Sourdough Burger Buns
These Sourdough Burger Buns are soft and buttery. You'll want to have these ready for your next BBQ!
Equipment
- 1 Kitchen Aid Mixer (Optional, you do not need this and can do all of this by hand kneading the dough.)
- 1 Piece of Parchment Paper Optional
Ingredients
- 120 Grams Sourdough Starter
- 530 Grams Organic Flour
- 40 Grams Organic Sugar
- 200 Grams Warmed Milk
- 3 Whole Eggs
- 6 Tbsp Butter
- 25 Grams Organic Sugar
- 10 Grams Sea Salt
For the tops of the buns
- 1 Whole Egg For Egg Wash
- 1 Tbsp Butter
Instructions
- Warm your milk, about 45 seconds in the microwave. Add milk, sugar and starter into your mixing bowl. Using a dough whisk make sure everything is incorporated.
- Then add your flour and egg. Using your dough whisk mix into a shaggy dough.
- Cover and let rest for 30 minutes.
- Once rested you can place on your kitchen aid mixer, put your dough hook in.
- Sprinkle salt all over your dough.
- Cut your softened butter into sections, approximately 1 tbsp each. (Sometimes I do even smaller)
- Slowly add 1 Tbsp of butter at a time and start your kitchen aid mixing the dough.
- Once all is in corporated, it will look sticky and should be soft. If it is overly sticky you can splash a handful of flour on and mix.
- Let bulk ferment 8 hours (or overnight)
- Once it has risen, take out of bowl and place on silicone mat.
- Divide dough into sections and weigh them. I typically make each one about 130 grams.
- Shape your dough into burger buns
- Place shaped on your parchment paper lined baking sheet. Cover and let rise for 2 hours.
- Egg wash the tops of your buns
- When they have doubled place in a 350℉ heated oven for 30 minutes.
- Optional- Brush the tops of your buns with butter.
Nutrition
Serving: 1BunCalories: 373kcalCarbohydrates: 59gProtein: 8gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 28mgSodium: 566mgPotassium: 70mgFiber: 2gSugar: 8gVitamin A: 310IUCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!