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.