Description
These brioche-style sourdough discard hamburger buns are soft and fluffy with a golden-brown crust, perfect for burgers or sandwiches.
Ingredients
Scale
- 1 cup milk
- 1/4 cup butter, melted
- 1/4 cup honey
- 1 large egg
- 1 cup sourdough discard, 100% hydration
- 3 1/2 cups bread flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- Sesame seeds for topping (optional)
Instructions
- Combine milk, melted butter, honey, and egg in a large bowl. Stir in the sourdough discard.
- In a separate bowl, whisk together the bread flour, instant yeast, and salt.
- Add the dry ingredients to the wet ingredients. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the dough and divide it into 12 equal portions.
- Shape each portion into a round bun. Place the buns on a baking sheet lined with parchment paper.
- Cover the buns and let them rise for another 30-45 minutes.
- Preheat oven to 375°F (190°C). Brush the tops of the buns with a little milk or egg wash and sprinkle with sesame seeds, if desired.
- Bake for 15-20 minutes, or until golden brown.
- Let the brioche sourdough discard hamburger buns cool on a wire rack.
Notes
- You can use maple syrup or granulated sugar instead of honey.
- All-purpose flour can be substituted for bread flour, but you may need to add a little extra flour.
- If using active dry yeast, bloom it in the warm milk and honey for 5 minutes before adding other wet ingredients.
- These buns freeze well for later use.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg