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Quick Sourdough Discard Hamburger Buns

These quick sourdough discard hamburger buns are soft, fluffy, and delicious! Made with yeast, eggs, butter, and sourdough discard, these simple buns are full of flavor!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Fermentation 1 hour
Course Main Course
Servings 8 buns
Calories 303 kcal

Equipment

  • 1 kitchen scale
  • 1 Large Bowl
  • 1 stand mixer Optional, you can mix by hand also

Ingredients
  

  • 240 grams milk 1 cup
  • 7 grams instant yeast (1/4 oz)
  • 40 grams honey 2 tbsp
  • 100 grams butter, room temperature 8 tbsp
  • 500 grams bread flour about 4 cups
  • 100 grams sourdough discard 1/2 cup
  • 7 grams salt 1 tsp
  • 2 egg yolks set aside one egg white for top of dough
  • sesame seeds
  • 2 tbsp water for egg wash

Instructions
 

  • Warm the milk to 95 degrees F on the microwave or stovetop. Do not overheat!
    240 grams milk
  • Add the milk, instant yeast, and honey to a large bowl and whisk well.
    40 grams honey, 7 grams instant yeast
  • Set aside one egg white for later use.
    Add the flour, salt, discard, soft butter, and egg yolks to the wet ingredients. Mix the ingredients with a spatula until a rough ball forms.
    100 grams butter, room temperature, 100 grams sourdough discard, 7 grams salt, 2 egg yolks, 500 grams bread flour
  • Mixing dough: to mix by hand, dump the dough out onto a clean surface and knead for 5-6 minutes or until the dough is no longer sticky and forms a smooth ball. With a stand mixer, use the dough hook attachment for 5 minutes or until the dough is smooth to the touch and pulls away from the sides of the bowl.
  • Cover with plastic and let the dough rise in a warm place until double in size, about 60 minutes in warm temperatures an 90 minutes in cooler temps.  
  • Divide the dough into 8 equal pieces, then roll each piece into a ball and set it on a baking sheet lined with parchment paper. Cover with plastic wrap or a damp tea towel and let rise for 30 minutes.
  • Preheat oven to 350 degrees F.  Whisk the egg white with a few tablespoons of water to create an egg wash.
    Lightly brush the shaped buns with the egg white, then sprinkle with sesame seeds or bagel seasoning.  Bake for 22-25 minutes or until the buns are golden brown. 
    sesame seeds

Notes

  • Make sure the milk is warm, but not hot.
  • Room temperature affects how quickly the dough rises.  If you are making the recipe in the winter, set the dough in a warm spot and cover it with a damp tea towel. 
  • You can use a stand mixer with a hook attachment to mix the dough or mix by hand.  The ingredients can be challenging to incorporate, so make sure to mix the dough ball long enough so all ingredients are thoroughly combined- the dough should be silky and tender when completely mixed!
  • The dough is ready when it feels soft and pliable and is no longer sticky. 

Nutrition

Calories: 303kcalCarbohydrates: 57gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 52mgSodium: 451mgPotassium: 124mgFiber: 2gSugar: 6gVitamin A: 116IUVitamin C: 0.03mgCalcium: 54mgIron: 1mg
Keyword bread, sourdough,
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