Sourdough · All year
Sourdough Hamburger Buns
Soft enriched buns for the sloppy joes. Bake them through. A pretty top can hide a doughy middle.
About 10 hours · Serves 8 · 8 buns
“You prepare a table before me.”
Ingredients
- 150 g active sourdough starter
- 240 g milk
- 30 g honey
- 1 egg (50 g)
- 40 g soft butter, plus 15 grams for the tops
- 500 g bread flour
- 10 g fine salt
Method
- 1
Stir the starter, milk, honey, egg, and 40 grams of butter. Add the flour and mix to a soft dough. Rest 30 minutes, then pinch in the salt. Knead until smooth, about 8 minutes.
- 2
Cover and rise until increased by about half, often 4 to 8 hours. Divide into 8 pieces, about 120 grams each. Roll tight balls and set them on a parchment-lined sheet, well apart.
- 3
Cover and rise until puffy, 1 to 3 hours. Heat the oven to 375°F. Bake 16 to 20 minutes, until the tops are golden and the center of a bun reads about 190°F.
- 4
Brush with the remaining butter. Cool before you split them. A hot bun tears instead of cutting.
From the kitchen
- If they spread into pancakes, the dough was too wet or the rise went too long. Next time, stop the second rise when they look inflated but still hold a dome.
- They freeze well, wrapped, the day they are baked.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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