Soft and fluffy sourdough buns are perfect for sandwiches or your summer BBQs. These fermented rolls make great hamburger buns.
![Overhead photo of sourdough hamburger buns on a wire rack with a sheet pan to the left of hamburger buns on parchment line baking sheet with a bowl of sesame seeds.](https://www.farmhouseonboone.com/wp-content/uploads/2022/03/sourdough-burger-buns-7-1024x683.jpg)
Summer is approaching, and between warm weather, a huge new garden, and an abundance of veggies that come with it, we couldn’t be more excited.
We recently tore down our garden cottage and built raised garden beds. This past week, Luke added a lovely picket fence to protect our soon-to-be prolific garden.
Something else that we look forward to every summer happens to be family barbecues.
There is nothing like a delicious, grass-fed burger on fluffy, sourdough hamburger buns, topped with a fat, juicy slice of homegrown heirloom tomatoes and some homemade pickles.
These would also make great sourdough dinner rolls, but I prefer this recipe for those.
Benefits Of Sourdough
Grains contain phytic acid. Phytic acid is an antinutrient found in grains, beans, and nuts that interferes with the absorption of certain nutrients.
Proper preparation of grains, like fermenting with sourdough, eliminates most, if not all, of the phytic acid.
This is the very reason traditional cultures soaked and fermented their grains, seeds, and beans.
Instead of using instant yeast packets, people in traditional cultures leavened their bread with a fermented starter that captured all the yeasts in the environment.
These days, we’ve lost that art, and so many people have a difficult time digesting grains. Let’s bring back the sourdough and fermented grains.
Tips For Making Sourdough Buns:
- Ferment the dough overnight for the most benefits, or make a quick version.
- If you are new to sourdough, make sure to see how to make your own sourdough starter and how to care for it.
- Adding an egg wash to the top gives them a beautiful golden color. This is an optional step. You can also use a little milk instead.
FAQ:
How do you shape a sourdough bun?
Place a small amount of dough on a floured surface and pull the dough up and fold it into itself 3-4 times until a ball forms. Place the dough seam side down.
Why is my sourdough bread so flat?
There could be a few reasons for this:
- The bread was not proofed enough. Allow the buns to double in size on the baking sheet before placing them in the oven.
- Over-proofing. Allowing the dough to proof too long can cause them to be flat. You can reshape them and proof again for a shorter period.
- The temperature was too low during baking.
Why does my sourdough not hold its shape?
If the dough was under kneaded, it may not hold its shape. To fix this, make sure to knead the dough well to improve gluten development.
If your house it too warm and/or you allow the dough to sit out too long, it can become over fermented. This can cause the dough to turn into a gloopy mess.
What does sourdough buns taste like?
Sourdough hamburger buns have a slightly tangy flavor from the fermentation process which is balanced out with a hint of sweetness. They are so delicious.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Tools you may need:
Grain mill to grind fresh grain (optional)
Measuring cups
Parchment paper
Sourdough Hamburger Buns Ingredients:
Sourdough starter – Active and bubbly. Your sourdough starter should be fed 4-12 hours before starting this recipe. It should be nice and active to give the hamburger buns their rise.
Warm water – The warm water really helps activate the natural yeasts in the starter. Make sure the water isn’t too hot or you risk it killing the starter.
All-purpose flour – Gives it a nice fluffiness. You could also substitute with up to 1/2 whole wheat flour. Water may need to be adjusted a little and the buns will not be as soft.
Coconut oil or butter – Both work. To make this recipe dairy free use coconut oil.
Honey – Or substitute with maple syrup.
Salt – Brings out all the delicious flavors.
Egg – This is considered an enriched dough since it includes eggs and butter. Makes it rich, fluffy, and delicious.
Egg wash (optional step)
- Egg yolk
- Water
How To Make Sourdough Buns
Day 1
- In a stand mixer with a dough hook, add sourdough starter, warm water, all purpose flour, melted butter or coconut oil, honey, salt and egg. Knead for 5-10 minutes with dough hook until smooth and elastic.
- Place dough in a greased bowl and cover with a damp towel or plastic wrap for 8 hours.
- Transfer the dough to the refrigerator and chill covered overnight.
Day 2
Divide the dough into eight equal pieces.
Shape the buns by creating a flat surface on top and tucking the remaining dough underneath. I also like to create a little tension by rotating each bun slightly on a lightly floured surface.
Cover the buns with plastic wrap or a damp tea towel and allow to rise until doubled.
Beat the egg yolk and water and brush the tops of the buns with the mixture.
Sprinkle with sesame seeds. (optional)
Bake the buns for 25-30 minutes at 350 degrees. You want them to be golden on top.
For Quick Buns
- In a stand mixer with a dough hook, add sourdough starter, warm water, all purpose flour, melted butter or coconut oil, honey, egg, and salt. Knead for 5-10 minutes with dough hook.
- Roll into eight balls and place about two inches apart on a parchment lined baking sheet. Let buns rise until doubled, approximately 1-2 hours.
- Beat one egg with milk and lightly brush tops of buns with egg wash, without deflating the risen dough. (optional)
- Bake in a 350 degree preheated oven until lightly browned on top, approximately 25-30 minutes.
- Let cool completely before serving these sourdough buns.
Storage:
Store in an air-tight container. Best if used within 3-4 days. Freeze for longer storage. I love freezing bread. Freezes so well and basically taste like fresh bread.
Baker’s Schedule:
8:00 am: Feed sourdough starter
12:00 pm: Start dough. Allow to rise for about 8 hours or until doubled.
8:00 pm: Place dough in fridge.
The Next Day:
8:00 am: (Or really any time the next day). Take dough out and shape. Allow to rise until doubled. Usually 1-2 hours.
10:00 am: Bake:
Find more of our farmhouse favorites:
- Sourdough Buckwheat Pancakes
- Homemade Sourdough Crackers
- Sourdough Cinnamon Rolls
- Long Fermented Sourdough Biscuits
- Best Chicken Pot Pie
Sourdough Buns
Equipment
- Cast Iron Skillet
Ingredients
- 1/2 cup sourdough starter active and bubbly (113g)
- 3/4 cup warm water 177g
- 3 cups all-purpose flour 420g
- 1/4 cup melted coconut oil or butter 60g
- 3 tablespoons honey 63g
- 1 teaspoon salt 6g
- 1 egg
Egg wash (optional step)
- 1 egg yolk
- 1 tablespoon water
- sesame seeds optional
Instructions
- In a stand mixer with a dough hook, add sourdough starter, warm water, all purpose flour, melted butter or coconut oil, honey, salt and egg. Knead for 5-10 minutes with dough hook until smooth and elastic.
- Place dough in a greased bowl and cover with a damp towel or plastic wrap for 8 hours.
- Transfer the dough to the refrigerator and chill covered overnight.
- Divide the dough into eight equal pieces.
- Shape the buns by creating a flat surface on top and tucking the remaining dough underneath. I also like to create a little tension by rotating each bun slightly on a lightly floured surface.
- Cover the buns with plastic wrap or a damp tea towel and allow to rise until doubled.
- Beat the egg yolk and water and brush the tops of the buns with the mixture.
- Sprinkle with sesame seeds. (optional)
- Bake the buns for 25-30 minutes at 350 degrees. You want them to be golden on top.
Notes
- *If you plan to make this recipe without long fermenting you can add all the ingredients (including the egg) in a stand mixer, and skip the fermentation process.
Jess says
These were amazing !
Elli says
Hi Lisa,
our room temperature is very high right now. Would you still recommend to let the dough sit for 8 hours or should I transfer it to the refrigerator earlier to avoid overfermentaion?
Lisa Bass says
I would just watch it. If your house is pretty warm it may not take as long to double in size.
Cecilia says
My first time making these went pretty well, they were a bit dense but pretty fluffy! My second time they’re not rising much.
It doesn’t specify in the recipe, so you let the first rise go until the dough is doubled? Or is it by 50%?
Lisa Bass says
Rise until about doubled in size.
Sarah says
Hello- can I use bread flour instead of all purpose? If so do I need to change anything else?
Lisa Bass says
Sure! You may need to add a little more water to the dough.
Jenn says
Great recipe. Followed exactly except for adding maybe half a cup more flour to get the dough to come together.
Meredith says
How long does the second ferment usually take for you? My schedule can be so right sometimes I’m trying to schedule them in! lol
Lisa Bass says
It all depends on your environment and the temperature in your home. In the winter it can take quite a while, but in the summer it takes no time at all!
Lis says
I have made these twice now with excellent results! Both times I have had to add a decent amount of flour during kneading because my dough was way too wet both times, but this is common for my kitchen and flour. The next time I make the recipe I will hold back 25% of the water to add in during mixing to get the right ratio.
I have made them with and without the cold fermet step, both were successful.
The cold fermet is great for my busy days!
I will be adding these to our families list of regularly baked breads.
Teresa M Vermaat says
I forgot to put it in the fridge! It was on the counter for 12 hours. Is it safe to still use or should I toss it?
Lisa Bass says
Yes, that’s fine!
Alona says
Omg these hamburger buns came out amazing. Thank you so much!
Ks says
Can I do the 8 hour ferment and then bake without putting in the fridge overnight?
Lisa Bass says
Yes, that should be fine.
Rona says
These were incredible—such a hit! I did the milk wash because it’s easier and sprinkled with “everything bagel seasoning and then let them do the second rise. I always do an over-night ferment in the fridge because my daughter is gluten intolerant but we have learned she does well with gluten sourdough recipes with a longer ferment—such a game-changer for us! Never going back to commercial yeast! We have loved all your recipes we have tried. She also has IBS and we are excited to try your water & milk kefir as well as fermented veggie recipes. We feel like her digestion is getting better from the sourdough even though it’s with traditional flour! Thanks for your blog—you are very inspirational!
Lisa Bass says
Glad you are enjoying the recipes. Thanks for your feedback!