Discard Hamburger buns

Sourdough discard hamburger buns are a great way to utilize leftover sourdough starter and create delicious, fluffy buns for your burgers. Here’s a recipe to make them:

Sourdough Discard Hamburger Buns Recipe

Ingredients:

• 1 cup (240g) sourdough discard (unfed)
• 1/2 cup (120ml) warm milk (about 110°F or 45°C)
• 2 tablespoons (30g) sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup (60g) unsalted butter, melted and cooled
• 2 large eggs (1 for the dough, 1 for egg wash)
• 3 cups (360g) all-purpose flour (plus extra for kneading)
• 1 teaspoon salt
• 1 tablespoon sesame seeds (optional, for topping)

Instructions:

1. Activate the Yeast:
   • In a small bowl, combine the warm milk and sugar. Stir to dissolve.
   • Sprinkle the active dry yeast over the milk mixture and let it sit for about 5-10 minutes until frothy.
2. Mix the Dough:
   • In a large mixing bowl, combine the sourdough discard, melted butter, one egg, and the yeast mixture. Stir until well combined.
   • Add the flour and salt to the wet ingredients. Mix until a shaggy dough forms.
3. Knead the Dough:
   • Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
4. First Rise:
   • Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
5. Shape the Buns:
   • Once the dough has risen, punch it down to release the air.
   • Divide the dough into 8-10 equal pieces (depending on the desired size of your buns).
   • Shape each piece into a smooth ball and place them on a baking sheet lined with parchment paper. Gently flatten each ball slightly with your hand.
6. Second Rise:
   • Cover the shaped buns with a damp cloth or plastic wrap and let them rise in a warm place for another 30-45 minutes, or until they have puffed up.
7. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
8. Prepare the Egg Wash:
   • In a small bowl, beat the remaining egg with a tablespoon of water to make an egg wash.
   • Brush the tops of the buns with the egg wash. If desired, sprinkle sesame seeds on top.
9. Bake the Buns:
   • Bake in the preheated oven for 15-18 minutes, or until the buns are golden brown on top and sound hollow when tapped on the bottom.
   • Remove the buns from the oven and let them cool on a wire rack.

Tips:

• Flour: You can substitute part of the all-purpose flour with whole wheat flour for a different texture and flavor.
• Shape: Make sure the buns are evenly shaped and sized to ensure even baking.
• Storage: Store any leftover buns in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Enjoy your homemade sourdough discard hamburger buns with your favorite burger fillings!