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These homemade sourdough buns are soft, flavorful, and ideal for burgers or sandwiches. With a touch of sourdough discard for added tang and a golden sesame seed topping, these buns will elevate any meal. Enjoy the satisfaction of baking your own delicious buns from scratch!
Makes: 8-10 buns (each weighing between 80g and 100g; typically around 90g)
Prep Time: 20 minutes
Rise Time: 1-2 hours
Cook Time: 17-20 minutes
Total Time: 1.5-2.5 hours
Ingredients:
250g warm water
100g sourdough discard
1 large egg
1g sugar
7g active dry yeast
10g salt
60g unsalted butter, softened
500g all-purpose flour
For Topping:
1 egg, beaten (for egg wash)
Sesame seeds
Instructions:
Activate Yeast: In a small bowl, mix the warm water with the yeast and let it sit for 5 minutes until frothy.
Mix Ingredients: In a large bowl, combine the sourdough discard, egg, sugar, salt, and softened butter. Stir in the yeast mixture until well combined.
Add Flour: Gradually add the flour, mixing until a dough forms.
Knead Dough: Mix in a stand mixer on low speed for 5-8 minutes, or knead by hand for 10-12 minutes until smooth and elastic.
First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel and let rise for 1-2 hours, or until doubled in size.
Shape Buns: Punch down the dough to release air bubbles. Divide the dough into 8-10 equal portions and shape each into a smooth ball.
Second Rise: Place the dough balls on a parchment-lined baking tray, spacing them a few inches apart. Cover with a towel and let rise for 1 hour.
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare for Baking: Brush the tops of the buns with the beaten egg and sprinkle with sesame seeds.
Bake: Bake in the preheated oven for 17-20 minutes, or until golden brown.
Cool: Let the buns cool completely on a wire rack before slicing.
Additional Tips:
For Best Results: Ensure your water is warm, not hot, to properly activate the yeast without killing it.
Variations: Experiment with different toppings such as poppy seeds, coarse sea salt, or everything bagel seasoning.
Common Mistakes: Avoid overloading the dough with flour, as it may result in dense buns. The dough should be soft but not sticky.
Storing Instructions:
How to Store Leftovers: Store cooled buns in an airtight container at room temperature.
Shelf Life: They will keep for up to 3 days at room temperature. For longer storage, freeze them for up to 2 months.
Reheating Tips: Reheat frozen buns by thawing them at room temperature, then warming them in the oven at 350°F (175°C) for 5-10 minutes to restore freshness.
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