Description
Delicious and sustainable hamburger buns made using sourdough discard, delivering a rich flavor and chewy texture.
Ingredients
Scale
- Sourdough Discard
- 2 cups All-Purpose Flour
- 1 packet Active Dry Yeast
- 1 cup Warm Water
- 2 tbsp Sugar
- 1 tsp Salt
- 2 tbsp Oil
- Optional: Sesame seeds for topping
Instructions
- Mix the Dough: In a large bowl, combine the sourdough discard, warm water, and sugar. Stir well, then sprinkle the yeast on top and let it sit for about 5 minutes until frothy.
- Add Flour and Salt: Gradually add the all-purpose flour and salt, mixing until a shaggy dough forms.
- Knead: Transfer the dough to a floured surface. Knead for about 8-10 minutes until it’s smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot until doubled in size (about 60-120 minutes).
- Shape the Buns: Once risen, punch down the dough, divide it into equal pieces (about 8), and shape them into buns. Place them on a baking sheet lined with parchment paper.
- Second Rise: Cover the shaped buns with the cloth again and let them rise for another 30-40 minutes until puffed.
- Preheat the Oven: While the buns rise, preheat your oven to 375°F (190°C).
- Bake: Brush the tops of the buns with a little oil or water, and sprinkle sesame seeds if using. Bake for about 20-25 minutes until golden brown.
- Cool: Allow the buns to cool on a wire rack before slicing and serving.
Notes
Store leftover buns in an airtight container at room temperature for 2-3 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg