Sourdough Hamburger Buns (no mixer needed)

Sourdough Hamburger Buns (no mixer needed)

**Advanced Prep Required - you'll need a Sourdough Starter**

Brioche style Sourdough Hamburger Buns are enriched with melted butter, milk and egg, then mixed by hand with a long overnight rise. Divide, shape (how to video below) and pan the buns, proof, then finish with egg wash and a sprinkle of seeds. Fresh from the oven Sourdough Burger Buns are soft yet sturdy enough to stand up to all the burger toppings and are irresistible! This recipe is vegetarian and easily dairy free (see **notes).

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Example Bakers Schedule

Friday Evening: Mix the dough and bulk ferment at room temperature overnight.

Saturday Morning: Divide, shape and pan the dough, proof and bake.

See notes* for an alternate schedule.

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Time above does not include the amount of time for fermentation, shaping and proofing which takes between 10-13 hours, depending on ambient temperature and fermentation/proof method used. Use the fermentation and proof times as a guide, not as a determining factor. I recommend weighing your ingredients. Volume measurements are offered as a convenience.

Course Component, Dinner

Cuisine American, Vegetairan

Diet Vegetarian

Keyword Sourdough Burger Buns, Sourdough Hamburger Buns

Prep Time 30

Cook Time 20

Servings Buns

Calories 383kcal

Author Traci York

Ingredients

3/4 cup + 1 tablespoon (190 grams) Milk dairy or plant milk**
5 tablespoons (70 grams) Unsalted Butter
3/4 cup (150 grams) Sourdough Starter 100% hydration, doubled in size
2 Eggs large, divided: one for the dough and one for washing
2 2/3 cups (365 grams) Bread Flour
2 tablespoons (33 grams) Cane Sugar
1 1/4 teaspoons Fine Sea Salt

For Sprinkling (optional)

1 tablespoon Sesame Seeds
1/2 teaspoon Poppy Seeds

Instructions

Make the Dough:

Melt: In a small sauce pan, add the milk and butter. Warm on low just until you start to see steam rising from the pan. Turn the heat off and swirl the ingredients together, allowing the butter to completely melt. Do not bring to a simmer or boil, as we need that moisture to go into the dough.
Set aside and allow the mixture to cool to 80 degrees Fahrenheit (27 degrees Celsius). You can do this in the fridge or at room temperature. Whisk before using in recipe.
Mix: In the evening, whisk the starter, cooled milk/butter mixture and egg together in a large bowl with a fork. Add the flour, sugar and salt. First, mix with a fork, the dough will be shaggy. Then mix by hand, mixing, folding and pushing the dough until the flour is fully incorporated and no dry bits remain. The mixture will seem dry at first, but the more you work the dough, the more hydrated it will become. The dough will feel soft and sticky and it will stick to your fingers as you go. Do this for about 3-4 minutes.
Use the fork to scrape the dough off your fingers as much as you can. Cover bowl with a damp tea towel. Set a timer for for 30 minutes and allow the dough to rest. Now is a good time to feed/refresh your starter.
Fold the Dough: After the dough has rested, fold the dough. To do this, grab a portion of the dough while it remains in the bowl, with moist fingertips, stretch it up and fold it over, pressing your fingertips into the center of the dough. You'll notice the dough is soft and stretchy at this point. Repeat, until you've worked your way around the dough. This is the first fold, and you can stop here and begin bulk fermentation, but If time permits, and optimally, you'll want to repeat this fold one or two more times as it improves the final dough's structure and crumb. Allow for about 30 minutes between folds.

Bulk Fermentation (first rise):

After the last fold, cover the bowl with two damp tea towels and allow to rise overnight at room temperature. This will take about 10-13 hours at 68 Fahrenheit (20 Celsius). Use the time as a guide and not a determining factor. (See notes* for an alternate schedule.).The dough is ready when it no longer looks dense, is jiggly when the bowl is shaken, and has doubled in size.

Shape the Buns & Proof:

Line a large sheet pan (12x17 inches / 30x43 centimeters) with parchment paper. Set aside.
Divide and Shape the Dough: In the morning, and with damp fingertips, coax the dough onto a floured work-surface. Divide the dough into 6 pieces. If you like, weigh the pieces to ensure uniformity (139 grams or 4.9 ounces each).
Working quickly, with a piece of dough on the work surface, pull two opposite short ends towards the center of the dough, press, then roll it up (see video below). Place the dough on the work surface, seam side down, sprits a touch of water on the work surface to increase friction if needed, and gently cup your hand behind the dough ball and pull it towards you to increase surface tension. Use a bench scraper to help if needed. Place the dough balls evenly on the sheet pan, spread apart, in a 2 x 3 arrangement. Cover with a lightly moist tea towel and rest for 15 minutes.
Preheat the Oven: Set an oven rack in the center of the oven and preheat the oven to 425 degrees Fahrenheit (218 Celsius).
Meanwhile crack an egg in a small bowl and add a tablespoon of water. Whisk, set aside. Have your seeds ready if using. Fill a plate shallow with water. Set aside.
Flatten the Balls: After 15 minutes, dip your palm in the shallow plate of water. Use your palm to gently yet firmly press individual dough balls to flatten. You'll want each disk to measure 3 1/2 inches in diameter (8.9 centimeters). You'll need to press each dough ball then go back again, pressing as needed. Measure each one before the next step. If they're not perfect at this point, you can nudge them again after proofing.
Proof the Dough: cover with a lightly moist tea towel and proof for 15 minutes. The dough will be slightly puffy when ready. If they've shrunk a bit, you can gently press them again with a moist palm. Remeasure as needed.

Bake the Buns:

Lightly brush the egg wash over each piece of dough on top and sides using a pastry brush. Sprinkle with seeds if using. Place the buns into the oven and bake at 425 Fahrenheit for 15-20 minutes. The rolls are ready when the internal temperature is between 190 - 205 Fahrenheit (88 - 96 Celsius) and they're golden brown. When done, allow to cool on the sheet pan.
How to Store: Store at room temperature for up to two days in a plastic bag. You can rewarm at 350 Fahrenheit wrapped in foil to preserve their soft texture, or warm on the grill, sliced in half and brushed with olive oil, flat side down.
Freezer: Cool completely. Wrap in foil, then in a freezer bag for up to two weeks. Thaw at room temperature.

Video

Notes

*Alternative Baker's Schedule: After mixing the dough, and performing the folds, rest the dough for four hours at room temperature at 68 Fahrenheit (20 Celsius). The dough will be soft and a little puffy. Divide the dough, shape into balls and place balls on a parchment lined sheet pan. Put the pan in a large plastic bag, close the end, and place in the refrigerator to proof for 12 - 20 hours. Remove the dough from the fridge and allow it to rest at room temperature for one hour. Follow the recipe to flatten the balls, egg wash, sprinkle with seeds and bake as directed.

**For Dairy Free: use plant milk and unsalted plant butter. Store-bought plant milks are mostly water, so stick with homemade if you can. I use unsweetened Homemade Cashew Milk. For plant butter, I use Earth Balance Buttery Sticks (unsalted).

GOT DISCARD? Give my Sourdough Oat Pancakes and Sourdough Biscuits a go!

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