Sourdough Hamburger Buns Recipes

SOURDOUGH HAMBURGER BUNS

Steps:

• In a medium bowl, using an electric mixer such as Kitchen Aid, combine 2 cups sourdough starter with 1 cup flour and 1/2 cup whole wheat flour.
• Mix on low speed until well blended, about 2-3 minutes.
• Cover slightly with plastic wrap and let sit on the counter for 2 hours.
• When dough has sat for 2 hours, add to the bread machine pan the milk, 2 tablespoons of melted butter, egg, salt and sugar.
• Add the sourdough mixture (I just dumped it in from the bowl).
• Add the 1 3/4 cup flour and gently smooth out evenly with your hand.
• Turn on the dough cycle.
• For the first 5 minutes check dough and add additional water or flour, which ever is needed.
• When dough cycle is completed turn the dough onto a lightly floured surface and form into a ball.
• Using a roller, flatten the dough to a large oval 1/2 inch thick.
• Cut dough into 4 inch rounds using a sharp cutter.
• Transfer rounds to a greased baking dish.
• Gather up excess dough and repeat until all dough is used.
• Brush tops with 1 tablespoon melted butter, cover and let rise.
• NOTE: The buns will rise some more once placed in the oven.
• For quick rise starters 1-1 1/2 hours.
• For slow rise starters 2 to 2 1/2 hours.
• Bake for 15-18 minutes in 350 F oven or until golden brown.
• Cool slightly then slice with bread knife before serving. (For best results I think, place on the grill cut side down for 15-20 seconds before applying your burger).
• NOTE: All starters are different so the amount of flour, water and rise time may be different. For this recipe I used Donna M's SF Starter.

SOURDOUGH HAMBURGER BUNS

Steps:

• Dissolve the yeast in warm water until bubbly, about 5 minutes.
• Stir in the 1 cup of starter and 2 cups flour.
• Allow the mixture to rise until double, about 1 hour.
• Stir in honey, milk, salt, oil and eggs; mixing well.
• Add the bran and enough flour to make soft dough.
• Knead gently until smooth and elastic, working in more flour as needed, form into a ball.
• Grease a large glass bowl, place dough in bowl and turn over to grease the top, cover and let rise until double, approximately 1 hour.
• Punch dough down, knead 2 minutes, divide dough in half and shape each into a 12-inch log.
• With a bread knife, slice each log into 7 equal portions and with lightly floured hands, shape into round balls.
• Place on greased cookie sheet and flatten slightly.
• Brush with egg white wash and sprinkle with sesame seeds if desired; cover and refrigerate 2 hours.
• Preheat oven to 400 degrees.
• Remove dough from refrigerator and allow to stand at room temperature for 10 to 15 minutes.
• Bake the buns in preheated oven for 20 to 25 minutes.
• Slice with sharp bread knife before serving.
• Please note: When baking with sourdough it is difficult to give exact measurements as to flour. So much depends on the starter and how thick it is as not all starters are created the same.

SOURDOUGH CHEESEBURGERS

Steps:

• In a small bowl, combine the mayonnaise, ketchup and relish; cover and refrigerate. , Shape beef into two oval patties. In a large skillet, cook burgers over medium heat for 4-5 minutes on each side or until a thermometer reads 160°. Season with salt and pepper; remove and keep warm. In the same skillet, saute onion in 1 tablespoon butter until tender. Remove and keep warm., Using 2 tablespoons butter, butter one side of each slice of bread. Melt remaining butter in the skillet. Place bread, buttered side up, in the skillet; cook for 2-3 minutes or until golden brown. Turn; top two of the bread slices with the cheese. Cook 2 minutes longer or until cheese is melted., To serve, place toast cheese side up on a plate. Top with a burger, relish mixture, onion and remaining toast.

SOURDOUGH ROLLS

Steps:

• Bring sourdough starter to room temperature.
• Heat water to 120 degrees F (49 degrees C) to 130 degrees F (54 degrees C) in a saucepan. Transfer to a glass bowl; add yeast. Cover with plastic wrap; let stand about 10 minutes.
• Stir melted butter and sugar together in a bowl. Add butter mixture to yeast water; stir in starter.
• Combine 3 cups flour and salt in a large bowl. Add starter mixture slowly; mix well. Stir in 2 cups flour; turn dough out onto a lightly floured surface.
• Knead in as much remaining flour as possible to create a stiff, smooth ball, at least 10 minutes. Transfer ball to a lightly oiled bowl; cover with plastic wrap. Let rise until doubled, 45 minutes to 2 hours.
• Punch dough down; turn out onto a floured surface. Divide into 14 balls; cover and let rise for 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Sprinkle cornmeal onto a baking sheet; place dough balls on top.
• Place baking sheet into the preheated oven. Spray the walls of the oven with water once to create steam; bake until tops are golden, for a total of 20 to 25 minutes. Cool on a wire rack.