Sourdough Hamburger Buns

Sourdough Hamburger Buns

Ingredients:

• 115 g (1/2 cup) sourdough starter

• 127 g (1/2 cup + 1 tbsp) milk (slightly warm 100F)

• 101g (2) eggs, beaten

• 60g (5 tbsp) room temperature butter, cut into cubes

• 330g (2 1/4 cups) bread flour

• 68g (1/2 cup) whole wheat flour

• 3g (1/2 tsp) salt

• 28g (5 tsp) sugar

• Egg wash: 1 egg whisked with 1 tablespoon water

• poppy seeds, sesame seeds, etc. for topping, optional

1. In the bowl of a stand mixer and with the paddle attachment, mix milk, sourdough starter, and eggs on low speed.

2. In another bowl, combine salt, sugar, and flour.

3. Attach the dough hook and add the flour mixture in thirds until a cohesive dough forms. Let the dough rest for 15 minutes.

4. Add the softened butter in portions and process on low speed until butter has been incorporated into dough. The dough will be sticky but do not add more flour. Knead the dough for 5 minutes on medium speed. It should be a soft elastic dough.

5. Grease a large bowl, place the dough into the greased bowl, cover with plastic wrap and let rise for 3 hours or overnight in the refrigerator. Letting the dough rise in the refrigerator makes it easier to form into the rolls.

6. Line a large baking sheet with parchment. Place the dough on a lightly floured surface. Divide dough into 8 equal portions (about 107 grams each); then, using lightly floured hands, shape each piece into a taught ball.

7. Once a ball is shaped, place it on the baking sheet so each is spaced out by 3″. Using your hand gently flatten out each ball so they increase in diameter just a bit.

8. Cover the baking sheet with greased plastic to proof on the counter for 2 1/2 to 3 hours; or let rise in the refrigerator overnight.

9. Preheat oven at 425℉ (convection 400℉).

10. Make the egg wash. Using a pastry brush, gently brush buns with egg wash and sprinkle with seeds, if using, on buns.

11. Bake buns for 15 to 18 minutes, rotating half way through, until nice and golden. Allow to cool completely on a wire rack before using.

Yields: 8 buns

Notes&Tips:

• I never thought that I would bake my own hamburger buns. But once I started experimenting, I enjoy these freshly baked buns. They are soft, but not to soft as to not be able to handle the burger patty and all the toppings.

• These buns are not too sweet, and that works fine with me. If you'd like your buns a little sweet add a tablespoon more of sugar.

• I've used these buns with beef, chicken and turkey patties.