Recipe: The Best Homemade Soudough Hamburger Buns

The perfect burger buns need to be soft, fluffy and buttery. This recipe with sourdough doesn't require eggs or yeast and can even be made vegan. You can let the dough rest overnight in the fridge. The burger buns are also great for freezing.

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Prep Time 20

Cook Time 1

Resting Time 12

Total Time 13 20

Servings 8 Bread rolls

Ingredients

500 g wheat flour bread flour (or type 550)
300 g milk or a vegan alternative
100 g sourdough starter
75 g butter, melted or vegan butter
20 g sugar
1 tsp. salt
sesame seeds
milk or egg for brushing

Instructions

Day 1

For the dough, mix all the ingredients together*, cover and leave to rest at room temperature for four to six hours.
Then place the dough in the fridge overnight.

Day 2

Knead the dough once and divide* into eight equal pieces.
Shape the dough pieces into round buns and place them in an ovenproof dish* or on a baking tray with enough space between them.
Brush the burger buns with milk or egg, cover and allow to rest for about three hours.
Preheat the oven to 230 degrees using a bread baking steel* and a steam tray consisting of a stainless steel oven dish* and lava stones*.
Brush the rolls again with milk (or egg) and sprinkle with sesame seeds.
Turn the oven down to 200 degrees and bake the rolls for 10 minutes with steam and 15 to 20 minutes without steam until golden brown.