Prep 30 mins
Cook 18 mins
These are simply delicious and although you have to plan ahead (feed the starter the night before), they are easy to make. The dough is very easy to work with. Most of the cook time is in the rising time. It is made for the bread machine's dough cycle. I did not include the time it takes for rising. Hope you enjoy.
- 473.18 ml sourdough starter, freshly fed
- 236.59 ml flour, unbleached all purpose
- 118.29 ml whole wheat flour
- 44.37 ml butter, melted and divided
- 59.14 ml milk, warmed
- 1 egg, room temperature and slightly beaten
- 4.92 ml kosher salt
- 29.58 ml sugar
- 414.03 ml flour, unbleached all purpose
- In a medium bowl, using an electric mixer such as Kitchen Aid, combine 2 cups sourdough starter with 1 cup flour and 1/2 cup whole wheat flour.
- Mix on low speed until well blended, about 2-3 minutes.
- Cover slightly with plastic wrap and let sit on the counter for 2 hours.
- When dough has sat for 2 hours, add to the bread machine pan the milk, 2 tablespoons of melted butter, egg, salt and sugar.
- Add the sourdough mixture (I just dumped it in from the bowl).
- Add the 1 3/4 cup flour and gently smooth out evenly with your hand.
- Turn on the dough cycle.
- For the first 5 minutes check dough and add additional water or flour, which ever is needed.
- When dough cycle is completed turn the dough onto a lightly floured surface and form into a ball.
- Using a roller, flatten the dough to a large oval 1/2 inch thick.
- Cut dough into 4 inch rounds using a sharp cutter.
- Transfer rounds to a greased baking dish.
- Gather up excess dough and repeat until all dough is used.
- Brush tops with 1 tablespoon melted butter, cover and let rise.
- NOTE: The buns will rise some more once placed in the oven.
- For quick rise starters 1-1 1/2 hours.
- For slow rise starters 2 to 2 1/2 hours.
- Bake for 15-18 minutes in 350 F oven or until golden brown.
- Cool slightly then slice with bread knife before serving. (For best results I think, place on the grill cut side down for 15-20 seconds before applying your burger).
- NOTE: All starters are different so the amount of flour, water and rise time may be different. For this recipe I used Donna M's SF Starter.
Thank you for posting! I was looking for a hamburger bun recipe that : used whole wheat flour, sourdough and a breadmaker and I was not disappointed!
Delicous!!! After making a batch of kohlrabi salad (more like a slaw) with a recipe from this site, I had quite a bit leftover. It made me hungry for pulled pork sandwiches with slaw. Had a nice pork roast in the freezer, cooked it up in the crock pot and made these buns to serve it on. The wheat flour was just the right touch, keeping the buns from being 'doughy' and the sourdough flavor really shined through. Recipe made 8 HUGE buns, 1 per person. This recipe is a keeper!!!
The buns I made with this recipe are really OUTSTANDING & great-tasting! Followed your easy directions right down the line & had a great time of it! Devoured two of them right out of the oven! Like the idea of topping them with sesame seeds or something else similar, & will have to do that another time, probably within the week! Thanks for sharing your tasty buns! [Tagged, made & reviewed in the 1-2-3 Hit Wonders cooking game]