Sourdough Hamburger Buns
"This recipe was found someplace on the web and I made major adjustments. They are nice and soft and the wheat bran adds extra fiber. I also used about 2 cups of whole wheat pastry flour adding 1 cup to the sponge and then another cup with the remaining flour. These remind me of Roman Meal buns which we were quite fond of. Enjoy!"
photo by manushag
- Ready In:
- 2hrs 55mins
- Ingredients:
- 12
- Serves:
-
14
ingredients
- 2 teaspoons dry yeast
- 2 cups warm water
- 1 cup sourdough starter, freshly fed
- 5 -6 cups all-purpose flour, divided
- 2 teaspoons salt
- 2 tablespoons honey
- 2⁄3 cup nonfat dry milk powder
- 1⁄4 cup oil
- 2 eggs, beaten
- 1 cup unprocessed wheat bran
- 1 egg white, beaten with 1 tablespoon of water
- sesame seeds (optional)
directions
- Dissolve the yeast in warm water until bubbly, about 5 minutes.
- Stir in the 1 cup of starter and 2 cups flour.
- Allow the mixture to rise until double, about 1 hour.
- Stir in honey, milk, salt, oil and eggs; mixing well.
- Add the bran and enough flour to make soft dough.
- Knead gently until smooth and elastic, working in more flour as needed, form into a ball.
- Grease a large glass bowl, place dough in bowl and turn over to grease the top, cover and let rise until double, approximately 1 hour.
- Punch dough down, knead 2 minutes, divide dough in half and shape each into a 12-inch log.
- With a bread knife, slice each log into 7 equal portions and with lightly floured hands, shape into round balls.
- Place on greased cookie sheet and flatten slightly.
- Brush with egg white wash and sprinkle with sesame seeds if desired; cover and refrigerate 2 hours.
- Preheat oven to 400 degrees.
- Remove dough from refrigerator and allow to stand at room temperature for 10 to 15 minutes.
- Bake the buns in preheated oven for 20 to 25 minutes.
- Slice with sharp bread knife before serving.
- Please note: When baking with sourdough it is difficult to give exact measurements as to flour. So much depends on the starter and how thick it is as not all starters are created the same.
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Reviews
-
These take some advance planning and prep..but there are well worth the effort. I made 23 buns from the recipe and still have large buns. <br/>They are very good. Thank you for sharing the recipe. I will make these again for sure.<br/><br/>Oh, I didn't have wheat bran, so used just under 1/2 cup of wheat germ instead. -
This has become our favorite hamburger bun. The first time I made them I portioned them according to the recipe and they came out so high, I had a hard time getting my mouth around them. Next time I just eye-balled them and came out with about twice the number, and they were still substantial. I also used about half regular whole wheat flour and they were still soft and light. Made in my mixer both times-takes a lot of the work out. Great recipe! -
These are excellent! Not only are they fantastic for burgers, they would make wonderful rolls for most any sandwich and, formed into smaller versions, would also be great as dinner rolls. I scaled the recipe to half and subbed white whole-wheat flour for about half the all-purpose. I also used the KitchenAid to mix/knead the dough, but any other changes I made I consider insignificant and not really worth mentioning. Great recipe, Paula--thanks so much for sharing it! -
Made these buns today and they came out wonderful! I followed the recipe pretty closely except I made a loaf of bread out of one half, and 11 buns out of the other half. I think I can do 12 or more next time because they came out HUGE! Recipe makes a beautiful dough and a lovely sandwich bun. I used Amish Friendship Starter (found on the web). The only real difference I made was I substituted 2% milk for the dry powdered milk and used less water. It's no more complicated than most other bread recipes and since my son has allergies to preservatives, I am making my own 'everything' these days! Thanks so much for a 'keeper'! -
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Paula, first off, this is a little work for someone new to bread making, but your instructions were very detailed and easy to follow. The flavor and texture of these buns are absolutely to die for. They have a great sourdough flavor. I again used your Foolproof Sourdough Starter recipe #137811 which just gets better each time I use it. I used right at 6 cups of AP flour and used the KA to mix and knead the dough. My dough was sticky, but that was okay we me. After removing them from the frige I let them sit at room temp for about 30 minutes. Maybe that is why they are SO BIG. I can't thank you enough for this killer recipe.
Tweaks
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Made these buns today and they came out wonderful! I followed the recipe pretty closely except I made a loaf of bread out of one half, and 11 buns out of the other half. I think I can do 12 or more next time because they came out HUGE! Recipe makes a beautiful dough and a lovely sandwich bun. I used Amish Friendship Starter (found on the web). The only real difference I made was I substituted 2% milk for the dry powdered milk and used less water. It's no more complicated than most other bread recipes and since my son has allergies to preservatives, I am making my own 'everything' these days! Thanks so much for a 'keeper'!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
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