Quick Sourdough Hamburger Buns
This quick sourdough hamburger bun recipe is ready in 4.5 hours from start to finish.
Ingredients
- 4 Cups all-purpose flour
- 1 Cup Milk
- 4 Tbsp melted butter
- 1 Egg
- 1/2 Cup active sourdough starter
- 1/2 Tsp Salt
- Salt and seaseme seeds for sprinkling on the top
Instructions
- Start with a room temperature, fed and active sourdough starter. Add 1 cup of milk and 4 tbsp of butter to a sauce pan and melt the butter while warming the milk over low heat. Once the milk is warm and the butter is melted, set aside.
- In a mixing bowl, I like to use my kitchen aid mixer with the dough hook attachment, mix together the flour, sourdough starter, egg, salt, and milk butter mixture.
- Mix until fully incorporated, and the dough comes to a cohesive ball and pulls away from the sides of the mixer.
- Cover the dough and allow it to sit for 2 hours.
- Then, remove the dough from the bowl and place it on a clean countertop or surface. Divide the dough into 8 equal parts. Weighing usually around 5 ounces. Here is the kitchen scale I like to use. You can use a knife to divide the dough into equal parts. I like to use this dough scraper.
- If you're planning to eat 1/4 pound burgers, make 8 buns. If you're planning to make 1/3 pound burgers, I would recommend making the buns a bit bigger and making 6 hamburger buns.
- Once the dough has been divided into equal parts, shape the buns by forming them into a ball. Place the dough on a parchment lined baking sheet. Gently press the dough ball down with the palm of your hand cupped so that the dough becomes dome shaped.
- Cover the sourdough hamburger buns for 1 hour. Place in a warm spot like the back of the oven.
- Preheat the oven to 350F.
- Just before baking, top the buns with an egg wash. Sprinkle the buns with salt and seaseme seed and place in the oven for 25 to 30 minutes. During the last minute of cooking, I turned the oven on broil to give the buns a little extra browning.
- Your quick sourdough hamburger bun recipe is ready to enjoy!