Sourdough Discard Hamburger Buns Without Eggs
Soft and pillowy, these sourdough discard hamburger buns are quick to whip up when you're crunched for time. These buns are perfect without eggs!
Ingredients
- 120 grams warm water
- 120 grams warm milk microwave for 15 seconds
- 100 grams sourdough discard
- 8 grams honey
- 5 grams active dry yeast
- 400 grams all purpose flour
- 9 grams sea salt
- 22 grams olive oil
Instructions
- In the bowl of an electric mixer, add water, milk, discard, honey, and yeast and stir to combine.
- Add in flour and salt. Using the dough hook, mix on speed 2 for 30 seconds.
- Add the oil and mix on speed 3 or 4 for 5 minutes.
- Cover the bowl of the mixer with plastic and let raise for about 1 hour. The dough should double in size.
- Lightly flour your counter. Divide the dough into 6-12 equal portions. Fold the edges of the dough over onto itself and pinch. Turn the dough over and roll against the counter to "seal" the seam. Place the dough seam side down on a parchment cover baking sheet. Press them down to flatten just a bit.Repeat for all remaining buns.
- Cover the buns with greased plastic wrap for about 30 minutes. Preheat the oven to 400.
- Remove the plastic from the sheet. Lightly brush the buns with a bit of milk.
- Cook in a a preheated oven for 10-14 minutes until lightly golden.