Soft & Fluffy Sourdough Sesame Burger Buns
Soft, fluffy sourdough buns topped with sesame seeds-perfect for burgers or sandwiches.
Ingredients
Method
- In a large mixing bowl, whisk together the warm milk, instant yeast, and honey until the honey dissolves and the yeast is evenly combined.Add the melted coconut oil, egg, sourdough discard, flour, and salt to the bowl. Stir with a wooden spoon until the dough starts to come together in a shaggy, sticky mass.Turn the dough out onto a clean countertop or work surface and knead by hand for about 4 to 5 minutes, until the dough becomes smooth and elastic.Shape the dough into a ball and place it in a lightly greased large bowl. Cover with a tea towel or plastic wrap and let it rise in a warm spot until doubled in size—this usually takes about 90 minutes, depending on how warm your kitchen is.While the dough is rising, line two baking sheets with parchment paper and set them aside.Once the dough has doubled, transfer it to your work surface and divide it into 8 equal pieces.To shape each bun, pull the dough smooth across the top and tuck the edges underneath, creating a tight, round shape. Space them out evenly on your prepared baking sheets—4 buns per sheet works well.Cover the buns again with a towel or plastic wrap and let them rise for a second time until doubled in size, about 60 minutes.When the second rise is nearly done, preheat your oven to 350°F.In a small bowl, whisk together the egg yolk and water to make an egg wash. Brush it gently over the tops of the buns and, if desired, sprinkle with sesame seeds or your favorite topping.Bake the buns for 20 to 25 minutes, until the tops are golden and glossy.Let the buns cool completely before slicing. You can use a cooling rack, or just let them cool directly on the baking sheet.Rise times will vary depending on how warm your kitchen is. For faster rising, place your dough near a warm spot like a sunny window, on top of your fridge, or near a heating vent.You don’t need a stand mixer for this recipe, but if you prefer using one, go ahead! Just use the dough hook attachment.If the dough still feels sticky during kneading, keep working it until it smooths out—one of the best parts of kneading by hand is learning to trust how the dough feels.
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