SOURDOUGH HAMBURGER BUNS (NO EGG RECIPE)

HAMBURGERS ARE PERFECT FOR SERVING ON HOLIDAYS AND TO A LARGE CROWD. DURING THE YEARS WHEN MY 5 CHILDREN WERE GROWING UP WE ATE  HAMBURGERS AT LEAST ONCE A WEEK. THIS RECIPE FOR SOURDOUGH HAMBURGER BUNS (NO EGG RECIPE) IS PERFECT FOR BUSY FAMILIES BECAUSE THE DOUGH FERMENTS OVERNIGHT AND REQUIRES VERY LITTLE HANDS-ON TIME.

Everyone loves hamburgers. They are the perfect crowd pleaser. We are ranchers, therefore we raise our own grass-fed beef. Each fall when we order our beef, we always order hamburger patties. The patties come in a package of 4/per 1 pound of ground beef.  Super convenient and ready to grill at a moments notice. THIS SOURDOUGH HAMBURGER BUN RECIPE is perfect to keep ready to go in the freezer.  You will always have a quick meal with little effort.

CAN SOURDOUGH HAMBURGER BUN DOUGH BE MADE THE NIGHT BEFORE?

Yes, before bedtime make the dough and let time do it’s fermenting magic. Easy to put together after you get the kids in bed and no strict schedule. I usually make this recipe at about 9 p.m.

IS THE SOURDOUGH HAMBURGER BUNS RECIPE A MAKE-AHEAD RECIPE?

Yes, making hamburger buns well in advance then freezing them makes meal time extra convenient. This recipe makes 8 hamburger buns so depending on your family’s size, it is a good idea to make them once weekly so you will have a supply of hamburger buns always available. I prepare the buns and immediately freeze them so they will be fresh when we are ready to use them.

 

MEAL IDEAS FOR SOURDOUGH BUNS

• sloppy joe’s
• brisket sandwiches
• breakfast sandwiches
• And so much more!

WHAT YOU WILL NEED FOR THIS RECIPE

• flour (we used organic unbleached flour in our video)
• sourdough starter (active)
• honey or sugar
• butter
• milk
• bowl, cooking utensils, and cookie sheet
• pastry brush 

LET’S TALK ABOUT SOURDOUGH STARTER

All the information out there about sourdough starters can be overwhelming and make it seem way more complicated than it actually is. Let me share my simple, stress-free method that always works.

I keep my starter in the refrigerator because I don’t like the waste of having sourdough discard. Usually I keep anywhere from 1 tablespoon to 1/4 cup in my starter jar inside the refrigerator. You can watch my video here about how to take care of sourdough starter:

 

 

 

When I am ready to bake, I remove the jar from the refrigerator and feed it. There is usually about 2 tablespoon in the jar but I don’t measure it, I just guess at the amount (remember no stress). The amount I feed the starter is always the same for my recipes. To the jar I removed from the refrigerator I add 1/4 cup of filtered water and a scant 1/2 cup of organic unbleached flour, then mix and set aside at room temperature. How long it will take for your starter to mature depends on time and temperature. It is always different in the spring, summer, fall, and winter.  

Mastering sourdough skills takes time and practice but is so worth the time you invest. Each geographic location and each household is unique, therefore how we manage sourdough is reflective of these two elements.

I keep life simple so most of my sourdough recipes use the same amount of starter.  

Using this formula for feeding your starter will give you about 1/2 cup of sourdough starter to use in your recipes.

HERE ARE SOME FACTORS TO  CONSIDER:

• Sourdough ferments very quickly in warm temperature.  Your starter will reach maturity faster than in a cool temperature. Sourdough hamburger buns will rise fast in the summer. 
• If the sourdough hamburger dough over-fermented because the temperature was warm the next time I would add less sourdough starter. Maybe instead of the 1/2 cup of sourdough starter, I would add 1/4 cup.
• Remember sourdough baking is an art and your senses are important in guiding you in the process. 

ARE SOURDOUGH HAMBURGER BUNS HEALTHIER THAN REGULAR BUNS?

• Fermentation improves digestibility of wheat.
• Nutrient absorption is increased because fermentation lowers phytic acid.
• For more information about health benefits of sourdough read this article.

HOW TO MAKE SOURDOUGH HAMBURGER BUNS (NO-EGG)

1. Feed your sourdough starter earlier in the day. Exactly when to feed it will be determined by your sourdough starter. This depends on the season and how long it usually takes for your starter to mature and be very active.
2. Around 9 p.m. mix 3 cups of flour and 1 teaspoon of salt
3. Add 1/2 cup of sourdough starter (remember no need to measure just use the amount from feeding your starter. I leave about 2 tablespoons-1/4 cup of starter behind in my sourdough starter jar.
4. Dip tablespoon in butter to coat so your honey will slide right out.
5. Add 1 tablespoons of honey or sugar
6. 2 tablespoons of melted butter
7. Add 1 and 1/4 cups milk
8. Mix into a shaggy dough then cover and put aside for 30-45 minutes.
9. After 30-45 minutes do a few stretches and folds, cover, and leave at room temperature.
10. The next morning do a few stretches and folds then put dough in the refrigerator.
11. Leave dough in the refrigerator until you are ready to shape, rise, and bake. I usually do this in the afternoon.
12. Divide dough into 8 pieces, shape into buns, then rise for 1-2 hours.
13. Brush melted butter over the risen buns
14. Bake at 375° for 18-20 minutes or until golden brown.
15. Cool then enjoy or freeze until later.

 

 

 

 

Yield: 8 buns

SOURDOUGH HAMBURGER BUNS (NO EGG RECIPE)

Print

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 3 cups flour (we used organic unbleached flour in our video)
• 1 teaspoon salt
• 1/2 cup sourdough starter (active)
• 1 Tablespoon of honey or sugar
• 2 Tablespoons of butter
• 1 & 1/4 cup milk
• bowl, cooking utensils, and cookie sheet
• pastry brush

Instructions

1. Feed your sourdough starter earlier in the day.  When will be determined by your sourdough starter.  This depends on the season and how long it usually takes for your starter to mature and be very active.
2. Around 9 p.m. mix 3 cups of flour, 1 teaspoon of salt
3. Add 1/2 cup of sourdough starter (remember no need to measure just use the amount from feeding your starter.  I leave about 2 tablespoons-1/4 cup of starter behind in my sourdough starter jar.
4. Melt 2 tablespoons of butter
5. Dip tablespoon in butter to coat so your honey will slide right out.
6. Add 1 tablespoons honey or sugar
7. 2 tablespoons melted butter
8. 1 and  1/4 cups milk
9. Mix into a shaggy dough then cover and put aside for 30-45 minutes.
10. After 30-45 minutes do a few stretch and folds, cover, and leave at room temperature.
11. The next morning do a few stretch and folds then put dough in the refrigerator.
12. Leave dough in the refrigerator until you are ready to shape, rise, and bake.  I usually do this in the afternoon.
13. Divide dough into 8 pieces, shape into buns, then rise for 1-2 hours.
14. Brush melted butter over the risen buns
15. Bake at 375 degrees for 18-20 minutes or until golden brown.
16. Enjoy!

Notes

May freeze until later. I usually make these during the week and freeze until we have hamburgers on Sunday after church.