Sourdough Burger Buns No Yeast
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5.0
21 reviews
Excellent
Sourdough Burger Buns No Yeast
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A classic sourdough burger bun made with no yeast.
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Ingredients
- 2 1/4 cups 270g Unbleached All-Purpose Flour
- 1/4 cup milk or water 60 grams
- 1 cup sourdough starter 220 grams
- 1 egg 50 grams
- 1 teaspoons salt 5 grams
- 2 tablespoon sugar 30 grams
- 3 tablespoons unsalted butter 45g cut into cubes
- 1 egg for brushing the buns beaten
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Instructions
- Combine the flour, sourdough, egg, milk, salt, sugar, and add to the mixing machine with the hook attachment.
- Mix all the ingredients for 5 minutes until the dough is sticky and cohesive.
- Add the butter, then increase the speed of the mixer to a higher speed and mix the dough until it smooth and shiny.
- Try the windowpane test, stretch a piece of dough until you can see through it.
- Cover the dough in a bowl and let it rest in a warm place ) for about 3 hours.
- Stretch and fold the dough in the bowl once after the first hour, this will degas the dough and even out the temperature of the dough.
- Divide the dough into six to 6 equal pieces or weigh each piece into 100 grams.
- Shape the dough pieces into tight round balls and place them on a lightly greased or parchment-lined baking sheet or into the lightly greased wells of a hamburger bun pan.
- Gently flatten the dough balls about 1/2 inch them or until it comes close to filling the wells of the bun pan if you’re using it.
- Cover the buns with plastic and let them rise until double the size of about 90 minutes.
- Preheat the oven to 190°C or 375°F, thirty minutes before baking.
- Once the buns are proofed, brush the tops with the beaten egg.
- Sprinkle with topping like sesame or poppy if desired.
- Bake the rolls for 18-20 minutes or until it is light golden brown.
- Remove the buns from the oven. Cool it them down on a cooling rack before serving.
- You can keep your sourdough hamburger buns packed in a bag for up to 5 days or freeze for up to 30 days.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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