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Hamburger Buns
4.7 from 51 votes

Hamburger Buns

Hamburger Buns made with unfed sourdough starter combine milk, butter, eggs, and flour to create a tender, slightly tangy roll. The dough is mixed and kneaded until smooth, then refrigerated for extended fermentation, enhancing the flavor and texture. Dividing the dough into equal portions ensures uniform buns that bake up soft with a subtle crust, ideal for sandwiches.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 10 buns
Calories: 241 kcal
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. Measure milk. Add butter and microwave for about 30 seconds to warm milk to 110°F and melt butter.
  2. Crack eggs. Add starter, eggs, milk and butter to a large mixing bowl. Combine. See clarification on starter below.
  3. Add salt, sugar and flour to wet ingredients *see notes below. Mix with spatula until incorporated.
  4. 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.
  5. 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.
  6. 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. 
  7. 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.)
  8. When dough has risen, brush with egg wash. Top with seeds or just leave plain.
  9. 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

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%)

Nutrition Facts

Serving: 10 buns

Amount Per Serving

Calories 241

% 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.