Sourdough Burger Buns

From: LindaCinKY

On Jul 13, 2009

These were the first buns I've ever made, and the first thing I made with my new starter. First, I had to add quite a bit more flour (about half a cup or so) as the dough was very sticky. My starter wasn't really thin, so guess I'd cut back on the starter next time or thicken my starter before using it again. Kneading was easy and the dough formed a nice, smooth mass quickly. I wasn't sure how long I was supposed to knead it, so I quit after the dough became smooth and satiny, as in the instructions. I was having fun though. The taste is good; the smell even more wonderful! However, the bun is more dense than I'd like. I used 50/50 all-purpose and wheat flours, so maybe that's why they came out denser (although fluffy inside) than I'd hoped. Still, they would make a nice sandwich/hamburger bun. I didn't spray the baking sheet, but the buns pried loose just fine with a spatula after they had cooled a bit. Think I would spray the sheet next time. Cut at 4" round, the buns are a bit too big for us, so next time, I'd also cut out the buns smaller, maybe 3". I'm going to try a few hot dog buns next time, too, and maybe a sub-type bun. With the added flour, I got 8 large buns and one mini loaf (about 2"x4").

From: Krislady

On Jan 2, 2009

Donna, these rolls are terrific! I made them for the first time to serve with my Tarragon Turkey Burgers and was thrilled! The dough was a little sticky to work with, but well worth it - these rolls were soft and tender and, of course, super tasty! (I did end up adding more flour.) Thanks!

From: AKillian24

On Sep 3, 2005

Warning: After making these - regular hamburger buns will no longer be an option at your home. Sourdough lovers as well as anyone who enjoys a fuller, bakery-style bun will adore these. The guests I served included a range of taste-preferences: from football-watching DH's to people who were 'non sourdough fans'. All of them enjoyed these buns. A definate "What IS it that is so good about these?" conversation recipe. I've now made them as posted and with a 3-1 ratio of whole wheat. Both batches were devoured. The white buns are softer/sweeter while the whole wheat buns are a bit heartier. I will opt to make either recipe depending on what type of burger I'll be filling it with!

From: Jenny Mac

On Sep 5, 2005

I saw the photo on a bread forum and had to try these. I actually used half and half white and wholewheat flour, and they were beautiful buns. I have never made my own burger buns because I have always bought them from the shop down the road. My husband was VERY dubious about my making my own buns, but he is now a complete convert. This recipe made for me 6 buns and a small loaf as well, so I am very happy. Well done, another fantastic 10 star Donna recipe..