Sourdough Hamburger Buns, THM E

Summer has arrived and with it grilling and barbecues. Hamburgers are a favorite of most people to grill and sourdough buns add that special touch to your menu. These buns can be placed on the grill split side down to toast just before serving. That gives an awesome burger joint touch and is so yummy!

The roll pictured above had finely chopped and sauted onion added to the dough. I then sprinkled poppy seeds over the top of the bun after brushing with the egg wash.

If you have been following my blog you will know that I love to bake with sourdough. Fermenting the dough makes it easier for you body to digest. Some people who are sensitive to gluten can eat sourdough bread since it has been fermented. There is something special about taking flour and water and turning it into a bubbling starter.

Sourdough bread is made by fermenting the dough naturally using occurring lactobacilli and wild yeast. Sourdough was the usual form of leavening bread down into the Middle Ages until it was replaced by other products. French Bakers brought sourdough techniques to California during the Gold Rush where it remains part of the culture today.

You can make your own starter by following the instructions on this blog post Making a Sourdough Starter or you can purchase a mature starter from my blog store. You can even buy a Sourdough Beginner Kit that will have a mature starter, flours, vital wheat gluten, and an Around the Family Table Cookbook included.

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See the bubbles in this starter below. That tells me I have a very happy starter that will make sourdough items for me. If you are on the line about sourdough, don’t be scared. It is easier than you think. Here is a blog post called Sourdough for Dummies that will help you understand the ins and outs of sourdough.

I love to get up in the mornings and see my starter happily bubbling away. There are times that it had even escaped from the container it was in and had made a mess on my counter.

Sourdough Hamburger Buns, THM E

  • 2 cups active sourdough starter
  • 1¾ cups almond milk
  • 2 tablespoons melted butter
  • 1 tablespoon honey
  • 3 tablespoons vital wheat gluten
  • 3 1/2 – 4 cups white whole wheat flour
  • 2½ teaspoon salt
  • 1 egg, beaten
  • sesame seeds, poppy seeds, or onions flakes
  • In mixer bowl, combine starter,milk, butter, honey, dough enhancer, and 2 cups flour. Mix until smooth. Add remaining flour in 1/4 cup increments until dough starts to pull away from the sides of the bowl. Allow the dough to rest for about 20 minutes. Add salt and knead for 8-9 minutes. If dough is too sticky, add slightly more flour but dough should be soft and slightly tacky, not dry and stiff. Place in greased bowl turning dough to coat top. Cover and allow dough to proof for 5-6 hours or until nearly doubled in size. (I use a Tupperware Thatsa Bowl with lid) Divide dough into 3 ounce pieces. Shape each piece of dough into a ball. Place on a parchment lined cookie sheet. Press dough balls flat with the palm of your hand. Allow buns to rise for 2 hours or until puffy. Beat egg until frothy. Brush over unbaked buns. Sprinkle with toppings of your choice. Bake at 350 degrees for 18-19 minutes. 16 Hamburger Buns
  • For onion rolls. Add 1/3 cup finely chopped and sauted onions to the dough just before shaping. I will sprinkle poppy seeds over the top of these rolls.
  • The fermenting THM guidelines are as follows 7 hours room temp referent or 24 hours fridge ferment. You can combine room and fridge ferment by using this guideline….1 hour room temp ferment is equal to 3.5 hours fridge ferment.

This is what my dough looked like when it was ready to shape. I had deflated it at least twice during the 6 hour fermenting time.

We have harvested quite a bit of venison and I love to use it for Sloppy Joes.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. 

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I use a Danish Dough Whisk when I want to mix bread and not use my mixer.

The Bosch Mixer is the BEST mixer for kneading bread dough. I have had mine for years and I love it. This mixer can handle dough for 5 loaves of bread.

This is my all time favorite mixer for small amounts of dough, baking cheesecakes, pie, frosting, and cookies. I have mine for 28 years and it still works great!!

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change. The products from THM are very high quality and I love them.

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Sourdough Hamburger Buns THM E

Course Main Course
Cuisine American
Servings 14
Author Glenda Groff

Ingredients

  • 2 cups active sourdough starter
  • cups almond milk
  • 2 tablespoons melted butter
  • 1 tablespoon honey
  • 3 tablespoons vital wheat gluten
  • 3 1/2 – 4 cups white whole wheat flour
  • teaspoon salt
  • 1 egg beaten
  • sesame seeds poppy seeds, or onions flakes

Instructions

  1. In mixer bowl, combine starter, milk, butter, honey, dough enhancer, and 2 cups flour. Mix until smooth. Add remaining flour in 1/4 cup increments until dough starts to pull away from the sides of the bowl. Allow the dough to rest for about 20 minutes. Add salt and knead for 8-9 minutes. If dough is too sticky, add slightly more flour but dough should be soft and slightly tacky, not dry and stiff. Place in greased bowl turning dough to coat top. Cover and allow dough to proof for 5-6 hours or until nearly doubled in size. (I use a Tupperware Thatsa Bowl with lid) Divide dough into 3 ounce pieces. Shape each piece of dough into a ball. Place on a parchment lined cookie sheet. Press dough balls flat with the palm of your hand. Allow buns to rise for 2 hours or until puffy. Beat egg until frothy. Brush over unbaked buns. Sprinkle with toppings of your choice. Bake at 350 degrees for 18-19 minutes. 16 Hamburger Buns

  2. For onion rolls. Add 1/3 cup finely chopped and sauted onions to the dough just before shaping. I will sprinkle poppy seeds over the top of these rolls.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

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4 thoughts on “Sourdough Hamburger Buns, THM E

  1. I tried this recipe today for our Fourth of July BBQ and it was a big hit! I will definitely be making these hamburger buns again, thank you!

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