Description
These one-hour sourdough discard hamburger buns are soft, slightly tangy, and perfect for weeknight grilling.
Ingredients
Scale
- 1 cup sourdough discard
- 1/4 cup warm water
- 1 tablespoon sugar
- 2 1/4 teaspoons instant yeast
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup melted butter or oil
- 1 egg (for egg wash, optional)
Instructions
- Combine the sourdough discard, warm water, and sugar in a large bowl. Stir in the instant yeast and let sit for about 5 minutes until bubbly.
- Add the flour, salt, and melted butter or oil to the yeast mixture. Stir until the dough comes together, then knead for about 5–7 minutes until smooth and elastic.
- Divide the dough into 8 equal pieces, shape each into a round bun, and place on a baking sheet lined with parchment paper. Let rise for 30 minutes.
- Preheat your oven to 375°F (190°C) during the last 10 minutes of the rise. Brush the tops with beaten egg if desired, then bake for 15–20 minutes until golden brown.
- Remove from the oven and let cool on a rack for at least 10 minutes before slicing.
Notes
Store in an airtight container for up to 2 days or freeze for up to 3 months. Use warm water (about 100–110°F / 38–43°C) to activate yeast.
- Prep Time: 42 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg