Home Savoury Sourdough Burger Buns – Home Grown Happiness

Sourdough Burger Buns – Home Grown Happiness

November 24, 2021

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These sour burger rolls are soft and fluffy with a shiny golden exterior appearance.

This sourdough burger bun recipe makes soft bread rolls that are naturally sour and easy to make by hand!

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yield

This recipe makes 9 hamburger rolls. If you are looking for more slider style burgers, you can make more smaller rolls instead, or try these Soft sourdough dinner rolls.

The ingredients

For these sourdough rolls, you will need –

A Active acid starter.
Flour for any purpose at a protein level of at least 11%. You can also use bread flour for a chewing bun.
milk
water
butter
Sugar
Salt
Egg + sesame seeds for icing at the end.

The flour

This recipe uses flour for any purpose, one with a protein level of at least 11%. The amount of protein in flour for each purpose varies depending on the brand, and so does the name of the flour.

In New Zealand flour with a protein around 11% is a high level flour and flour with a protein level of 10% is called regular flour. It is best to just check the protein level and not the name of the flour.

Bread flour with a protein content of about 12% can also be used for a chewing bun.

The beginner

The starter is an active starter in 100% hydration.

I like to make these sourdough hamburger rolls in one day (not including starting the starter.) To that end, the starter will be fed the night before. In this case, it will be fed in a ratio of 1: 3: 3 or 1: 4: 4 because it will go up overnight.

If your kitchen is quite hot overnight (anything over 15°C / 59°F), feed it 1: 4: 4 so that the starter does not rise too fast.

For example 15 grams of first course, 60 grams of flour, 60 grams of water

Baker’s schedule

in the evening – Feed the starter
9 in the morning – Mix the dough
9:20 – 12:30 – Ferment in bulk in a warm place and perform 3 sets of stretching and folding
12:30 p.m.– Design the hamburger rolls
12: 45-15: 45 – Rise in a warm place
3:45 pm– Bake the hamburger rolls.

The dough can be kept even after the first fermentation, up to 24 hours. When ready, take from the fridge and shape the rolls. Let them rise in a warm place for about 4 hours.

A bird's eye view of the hamburger rolls

Step-by-step instructions

The night before, fed yours starter.

The next day, mix together the flour, sugar and salt in a large bowl. Add the water, milk and sourdough to it and mix into a shaggy dough.

Place the dough on a work surface and use the kneading and folding method to bring the dough together. It will be sticky but kneading it will give it strength. Knead it for 5 minutes.

There is a demonstration of my slap and fold method Sour pizza dough message. Alternatively, all of these steps can be performed in a mixer stand with a dough hook.

Add in the butter cubes, a few cubes at a time, and put them inside. The butter is going to make it particularly sticky but the dough will have some strength already from the previous kneading.

Continue to pat and fold for another 6-8 minutes. The dough will still not be smooth but should feel much stronger.

First ascent

Add the dough to a lightly greased bowl and let it ferment in large quantities in a warm place (ideally around 25°C / 77°F) For 3-4 hours. Perform 3-4 sets of stretching and folding during this fermentation time, one per hour. You can create a hot and humid spot by putting the dough in an off oven next to a large glass of boiled water. Replace the water as needed as it cools.

The dough should feel lighter and more puffy. In a warm place 3 hours may suffice, but prolong the fermentation if it is cooler.

After this period, the dough can be refrigerated overnight (cover it so it does not dry out), before shaping, or the sourdough hamburger rolls can be shaped immediately.

Design

Remove the dough from the bowl on a lightly floured bench. Form it into a dough ball and weigh it on a scale. Divide the total weight of your dough by 9. This is how much dough each bun needs.

Cut the dough into 9 pieces and take part from one piece and let into another until they are all the same size.

Shape each piece into a tight ball by inserting all the edges of each piece of dough in the middle, then turning it upside down so that the side of the seam is facing down. Use your palms to cuff the ball and rotate it on the bench, creating a certain facial tension. The dough will be slightly sticky so use the flour you need to ensure it does not stick to you.

You can flatten each ball slightly in the palm of your hand to create a wider bun.

Place each ball on a lined baking sheet. Leave them to swell for 3-4 hours in a warm place (ideally around 25)°C / 77°F) until almost doubling in volume. You can create a warm and humid place by putting the dish in the oven off next to a large glass of boiled water.

baking

Lightly prey on a large egg with a tablespoon of water. Brush it on the sourdough rolls. Sprinkle with sesame seeds.

Bake in a preheated oven until deep golden.

The rolls will be crispy as they come out of the oven but will soften as they cool.

A puff-shaped hamburger bun with egg wash and sesame seeds

storage

Leftover hamburger rolls can be stored at room temperature in an airtight container for up to 3 days. Alternatively, freeze them for up to 3 months.

A sliced hamburger bun with sesame seeds

Yield: 9

Sour burger rolls

These sour burger rolls are soft and fluffy with a shiny golden exterior appearance.

Preparation time
30 minutes

Cooking time
25 minutes

extra time
8 hours

Total time
8 hours 55 minutes

Component

starter*

20 grams first course
60 grams of flour for each purpose
60 grams of water

Burger bun dough

450 grams of flour for any purpose with a protein level of at least 11%
20 grams of granulated sugar
8 grams of salt
150 ml of water
Active sourdough opening 130 g
120 ml cold milk
80 grams of salt without butter, room temperature

Egg washing

1 large egg
1 tablespoon water
Sesame

Instructions

The night before

Mix all the opening ingredients in a bowl until well combined. Remove the mixture to a clean jar covered with a loose lid and let it double overnight.

the following day

Mix together the flour, sugar and salt in a large bowl.
Add the water, milk and sourdough to it and mix into a shaggy dough. Place the dough on a work surface and use the kneading and folding method to bring the dough together. It will be sticky but kneading it will give it strength. Knead it for 5 minutes.
Add in the butter cubes, a few cubes at a time, and put them inside. The butter is going to make it particularly sticky but the dough will have some strength already from the previous kneading.
Continue to pat and fold for another 6-8 minutes. The dough will still not be smooth but should feel much stronger.
Add the dough to a lightly greased bowl and let it ferment in large quantities in a warm place (ideally around 25 ° C / 77 ° F) for 3-4 hours. Perform 3-4 sets of stretching and folding during this fermentation time, one per hour. You can create a hot and humid spot by putting the dough in an off oven next to a large glass of boiled water. Replace the water as needed as it cools.
The dough should feel lighter and more puffy and swell by about 40-50%. In a warm place 3 hours may suffice, but prolong the fermentation if it is cooler.
After this period, the dough can be refrigerated overnight (cover it so it does not dry out), before shaping, or the sourdough hamburger rolls can be shaped immediately.