Sourdough bun. Soft and chewy with a kick of sourdough, these buns will be the star of any hamburger show. Their spongy nature allows them to soak up all the burger juice, yet their overall strong structure means they won't fall apart mid-burger. Egg wash gives them a shiny, golden finish; feel free to customize to taste with seeds or seasonings.

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Sourdough bun However, to give this hamburger bun recipe a bit of extra softness and flavor, I like to add some butter, egg, and honey (or sweetener of your choice) to the dough. The buns will puff up in the oven. A timeline for making Sourdough Hamburger Buns: If your starter needs feeding, do that the night before or early in the morning of the day you want to make the dough.

You can cook Sourdough bun use 5 ingredients and 15 the steps. Here guides how you mix it.

The main ingredient Sourdough bun as follows:

You need 3 tbsp of sourdough starter (strong).
Prepare 150 gr of bread flour.
Provide 50 gr of whole wheat flour.
You need 100-120 ml of water.
Prepare 1/2 tsp of salt.

Follow these hints for the softest, fluffiest Sourdough Rolls. This easy homemade dinner roll recipe gets its flavor from sourdough. I am so intrigued by homemade sourdough and am far from an expert, but I've been enjoying using up the starter that I've been learning on…and these sourdough rolls are coming just in time for the holidays! These sourdough cinnamon rolls are hands down the best cinnamon buns I have ever eaten.

Instructions Sourdough bun

Mix the starter with 50 ml room temperature water..
Add the flour on top of starter. Mix them well and add the rest of water..
Mix it well and if it is really too sticky to handle, add 1 tbsp flour..
Keep it aside / autolyse for 30 minutes..
After 30 minutes, add 1/2 tsp salt. Remove the dough out to the counter. Stretch and fold the dough for 5-8 minutes until it is smooth and elastic..
Grease a bowl with a tsp oil. Place the dough into the bowl. Cover with wet towel and place in the fridge overnight..
The next morning, remove the dough out to the counter. Slightly flour dusted the counter and dough..
Divide the dough into 4-5 pieces. Shape it into ball and place it on the plate or tray..
Cover them with dry towel. Proof them for 1-2 hours..
After 1-2 hours, prepare a non-stick pan. Grease the pan with little oil. Heat it with low level..
Score the bread with sharp knife..
Place the dough into the pan. Cover the pan if it is possible with lid or plate..
Bake the bun with lid for 5-6 minutes. Open the lid and have a look. The bun will expand (if it is in the oven, it names oven spring). The bottom of buns should be golden brown and you may flip it..
Bake another side for another 5 minutes. Bake the side of bun by rolling them on the pan/standing it on the pan..
Transfer it to the rack. Let it cool down for 5-10 minutes. Slice it and use it to make chicken muffin sandwich..

Light and fluffy cinnamon rolls that use a sourdough starter. Perfect recipe for breakfast or hosting a brunch! Listen I've had a few cinnamon rolls in my day. I've made them, bought them, devoured. Starting with a long side, roll the dough into a log.