Sourdough Hamburger Buns
Calories: 16
Adjust Servings Here: 12 buns
Description
This is a recipe for sourdough hamburger buns that are soft, flavorful, and easy to make. This enriched dough starts with a homemade sourdough starter and a mixture of flour, milk, eggs, and butter, making the most delicious sourdough buns for your burgers.
Ingredients
Total dough weight - 1460 g 12 large buns x 120 grams each
Instructions
- Active starter/ Levain - In a medium bowl, combine the 50 g of sourdough starter, 50 grams of water, and 50 grams of flour. Stir well to combine. Cover and let it rise for 3 to 5 hours at room temperature, until it has doubled in size.
- Autolyze - In a large mixing bowl of a stand mixer, add the milk, eggs, and sugar. Combine well. Add the flour and salt, followed by the starter. Stir well with a wooden spoon or spatula. Cover the bowl and leave to rest for 60 minutes.320 grams Whole milk, 150 g Egg, 30 g Sugar, 750 grams Bread flour, 16 grams Kosher salt, 150 grams Active sourdough starter
- Knead - Next, knead the dough with a dough hook attachment on medium speed for 4 to 6 minutes. Then, add the soft, room-temperature butter and knead for another 4 to 6 minutes, or until the dough is smooth and elastic.60 g Butter
- Bulk ferment - Transfer the dough to an oiled bowl and cover it with plastic wrap or a kitchen towel. Leave the dough to rise in the refrigerator (38°F / 3°C) for 6 to 8 hours.
- Degas - When doubled in size, punch down and transfer to a clean work surface. Break any large air bubbles and shape the dough into a ball again.
- Divide - Transfer the dough to a clean work surface. Divide the dough into two portions, and then each portion into six equal pieces, to make a total of 12 buns, each about 120 grams.
- Shape each portion into a tight ball. To do this correctly, roll into a ball, tucking all the seams under tightly. Then, roll the ball on an unfloured surface. The unfloured surface creates the tension we need in the dough.
- Tray - Place the shaped buns on a baking sheet lined with parchment paper, leaving enough room for them to rise. Flatten each bun so it bakes like a flat bun, rather than a ball shape.
- Proof - Cover with a clean kitchen cloth or plastic wrap and leave in a warm place to proof. Let the buns rise for about 2 to 3 hours, or until they are almost double in size.
- Preheat the oven - Preheat the oven to 375°F (190°C) or Gas mark 5 for at least 20 minutes.
- Brush - Brush each bun with an egg wash. You can also sprinkle the buns with some sesame seeds or sugar pearls.
- Bake - Small buns for 15-20 minutes and larger buns for 20-25 minutes, or until golden brown.
- Keeping them soft - As soon as you remove the buns from the oven, cover them with a clean kitchen cloth to keep them soft. You can also brush them with melted butter.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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