Sourdough Discard Hamburger Buns

December 12, 2024

45 mins + Rise Time 2,5 hrs

easy

These home made sourdough discard hamburger buns are soft, golden, and slightly sweet. Also, they’re surprisingly simple to make, so this recipe is good for the beginners too. All you need is flour, sourdough discard, yeast, sugar, butter, milk, and a bit of patience since the dough needs to be allowed to rise for couple of hours.

Homemade buns are also healthier option, since you can avoid unnecessary preservatives, additives, or excess sugar that are often found in commercial bread.

So, why not try making your own hamburger buns? Use your favorite fillings in addition to beef, chicken or vegetables. We think you won’t go back to store-bought buns after trying this receipt.

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Ingredients:

Adjust Servings

	3 1/2 cupall-purpose flour
	1 cup sourdough discard (unfed)
	3/4 cup warm milk
	1 large egg
	1/4 cup unsalted butter, softened
	2 tbsp sugar
	1 tsp salt
	2 1/4 tsp instant yeast (or active dry yeast)
	Sesame seeds for topping

Directions

Step 1: Mix the Dough

Mix the warm milk and yeast together in a bowl. Let the mixture sit for 5 minutes until bubbly (you can skip this if you are using instant yeast). Then add the sourdough discard, egg, softened butter, sugar and salt. Mix until smooth. Finally, gradually add the flour, mixing constantly. The dough may remain a little sticky.

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Step 2: Knead the Dough

Knead the dough by hand or with a mixer fitted with a dough hook for about 8-10 minutes until the dough is smooth. The dough should no longer be very sticky, a little stickiness is ok.

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Step 3: First Rise

Place the dough in a lightly oiled bowl, cover with a cloth or plastic wrap and let rise in a warm place for 1.5-2 hours or until the dough has doubled in size.

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Step 4: Shape the buns

Take the risen dough from the bowl and cut it into 8 equal pieces. Shape each piece into a smooth ball, tucking the edges underneath. Flatten the dough ball slightly to give it a bun shape.

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Step 5: Second Rise

Place the hamburger buns on a baking sheet lined with parchment paper, spacing them apart so they don't stick together. Cover loosely with plastic wrap or a towel and let rise for about an hour.

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