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Just baked sourdough hamburger rolls for Soft and Fluffy Sourdough Hamburger Buns Easy Recipe.

Soft and Fluffy Sourdough Hamburger Buns Easy Recipe

This easy recipe on how on make soft and fluffy hamburger buns makes the most delicious bun for the perfect burger! The natural fermentation creates a tangy, soft, and fluffy bun with a slightly chewy crust.
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Course: Dinner Ideas, Main Course
Cuisine: American
Keyword: bowl, buns, dough, egg, flour, hamburger, large, rise, Sourdough, warm
Prep Time: 10 minutes
Cook Time: 25 minutes
14 hours
Total Time: 14 hours 35 minutes
Servings: 0
Author: Stephanie

Equipment

  • Bench scraper
  • Large bowl
  • Kitchen scale
  • Stand mixer with a paddle or dough hook attachment (or can knead by hand)

Ingredients

  • ½ cup (100g) active sourdough starter (100% hydration, fed and bubbly)
  • ¾ cup (180g) warm whole milk
  • 3 tablespoons (42g) unsalted butter, melted
  • 1 ½ tablespoons (32g) honey or sugar
  • 1 ½ teaspoons (9g) sea salt
  • 3 cups (360g) all-purpose flour (more if needed)
  • 1 large egg
  • 1 large egg for egg wash, optional
  • Sesame seeds or poppy seeds optional, for topping
  • Olive oil to oil the bowl

Instructions

Prepare the Dough:

  • In a large mixing bowl or bowl of a stand mixer, combine the active starter, warm milk, melted butter, egg, and honey or sugar. Stir together until well combined.
  • Add the salt and flour. Mix on low with the stand mixer, a spoon, or your hands until the dough starts to come together.

Knead the Dough:

  • Knead in a stand mixer on medium for 5-7 minutes, or if kneading by hand, transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. You may need to add more flour, 1 tablespoon at a time, if the dough is too sticky. (Adding too much flour will create a denser dough.)

First Rise:

  • Place the dough in a lightly oiled bowl and cover it with a clean damp tea towel or plastic wrap.
  • Let the dough rise at room temperature for 8-12 hours.

Shape the Buns:

  • Once the dough has risen, punch it down to release the air bubbles.
  • Divide the dough into 6 equal pieces (or more if you want smaller buns). Roll each piece into a tight ball, then gently flatten the dough balls into a round shape about 3-4 inches in diameter.
  • Place the shaped buns onto a baking sheet lined with parchment paper, leaving space between each bun for expansion.

Second Rise:

  • Cover the buns loosely with a towel or plastic wrap and let them rise for about 1-2 hours, until they’ve puffed up and are nearly doubled in size.

Preheat the Oven:

  • Preheat your oven to 350°F (190°C).

Egg Wash and Toppings:

  • If you’d like a shiny finish on your buns, beat the egg and brush it over the tops of the buns.
  • Optionally, sprinkle sesame or poppy seeds on top of the egg wash.

Bake:

  • Bake the buns for 20-25 minutes, or until golden brown on top and sound hollow when tapped on the bottom.
  • Remove from the oven and allow the buns to cool on cooling rack.

Enjoy:

  • Once the buns have cooled slightly, slice them in half and fill with your burger patties and favorite toppings.
  • Store in an airtight container.

Notes

  • Fluffiness Tip: If you want extra fluffy buns, make sure to knead the dough well and let it rise for a full 8-12 hours.
  • Toppings: You can skip the egg wash if you prefer a more rustic look, but an egg wash gives a nice, golden, shiny crust.
  • If Using a Sourdough Discard: sprinkle about a ¼ teaspoon of commercial yeast on the flour. This can help give the dough an extra boost, especially if your starter isn’t at its peak activity. You can omit the yeast if your starter is very active.