Sourdough Hamburger Buns

Recipe by Nimz_
READY IN: 48mins
YIELD: 8 buns


  • 2
    cups sourdough starter, freshly fed
  • 1
    cup flour, unbleached all purpose
  • 3
    tablespoons butter, melted and divided
  • 14
    cup milk, warmed
  • 1
    egg, room temperature and slightly beaten
  • 1
    teaspoon kosher salt
  • 2
    tablespoons sugar
  • 1 34
    cups 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.