Sourdough Hamburger Buns | Kristin’s Quick & Easy Recipes
Repeat after me – “Never will I ever buy store bought buns again.” This sourdough hamburger buns recipe is perfection! And easy too. You can plan for a long fermentation/rise without standard yeast or add a little for a quick rise when you’re in a hurry.
INGREDIENTS
Sourdough buns:
- 1 cup warm milk
- 3 Tablespoons sugar
- 1/2 cup sourdough starter (or discard – add 1 teaspoon active dry yeast)
- 3 cups flour
- 2 Tablespoons butter
- 1 teaspoon salt
METHOD
- Dissolve sugar in warm milk. Mix in sourdough starter (or discard + yeast).
- Mix in flour until soft sticky dough forms – about 2 minutes.
- Add in room temperature butter and salt. Knead (hand or mixer) about five minutes.
- Cover and let sit until doubled (or put in fridge and allow to long ferment).
- Divide into eight equal pieces. Shape as desired. Cover and let rise until doubled.
- Bake at 350 degrees F. for 28-30 minutes or until golden brown.
- Remove from oven and immediately brush with melted butter.
TIPS for Sourdough Buns
- Sourdough long ferment- to achieve your long fermentation, simply place your dough ball in the fridge for 12-48 hours. Then continue with step 5 above.
- These work great as hot dog buns as well. Simply shape them to your desired bun. I have also made this same recipe into 2 loaves of bread; it makes great sandwich bread.
- Add sesame seeds to the top before baking if you desire.
- Great for hamburgers, roast beef, pulled pork, sloppy joes, or hot dogs!
- Store in homemade beeswax wraps to keep fresh. See how to make them here.
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