Looking for some amazing buns for your burgers or sliders? Nothing beats sourdough – then add that rustic flavor of rosemary and you’ve got a winner!
Sourdough takes longer to rise than regular yeast dough. I start these on Friday, then finish them on Saturday. They’ll be ready to use by the afternoon!
What you need:
- 1 ½ cup sourdough starter
- 1 Tablespoon of sugar
- ¼ cup of olive oil
- 2 eggs, beaten slightly
- 1 teaspoon of sea salt
- 1/3 cup milk
- 4 to 5 cups of bread flour
- 2 Tablespoons chopped rosemary leaves (fresh)
How to Do it:
Mix all the ingredients except the flour into a large bowl. Stir in one cup of the flour. Cover and let sit for 2-3 hours.
When the dough is bubbly,
add the remaining flour, 1 cup at a time, until it makes a soft dough. You should only need about 3 more cups.
Turn the dough out onto a lightly floured surface.
Gently knead until the dough it somewhat smooth, about 15 times.
Cover and let double in bulk in a warm place. This could take several hours.
When the dough is risen, punch it down and let it rest for 15 to 20 minutes.
Cover a baking sheet with parchment paper and place dough balls, about the size of a large lemon, on the parchment. Cover and let rise in a warm place for about 2 hours. They will not double in size so make them pretty close to the size you’ll want for your burgers or sliders.
Preheat the oven to 375°, then bake the buns for about 15 to 20 minutes, until they are brown on top. Remove from the oven and rub a small amount of butter on the top.
Let them cool, then slice them in half. They are ready to use – store them in a plastic bag in the refrigerator until you use them.
Makes about 12-15 slider buns or 6-10 burger buns.
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