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These Sourdough Hamburger Buns are an absolute favorite around our house! I’ve been making them for at least 20 years. In addition to being the perfect way to highlight your hamburger, these buns are just as yummy on their own. My daughter, Caylie, waits not so patiently from the time I put them in the oven until they come out – golden brown and full of flavor! Before I can even get the buns transferred to cooling racks, Caylie has already bitten into one!
I started out making these as hoagie rolls that I used specifically for catering business lunches and birthday parties. At one of the birthday parties, I noticed one of the parents using it for a hot dog bun and another using it for a hamburger bun. AHA!!! Hamburger buns! Why didn’t I think of that?! And so, my sourdough hamburger buns were born!
Even now, when we go to a cookout at a friend’s house, they always ask me to make the hamburger buns. I happily oblige. They are one of my favorite things to make. They are so easy! And they only take a couple of hours from start to finish.
How to make hamburger buns
Sourdough is what gives these particular hamburger buns their flavor. I highly recommend making your own. You will find so many uses for it!
The steps are about as straightforward as you can get. Make sure you have everything measured out and ready to go before you start (mis en place). Mix all the dry ingredients except the salt in the bowl of a stand mixer. Add all the wet ingredients. Mix. Add salt. Knead. You really do need to use a dough hook with a stand mixer to develop the gluten. You can do it by hand, but it will take quite a while. Your hands and arms will probably feel like jelly by the time you’re done!
Make sure you coat your dough rising container with cooking spray (or olive oil) so the dough doesn’t stick and tear when you turn it out.
After the dough rises, turn it out and divide it into 24 even pieces. A bench knife and digital scale will make this process much faster and easier.
Can hamburger buns be frozen?
Yes they can! These particular buns freeze really well. Place them flat in a freezer proof zip top bag. To reheat, thaw and pop in the oven for a couple of minutes at 350 degrees. (The tops will be crunchy.) If you’re in a hurry (or you just want the tops soft), the microwave works great!
- If you don’t have bun pans, you can use a rimmed sheet pan.
- If you don’t have a dough rising bucket, you can use a glass bowl covered with plastic wrap.
- Never add salt and yeast at the same time. The salt will kill the yeast.
- A digital scale will really help with getting these buns all the same size. However, you can just “eyeball” it if you are not super picky.
- A bench knife is a great piece of kitchen equipment. It will cut through the dough easily and allow you to move it without it sticking. If you don’t have one, you can use a sharp knife to divide the dough; but it won’t be as easy.
- To force the dough to spread out into the pans and not rise straight up, top each plastic wrap covered pan with another sheet pan and set something heavy on top to hold it down. (We use cast iron skillets.)
- Use a pastry brush to brush the olive oil on top of the hamburger buns!
When you make these Sourdough Hamburger Buns, make sure to leave a comment down below! We love hearing from you guys and answering any questions you may have. Also, make sure to tag us on social media and hashtag it #MSDeltaHospitality
- 5 1/2 cups bread flour
- 1 1/2 Tablespoons SAF gold instant yeast
- 2 teaspoons salt
- 1/4 cup sugar
- 1 1/2 cups warm water (105-115 degrees)
- 1 cup sourdough starter, at room temperature
- 1/4 cup olive oil
- 2 eggs, lightly beaten
- Combine flour, yeast, and sugar in bowl of electric mixer.
- Add sourdough starter, eggs, oil, and water.
- Mix until combined.
- Stir in salt.
- Use a dough hook to knead dough for 8-10 minutes, until smooth.
- Place dough in dough rising bucket that has been sprayed with cooking spray and put the lid on.
- Allow to rise in a warm place until doubled in bulk, about 1 hour.
- Turn dough out and use a bench knife and digital scale to divide into 2-1/2 oz. pieces.
- Roll each piece into a ball and place seam side down in bun pan that has been sprayed with non stick cooking spray. (If you don't have a bun pan, a rimmed sheet pan will work fine.)
- Brush tops with olive oil and cover with plastic wrap.
- Allow to rise until doubled in bulk, about 1 hour.
- Bake in 400 degree oven until golden brown, 15 to 20 minutes.
If you don't have bun pans, you can use a rimmed sheet pan.
If you don't have a dough rising bucket, you can use a glass bowl covered with plastic wrap.
Never add salt and yeast at the same time. The salt will kill the yeast.
A digital scale will really help with getting these buns all the same size. However, you can just "eyeball" it if you are not super picky.
A bench knife is a great piece of kitchen equipment. It will cut through the dough easily and allow you to move it without it sticking. If you don't have one, you can use a sharp knife to divide the dough; but it won't be as easy.
To force the dough to spread out into the pans and not go straight up, top each plastic wrap covered pan with another sheet pan and set something heavy on top to hold it down. (We use cast iron skillets.)
Use a pastry brush to brush the olive oil on top of the hamburger buns!
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Serving Size:1 bun
Amount Per Serving: Calories: 149 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 16mg Sodium: 184mg Carbohydrates: 25g Fiber: 1g Sugar: 2g Protein: 4g