We had company over for dinner on Friday and the first signs of spring have sprung in Michigan. So we did grilled burgers! Now, we didn’t solidify the menu until the morning of, which meant I didn’t have time to feed, ferment, and bake up full on sourdough burger buns, but thankfully I had a cup of discard sitting in my fridge I wanted to use up, so low and behold, we still had some sourdough in our burger buns!

The nice thing about this recipe is it only takes around three hours to whip these boys up, and they definitely taste way better than the burger buns you buy from the store, giving your dinner party an edge of class in the typical backyard barbecue!

Since it is sourdough discard you will need to use yeast to get it to rise quickly and effectively. It will have a twinge of the sourdough flavor and some of the ferment from the discard still, so don’t worry, not all is lost! One of the things I like about it though is the added depth of flavor from the yeast…and did I mention that honey is used to sweeten and activate the yeast instead of sugar, making it “slightly healthy.” For sure healthier than the store bought ones skew can give that to us!

I got this recipe from Farmhouse on the Boone, a blog for every natural mama to follow! Below is a repost of the recipe. 🙂 Enjoy!

Sourdough Discard Burger Buns

Ingredients

• ¾ cup warm milk
• 2 teaspoons instant dry yeast
• 3 tablespoons honey
• 4 tablespoons unsalted buttermelted
• 1 egg lightly beaten.
• ½ cup sourdough discard
• 3 cups all-purpose flour
• 1 tsp salt

Egg Wash

• 1 egg yolk
• 1 tablespoon water
• Sesame seeds – optional

Instructions

• Add warm milk to a large bowl with instant yeast and honey. Whisk until the honey is dissolved and the yeast is combined.
• Add the melted butter, egg, sourdough discard, all-purpose flour, and salt to the same bowl. Stir well with a wooden spoon until a shaggy dough forms.
• Turn this rough dough out onto your countertop and begin kneading. You will knead for about 4 to 5 minutes until the dough becomes smooth.
• Form the dough into a ball, and place it into a lightly greased, large glass bowl. Cover with a tea towel or plastic wrap, and set it in a warm spot to rise until doubled in size. This will take approximately 90 minutes, depending on the temperature.
• Prepare your baking sheets by lining them with parchment paper.
• With the dough on a hard work surface, begin dividing it into 8 equal parts.
• Shape each dough piece into bun shapes by pulling the top smooth and tucking the sides underneath. You’ll space them out, 4 buns per baking sheet.
• Cover and let the dough rise a second time until doubled in size. This may take around 60 minutes.
• With the second rise completed, preheat your oven to 350 degrees Fahrenheit.
• Prepare the egg wash by whisking the egg yolk with the water.
• Brush the top of the dough with the egg wash, then sprinkle with sesame seeds or your topping of choice. The egg wash gives the buns a beautiful glossy crust.
• Bake the buns for 20 to 25 minutes, until they are glossy and golden brown.
• Cool completely before slicing and serving. You can use a cooling rack, or simply cool on the baking sheet.