Sourdough Hamburger Buns

[@MilkandPop]

Print this recipe: milkandpop.com/sourdough-hamburger-buns/
If using cups, start by adding 3 to 3 1/2 cups of flour. Only add more if the dough is sticky to knead.
Use a 100% hydration starter.
If you’re baking during winter, rising/proofing times might be longer. Always check how the dough is, instead of relying on time only.

[@erictsang6844]

I made the bread following the recipe and adjusted the fermentation to be 2hrs room temperature and then cold ferment for 12hrs, it turns out great, thanks for the recipe!

[@jpn5105]

Thanks for the great recipe. I followed your recipe carefully and the buns came out beautifully. My husband loved them.❤❤

[@MilkandPop]

So glad you like them! These burger buns are always a hit at my house 🥰

[@momm3872]

انا من العراق مشتركة جديدة ان شاء الله مليون مشترك❤❤❤❤

[@hannalan]

They look amazing! Can't wait to try these

[@elfridarisma593]

so mix the dough no need until smooth? simple recipe, i will try, thnk you

[@MilkandPop]

knead for 4-5 minutes, but I have a no-knead option, check the link in the pinned comment 👆🏻👆🏻👆🏻

[@adelinetokng4768]

Hi can I knead the dough until smooth n direct do fermentation if I don’t want cold ferment for 12 - 24 hrs, will it affect the dough texture thk u

[@ayseince9616]

I don't think it will,it will rise much quicker though since it's already room temperature so watch closely..

[@MilkandPop]

you can skip cold fermentation, let it bulk ferment until it rises 80%, then shape and let it rise until puffy and light.

[@laschizo]

Thanks for the recipe! Can you freeze the buns, and if so, is it best to freeze them before or after baking?

[@MilkandPop]

@laschizo you can freeze these buns, I prefer freezing after baking, wrap them well or use a freezer safe bag to store