Hamburger Buns 

Uses commercial yeast. These are light but will lick up all the juices from your hamburger.

Put into a lightly buttered 16 cup (1 gal) sized bowl or jar to rise a long time! About 3-4 hours. Stretch and fold it in the bowl two or three times about once an hour to even out the temperature and de-gas it.


Remove from rising jar or bowl and divide into 12 buns, each about 4 oz. Shape into tight balls and flatten them somewhat. Place on lightly oiled baking sheet (1/2 sheet size).

Cover with a damp dish towel and let them rise until puffy, 3-4 more hours!

Towards the end of the rising time, preheat the oven to 500*, just to be sure you are using a well heated oven which will keep its temp.

Turn oven down and bake the rolls for 15-20 minutes at convection roast 375*, or until they are golden brown and a digital thermometer inserted into the center registers 190*.

Remove from the oven and put onto a rack to cool. Brush tops with butter to keep them soft. Cover with the damp towel again also to keep crust soft.

After cooking your burger, place it on the bun so that the juices it releases are in the bottom bun. It can handle it!
In bosch mixer with the dough hook combine:
1 oz honey
4 oz water
4 oz milk
This all should be warm (~95*)
Add:
2 eggs
12 oz freshly mixed sourdough starter
1 T yeast
Let stand several minutes to soften.

Add:
4 oz whole wheat bread flour
16 oz white all purpose flour
1 T salt

Mix:
1 minute, until sticky and choesive

Add:
1 stick softened unsalted butter

Knead until dough is smooth and elastic and makes a strong windowpane, one you can see through!

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