Sourdough Discard Hamburger Rolls
These sourdough discard hamburger buns are soft, fluffy, and taste way better than anything from the store. Made with sourdough discard for a subtle tangy flavor, they hold up to even the juiciest burgers without falling apart. Plus, they're the perfect way to use up that discard sitting in your fridge!
Servings: 8 Buns
Calories: 395kcal
Ingredients
- 240 g Sourdough discard Straight from the fridge
- 180 g Milk Warmed to room temperature
- 25 g Sugar or honey
- 7 g Active Dry Yeast
- 1 Egg
- 57 g Butter Softened, not melted
- 420 g All purpose Flour
- 3 g Salt
- 1 Egg For the egg wash with a splash of water
Instructions
- In the bowl of a stand mixer, add the active dry yeast and sugar to the warm milk. Stir gently and let it sit for 5 to 7 minutes. You're looking for a foamy, bubbly top and a yeasty smell. If it doesn't foam, your milk was too hot or your yeast is old. Start over before going any further.
- Add the sourdough discard (room temp or cold from fridge), 1 egg, and softened butter (not melted) to the yeast mixture. Mix until roughly combined. The butter doesn't need to be perfectly incorporated yet.
- Add the salt and the all-purpose flour. Mix on low until a shaggy dough forms, then increase speed and knead for 8 to 10 minutes. If the dough is too sticky or wet, add one tablespoon of flour at a time until a dough forms. You want a soft, slightly tacky dough, not a stiff one.
- Place the dough in a lightly greased bowl and cover with plastic wrap or a damp towel. Let it rise in a warm spot until doubled in size, about 1 to 90 minutes depending on how warm your kitchen is.
- Punch down the dough and divide it into 8 equal pieces. Shape each piece into a smooth ball by pulling the dough underneath itself and pinching it closed at the bottom. Place on a parchment-lined baking sheet, spacing them a few inches apart. Gently flatten each ball slightly with your palm.
- Cover the shaped buns loosely and let them rise again for 30-60 minutes, until puffy and nearly doubled.
- Preheat your oven to 375°F. Brush each bun with the egg wash made from 1 egg (for egg wash, whisked with a splash of water). Sprinkle with your toppings if you are using any.
- Bake for 18 to 20 minutes, until deep golden brown on top. Let them cool on the pan for at least 10 minutes before slicing. They firm up as they cool.
Notes
- Use discard that's been sitting in the fridge. Room temperature is ideal, but cold discard works fine as long as your milk is warm enough. Active starter works here too if that's what you have.
- All-purpose works great in this recipe. Bread flour will give you a slightly chewier crumb thanks to the higher protein content. Either way, these buns turn out great.
- Don't let your milk get too hot! Too hot and you'll kill the yeast before it gets a chance to work. Aim for 100 to 110°F. Warm to the touch but not hot.
- Don't over-flour the dough: Soft dough = soft buns. Add that reserved flour slowly and only if you really need it.
Nutrition
Calories: 395kcal | Carbohydrates: 68g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 217mg | Potassium: 147mg | Fiber: 2g | Sugar: 4g | Vitamin A: 274IU | Vitamin C: 0.003mg | Calcium: 48mg | Iron: 4mg