Sourdough Hamburger Buns
Ingredients
Dough:
3/4 cup (170g) sourdough discard or ripe starter (whatever you have on hand)
3/4 cup (170g) milk (slightly warmed)
2 teaspoons instant yeast
2 tablespoons (25g) granulated sugar or honey
2 cups (240g) bread flour
1/4 cup (27g) heritage bread flour
2 tablespoons (25g) whole wheat
4 tablespoons (57g) unsalted butter (melted)
1 1/2 teaspoons (9g) salt
Topping:
1 large egg yolk beaten with 1 teaspoon water
seeds of your choice
Process:
Start by mixing the warm milk, sourdough starter, yeast, and sugar in a large bowl. Let it sit in a warm area for 10 minutes.
Next, slowly add the flour and butter. Mix with your hands or a stand mixer.
Wait 30 minutes and then add the salt. I like to sprinkle the salt on top of the dough and squeeze it “into” the dough with wet hands. Mix everything together for 3-5 minutes.
Place the dough in a warm area covered. I recommend letting it rise for at least 4 hours in a warm area (between 70-80 degrees F). The dough should nearly double.
Preform a series of stretch and folds. I recommend a total of 4 stretch and folds over the course of 4 hours. (Do one every hour).
Place the dough on a lightly floured counter. Split the dough into 6 equal parts and roll into tight balls. Placed on a greased baking sheet. Cover and let them rise for another 2-3 hours (or until they are light and airy in appearance). Dough should spring back when touched.
Preheat your oven to 375 F.
Mix the egg yoke and water. Brush the tops of the buns with the yoke mixture and sprinkle with your seed of choice (flax, poppy, sesame, etc).
Bake for 15-20 minutes or until golden brown. Brush with melted butter. Cool and enjoy!
Happy Baking,
Gracey Cakes
