Description
Quick and easy hamburger buns made with sourdough discard that are fluffy and tangy.
Ingredients
Scale
- 1 cup sourdough discard
- 1/2 cup warm water
- 2 tablespoons sugar
- 2 teaspoons instant yeast
- 1/4 cup vegetable oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 egg (for egg wash)
Instructions
- Combine the sourdough discard, warm water, sugar, and instant yeast in a large bowl and let it rest for about 5 minutes.
- Add the vegetable oil, flour, and salt to the mixture and mix until a shaggy dough forms.
- Turn the mixture onto a lightly floured surface and knead for 5-7 minutes until smooth.
- Divide the dough into 6-8 equal pieces and shape each into a ball.
- Place the buns on a parchment-lined baking sheet with space in between.
- Cover with a kitchen towel and let rise in a warm place for 30 minutes.
- Preheat your oven to 375°F (190°C).
- Brush each bun with egg wash.
- Bake for 15-20 minutes until golden brown and hollow sounding when tapped.
- Transfer to a wire rack to cool before serving.
Notes
Experiment with different herbs and spices for unique flavors in your buns.
Nutrition
- Serving Size: 1 bun
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg