Hamburger Buns
User Reviews
4.7
Hamburger Buns
Description
The Hamburger Buns recipe incorporates unfed sourdough starter with milk, butter, eggs, and flour to produce soft and flavorful rolls. The dough benefits from an overnight or longer cold fermentation, which develops complexity and a tender crumb. The mixing and kneading process is key to forming a smooth, elastic dough that holds shape well when portioned into balls and baked. Using an egg wash before baking gives the buns a gentle golden color.
The buns offer a balance of slight sourness from the starter and richness from the butter and eggs, with a soft interior suitable for slicing and sandwich assembly. The texture is soft yet resilient enough to hold burger fillings without sogginess.
Careful measurement of ingredients, especially flour and liquids, is recommended to handle dough stickiness. Adjusting flour based on humidity and starter hydration ensures consistent results. The recipe allows for par-baking and freezing, which can make baking ahead practical and convenient for meal prep.
Ingredients
- 1/2 cup milk
- 3 tablespoon butter
- 2 cups sourdough starter unfed
- 2 egg large
- 1 teaspoon salt
- 2 tablespoon sugar
- 3 cups flour May take more or less flour. See notes below, plus 1 heaping tablespoon
- 1 egg mixed with water for egg wash just before baking
Instructions
- Measure milk. Add butter and microwave for about 30 seconds to warm milk to 110°F and melt butter.
- Crack eggs. Add starter, eggs, milk and butter to a large mixing bowl. Combine. See clarification on starter below.
- Add salt, sugar and flour to wet ingredients *see notes below. Mix with spatula until incorporated.
- Knead by hand or with stand mixer with bread hook attachment, adding more flour, if necessary for dough to come together into a ball. Knead about 5-7 minutes. Until dough formed is smooth and elastic.
- Place dough in oil lined bowl. Cover the dough itself with plastic wrap, all around the top. See step 9 above. Refrigerate at least 8 hours, or up to 2 days.
- Remove dough from refrigerator and bring to room temperature. Weigh entire dough ball. Divide that weight by 10 or 12 and weigh out each individual piece of dough, so that you have equal pieces so your rolls are uniform in size.
- Form dough into balls, stretching the dough and pulling excess to the bottom of the roll. Pinch the seams together on the bottom. Place rolls on parchment lined baking tray. Let rise until the rolls are noticeably puffy. About 1 hour. (Times depend on how warm it is. I place my oven on the lowest setting and place them near, but not directly under the oven vent on the stove top, turning the tray often.)
- When dough has risen, brush with egg wash. Top with seeds or just leave plain.
- Bake in 350°F oven for 15-20 minutes until rolls are golden brown. Allow to cool on wire rack or eat fresh and warm!
Notes
- Use unfed sourdough starter, the portion discarded before feeding your starter again.
- Measure liquids and flour carefully; adjust flour gradually to manage dough stickiness, especially with different starter hydration or humidity levels.
- Use large eggs; avoid extra-large or jumbo for consistent dough texture.
- Par-bake rolls for 10-12 minutes before freezing, cool completely, then freeze up to six months.
- To finish cooking frozen par-baked buns, bake at 375°F for about 10 minutes until golden brown.
- Always use the correct measuring tools for dry and liquid ingredients and verify oven temperature with a thermometer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10buns
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 282mg | 12% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 175IU | 4% |
| Calcium | 25mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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