Making sourdough hamburger and hotdog buns from scratch take these simple comfort foods to the next level! Soft, toasty, buttery, homemade buns are delicious and a lot easier than you may think.
In addition to the fluffy, bready goodness you can also add your own toppings. The addition of seeds, herbs, or cheese give simple weekend burgers a promotion to gourmet status.
These buns are made using my Sourdough Bread Master Recipe. Click the links below for additional recipes:
Prepare dough using the Sourdough Bread – Master Recipe. Check the Sourdough Bread Master Recipe for bulk fermentation instructions, Method 1 is recommended for this recipe. Continue here after the bulk fermentation is complete.
Shape the dough into a log and cut into 8-12 even pieces. Depending on the size of bun you prefer, 8 pieces will make hamburger buns that are about 5” and very large hot dog buns. This recipe easily yields 8-10 hamburger buns and 10 – 12 hot dog buns.
The dough can be divided by weighing if you want accurately sized rolls, or you can just eyeball it. Divide the dough in half and in half again until you have the number of pieces you need.
Shaping Hamburger Buns
Working one piece at a time, gently press the dough ball out into a square-ish shape. Fold the dough in thirds bringing the top down to the center and then the bottom up, layering it on top. With the seam side up, roll the dough from one end to the other end. Turn the seam side up and pull the sides around to the seam to form a ball, pinching the dough together on the top.
When the dough is securely pinched together, turn the seam side down, make a cage shape with your fingers keeping the heal of your hand and fingers tips on the counter, roll the dough between your hand and the work surface creating tension in the surface of the dough. (If the dough ball is too big for your hand, roll the ball by using the outer edges of both hands and your fingers to tuck and circle the dough to create tension.) Repeat this with each portion of dough.
Shaping Hot Dog Buns
Working one piece at a time, gently press the dough ball out into a square-ish shape. Fold the dough on the diagonal, corner to corner.
From the stacked corner, roll the dough toward the straight folded edge creating a log. Pinch the seam together.
Fold the outer corners toward the center. Pinch all the seams firmly. Roll the bun under your palms to even out the shape. You should have an elongated piece of dough that is about 4” long.
Second Rise and Bake
Place the shaped buns evenly on the prepared pan seam side down, 2-3 inches apart and 2-3 inches from the edges.
Loosely cover the pan with beeswax wrap, greased plastic wrap or parchment. Allow to rise for 1 hour in a warm place.
Preheat oven to 375˚.
Remove plastic wrap. Make the egg wash with 1 egg yolk and 1-2 tsp water, whip with a fork. Lightly brush the tops with the egg wash and sprinkle on the sesame seeds (or topping of choice).
Bake for 20-25 minutes rotating the pan halfway through, until golden brown on top. Allow to cool for 10-20 minutes prior to serving.
Cut the buns with a serrated bread knife. Hamburger buns can be cut all the way through along the equator. Hot Dog buns can be cut along the long edge stopping about 1/2″ from the opposite side to create the hot dog pocket.
Serve with your favorite burgers, dogs and toppings!
Leftovers should be stored in an airtight container and consumed with 5 days.
Sourdough Hamburger Buns and Hot Dog Buns
Equipment
- Baking Sheets
- Small bowl for egg wash
- Parchment Paper
- Plastic wrap
- Bench Scraper
- Pastry brush
- Instant read thermometer
Ingredients
- Sourdough Bread Master Recipe Link in Blog Post
- 1-2 tbsp Sesame Seeds, or Everything but the Bagel Seasoning, or Dried Minced Onion Optional
- 1 Egg Yolk
- 1 tsp Water
Instructions
Prepare dough according to the Sourdough Bread Master Recipe – Link in Blog Post
After bulk fermentation, see Master Recipe instructions, shape the dough.
Shape the Dough
- Prepare 2 sheet pans, lining them with parchment paper. Set aside.
- Shape the dough into a log and cut into 8-12 even pieces. Depending on the size of bun you prefer, 8 pieces will make hamburger buns that are about 5” and very large hot dog buns. This recipe easily yields 8-10 hamburger buns and 10 – 12 hot dog buns. This can be done by weighing the dough if you want accurately sized rolls. Or you just eyeball it.
Hamburger Buns
- Working one piece at a time, gently press the dough ball out into a square-ish shape.
- Fold the dough in thirds bringing one side to the middle and layering the other side on top.
- With the seam side up, roll the dough from the end closest to you toward the other end. Turn the seam side up and pull the sides around to the seam to form a ball, pinching the dough together on the top.
- Turn the seam side down, make a cage shape with your fingers keeping the heal of your hand and fingers tips on the counter, roll the dough between your hand and the work surface creating tension in the surface of the dough. (If the dough ball is too big for your hand, roll the ball by using the outer edges of both hands and your fingers to tuck and circle the dough to create tension.)
- Repeat this with each portion of dough. Placing each formed bun onto the prepared baking sheets 2" – 3" apart.
Hot Dog Buns
- Working one piece at a time, gently press the dough ball out into a square-ish shape.
- Fold the dough square in half diagonally, corner to corner. Roll the layered corner toward the fold on the straight edge creating a log.
- With the seam side up, fold the ends toward the center anch pinch all the seams, sealing them together. Roll the dough log a few times to even out the thickness.
- Repeat this with the reaming dough pieces and transfer them to the baking sheet, spacing them 2" – 3" apart.
Rise for 1 hour
- Cover the dough on the baking sheets with greased plastic wrap. (Grease Plastic wrap by laying flat and spraying with non-stick spray or lightly brushing it with olive oil.)
- Place in a warm spot for 1 hour.
Top the Buns
- Before baking, whisk together the egg yolk and 1 tsp water. Brush the egg mixture evenly over the buns. Be sure to go around all the edges as the buns will expand when cooking.
- If you are adding a topping, sprinkle it on after egg washing. See recipe notes for topping suggestions.
Bake the Buns
- Preheat the oven to 375˚F.
- Remove the plastic wrap. Place the pans in the oven one on the upper rack and one on the lower rack. Neither rack should be too close to a heating element.
- Bake for 20 minutes rotating and switching the pans halfway through the cooking time. The internal temperature should be 190˚F.
- Allow to cool for 15 – 20 minutes before serving. Using a serrated knife, slice the hamburger buns in half at their equator. Slice the hot dog buns through the side center without cutting all the through.
Notes
- Sesame Seeds
- Poppy Seeds
- Dried Minced Onion
- Shredded Cheese
- Dried Herbs
Sourdough Bread Master Recipe
Equipment
- Standing mixer with Dough Hook Attachment Optional
- Measuring Cups Liquid and dry
- Measuring Spoons
- Large Mixing Bowl if not using standing mixer
- Bench Scraper
- Plastic wrap, beeswax wrap, or parchment paper
- Dough Whisk Optional
Ingredients
- 3 3/4 Cup All Purpose Flour
- 1/4 Cup Sugar or Honey
- 1 tsp Kosher Salt or Sea Salt
- 1 Large Egg room temperature
- 1 Cup Active Sourdough Starter
- 3/4 Cup Milk warmed to 90˚ F on stovetop or microwave
- 6 Tbls Butter Softened
Instructions
- Be sure your sourdough starter is fed and at peak activity. If you keep your starter in the fridge you may need to feed it twice to get peak activation. (See the recipe notes for a quicker version of this recipe using sourdough discard and the addition of dry yeast.)
If Using Standing Mixer:
- Measure the flour, sugar, and salt and add it to the bowl of a standing mixer fitted with a dough hook.
- Combine the sourdough starter, egg, and milk in a 4 cup glass measuring cup or medium bowl. Mix well to incorporated the starter.
- With the standing mixer running at a low speed, slowly pour in the wet ingredients and add the softened butter. Mix until fully combined and no flour is remaining in the bottom of the bowl.
- Set the mixer at medium speed to knead the dough for 6 minutes. The dough is done when it completely pulls away from the sides and balls up around the dough hook. The dough should look smooth and when pressing your finger into the dough it will leave an imprint, the dough will feel tacky but no dough will stick to your finger.
If Mixing by Hand:
- Combine the wet ingredients in a large mixing bowl. Using a dough whisk helps with this task.
- Pour in the dry ingredients and the butter and combine fully.
- Turn the dough out onto a lightly flour surface and knead for 8-12 minutes, use a bench scraper to help turn and knead the dough if it feel loose and sticky at first. Knead until the dough is tacky but doesn't stick your hands. Pressing a finger into the side of the dough leaves an indentation. The dough should be smooth and hold it's shape.
Proceed After Kneading by Mixer or by Hand:
Bulk ferment the dough – 2 Methods*
- The temperature of the room will affect the timing. Be sure it's in a warm place, 75 – 80 degrees is ideal. Be sure your starter is at peak activity.
- After the bulk fermentation is complete proceed with any of the linked recipes in this post.
Method 1: Preferred for all linked recipes
- Cover the dough and place it in a warm area of the kitchen and allow to rise for 4 – 5 hours. You may not get a lot of rise out of the dough in this first rise. Transfer the dough to the fridge and leave overnight. Remove from the fridge and let rise again in a warm place until it has doubled from it's original size, about 5-8 hours depending on the temperature of your kitchen. Then proceed with one of the linked recipes. Keep in mind there may be an additional 1 hour rise time for most of the recipes.
Method 2: Best for Dinner Rolls and Sandwich Breads
- This method uses a longer initial rise time and is refrigerated after shaping the dough. When used for cinnamon rolls and monkey bread the filling can weep. This method is not ideal for those recipes.
- Cover and place the dough in a warm area of the kitchen for 8-12 hours until the dough has doubled in size. Once the dough has doubled, shape it according to the recipe directions you've chosen. Cover and refrigerate overnight 8-12 hours. Set the shaped dough out at room temperature for 1-2 hours so the dough comes to room temperature and rises a bit more. Proceed with baking according the recipe instructions.
