Sourdough Discard One-Hour Hamburger Buns
These easy-to-make sourdough buns are perfect for weeknight dinners or weekend barbecues, adding homemade goodness to any meal.
Ingredients
Main Ingredients
- 2 cups all-purpose flour provides structure and texture
- 1 cup sourdough discard adds moisture and flavor
- 1/2 teaspoon salt enhances overall taste
- 1 tablespoon sugar promotes browning and flavor
- 1 teaspoon instant yeast helps the dough rise
- 1/4 cup warm water activates the yeast
- 1 large egg for egg wash; adds shine
- sesame seeds optional, for topping
Instructions
Preparation
- In a mixing bowl, combine the all-purpose flour, salt, sugar, and instant yeast. Whisk these dry ingredients together until evenly mixed.
- Add the sourdough discard and warm water to the bowl. Stir until all flour is incorporated; the dough will be sticky.
- On a clean surface, knead the dough for about 2-3 minutes until smooth and elastic.
- Divide the dough into six equal pieces and shape each into a round bun. Place on a baking sheet lined with parchment paper.
- Cover with a kitchen towel and let rise for about 30 minutes.
- Preheat your oven to 375°F during the last 10 minutes of the rise.
Baking
- Beat the egg and brush it lightly on the risen buns. Sprinkle sesame seeds if desired.
- Bake for 15-18 minutes, or until golden brown. Allow to cool slightly before serving.
Notes
Make sure your sourdough discard isn’t overly acidic. Let the buns cool before storing to avoid sogginess. You can add herbs or spices to the dough for variation.