I have tried multiple times to come up with a homemade hamburger bun that we really love. I wanted something that was similar to storebought buns but without all the extra preservatives and mystery ingredients in packaged buns. When I finally added sourdough discard and fine-tuned this recipe, I was amazed at how much better these buns are than storebought buns! The texture is soft, and fluffy and the flavor is heaps better than prepackaged buns! If you really want to impress your guests (or family) this summer or during patriotic holidays, I definitely recommend serving these with your burgers, sloppy joes or pulled pork sandwiches.
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Fluffiest Hamburger Buns (with sourdough discard)
Ingredients
- 1 tablespoon active dry yeast
- 3/4 cup warm water 110 degrees (F.)
- 3/4 teaspoon salt
- 1/4 cup melted butter cooled slightly
- 2 tablespoons honey
- 1/4 cup whole milk
- 1/2 cup sourdough discard (roughly 110 grams)
- 3 cups bread flour add sparingly
Toppings
- 1 egg beaten
- 1 tablespoon water
- sesame seeds optional
Instructions
- Whisk active dry yeast, water and salt together, then allow to rest for 10 minutes to activate the yeast.
- Melt butter and allow to cool slightly, then combine with honey, milk and sourdough discard. Once the yeast mixture is bubbly (*see note) stir in the remaining wet ingredients. Transfer the bowl to a stand mixer (or knead by hand) and add flour (1 cup at a time) mixing between each addition. Add just enough flour for a well hydrated dough that is no longer sticking to the mixing bowl. Knead/mix for 10 minutes until the dough is soft and pliable.
- Cover the dough and allow to rest for 1 1/2 hours at room temperatures of 70-75 (F.). In higher temperatures, one hour of rise time should be enough.
- Remove the risen dough from the bowl and separate into 12 pieces. Shape each piece of dough into flat circular disks with your fingers (do not use a rolling pin to avoid disturbing the gluten structure). The disks should be roughly 3 inches in diameter and 3/4 inch thick. Place onto a greased 13 by 18-inch baking sheet, then cover and allow to rise for another hour.
Preheat oven to 375 degrees.
- After the second rise is completed, mix egg wash and water, then lightly brush the egg wash on top of each bun and sprinkle sesame seeds on top if desired. Bake the prepared buns in the preheated oven for 15-20 minutes until golden on the tops and bottoms with an internal temperature of 190 degrees (F.). Allow to cool, then serve and enjoy!
Notes
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Ingredients you will need for these sourdough discard buns: active dry yeast, water, salt, butter, honey, milk, sourdough discard, bread flour, egg wash and sesame seeds (optional).
Can I use all-purpose flour instead of bread flour.
Yes, all-purpose flour can be use instead of bread flour, but I cannot promise that the texture will be the same due to less gluten in the all-purpose flour vs. bread flour.
Can I skip the sourdough discard?
I do not recommend omitting the sourdough discard because it works as an additional rising agent for these buns and gives them a boost in the texture department. For a simple recipe without sourdough discard, try this recipe for Hamburger Buns from Ruthann Zimmerman.
Step 1: Whisk active dry yeast, water and salt together, then allow to rest for 10 minutes to activate the yeast.
Step 2: Melt butter and allow to cool slightly, then whisk in honey, milk and sourdough discard. Once the yeast mixture is bubbly (*see note) stir in the remaining wet ingredients. Transfer the bowl to a stand mixer (or knead by hand) and add flour (1 cup at a time) mixing between each addition. Add just enough flour for a well hydrated dough that is no longer sticking to the mixing bowl. Knead/mix for 10 minutes until the dough is soft and pliable.
Step 3: Cover the dough and allow to rest for 1 1/2 hours at room temperatures of 70-75 (F.). In higher temperatures, one hour of rise time should be enough.
Note on rising times:
As you can see in the photo this dough has nearly tripled in size, which is what you want for fluffier hamburger buns. The amount of time it takes to rise can vary a lot depending on how warm your kitchen is and how strong your rising agents (yeast and sourdough discard) are. Once the dough more than doubled in size and is nearly tripled in size, it is ready to remove and shape into buns.
Step 4: Remove the risen dough from the bowl and separate into 12 pieces. Shape each piece of dough into flat circular disks with your fingers (do not use a rolling pin to avoid disturbing the gluten structure). The disks should be roughly 3 inches in diameter and 3/4 inch thick. Place onto a greased 13 by 18-inch baking sheet, then cover and allow to rise for another hour.
Step 5: Preheat oven to 375 degrees. After the second rise is completed, mix egg wash and water, then lightly brush the egg wash on top of each bun. Bake the prepared buns in the preheated oven for 15-20 minutes until golden on the tops and bottoms with an internal temperature of 190 degrees (F.).
Why are my buns taking too long to bake or browning too quickly?
Oven temperatures can vary, so feel free to adjust the heat about 25 degrees (F.) up or down if needed. I highly recommend checking the internal temperature of the dough to see if it has reached 190 degrees before removing the buns from the oven. Since I started using my meat thermometer to check dough temperatures it has certainly improved our breads, dinner rolls and hamburger buns!
Allow the buns to cool, then serve and enjoy!
Storage notes:
These buns freeze well and can be frozen (after cooling completely) for several months. Leftover buns will also keep at room temperature for several days without drying out too much. I like to toast day old bread to give it a little boost. It also works to warm the buns a little in the oven to soften them up.
Thank you for stopping by and have a lovely day. A verse of encouragement for you is from Hebrews 4:9. Let us enter into that peaceful place of rest in our souls during this year of war and turmoil!
Feel free to pin or print this recipe using the icons in the recipe card but please leave a comment and recipe rating in exchange. Thank you for your support! -Marilyn Stoltzfus Peight
