Description
These Sourdough Discard Hamburger Buns are incredibly soft, fluffy, and golden brown with a tender crumb that holds up perfectly to burgers and sandwiches. They’re an easy and delicious way to use extra sourdough discard while creating bakery-quality homemade buns the whole family will love.
Ingredients
Scale
- ½ cup (120g) sourdough discard
- ¾ cup (180ml) warm whole milk
- 2¼ teaspoons (7g) instant yeast
- 2 tablespoons (25g) granulated sugar
- 1 large egg
- 3 tablespoons (42g) unsalted butter, melted
- 3½ cups (420g) bread flour
- 1½ teaspoons salt
- 1 egg, beaten (for egg wash)
- 2 tablespoons sesame seeds (optional)
Instructions
- In a large bowl, combine the warm milk, sugar, and instant yeast. Let the mixture sit for 5 to 10 minutes until foamy.
- Add the sourdough discard, egg, melted butter, bread flour, and salt. Mix until a shaggy dough forms.
- Knead the dough by hand for 8 to 10 minutes or with a stand mixer for 5 to 6 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise for 1 to 1½ hours, or until doubled in size.
- Divide the dough into 8 equal pieces and shape each into a smooth ball.
- Arrange the buns on a parchment-lined baking sheet, cover, and let rise for 30 to 45 minutes.
- Preheat the oven to 375°F (190°C).
- Brush the buns with beaten egg and sprinkle with sesame seeds.
- Bake for 18 to 22 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).
- Cool completely on a wire rack before slicing and serving.
Notes
- Use room-temperature sourdough discard for easier mixing.
- Bread flour creates the softest, chewiest texture.
- Avoid adding too much flour during kneading.
- For uniform buns, weigh each dough portion.
- Freeze cooled buns for up to 3 months.
- Toast the buns before serving for extra flavor.
Nutrition
- Serving Size: 1 bun
- Calories: 265
- Sugar: 4g
- Fat: 7g
- Carbohydrates: 43g
- Protein: 8g