Same Day Soft Sourdough Buns: A Recipe from the Farm

Last Updated on July 3, 2024 by TheFarmChicken

sourdough hamburger buns in a basket

The perfect addition to your summer grilling or picnics, these Same Day Soft Sourdough Buns: A Recipe from the Farm are simple, quick and so soft! Toast up the bun for a warm and crispy exterior or just start piling on the toppings and enjoy!

I wanted to make sourdough hamburger buns that would be simple to make and ready the same day. All you need to do is feed your sourdough starter the night before and you will have fresh hamburger buns ready in time for supper! This recipe will work great for burgers, sandwiches, sloppy joes, egg salad, etc!

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Ingredients in Same Day Soft Sourdough Buns: A Recipe from the Farm

green grass and buns on a farm table

Active Sourdough Starter

This recipe calls for ripe active sourdough starter that is 100% hydration. You want your starter to be full of bubbles and at least doubled before you start this recipe. The sourdough brings such a full and delicious flavor to these buns.

You can make these buns all in one day if you feed your sourdough starter the night before. Then you mix them in the morning let rise, shape, let rise again and then bake.

Don’t have a sourdough starter?

No problem, be sure to check out Learning Sourdough with Agnes and there you can learn everything you need to know about starting your very own sourdough starter.

Also, coming soon you will be able to purchase “Agnes” as dehydrated sourdough starter! Coming soon to Farm Goods!

Water

You need a room temperature, distilled or filtered water for this recipe. The biggest thing is to not use water that has chlorine in it. Chlorine inhibits your starter from working its best by killing the natural yeasts.

Granulated Sugar

I added sugar to the dough to help “feed” the natural yeast and produce a quicker rise. You could also use honey if you prefer!

Warm Whole Milk

You need to make sure the milk is nice and warm…but not too warm. Too warm and you will kill the wild yeast in the starter! In my microwave I can heat the milk for 30 seconds and it’s perfect, but every microwave is different. You want it to be around 100 degrees.

All Purpose Unbleached Flour

I use a good quality all-purpose flour instead of bread flour when making these hamburger buns. It makes them more tender and soft.

Butter

Just a little butter to enrich the dough and add to the softness and flavor!

Kosher Salt

I like using kosher and sea salt best in my sourdough baking.

cut open bun to see the inside of it

Ways to Enjoy these Burger Buns:

  • Toasted in a pan with butter for sloppy joes, or of course, burgers!
  • Egg Salad
  • Deli Meat Sandwich
  • Fresh out of the oven with butter and jam

How to Shape the Hamburger Buns:

I go over this in the recipe too, but I feel like it can be the most overwhelming part of making a burger bun. However, after you learn how it is probably the most fun part!

To shape a burger bun:

  1. Take a divided piece of dough in your hand.
  2. Work with the sides of the dough tucking them down and toward the bottom.
  3. Next, set the bun on a clean work surface.
  4. Then, with your hand cupped on the counter and the seam side down, roll the burger dough ball toward you. Creating tension as you go.
  5. Pick it up and repeat until you have a nice tight ball. (Make sure to not ripe the dough but you do want it tight so that you have a nice and tall hamburger bun.)
  6. Place on a lightly greased baking sheet and repeat with the remaining buns.
on baking sheet just out of the oven

Egg Wash for the Burger Buns:

The egg wash is to give the buns that deep brown and glossy finish on the bun. You can skip this part but just know that you won’t have as golden or shiny of hamburger buns.

A lot of people will use a pastry brush to apply the egg wash and last time I made burger buns mine was dirty…I decided instead of washing it I would give a paper towel and try and I liked how it worked so much better! It went on smoother and gave the bun a better finished look!

You can use either method but I wanted to share that experience.

Sourdough Hamburger Baking Schedule:

  • 9-11 PM Feed you sourdough starter

The Next Morning:

  • 7-9 AM Mix up your bun dough
  • 9-11 AM Shape the hamburger buns
  • 1-5 PM Preheat the oven, egg wash and bake the buns
fresh baked and on a cutting board

The Process of Making Hamburger Buns in Pictures:

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pin image for sourdough same day buns

Same Day Soft Sourdough Buns: A Recipe from the Farm

Ingredients for Sourdough Buns:

  • 100g sourdough starter, active
  • 50g water, distilled or filtered
  • 216 g whole milk, warmed to 110 degrees
  • 10g granulated sugar or honey
  • 440 g all-purpose unbleached flour
  • 45 g (3T) butter, softened
  • 8 g kosher salt
  • Sesame Seeds, optional

Egg Wash:

  • 1 large egg
  • 1 T water

Instructions for Same Day Burger Buns:

  • First in a large mixing bowl or the bowl of a stand mixer, using a kitchen scale, weigh out the starter, water, milk and sugar. Mix this by hand, a Danish dough hook or spoon.
  • Next add the butter and flour and mix until a shaggy dough is formed with either the dough hook attachment, spoon, Danish dough hook or by hand. Let rest for 20 minutes, this is the autolyse.
  • After the 20 minutes, add the salt, and knead the bread with the dough hook or by hand for 8 minutes. Place the dough in a large bowl that has been lightly greased and let the dough rest in a warm spot for 2 hours, this is part of the bulk fermentation. The rest of the fermentation will happen after the buns have been shaped.
  • I will usually use the oven with the light on to help it proof quickly.
  • After the 2 hours, your dough should be puffy and risen. If it isn’t let it rise for another hour.
  • Once it is risen remove the dough to a clean work surface and divide evenly into 8 equal pieces. You can do this using a kitchen shears or a bench scraper.

Shape the Hamburger Buns:

  • Take one piece at a time and shape into a burger bun. To shape take and pull the sides to the bottom then on the clean work surface set the ball on the counter (seams toward the counter) and cup your hand and roll the ball to create a tight surface and a nicely round dough ball. Repeat with all 8 pieces.
  • You want the burger bun to have a tight surface but don’t ripe the dough when shaping.
  • Place the shaped buns on a lightly greased baking sheet and let proof in a warm area for 3- 4 hours, this is the second rise. Cover the baking sheet with either a wet tea towel or greased plastic wrap. This step is important. You don’t want the burger bun tops to dry out.
  • Before you are ready to bake preheat your oven to 425 degrees.

Make the Egg Wash:

  • To make the egg wash simply combine the egg and water in a small bowl and whisk together until smooth.

Baking the hamburger buns:

  • Once the oven is preheated, brush the top of the dough with an egg wash and sprinkle with sesame seeds (optional). I prefer a paper towel over a brush to apply the egg mixture but use whichever you prefer.
  • Bake in the preheated oven for 18-20 minutes or until golden brown.
  • Remove the hamburger buns from the oven and place on a cooling rack. Enjoy!

These hamburger buns are still soft the next day! Store in an airtight container once cooled. They also freeze well for longer storage. When defrosting the hamburger buns be sure to leave the container shut as they defrost. This helps prevent them from drying out.

top view of a bun in basket

Same Day Soft Sourdough Buns: A Recipe from the Farm

These are the perfect hamburger bun for your grilling and sandwiches! Make them up the same day and enjoy how soft this enriched dough sourdough hamburger bun is! You can sprinkle them with sesame seeds before they are baked for that traditional look.
Print Recipe
cut open bun to see the inside of it

Ingredients

Hamburger Bun Ingredients:

  • 100 g sourdough starter active
  • 50 g water distilled or filtered
  • 216 g whole milk warmed to 110 degrees
  • 10 g granulated sugar or honey
  • 440 g all-purpose unbleached flour
  • 45 g 3T butter, softened
  • 8 g kosher salt
  • Sesame Seeds optional

Egg Wash:

  • 1 large egg
  • 1 T water

Instructions

Instructions for Same Day Burger Buns:

  • First in a large mixing bowl or the bowl of a stand mixer, using a kitchen scale, weigh out the starter, water, milk and sugar. Mix this by hand, a Danish dough hook or spoon.
  • Next, add the butter and flour and mix until a shaggy dough is formed with either the dough hook attachment, spoon, Danish dough hook or by hand. Let rest for 20 minutes, the autolyse.
  • After the 20 minutes, add the salt, and knead the bread with the dough hook or by hand for 8 minutes. Place the dough in a large bowl that has been lightly greased and let the dough rest in a warm spot for 2 hours, this is part of the bulk fermentation. The rest of the fermentation will happen after the buns have been shaped.
  • NOTE: I will usually use the oven with the light on to help it proof quickly.
  • After the 2 hours, your dough should be puffy and risen. If it isn’t let it rise for another hour.
  • Once it is risen remove the dough to a clean work surface and divide evenly into 8 equal pieces. You can do this using a kitchen shears or a bench scraper.

Shape the Hamburger Buns:

  • Take one piece at a time and shape into a burger bun. To shape take and pull the sides to the bottom then on the clean work surface set the ball on the counter (seams toward the counter) and cup your hand and roll the ball to create a tight surface and a nicely round dough ball. Repeat with all 8 pieces.
  • You want the burger bun to have a tight surface but don’t ripe the dough when shaping.
  • Place the shaped buns on a lightly greased baking sheet and let proof in a warm area for 3- 4 hours, this is the second rise. Cover the baking sheet with either a wet tea towel or greased plastic wrap during the last rise. This step is important. You don’t want the burger bun tops to dry out.
  • Before you are ready to bake preheat your oven to 425 degrees.

Make the Egg Wash:

  • To make the egg wash simply combine the egg and water in a small bowl and whisk together until smooth.

Baking the hamburger buns:

  • Once the oven is preheated, brush the top of the dough with an egg wash and sprinkle with sesame seeds (optional). I prefer a paper towel over a brush to apply the egg mixture but use whichever you prefer.
  • Bake in the preheated oven for 18-20 minutes or until golden brown.
  • Remove the hamburger buns from the oven and place on a cooling rack. Enjoy!

Notes

These hamburger buns are still soft the next day! Store in an airtight container once cooled. They also freeze well for longer storage. When defrosting the hamburger buns be sure to leave the container shut as they defrost. This helps prevent them from drying out.
Servings: 8 Buns

I hope you enjoy making this recipe! So simple, the soft texture you expect and perfect for your next grill out or family get together. The enriched dough really makes a soft hamburger bun. Few things are better than freshly baked bread! Next time I might try these as a dinner rolls or hotdog buns! Let me know below if you have any questions or comments on the recipe. Thank you for stopping by TheFarmChicken!

Sincerely,
Mariah | TheFarmChicken
For all have sinned, and come short of the glory of God; Being justified freely by his grace through the redemption that is in Christ Jesus:
Romans 3:23-24

More Sourdough Recipes to Check Out:

Frequently Asked Questions:

What size should I make these buns?

I find that dividing the dough into 8 buns makes a medium sized bun. This is a great recipe for a sandwich or burger. If you would like a bigger hamburger bun I would recommend splitting the dough into 6 equal pieces. You could also do 10 and go smaller or 12 and make them into dinner rolls.

Could I use this recipe for dinner rolls?

Yes! Simple divide into 12 rolls and shape. Place the rolls in a lightly greased 9” x 9” pan and let rise. Bake at 400 degrees for 20-23 minutes.

What if my house is warm inside? (Above 74 degrees)

You will most likely have shorter rise times so keep an eye out for your buns to me ready to shape and bake sooner than if your house was cooler!

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