Quick Sourdough Discard Burger Buns | Soft Homemade Hamburger Rolls
Soft, quick sourdough discard burger buns with a gentle tang and bakery-style texture, ready without an overnight rise. Tall, tender rolls perfect for weeknight burgers.
Ingredients
Ingredients
- 300 g sourdough discard (100% hydration; cold or room temp)
- 220 g warm milk (about 105°F/40°C)
- 1 large egg (plus 1 for egg wash)
- 40 g granulated sugar
- 9 g fine sea salt (about 1½ tsp)
- 8 g instant yeast (2¼ tsp; use 10 g if your kitchen runs cool)
- 60 g unsalted butter, very soft (room temp)
- 500–540 g bread flour (start low; add as needed)
- Optional toppings: sesame seeds, poppy seeds, everything seasoning
- 1 tablespoon water (for egg wash)
- 1 cup hot water (for optional steam)
Instructions
Instructions
- Whisk sourdough discard, warm milk, 1 egg, sugar, and yeast in a large bowl until smooth, then let stand 5 minutes.
- Add salt and 500 g flour, mix until shaggy, then add softened butter in pieces and mix until incorporated, adding flour as needed until the dough clears the bowl sides but remains soft and slightly tacky.
- Knead until smooth and elastic with a slight tack, about 6–8 minutes in a mixer or 8–10 minutes by hand, checking for a thin windowpane.
- Form the dough into a ball, place in a lightly oiled bowl, cover, and proof warm until puffy and roughly doubled, 45–60 minutes.
- Turn the dough out, divide into 8 equal pieces for large buns or 10 for smaller, shape into tight balls, place on a parchment-lined sheet, and gently flatten slightly.
- Cover loosely and proof until noticeably puffy and the dough springs back slowly to a gentle poke, 30–45 minutes.
- Preheat the oven to 375°F (190°C) with a metal pan on the bottom rack for optional steam.
- Beat the remaining egg with 1 tablespoon water, brush buns gently, and add sesame seeds or other toppings if desired.
- Load the buns into the oven and, if using steam, pour 1 cup hot water into the preheated pan immediately.
- Bake 15–18 minutes until deep golden and the internal temperature reads 195–200°F (90–93°C).
- Cool on a rack at least 20 minutes and slice while warm, not hot.
Notes
Makes 8 large or 10 smaller buns. For dairy-free, use warm oat milk and vegan butter; for no egg in dough, add 20 g more milk and use plant milk to brush. All-purpose flour works with a slightly softer crumb; start around 520 g. Avoid adding too much flour; keep the dough slightly tacky. To store, keep at room temperature 2–3 days or freeze up to 3 months. For taller buns, knead well, shape tight rounds, and avoid over-proofing. You can shape after first rise and refrigerate up to 12 hours before final proof and baking.