Simple Soft Sourdough Hamburger Buns
This versitle sourdough dough creates simple and soft sourdough hamburger or bbq buns without having to be a sourdough expert!
Equipment
Ingredients
- 2 cups starter
- 1 egg beaten
- 1 tbsp sea salt
- 1/3 cup avocado oil olive oil works as well
- 2 1/2 cups warm water
- 3/4 cup honey
- 8-9 cups organic unbleached all-purpose flour *Kirkland or King Auther's
Instructions
- Combine everything but flour in a mixer
- Add eight (8) cups of flour (mix and combine a bit with each cup)
- If dough is not lopsided in bowl or sticks to the sides of bowl add more flour.
- Knead eight (8) to ten (10) minutes until dough stretches thin(windowpane)
- Place in bowl with lid and let rise until it doubles in size
- At this point, divide dough into three (3) equal parts
- To form into a bun: cut the dough into a lump and measure it on the kitchen scale. My buns are 115-ish grams to give a uniform look.
- Then take the dough and tuck it under until it is smooth on top. See the pictures in the post to see how. I show you HOW to do this with a kitchen scale in this video at 29:30
- Place buns on parchment paper with a couple of inches of space between buns and then cover with a wet wrung out towel or oil sprayed plastic wrap over the top and let it do a second rise around 1 hour.
- Then take a bowl of water, dip hands into the water and then press down each bun slightly to flatten it out.
- Crack one egg into a bowl, whisk and brush on top of the buns.
- Bake at 350° for 25 minutes plus. I cut one open to see if done, if not done in center, but getting crispy on top, drape a piece of foil over the top and bake 5-10 minutes longer.
- Use a bread knife and gently cut the bun in half for hamburgers
Notes
***This recipe actually makes 3 batches of sourdough bun dough, BUT the dough can also be used for loaves, rolls etc. It is a very versitle dough and can be kept in fridge for a week.
-My suggestion is that if you only need one batch of buns (12 or so) you could go ahead and make the rest of the buns and then freeze them I show you how I did this for BBQ buns in this video. I was simply able to pull buns out of the freezer, cover with foil and reheat in 15-20 minutes. The reheat perfectly!
-You could keep the dough in the fridge covered tightly with plastic wrap for up to a week. When you are ready to use the dough, pull it out of the fridge and let it sit covered with a wet towel or covered with plastic wrap so the dough doesn't get tough and dry out. Then bake.
-You could bake the remaining dough in a bread loaf pan. To do this, instead of forming the dough into buns after the bulk long rise, just form into one ball and place it into a loaf pan. Cover with wet wrung out towel or plastic wrap for 1-2 hours and then bake for 30 mins plus until the center is done. If the top is baking faster than the middle, drape a piece of foil over the top and bake another 10 minutes.
Nutrition
Calories: 464kcalCarbohydrates: 89gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 14mgSodium: 590mgPotassium: 105mgFiber: 3gSugar: 18gVitamin A: 21IUVitamin C: 0.1mgCalcium: 16mgIron: 4mg
Tried this recipe?Let us know how it was!