies to grandma’s apple dumplings to grandma’s banana nut bread to grandma’s pineapple zucchini bread to uh regular loaves of bread to cinnamon rolls everything you can imagine all long fermented with the gut health benefits that come along with that u and we want you to take our recipes tweak them and share them back to us like Bridget has been doing. She emails us almost every single week talking about the cool stuff that Bridget’s making. Um, and and we love it. So, that’s what we’re we’re really shooting for is this type of community. So, what have you made this week? What questions do you have this week that we can help you? Uh, and uh and then sometimes sometimes we do the timing right and we have everything baked and ready to come out of the oven. Sometimes we want to do tutorials showing you how to form stuff and do things like that. So you don’t always see the hot stuff coming out of the oven because you’d have to be sitting here for the next hour looking at this ugly mug and that’s not fun for anybody. What did you say? Ugly mug. I said what else do you want to see us? Yeah. Yeah. And if you’ve got suggestions, recipes, that was one of the things that we came across last week. Um maybe dear you can cuz I can’t read this anyway without my glasses. Look at this and maybe peruse Facebook and see if there’s any successes or questions posted there. said, “I made English muffins and added baking soda and honey and salt, then baked them.” Baking soda, honey, and salt and then bake them. Sounds great. And said, “Made bagels today. Bagels. We need to make bagels again. Those are good.” Yeah, we do need to make the bagels. And I want to make donuts, too. that I had some homemade donuts the other day that man those were good. I wonder if we could do like the cake batter thing that you did with probably probably any other comments or questions. Last week we had just a crazy amount of interaction, people asking questions for the whole time that something was baking and we actually ended up doing a full show where we showed people the end product because we had so much engagement and and questions. It was awesome. Uh so I’d love to continue to repeat that every single week. Anything else or we going to wrap it up? Um You want to check both Rogue Bangers and the other one? Uh there’s way more action in the Sourdough Made Easy one. Okay. One thing I have noticed in our Sourdough Made Easy group on Facebook is a whole lot of pictures of people baking delicious bread for the first time or second time and and you know, thanking for the recipe and how easy we’re making it. Um, and that’s that’s what I’m really excited to start seeing is is more of that. As I scrolled through Facebook, I was I was shocked cuz I don’t I don’t always see all of the posts of of the bread coming in. And I don’t normally just scroll through and look at all the timeline of Sourdough Made Easy, but if you go into the Sourdough Easy Made Easy group, it’s it’s stacked. Yes, a few posts by us, but mostly it’s posts of people coming in saying, “Look at this amazing bread that I made.” Which is awesome. I think I already shared the comments about made your chocolate look but out of the banana butter. Yeah, you shared that last week, right? Yep. So, I think the only real new thing uh Janice or Yeah. Janice uses John’s husband or her husband’s Facebook. I’m the baker. This is sourdough with havari cheese and fresh dill. So, that’s her win for the week. Dill and havari cheese sourdough with our recipe. That sounds great. Yeah. Thank you for sharing, Janice. Yeah. And then just people saying that they’re having success taking this out of Awesome. So, any more comments or questions come in on the live stream before we wrap things up? Um, Bridget said, “Donuts will probably need egg added to make more rich, which does the cake have the egg in it?” when we when we bake the cupcakes and when we do pancakes and skivers with the starter, we always add egg, too. Um, so I think yeah, I think it might be good. We might need to adjust hydration a little bit to keep it from falling apart, but I don’t know. Yeah. Yeah, I think maybe hydration. And Bridget says, “Okay, talk to you later.” And thanks. All right. Thanks, Bridget. Thanks everybody for joining us. We’ll wrap this up for tonight. Uh if you do have questions or comments about sourdough or anything that you need help with, feel free to post comments uh on this video and we will answer them. And uh as always, thanks everybody. Rogue bakers unite. We’ll talk to you guys next week.