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.
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 white
- 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 fermentolyse.
- 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 press down on the top of the buns to make them spread out more. 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 white 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.