Sourdough Discard Hamburger Buns
Serves 8
15 mins prep
25 mins cook
180 mins Rising time
220 mins total
I spent over a year developing this recipe, and I think I nailed it. These are soft, semi - sweet, well rounded hamburger buns that are made with butter, flour, sourdough discard, and commercial yeast. I've tried many recipes in the past and couldn't get the texture just right - until these. I believe everyone has the capacity to make these hamburger buns for your next grill night!
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In a stand mixer add ¾ cup warm water, 1 tsp of honey, and 2 tsp of instant yeast. Stir together until all the yeast is submerged. Let sit and rest for 5-10 minutes until the yeast has bubbled and become frothy.
Add 4 cups of all purpose flour, salt, egg, honey, milk, and sourdough discard to the bowl and mix on low speed until it starts to come together. Add the softened butter to the bowl one tablespoon at a time until it fully incorporates. Add the last ⅔ cup of all purpose flour to the bowl slowly until the dough fully comes together. Leave in the stand mixer on low or use your hands to knead the dough for 5 - 6 minutes.
Place a cover over the bowl and let rest for 2 hours in a warm space until it has doubled in size.
When your dough has doubled and rested, turn it over onto a lightly floured work space. Use your bench scraper (or large knife) to sperate the dough into 8 equal pieces. Pinch the edges of the dough pieces into the middle and roll into a ball.
Transfer the dough balls to a parchment lined baking sheet and cover with a damp towel. Let rest on the counter for 1 hour until puffy (or in the fridge for up to 8 hours until you're ready to bake).
Preheat your oven to 390 degrees.
Brush the tops of the buns with an egg wash mixture (one egg whisked with a splash of water)
Bake your hamburger buns at 390 degrees for 23 - 25 minutes.
Transfer to a wire cooling rack and let cool for 20 minutes before serving :) Enjoy!
