Name: Sourdough Burger Buns
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 8 serving(s)
Ingredients: 2 cups sourdough starter, proofed and active; 3 tablespoons butter; 1/2 cup milk, lukewarm; 2 eggs, beaten; 1 teaspoon salt; 2 tablespoons sugar; 3 cups all-purpose flour (up to half of flour could be whole wheat)

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Recipe by Donna M.

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Sourdough Burger Buns created by AKillian24

Fantastic sourdough buns for sandwiches! I posted this recipe in the forums and Akillian made them and posted her picture. Don't they look awesome?

Ready In:: 5hrs
Serves:
Units:

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ingredients

2 cups sourdough starter, proofed and active
3 tablespoons butter
¹⁄₂ cup milk, lukewarm
2 eggs, beaten
1 teaspoon salt
2 tablespoons sugar
3 cups all-purpose flour (up to half of flour could be whole wheat)

directions

Stir together all ingredients except flour.
Add flour, mixing until it comes together enough to be turned out and kneaded.
Knead until dough is smooth and satiny (this can be done on a mixer or bread machine, if preferred).
At this point dough may be refrigerated up to 24 hours for a more flavorful bread. Bring dough back to room temperature before contiuing with shaping.
Let dough rest for 15 or 20 minutes and then roll it out to 1/2" thick.
Cut with a 4" round cutter.
Cover and let rise until doubled in bulk.
Bake at 350°F for 15 to 18 minutes.
Cool on wire rack.

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RECIPE MADE WITH LOVE BY

@Donna M.

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@Donna M.

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"Fantastic sourdough buns for sandwiches! I posted this recipe in the forums and Akillian made them and posted her picture. Don't they look awesome?"

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question by Creirwy M.

6/16/2020

Rye? I exclusively use a rye starter, and that seems to be an issue with a lot of sourdough recipes. I'm not sure how to adjust the water in most recipes, or the flour in this one as rye does not have the same amount of gluten and therefore doesn't interact with water like an all purpose flour does. More or less flour? How much? Will these buns actually be light or will they be too heavy again? Rye breads tend to rise less, be chewy and denser. Will it work? How much of a difference will I see because of the rye vs all purpose?

Replies 1
review by Sea s.

4/4/2020

Fantastic recipe. Worked really well, lovely soft buns. I shaped by hand rather than cutting.I brushed with milk and sprinkled with sesame seeds before baking. I put them into my maxed out oven as I do with all sourdough and then turned down to 250C until ready. Very happy.

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review by Kyle D.

4/2/2020

Recipe was easy enough to follow. Was my very first time making buns. They are good but on the dense side. Got good rise out of them and a little small for my liking. Will def do again

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question by Pg9mo

1/28/2019

I'm not seeing yeast in the recipe. Is this why people are struggling with it?

Replies 1
review by D F.6079

10/22/2018

I got progressively better results but the biggest change for me was to increase the baking temperature to 400 to 425 degrees from 350. Kept the recipe pretty well intact

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