This is a big one for me. We don’t usually have (veggie) burgers. So…. we never have hamburger buns. However, in my local food redistribution box I have been getting several packages of veggie burgers. Having no buns, and not really a strong desire to buy store bought buns, I of course turned to my trustee sourdough starter. This recipe is much easier to create than I imagined it to be, and is pretty hands off. I hope you will give it a try.
- 1 c. sourdough starter
- 1 1/2 tbsp. soft butter
- 1/4 c. milk
- 1.5 c. all purpose flour
- 1/2 c. wheat flour
- 1 egg, beaten
- 1/2 tsp. salt
Mix together starter, butter, milk, egg, and salt. Don’t worry if some butter chunks remain.
Add the flours, a little at a time. When the dough starts to come together, knead until smooth.
If desired, refrigerate the dough for up to 24 hours. Bring it back to room temperature before continuing
Rest dough for 15-20 minutes, then roll it out to roughly 1/2 inch or desired thickness..
Cut out circles. I used a wide mouth mason jar lid, you can also use a biscuit or cookie cutters. Transfer rounds to an ungreased baking sheet.
Cover the buns with towel or waxed cloth and let rest until the dough has doubled. This could take 1-4 hours.
Preheat oven to 350 degrees F. Bake for 18 minutes.
Let cool completely before slicing horizontally.