Sourdough Discard Hamburger Buns

With some basic ingredients and a bit of discard, create these delicious homemade burger buns with the perfect texture and rich, wholesome flavor.

Course Breads, Sourdough

Cuisine American

Keyword baking, sourdough discard

Prep Time 15

Cook Time 20

2 30

Total Time 3 5

Servings rolls

Calories 298kcal

Author Lisa Bass

Equipment

Stand Mixer optional

Ingredients

¾ cup warm milk
2 teaspoons instant dry yeast
3 tablespoons honey
4 tablespoons unsalted butter melted
1 egg lightly beaten.
½ cup sourdough discard
3 cups all-purpose flour
1 tsp salt

Egg Wash

1 egg yolk
1 tablespoon water
Sesame seeds - optional

Instructions

Add warm milk to a large bowl with instant yeast and honey. Whisk until the honey is dissolved and the yeast is combined.
Add the melted butter, egg, sourdough discard, all-purpose flour, and salt to the same bowl. Stir well with a wooden spoon until a shaggy dough forms.
Turn this rough dough out onto your countertop and begin kneading. You will knead for about 4 to 5 minutes until the dough becomes smooth.
Form the dough into a ball, and place it into a lightly greased, large glass bowl. Cover with a tea towel or plastic wrap, and set it in a warm spot to rise until doubled in size. This will take approximately 90 minutes, depending on the temperature.
Prepare your baking sheets by lining them with parchment paper.
With the dough on a hard work surface, begin dividing it into 8 equal parts.
Shape each dough piece into bun shapes by pulling the top smooth and tucking the sides underneath. You'll space them out, 4 buns per baking sheet.
Cover and let the dough rise a second time until doubled in size. This may take around 60 minutes.
With the second rise completed, preheat your oven to 350 degrees Fahrenheit.
Prepare the egg wash by whisking the egg yolk with the water.
Brush the top of the dough with the egg wash, then sprinkle with sesame seeds or your topping of choice. The egg wash gives the buns a beautiful glossy crust.
Bake the buns for 20 to 25 minutes, until they are glossy and golden brown.
Cool completely before slicing and serving. You can use a cooling rack, or simply cool on the baking sheet.

Notes

The temperature of the environment will determine the rise times. When I need a quicker rise, I place my covered dough in a warm place. This might be next to a heat source, on top of your fridge, or in a sunny window seat that traps heat.
A stand mixer is not necessary, but if you prefer it, go ahead! Use a dough hook attachment for best results.
The time listed for kneading the dough is a guideline. If your dough is still quite tacky, continue kneading until it feels smooth and workable. One of the benefits of working the dough by hand is the literal feel you have for when the dough is just right.
You can adjust the size of these buns -- larger or smaller, more or less -- to fit the crowd or recipe. Bake time will need to be adjusted accordingly.

Nutrition