Sourdough Hamburger Bun Recipe


| 7/16/2014 10:22:00 AM


Tags: sourdough, bread baking, hamburger buns, outdoor living, barbeque, Idaho, Jodi L Wise,

Summer is in full swing. Picnics, BBQs, outdoor gaming events… Perfect time to start making your own hamburger buns. What a great surprise it will be for your family and friends when you place those perfect hamburgers straight off the grill onto a homemade sourdough hamburger bun.

We are in a period that we want to know what goes into what we are putting into our mouths. Making our own bread is a perfect solution. We decide the flours and what kind we want to make.

I can’t wait to try these out on my guests. I am wanting to try them with our wheat culture (Sourdoughs International South African) and our rye culture (Sourdoughs International Polish). What a great variety of hamburger buns!

Sourdough Hamburger Bun Recipehamburger bun

Yield 8 buns.

2 cups sourdough culture
3 tablespoons butter
½ cup milk
2 eggs, beaten
1 teaspoon salt
2 tablespoons sugar
3 cups unbleached all purpose flour

Pour the culture into a mixing bowl. Melt the butter and add the milk, eggs, salt, and sugar. Beat with a fork to mix and add to the culture. Add the flour a cup at a time until the dough is too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny. Roll the dough out to a ½ -inch thickness and cut with a 4-inch round cutter (a can with the top cut out works well). Place the buns on a baking sheet and proof at 85 degrees Fahrenheit in a proofing box for 2 to 4 hours, or until doubled in bulk. Bake in a preheated oven at 350 degrees for 15 to 18 minutes, or until browned. Let cool on a wire rack.


bill
7/31/2014 11:17:08 AM

Yum! I'm going to try this with one of my starters I offer on my blog at mysourdoughstarters.blogspot.com. I have a recipe I posted there awhile ago and it's pretty popular but I'm always looking for new ideas. Besides, I love hamburgers!




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