Easy Fresh Milled Sourdough Burger Buns
Our Fresh Milled Sourdough Burger Buns can be made in around 8 hours making them perfect for last minute grill nights. We love how soft these burger buns turn out and how perfect they look with that classic sesame seed top. Made without eggs, milk, or lecithin – we know you’ll love how simple and easy our 100% Whole Wheat Hamburger Buns are to make for your family to enjoy with all your favorite toppings.
Easy Fresh Milled Sourdough Burger Buns
A simple and easy recipe for Fresh Milled Sourdough Hamburger Buns that can be made in less than 8 hours. These rolls are so soft and feature that classic sesame seed top.
Ingredients
- 820 Grams Hard Wheat*
- 420 Grams Warm Water
- 200 Grams Active & Bubbly Starter
- 4 Tablespoons Butter, softened
- 80 Grams Honey
- 20 Grams Salt
- 1 Tablespoon Lemon Juice
- 5 Grams Baking Soda
- 10 Grams Baking Powder
- 1 Egg + 1/2 teaspoon water (for egg wash top), optional
- 2-3 Tablespoons Sesame Seeds, optional
Instructions
- Begin by milling 820 grams of hard wheat and set aside.
- In the bowl of a stand mixer combine 420 grams of warm water, 200 grams of active and bubbly starter, 4 Tablespoons of softened butter, and 80 grams of honey. Whisk to combine.
- Next, add the fresh milled flour to the wet ingredients and using the beater attachment on your mixer combine just until all ingredients are incorporated. Dough will be shaggy. Remove attachment and cover dough. Allow dough to rest 20 minutes.
- While dough is resting, measure out 20 grams of salt, 5 grams baking soda, and 10 grams baking powder. Set this aside.
- After dough has rested, attach dough hook. Then, add in salt, baking soda, baking powder, and 1 Tablespoon lemon juice. Knead until dough is smooth and passes the window pane test. This is when the dough thins as you pull it up but does not tear. Picture it as a dough stained glass window!
- Cover dough and allow dough to bulk rise for 6-7 hours.
- Line two baking sheets with parchment paper. You can squeeze all the buns onto one large baking sheet, however they will touch each other as they bake. If you prefer not having to separate them after baking, then use two sheets.
- Once dough has doubled in size, divide dough into 15 even pieces. Shape into buns and place on lined baking sheets. Cover buns and allow them to rise for an additional 1-2 hours. Buns will be puffy and slightly larger in size.
- Optional: Whisk 1 egg with 1/2 teaspoon water. Using a pastry brush, brush tops of hamburger buns making sure to coat them evenly. Then, sprinkle on sesame seeds.
- Preheat oven to 375 degrees. Bake for 20 minutes or until top is golden. If using two sheets, bake on two racks and halfway through rotate the sheets.
- Allow Fresh Milled Hamburger Buns to cool completely before slicing in half and serving.
- These buns store well on the counter in an airtight container for up to 3 days. They also freeze extremely well in a freezer safe container.
Notes
* Why do you measure your ingredients in grams? We have found that weighing out wheat berries before you mill them makes them extremely easy to measure. It just makes sense to weigh the remaining ingredients as well so that you acheive a consistent recipe every time.
*What wheat berries work well for this recipe? Any Fresh Milled Hard Wheat will work well for this recipe. My preferred combination is Yecora Rojo and Khorasan for its heirloom quality and sweet, honey flavor.
Soft Fresh Milled Sourdough Hamburger Buns
When it comes to fresh milled sourdough recipes, I (Megan) am all about simplicity. I have three qualifications:
- The recipe must easily fit into my day. We tend be loose meal planners, preferring a stocked pantry that can make several different recipes rather than a strict meal plan.
- Easy to make. If you too are a from scratch cook, you know that any recipe you follow must require as little brain power as possible. We prefer what I call “back pocket” recipes – recipes you pull out in a pinch and are so simple they can be passed down from generation to generation and still be exceptional.
- Simple ingredients. There are times when the chickens aren’t laying well or we’re savoring our last bit of milk until the order comes in. It’s nice to find recipes that don’t require these extra ingredients and still work!
If you agree to any or all of the above, then this Fresh Milled Sourdough Hamburger Bun recipe might just be for you!
And another great thing about this recipe is that it is the exact same as our Simple & Soft Sourdough Fresh Milled Sandwich Bread, Soft Fresh Milled Sourdough Dinner Rolls, and our Fresh Milled Sourdough Tortillas. We created these recipes to be interchangeable – one dough FOUR recipes – with only slight variations in the ingredients and shaping.
Key features in our Sourdough Hamburger Buns made with Fresh Milled flour
- Soft, sesame topped hamburger buns- That classic hamburger bun look only made with fresh milled flour and sourdough! As soon as you top it with sesame seeds you will be the coolest baker in your house – I know I was!
- Leavened with sourdough and just a little baking powder, baking soda, and lemon juice to give it some extra umf!
- So soft WITHOUT milk, eggs, or lecithin!
- Made in around 8 hours, these fresh milled hamburger buns can be mixed in the morning, bulk rise, and then baked by suppertime. Perfect for last minute grilling on busy summer days.
- These buns freeze well. Make a big batch to store in the freezer for grilled hamburgers, your favorite sandwiches like sloppy joes, or to use for sandwiches instead of sliced bread!
Don’t forget the WHY behind fresh milled baking!
We always think it’s important to remind our readers to get back to the why of fresh milled flour recipes.
Maybe your why is because you desire to make wholesome, from scratch food for you family in your own kitchen. Or after being gluten free for years you realized you could enjoy grains in their whole form. Maybe you learned of the amazing health benefits of fresh milled grains. Or maybe it’s all of the above!
It’s easy to get lost in the noise of the internet. But as women, wives, and mothers let’s get back to kitchens and homes that provide not just wholesome food for our families, but also delicious food that satisfies our deepest needs for nourishment. Our kitchens can be reminders of our deeper spiritual needs- Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst.” John 6:35
Ingredients needed to make Sourdough Burger Buns With Fresh Milled Flour
- Fresh Milled Hard Wheat
- Warm Water
- Active & Bubbly Starter
- Softened Butter
- Honey
- Salt
- Baking Soda
- Baking Powder
- Lemon Juice
- Optional: Egg Wash + Sesame Seeds
Step-by-Step Instructions For How To Make Fresh Milled Sourdough Burger Buns
In the bowl of a stand mixer combine 420 grams of warm water, 200 grams of active and bubbly starter, 4 Tablespoons of softened butter, and 80 grams of honey. Whisk to combine. Next, add the fresh milled flour to the wet ingredients and using the beater attachment on your mixer combine just until all ingredients are incorporated. Cover dough and allow dough to rest 20 minutes.
Then, add in salt, baking soda, baking powder, and 1 Tablespoon lemon juice. Knead until dough is smooth and passes the window pane test. Cover dough and allow dough to bulk rise for 6-7 hours.
Line two baking sheets with parchment paper. Once dough has doubled in size, divide dough into 15 even pieces. Shape into buns and place on lined baking sheets. Cover buns and allow them to rise for an additional 1-2 hours. Buns will be puffy and slightly larger in size.
Optional: Whisk 1 egg with 1/2 teaspoon water. Using a pastry brush, brush tops of hamburger buns making sure to coat them evenly. Then, sprinkle on sesame seeds. Preheat oven to 375 degrees. Bake for 20 minutes or until top is golden. If using two sheets bake on two racks and halfway through rotate the sheets.
Use these Fresh Milled Sourdough Burger Buns with your favorite toppings like hamburgers, sloppy joes, and so much more!
