Sourdough Burger Buns

These sourdough burger buns are made with active starter for the perfect balance of flavor and fluff. Soft, golden, and sturdy enough to hold all your favorite burger fillings, they’ll take any homemade burger to the next level.

Course Bread

Cuisine American

Keyword Sourdough Recipes, Sourdough Rolls

Prep Time 30

Cook Time 22

Fermentation Time 1 30

Total Time 2 22

Servings Buns

Calories 291kcal

Author Kate Freebairn

Equipment

Stand Mixer
Digital Scale
Baking Tray

Ingredients

250 g Water
100 g Sourdough Starter
500 g Bread Flour
50 g Sugar (can reduce if you prefer)
60 g Olive Oil (or melted butter)
10 g Salt

Instructions

Add all of the ingredients to the bowl of your stand mixer (see notes for why I've done it this way). Knead with your dough hook attachment at speed 1 for around 1 minute or until the dough has just come together. Leave to rest, covered, for around 39 minutes.
Now, knead your dough on speed 1 to 2 for around 2 to 3 minutes, or until a soft, smooth dough forms. This dough is very elastic and will form fairly easily. You'll know it's ready when the bowl is clean and the dough is smooth.
Cover the dough and leave to ferment and rise at room temperature. You want the dough to rise around 30 to 40 percent.
Once the dough has risen, tip the dough out onto a clean work surface. You won't need any flour to shape these rolls as the dough isn't sticky.
Divide the dough into 9 perfectly even pieces (weighing them for accuracy). Mine are 110g each.
Shape each piece into a bun. Pull the edges into the centre to form a rounded top and then place each piece on the counter and roll to shape (like you'd shape a boule).
Place your buns on a baking tray lined with parchment paper. Cover with a damp dish towel or plastic wrap and leave to proof at room temperature until the rolls have doubled in size. This will take quite a while, so be patient here.
When you're ready to bake, preheat the oven to 180C/350F.
Spray the sourdough burger buns liberally with water (trust me on this)
Bake for around 22 minutes or until glossy and hollow when you tap the base.
Remove from the oven and brush liberally with butter (this is optional). Cool on a wire rack.

Notes

Adding Ingredients All At Once - I've tested this recipe multiple times and added the ingredients at all different times and it made no noticeable difference to the outcome, so I decided to leave the instructions like this and make it a super simple recipe!

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