Project Bake Project 3 Sourdough Burger And Slider Buns Recipes

SOFT SOURDOUGH BURGER BUNS

Steps:

• In a large bowl, combine all the ingredients except the salt. Cover and let rest 3o minutes at room temperature.
• Add the salt and knead for 5-7 minutes, until a soft, smooth dough is formed. The dough can be kneaded by hand, stand mixer, or bread machine on the dough cycle. If the dough is sticking too much to the bowl, add flour a teaspoon at a time. It the dough seems dry or stiff, add water a teaspoon at a time. You want the dough to be smooth, elastic, and just slightly sticky. Place into a clean, lightly oiled bowl and allow to rise in a warm place for 3-4 hours, until very puffy. (It may not quite double in bulk.)
• Divide into 10 pieces (or 15 for slider-sized buns), shape into balls, and place on parchment lined baking sheet. Cover with heavily greased plastic wrap and allow to rise in a warm place for 3-4 hours, or overnight in the refrigerator, until puffy. Preheat oven to 400 degrees with the rack in the center.
• Brush the buns with beaten egg and sprinkle with sesame seeds. Bake about 18 minutes for larger buns, 15 minutes for smaller, until golden brown. (For a higher rise, place an empty, rimmed backing sheet in the oven while it is preheating, and pour in 1 cup of water to create steam when you place the buns inside.)
• Remove burger buns to a cooling rack. Allow to cool completely before using for burgers. Best when served the same day they are made.

PROJECT BAKE - PROJECT #3 SOURDOUGH BURGER AND SLIDER BUNS

Steps:

• In the bowl of your stand mixer, combine the starter and the warm water, using your hand to ensure that any lumps are broken up.
• Add the flour, potato flakes, dry milk, sugar, and sea salt to the bowl and use the bread hook to combine. Add the butter and mix until incorporated.
• Let the mixer's dough hook knead the dough for 10-12 minutes until the dough is soft and satiny.
• Cover the dough and set in a warm place to rise for four hours. Once every hour, wet your hand and lift and stretch the top side of the dough, turn the bowl a quarter turn, repeating until all four sides of the dough have been lifted and stretched.
• In a large bowl, combine the starter and the warm water., using your hand to ensure that any lumps are broken up.
• Add the flour, potato flakes, dry milk, sugar, and sea salt to the bowl and use a wooden spoon to combine. Add the butter and mix until incorporated.
• Knead the dough by hand for 10-12 minutes until the dough is soft and satiny.
• Cover the dough and set in a warm place for 4 hours to rise. Once every hour, wet your hand and lift and stretch the top side of the dough, turn the bowl a quarter turn, repeating until all four sides of the dough have been lifted and stretched.
• Turn the dough out and divide into 6 equal pieces if making regular burger buns or 12 equal pieces if making slider buns. It's a soft dough. Resist the urge to add more flour. Use a bench scraper or knife to shape each piece into a small ball. Press each ball to flatten the top and set into oiled muffin tins or side by side in an oiled 9 x 9" baking pan. Cover and set aside to rise about 4 hours longer. Alternately, cover the rolls and put in the fridge overnight.
• When you are ready to bake, preheat the oven to 375 degrees.
• Prepare an egg wash: beat 1 egg with a tablespoon of water. Use the pastry or basting brush to top the buns with the egg wash. Sprinkle with sesame seeds if you are using them.
• Bake the buns, rotating the pan after 8 minutes, until golden brown, about 12-15 minutes total for sliders, and 15-18 minutes total for regular-sized burger buns. Remove from the oven and set aside to cool before serving.

SOURDOUGH BURGER BUNS

Steps:

• Stir together all ingredients except flour.
• Add flour, mixing until it comes together enough to be turned out and kneaded.
• Knead until dough is smooth and satiny (this can be done on a mixer or bread machine, if preferred).
• At this point dough may be refrigerated up to 24 hours for a more flavorful bread. Bring dough back to room temperature before contiuing with shaping.
• Let dough rest for 15 or 20 minutes and then roll it out to 1/2" thick.
• Cut with a 4" round cutter.
• Cover and let rise until doubled in bulk.
• Bake at 350°F for 15 to 18 minutes.
• Cool on wire rack.