These homemade Hamburger Buns are made with my leftover sourdough starter! They have a perfect texture, a nice crust and soft, but chewy in the middle!
I have been having fun for a couple months perfecting my sourdough starter techniques and getting photos together! Now that I have perfected a couple of recipes, I will start another batch of starter, so that I can get daily photos for you guys. Keep your eyes open for that in about a month!
For years, I researched how to make sourdough starter. There is a lot of conflicting information, in print and online, so in the end, I would always say to heck with it because it too much time commitment! Now that I am doing this for a living, I decided there were no more excuses not to start a batch of my own starter.
I am here to tell you, everything I have read, makes it more intimidating than it actually is. The starter is quite forgiving! Stay tuned.
These Hamburger Buns are made with unfed starter, or starter discard. See those links for explanations. More from me on that later. I searched for many recipes with measurements for all of the ingredients. Much of the information was very vague, or over complicated the process. Like most yeast doughs, they are very forgiving.
I tried basing my recipe on 4 different recipes, all of which I did not like for one reason, or another. Many of the recipes required huge quantities of extra flour to make them come together into a nice consistency. This could be the way I do the starter, but for my starter formula, this recipe works the best.
How to Make Hamburger Buns
- Warm milk to around 110°F, melt butter in milk, in microwave.
- Crack and whisk 2 eggs into small bowl.
- Measure 2 cups starter.
- Measure flour and salt.
- Mix milk, butter and eggs with starter.
- Add flour mixture.
- Mix with spoon or spatula.
- Knead by hand or in stand mixer (adding more flour, if necessary) for 5-7 minutes until smooth elastic dough forms.
- Cover tightly in oiled bowl. Refrigerate for at least 8 hours or overnight.
- Dough will rise in the refrigerator.
- Allow dough to come to room temperature. Weigh dough. Divide into 10 equal portions.
- Stretch and form dough into rounds, pulling the dough you stretched to the underside of the dough ball.
- Pinch the seams together on bottom of roll.
- Place on parchment lined baking sheet.
- Allow to rise in a warm place until approximately doubled in size.
How to Shape Hamburger Buns
Brush rolls with egg wash. Sprinkle with sesame or poppy seeds, or anything else you like.
Bake at 350°F until golden brown, 12-18 minutes.
Can Hamburger Buns Be Frozen?
Absolutely! I have tried to freeze these buns 2 different ways. I prefer them when I par- bake them. So I bake for about 12 minutes and let them cool thoroughly. Once cooled, package in air tight bag and freeze. To reheat, let rolls thaw. Then bake at 350°F for about 10 minutes.
Alternately, the rolls can be baked through and then wrapped and frozen for a few months.
Other Delicious Bread Recipes on Binky’s Culinary Carnival
- Light Caraway Rye for the Bread Machine
- Brioche, White Bread
- English Muffin
- Chocolate Banana Bread
- Savory Zucchini Cheese Bread
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So that is how easy it is to make your own hamburger buns! Thanks for stopping by to check out the recipe!
Enjoy! And have fun cooking!
Xoxo,
Tools I Use to Make Hamburger Buns at home
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
These homemade Hamburger Buns are made with my leftover sourdough starter! They have a perfect texture, a nice crust and soft, but chewy in the middle!
- 1/2 cup milk
- 3 Tbsp butter
- 2 cups unfed sourdough starter
- 2 eggs
- 1 tsp salt
- 2 Tbsp sugar
- 3 cups flour plus 1 heaping tablespoon
- 1 egg mixed with water for egg wash just before baking
Measure milk. Add butter and microwave for about 30 seconds to warm milk to 110°F and melt butter.
Crack eggs. Add starter, eggs, milk and butter to a large mixing bowl. Combine.
Add salt, sugar and flour to wet ingredients. Mix with spatula until incorporated.
Knead by hand or with stand mixer with bread hook attachment, adding more flour, if necessary for dough to come together into a ball. Knead about 5-7 minutes. Until dough formed is smooth and elastic.
Place dough in oil lined bowl. Cover the dough itself with plastic wrap, all around the top. See step 9 above. Refrigerate at least 8 hours, or up to 2 days.
Remove dough from refrigerator and bring to room temperature. Weigh entire dough ball. Divide that weight by 10 or 12 and weigh out individual portions, so that your rolls are uniform in size.
Form dough into balls, stretching the dough and pulling excess to the bottom of the roll. Pinch the seams together on the bottom. Place rolls on parchment lined baking tray. Let rise until the rolls are noticeably puffy. About 1 hour. (Times depend on how warm it is. I place my oven on the lowest setting and place near, but not directly under the oven vent on the stove top, turning the tray often.)
When dough has risen, brush with egg wash. Top with seeds or just leave plain.
Bake in 350°F oven for 15-20 minutes until rolls are golden brown. Allow to cool on wire rack or eat fresh and warm!
Recipe Video
Tips for freezing. Par-bake rolls for 10-12 minutes. Then remove from oven and cool thoroughly. Package and freeze up to six months. To finish cooking, bake at 375°F for about 10 minutes, until golden.
Can be frozen fully cooked for a couple months, if packaged air tight.
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Helen
I have found the same problems with yeast dough measurements online. They never seem to come out right. Interested to see how you do the starter. I may just give it a go.
Beth Neels
Thanks Helen! It’s good to know that it is just not me! The starter should be on in late May or Early June! Keep posted!