As summer approaches and cookouts begin, it’s time to master your bun recipe. These sourdough hamburger buns are super easy to make and are sure to be a crowd pleaser. You could even prep them ahead of time, so that while your husband grills you can float in the pool.
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A Burger and Fries Please
I had horrible morning sickness during my entire pregnancy. For a long time, I couldn’t eat any meat at all. Or smell it. And especially not cook it. So we ate out a ton. When I could manage to eat again, it was only beef. I think I had a burger and fries most nights of the week. That might have contributed to my gallbladder problems postpartum. But now that it’s gone, I’m back to enjoying my burger and fries. But now I can make them at home for a lot less money and in a much healthier way.
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Why Sourdough?
Sourdough was used by people to leaven bread before they were able to go to the store and by those little yeast packets. Sourdough is the old-fashioned yeast packet.
Grains contain phytic acid, but our bodies don’t really process it well. Phytic acid prevents our bodies from absorbing the nutrients from our food. Fermentation gets rid of most, if not all of the phytic acid, in the grains before we eat them. The fermentation process also helps break down some gluten, so although the bread isn’t gluten free it does have a lower gluten content. This allows people like me, who are sensitive to gluten, to eat sourdough. It also acts like a probiotic, which makes it great for gut health. Sourdough has prebiotic characteristics as well, which simply means that the good bacteria in your gut enjoy eating the fiber.
Sourdough Hamburger Buns Recipe
Ingredients
½ cup active sourdough starter
¼ cup sugar
¾ cup warm water
¼ cup melted butter
½ teaspoon salt
3 cups flour
Sesame seeds
1 egg
Instructions
- Start by mixing ½ cup active sourdough starter, ¼ cup sugar, ¾ cup warm water, ¼ cup melted butter, ½ teaspoon salt, and 3 cups flour to the KitchenAid mixer. Let it knead the dough until it is smooth and elastic. That will take about 10 to 15 minutes. If you stretch a little bit of the dough out really thin, you should be able to see light through it before it tears. That’s called the windowpane test. Cover the bowl with a disposable shower cap and let it sit for up to 24 hours, but at least 8 hours.
- The next day, divide the dough into 8 pieces. Roll it into a ball then press down lightly to flatten it slightly. Place them in a greased 9×13 pan or a parchment lined cookie sheet and let them rise until doubled. It will take about 2 hours depending on how warm your kitchen is.
- Lastly, scramble the egg and brush it over the rolls. This will help them turn golden brown in the oven. Sprinkle the tops with sesame seeds. Bake at 375 degrees for 30 minutes or when the tops are golden brown. Remove the sourdough hamburger buns from the oven and slice in half if you plan to serve them right away. Otherwise allow them to cool completely before slicing to prevent them from going stale as fast.
Baker’s Schedule for Sourdough Hamburger Buns
3:00 pm The Day Before Feed your sourdough starter so that it’s active and bubbly.
7:00 pm Mix up the dough and cover it.
3:30 pm The Following Day Divide the dough into 8 pieces then let it rise until doubled.
5:30 pm Brush on the egg wash, sprinkle with sesame seeds, and bake.
Sourdough Hamburger Buns
As summer approaches and cookouts begin, it’s time to master your bun recipe. These sourdough hamburger buns are super easy to make and are sure to be a crowd pleaser. You could even prep them ahead of time, so that while your husband grills you can float in the pool.
Ingredients
- ½ cup active sourdough starter
- ¼ cup sugar
- ¾ cup warm water
- ¼ cup melted butter
- ½ teaspoon salt
- 3 cups flour
- Sesame seeds
- 1 egg
Instructions
- Start by mixing ½ cup active sourdough starter, ¼ cup sugar, ¾ cup warm water, ¼ cup melted butter, ½ teaspoon salt, and 3 cups flour to the KitchenAid mixer. Let it knead the dough until it is smooth and elastic. That will take about 10 to 15 minutes. If you stretch a little bit of the dough out really thin, you should be able to see light through it before it tears. That’s called the windowpane test. Cover the bowl with a disposable shower cap and let it sit for up to 24 hours, but at least 8 hours.
- The next day, divide the dough into 8 pieces. Roll it into a ball then press down lightly to flatten it slightly. Place them in a greased 9x13 pan or a parchment lined cookie sheet and let them rise until doubled. It will take about 2 hours depending on how warm your kitchen is.
- Lastly, scramble the egg and brush it over the rolls. This will help them turn golden brown in the oven. Sprinkle the tops with sesame seeds. Bake at 375 degrees for 30 minutes or when the tops are golden brown. Remove the sourdough hamburger buns from the oven and slice in half if you plan to serve them right away. Otherwise allow them to cool completely before slicing to prevent them from going stale as fast.
The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.
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