A New Easy Sourdough Hamburger Bun Recipe

Tomorrow we decided to have hamburgers for dinner and I decided to try a different recipe this time. I saw one recently posted online at Mother Earth News and this recipe is the inspiration.

You will get about 24-4" hamburger buns from this recipe.

Ingredients: 4 Cups Wasatch Willys Sourdough Starter fully active and stirred down before measuring 1 Cube butter 1 Cup Milk 4 Eggs, Beaten 2 Teaspoons Salt 4 Tablespoons Sugar 7-8 Cups All Purpose Flour Sourdough Hamburger Buns

In your mixer bowl combine the starter, softened butter, milk, beaten eggs, salt and sugar. Blend with your whisk attachment until smooth - like pancake batter. Replace the whisk with your dough hook and start to add the flour until the dough bunches up nicely and moves around the bowl. Run the mixer for about ten minutes. Remove the dough from the mixer and let it rest for ten to fifteen minutes.  Grease and sprinkle two baking sheets with corn meal. Briefly turn on your oven for about 30 seconds at 350 and turn on the light. Turn off the oven but leave the light on. Boil a small pot of water. Divide the dough in half. Using a rolling pin flatten the first half of it out to about 1/2" thickness and cut out with a 4" circle cutter. Place the cut out dough onto the prepared baking sheets. Repeat for the second half. Place the baking sheets and the small pot of boiling water into the slightly warmed oven for about two hours to proof the buns. After two hours remove the baking sheets and the pan of water. Turn on the oven to 375F and bake for about 18 minutes. Having a baking stone will help to brown the bottoms of the buns. I found my buns came out brown on top but pale on the bottom.  If you so choose you can prepare a watered down egg wash before baking and sprink.e the buns with sesame seeds. I used the egg wash on both batches of my buns. One was with seeds and one was plain.

For more info on my Sourdough Starters

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