Description
Hearty whole wheat sourdough hamburger buns with soft crumb and strong rise.
Ingredients
Scale
-
- 3/4 cup (170g) active sourdough starter (fed and bubbly)
- 3/4 cup (170g) warm water
- 1 cup (120g) unbleached all-purpose flour
- 1 cup (120g) white whole wheat flour
- 2 tablespoons (14g) whole milk powder
- 1½ teaspoons (9g) table salt
- 2 tablespoons (32g) honey
- 4 tablespoons (57g) unsalted butter, softened
Instructions
-
- Mix the Dough:
In a large bowl (or stand mixer), combine sourdough starter, water, and instant yeast (if using). Add flours, milk powder, salt, sugar, and softened butter. Mix until a rough dough forms - Knead:
Knead the dough by hand (10 minutes) or with a dough hook (6–8 minutes) until smooth and elastic. - First Rise (Bulk Fermentation):
Cover the dough and let it rise at room temperature for 4–6 hours, or until nearly doubled. For a stronger sourdough flavor, refrigerate overnight. - Shape the Buns:
Divide the dough into 6–8 equal portions. Shape each into a tight ball and gently flatten. Arrange on a parchment-lined baking sheet, leaving space between each bun. - Final Proof:
Cover and let rise for 1.5–2 hours, until puffy and well-risen. - Prepare & Bake:
Preheat oven to 375°F (190°C). Brush the buns with the egg yolk wash and sprinkle with seeds or toppings if desired.
Bake for 20–25 minutes, until golden brown and internal temperature reaches 190–200°F (88–93°C). - Cool & Enjoy:
Let buns cool completely on a wire rack before slicing.
- Mix the Dough:
Notes
- White Whole Wheat Flour adds whole grain nutrition without making the buns too dense
- For a stronger sourdough tang, opt for a longer cold ferment (overnight in the fridge).
- Milk powder helps create a softer crumb and enhances browning.