Sourdough Burger Buns

It’s almost grill season!! I’m so ready and excited! Here are some deliciously easy homemade buns for those juicy burgers!

Why make homemade buns?

Homemade buns add some personalization to your burgers and they taste so much better. I like rustic breads because they hold up to all the juicy ingredients on a burger – beef, tomatoes, lots of mayo – and the bun stays intact!

These are easy to make, but plan on making them a couple days in advance, especially in colder weather. Sourdough takes longer to rise than most breads.

Making the Buns  

Start with a well fed sourdough starter. I bring mine out of the refrigerator three to four days before I’m ready to use it. Once it’s warmed up, feed it.

After it’s started to rise from feeding, pour off one cup of starter. Mix everything together except the water.

Let the mixture rest for about 10 to 15 minutes. It will be bubbly when it’s ready.

Add the water – the dough will be sticky, but that’s ok. Cover and let it rest for at least 30 minutes.

Bring it out of the bowl to a lightly floured surface and knead it hard, turning as you go, about 25 times. You can also knead it in a stand mixer on high with a dough hook for about 5 minutes.

Place it back in the bowl, cover, and let it rise until double in bulk – about 6 to 8 hours.

Punch it down and form into 4 balls. Roll them lightly in flour and place on a parchment lined baking sheet.

Flatten the balls and let them rise for another 1 -2 hours, until they are puffy.

Using a sharp knife, cut a line through the top. Let them rise another hour.

Preheat the oven to 400 degrees.

Bake the buns for 20 to 30 minutes, or until they are golden brown and sound hollow when tapped.

Remove them to the oven, rub the top with some butter, and let them cool at least one hour.

Once they are cooled, cut them in half with a bread knife. They are ready to use.

Store in a plastic bag in the refrigerator for three to four days.

© Copyright 2024 The Lazy Gastronome

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Sourdough Hamburger buns

These buns take a lot of time, but not work. Sourdough is slower to rise than yeasted dough.

Course: main dish

Cuisine: American

Keyword: bread, buns, sourdough

Servings: 4 large buns

Author: HelenFern

Ingredients

• 1 cup sourdough starter
• 1-1/2 teaspoon kosher salt
• 3 cup bread flour
• 1 teaspoon white granulated sugar
• 3/4 cup lukewarm water
• 2 to 3 Tablespoons butter - for top

Instructions

1. Start with a well fed sourdough starter. I bring mine out of the refrigerator three to four days before I'm ready to use it. Once it's warmed up, feed it.

2. After it's started to rise from feeding, pour off one cup of starter. Mix everything together except the water.

3. Let the mixture rest for about 10 to 15 minutes. It will be bubbly when it's ready.

4. Add the water - the dough will be sticky, but that's ok. Cover and let it rest for at least 30 minutes.

5. Bring it out of the bowl to a lightly floured surface and knead it hard, turning as you go, about 25 times.

6. Place it back in the bowl, cover, and let it rise until double in bulk - about 6 to 8 hours.

7. Punch it down and form into 4 balls. Roll them lightly in flour and place on a parchment lined baking sheet.

8. Flatten the balls and let them rise for another 1 -2 hours, until they are puffy.

9. Using a sharp knife, cut a line through the top. Let them rise another hour.

10. Preheat the oven to 400 degrees.

11. Bake the buns for 20 to 30 minutes, or until they are golden brown and sound hollow when tapped.

12. Remove them to the oven, rub the top with some butter, and let them cool at least one hour.

13. Once they are cooled, cut them in half with a bread knife. They are ready to use.

Recipe Notes

If you don't want to knead by hand, put it in a heavy duty mixer (like a Kitchen Aide) with a dough hook. Run it on high for 5 minutes. 

Store in a plastic bag in the refrigerator for three to four days.

  

© Copyright 2024 The Lazy Gastronome

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