Sourdough Hamburger Buns

 

Lately I have been really into making my own bread- that way I know what ingredients goes into it. I love hamburger buns that are soft, lighter, and still hold together when you eat the burger and this recipe is that.

Love this Recipe -- now I don't like buying buns anymore. This Fourth of July I made the best burgers!! I will post some recipes that I did on the 4th for the burgers later, but this also makes great hot dog or brat buns - Give it a try ! and it's a good way to use some sourdough starter. Enjoy

Sourdough Hamburger Buns

Dough

• 3/4 cup (170g) ripe (fed) sourdough starter*
• 3/4 cup (170g) water, lukewarm
• 1 teaspoon instant yeast, optional*
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1/4 cup  (28g) King Arthur White Whole Wheat Flour
• 2 tablespoons (25g) potato flour (I substituted cake flour since I didn't have this)
• 2 tablespoons (14g) nonfat dry milk
• 1 1/2 teaspoons (9g) salt
• 1 tablespoon granulated sugar
• 4 tablespoons (57g) unsalted butter, softened

Topping

• 1 large egg yolk beaten with 1 teaspoon water
• your favorite seeds and/or seasonings; optional
• Instructions

  1. In the bowl of your stand mixer, combine the sourdough starter, water, and yeast.

  2. Weigh your flours; or measure them by scooping them into a cup and sweeping off any excess. Combine the flours, dry milk, salt, and sugar, then add to the mixer bowl with the starter and water.

  3. Fit your mixer with the paddle attachment and turn it to its lowest speed. Mix all the ingredients together for 2 to 3 minutes to make a sticky, cohesive dough. 

  4. Stop the mixer, scrape the bowl, and switch to the dough hook. Add the butter, then turn the mixer up a speed or two and continue to knead until the dough is smooth and elastic, about 8 to 12 minutes longer. Try the windowpane test: you should be able to stretch a piece of dough until you can see through it.

  5. Cover the dough and let it rest in a warm place (75°F to 80°F) for about 4 hours. To de-gas and even out the temperature of the dough, stretch and fold it in the bowl two or three times during the rest. You can be fairly flexible in your timing of these; one stretch and fold per hour is ideal.

  6. Turn the dough out onto a lightly floured work surface and divide it into six ( did 8 for a smaller bun) equal pieces;.

  7. Shape the dough pieces into tight balls and place them on a lightly greased or parchment-lined baking sheet.

  8. Press the balls gently to flatten them slightly

  9. Cover the buns and let them rise until puffy, about 4 hours 9 or until double in size, in a warm place.

  10. Twenty minutes before you’re ready to bake, preheat the oven to 375°F.

  11. Uncover the buns and brush them with the beaten egg yolk/water mixture. Sprinkle with toppings.

  12. Bake the buns for 20 to 25 minutes, until golden brown and a digital thermometer inserted into the center of one bun reads at least 190°.

  13. Remove the buns from the oven and allow them to cool before serving.Store buns at room temperature for several days; freeze for longer storage.

  14. ***Looking at the total time it takes to make them, these buns clearly require some planning. You don’t have to bake them all in one day, though. You can prepare the dough through shaping, then let the shaped buns rest at room temperature, covered, for 1 to 2 hours before transferring them to the refrigerator overnight or for up to 24 hours. When you’re ready to bake, pull the buns out of the refrigerator and leave them at room temperature, still covered, for an hour or so. Preheat the oven, uncover the buns, brush on the egg wash, and bake. You may need to extend the bake time by a couple of minutes, but the added refrigeration will also lend the buns more robust sourdough flavor.