Sourdough Hamburger Buns
Homemade sourdough hamburger buns! They're soft and pillowy, but firm enough to withstand a heavily loaded burger. You may never go back once you try these. Makes 8 standard size buns (but feel free to resize as needed!)
Ingredients
- 4 tablespoons (57 grams) unsalted butter, softened
- 125 grams water
- 45 grams milk
- 200 grams active sourdough starter
- 330 grams all purpose flour
- 12 grams sugar
- 9 grams salt
For Topping
- Egg wash: 1 egg yolk beaten with 1 tablespoon water
- Seeds (optional)
Instructions
- In a large bowl, combine the butter, water, and milk. There will still be some large hunks of butter - this is okay! Mix in the starter. Add the flour, sugar, and salt and mix with a fork. Switch to mixing with your hand when it becomes too difficult to mix with a fork. At this point, you'll want to spend about 3-5 minutes mixing by hand, ensuring no dry bits of flour remain, and pinching any remaining hunks of butter to disperse. This is a fairly wet dough, but is not overly sticky. Once it's well combined, cover and let rest.Over the next 2-3 hours, you'll want to do 3 rounds of stretch and folds, then let rise for 1-2 hours more, for a total rise time of about 5 hours, until puffed up and bubbles are beginning to form on the surface.Turn dough out onto a lightly floured surface and divide into 8 pieces. Shape into rounds, and place on a baking sheet lined with parchment paper. Press the tops down to form discs, then dust with flour and cover with plastic wrap. Let rise for 2-3 hours more, until puffed up.Preheat oven to 375 degrees. Brush the tops of the buns with the egg wash and sprinkle with seeds (if using). Bake 20-25 minutes, until baked through and golden brown on the tops. Cool completely on a wire rack. These are best on the day they're baked, but will keep for up to 5 days in a ziplock bag.
Tried this recipe?Let us know how it was!