These soft, fluffy burger buns have great flavor and just the right texture. Adding sourdough discard gives them a little something extra while keeping them light and soft. Makes 8-10 buns, depending on the size you'd like.
Prep Time:10 minutesmins
Cook Time:18 minutesmins
Rise Time:2 hourshrs15 minutesmins
Total Time:2 hourshrs43 minutesmins
Ingredients
½cupsourdough discardunfed, 100% hydration
¾cupwarm waterabout 100-110°F
2tablespoonssugar
2 ¼teaspoonsinstant yeast1 packet
3cupsall-purpose flouror bread flour
1 ½teaspoonssalt
1egg
2tablespoonsbuttersoftened
Topping (Optional)
1eggbeaten (for egg wash)
Sesame seeds
Instructions
Mix the dough. In a large mixing bowl (or the bowl of a stand mixer), combine all the dough ingredients. Stir with a wooden spoon (or use the dough hook on a stand mixer) until a shaggy dough forms.
Knead the Dough.By hand: Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.By stand mixer: Knead on low speed for about 5–7 minutes until the dough is smooth and pulls away from the bowl.
First rise. Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours or until doubled.
Shape the buns. Punch down the dough and divide it into 8 equal pieces (for standard-sized buns). Shape each piece into a smooth ball and place it on a parchment-lined baking sheet. Lightly flatten each bun with your palm.
Second rise. Cover loosely and let rise for 30–45 minutes or until puffy.
Bake. Preheat oven to 375°F. Brush buns with egg wash and sprinkle with sesame seeds if using. Bake for 15–18 minutes, or until golden brown.
Cool and serve. Let buns cool on a wire rack before slicing.
Video
Notes
For slider buns, divide into 12 or 15 pieces and bake for about 12 minutes. Nutrition info is for 1 bun if you are making eight.