These sourdough honey hamburger buns are so soft and sweet! They are great for hamburgers, bbq sandwiches, and all the things. Plus they are so easy to make!
Want to Learn How to Make a Sourdough Starter?
You somehow made it to this page but you don’t sourdough? If you want to learn how to make your own sourdough starter I have a blog post all about this. By taking just five minutes a day for seven days you can have a thriving, forever sourdough starter. I have curated my instructions to be easy to understand and completely uncomplicated. If you are interested you can check out that blog post here.
Shaping Sourdough Hamburger Buns
The only minor tricky thing about this recipe is getting the perfect shape on your buns. (If you mess up don’t worry, they still taste delicious!)
The best way to get a good shape on these buns is to roll them into a ball and smash it down with your palm. This sounds simple and it is. However, sometimes during the rising process things can go a little sideways. You can fix this by simply making them flatter then you think they should be when shaping.
Press firmly with the palm of your hand until the buns are around 1/2-3/4 inch thick. This will seem almost “too flat” but as they rise they should be just right.
Storing Sourdough Hamburger Buns
Hamburger buns are best stored in a ziplock bag or airtight container. They are good for up to seven days at room temperature but are freshest up to day four. They can also be frozen and kept up to four months. To thaw, pull them out and place on a paper towel lined plate. This will help absorb the moisture as the buns defrost.
Sourdough Honey Hamburger Buns
Ingredients
- 1/2 cup active, bubbly starter
- 1 cup warm water
- 2 tbsp melted butter
- 1/3 cup honey
- 1 1/2 tsp salt
- 1 egg
- 3-3 1/2 cups all-purpose flour
Instructions
- Combine water and starter and let dissolve about two minutes.
- Add butter, honey, salt, and egg. Mix in stand mixer or by hand.
- Add two cups of flour. Mix until well incorporated (use a dough hook if you are using a stand mixer). Add flour half a cup at a time until you have added three cups. If the dough is still too wet or not leaving the sides of stand mixer bowl, add flour 1/4 a cup at a time until the dough is stiff.
- Knead dough by hand or in mixer until smooth.
- Ferment overnight or about 8-10 hours in the refrigerator.
- Remove from refrigerator and allow to come down to room temperature. Divide dough into 10 equal parts then shape into buns. (Read post for more information on how to shape.)
- Let the buns rise in a warm place until doubled.
- Bake on 350 degrees for 12-15 minutes or until buns brown on top.
