Sourdough hamburger buns are soft and chewy with a slight sourdough kick. These homemade burger buns will be the star of any meal you use them with! Soft buns with great texture that are the perfect bread to go with any sandwich you love!
In the bowl of a stand mixer with a dough hook, combine the whole wheat flour, all purpose flour, part of the water, active sourdough starter, honey, and salt.
Mix the dough on low speed until incorporated, about 2 minutes.
Switch to the dough hook and mix on medium speed for 4-5 minutes, or until the dough starts to strengthen and clump around the dough hook. The dough should be strong, but it won’t completely leave the bottom of the bowl as it mixes, and will still look a little shaggy. If the dough is not medium soft, add a little bit of the extra water at a time and mix until it is.
Cover the dough and allow it to rest for 10 minutes.
Turn the mixer on low, and slowly add the butter, 1 piece at a time, allowing the butter to be fully incorporated into the dough before adding the next piece of butter. It will take about 3-5 minutes. It will be a soft but strong dough.
Bulk Fermentation
Place the dough in a bowl and cover with a cloth. Set it in a warm place (about 75 F) and let it sit for 30 minutes.
Do the first set of stretch and folds.
Recover the dough, and allow it to sit for an additional 30 minutes.
Do the second set of stretch and folds.
Recover the dough, and allow it to sit for 30 minutes.
Do the third set of stretch and folds.
Recover the dough and allow it to sit for an hour and a half.
Shaping
Divide the dough into 8 equal portions.
Shape each piece into a bun. Pull the edges into the center to form a rounded top (which will actually be on the bottom), and then flip over and place on the tray seam side down.
Continue with the remaining pieces of dough, placing the buns on the baking tray about 2” apart.
Use the palm of your hand to gently flatten each ball a tiny bit.
*Recipe Note: If the dough feels really soft and sticky, oil your hands and counter with a little vegetable oil to help you easily shape them without using flour.
Final Proofing
Cover the tray with plastic wrap and allow the buns to rise until nearly doubled, plump, and round. This could take 1-3 hours. Gently press a roll with your knuckle. If it springs right back it's not ready, if the dent slowly fills in the rolls are ready to bake.
*Recipe Note: You can do this step covered in the fridge overnight as well.
Baking
Preheat the oven to 350 F.
Brush each bun with egg white and sprinkle with sesame seeds (optional)
Bake for around 22 minutes, or until glossy and hollow when you tap the base. Do not overbake.
Cool on a wire rack completely before slicing.
Notes
Recipe Tips
Allow the buns to fully proof and double in order to get a super soft texture.When you place the buns on the baking tray, allow a little room in between each one, but you want them to be close enough together that they will touch when they are fully proofed and puffed up. This helps them maintain their shape during baking.Brush the buns with milk before baking to give them a beautiful color.Don’t over bake or the crust will be too dark and crusty.Brush with butter as soon as they are removed from the oven to help them stay soft.