Hamburger Buns
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4.7
51 reviews
Excellent
Hamburger Buns
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These homemade Hamburger Buns are made with my leftover sourdough starter! They have a perfect texture, a nice crust and soft, but chewy in the middle!
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Ingredients
- 1/2 cup milk
- 3 tablespoon butter
- 2 cups unfed sourdough starter
- 2 large eggs
- 1 teaspoon salt
- 2 tablespoon sugar
- 3 cups flour plus 1 heaping tablespoon **May take more or less flour. See notes below
- 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!
Equipments used:
Notes
- Sourdough discard – use unfed sourdough starter. (If you feed your starter daily, just use the starter that you discard before feeding it again with more flour.)
- A couple people who have commented, have had a problem with the dough being sticky. To avoid this, measure your liquid very carefully. Also, make sure your butter is measured carefully.
- Next, use large eggs. Not extra large, or jumbo eggs.
- Third, measure flour carefully. Also know that different brands and types of flour can affect the stickiness of the dough.
- Fourth, humidity plays a large factor in the texture of yeast doughs. If it is very humid, more flour will be needed.
- Fifth, the hydration of your starter can play a big factor as well. These buns were made with a 100% hydration starter. If you use a different hydration starter, more, or less flour may be needed to form a ball. So, don't add flour all at once. Add it by heaping tablespoons full at a time, after the first 2 cups.
- If your dough is still sticky, do not be afraid to add more flour. In my experience, you can not add too much flour to a yeast dough. They are very forgiving. Just continue to add flour to make a nice ball, even if it is over a cup of flour.
- Tips for freezing. Par-bake rolls for 10-12 minutes. Then remove from oven and cool thoroughly. Package and freeze up to six months.
- To finish cooking, bake at 375°F for about 10 minutes, until golden. Can be frozen fully cooked for a couple months, if packaged air tight.
- General Baking Tips:
- Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
- Always measure liquid ingredients with liquid measuring cup
- Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
- Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
- Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.
Nutrition Information
Show Details
Calories
241kcal
(12%)
Carbohydrates
41g
(14%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
43mg
(14%)
Sodium
282mg
(12%)
Potassium
68mg
(2%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
175IU
(4%)
Calcium
25mg
(3%)
Iron
1.9mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.7
51 reviews
Excellent
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