Sourdough Hamburger Buns
The perfect accompaniment to a good hamburger is a good bun: soft and flavorful, with enough body to stand up to condiments. These sourdough buns are fast and easy to make, and pack extra flavor from overnight fermenting.
Active time: 40 minutes - Total time: 2 hours / Serves 4
Sourdough hamburger buns
ingredients
- 1 CUP FRESH sourdough starter
- 1½ TABLESPOONS BUTTER, ROOM TEMPERATURE
- ¼ CUP LUKEWARM CREAM
- 1 EGG, BEATEN
- ½ TEASPOON SEA SALT
- 1 ½ CUP SPROUTED WHITE WHEAT FLOUR
method
Mix together sourdough starter, butter, milk, egg, and salt. Mixture may be chunky.
Add the flour gradually, mixing with a spoon until it comes together. Knead the dough until it is smooth, about 10-20 minutes. Place dough in a cool spot overnight to ferment, or in the refrigerator for 48 hours.
Remove the dough from the refrigerator, and let the dough rest at room temperature 15-20 minutes, then roll it out ½ inch thick.
Use a biscuit cutter to cut bun shapes and transfer them to an ungreased baking sheet. Cover the buns lightly and let rise until doubled in bulk – between 1 and 4 hours depending on the temperature of the room.
Preheat the oven to 350° F. Bake buns 18-20 minutes. Cool completely before slicing in half horizontally.
