Sourdough Hamburger Buns
Soft, squishy buns that hold up to the juiciest burgers. Once you make your own, you'll never go back to store-bought.
Ingredients
Instructions
- 1
Combine the starter, warm milk, egg, melted butter, and sugar in a large bowl.
- 2
Add the flour and salt. Mix until a dough forms, then knead for 8-10 minutes until smooth and elastic.
- 3
Place in a greased bowl, cover, and let rise for 4-5 hours at room temperature until doubled.
- 4
Punch down and divide into 8 equal pieces (about 95g each).
- 5
Shape each piece into a tight ball, then flatten slightly into a disc about 3.5 inches wide.
- 6
Place on a parchment-lined baking sheet, spacing 3 inches apart. Cover and refrigerate overnight.
- 7
The next morning, remove from the fridge and let rise for 1.5-2 hours until puffy.
- 8
Preheat oven to 375°F (190°C).
- 9
Brush tops with egg wash and sprinkle with sesame seeds if using.
- 10
Bake for 15-18 minutes until golden brown.
- 11
Let cool completely on a wire rack before slicing.
Baker's Tips
- •Flatten the dough balls slightly before proofing — they'll dome up in the oven to the perfect bun shape.
- •For brioche-style buns, increase the butter to 60g and add an extra egg yolk.
- •Toast the cut sides on the grill or in a skillet for the best burger experience.
- •Freeze extras in a zip-top bag for up to 2 months.
