Sourdough Hamburger Buns

These easy Sourdough Hamburger Buns are light, soft, made with simple pantry staples, brushed with olive oil, baked to perfection, and are SO delicious! Be sure to serve these buns room temperature for the best flavor and texture! Great for any night of the week from weeknight dinners to summer holiday’s with friends and family. Sandwiches, burgers, even just as a roll to go alongside dinner. Every bite is soft, buttery, with just the right amount of sourdough for a bun that is melt in your mouth good…and oh so impressive. You simply can’t go wrong with these soft, fluffy sourdough buns!

six hamburger buns on parchment paper with two stacked behind and a knife

→ This post is also available as a Web Story: Sourdough Hamburger Buns

About The Recipe

The wonderful thing about bread is that it is truly a year-round classic. Especially when it’s something as simple and delicious as these sourdough hamburger buns. My mom actually started making these as hoagie rolls. It was her go-to when she had her catering business. They were perfect for business lunches and birthday parties! A delicious and simple loaf that was a crowd pleaser.

But at a birthday party, someone was using the hoagie as a hamburger bun…which changed the course of this recipe forever!

Now, 20+ years later, these little buns are still in high demand amongst our friends and family.

Which is great because these buns are not only SUPER easy to make, but they only take a couple of hours to make from start to finish!

nine hamburger buns on parchment paper

Whenever we bake a batch, I can’t help but snag a bun and munch on it. I’ve done this since I was a little girl! My mom generally had to apologize to people for a bun being missing because…well, these buns are truly irresistible!

Simple, easy, and absolutely delicious! These sourdough hamburger buns are perfect for summer holiday’s, during fall, winter, or whenever you just need a delicious bread bun. SO. GOOD.

Equipment Needed

Ingredients

  • Bread Flour
  • SAF Gold Instant Yeast
  • Kosher Salt
  • Sugar
  • Warm Water
  • Sourdough Starter
  • Olive Oil
  • Eggs
eggs, vegetable oil, water, flour, sourdough starter, yeast, sugar, and salt on marble counter

Instructions

Combine the flour, sugar, yeast, and salt in bowl of electric mixer fitted with dough hook.

Add the sourdough starter, eggs, oil, and water. Mix on low speed until combined and a rough dough is formed. Increase the speed to medium-high and knead the dough for 8-10 minutes, or until smooth.

Place dough in dough rising bucket that has been sprayed with cooking spray and put the lid on. Allow to rise in a warm place until doubled in bulk, about 1 hour.

Turn dough out and use a bench knife and digital scale to divide into 2 1/2 ounce pieces.You should have about 23 pieces of dough. From there, gently pull the dough with both your hands and fold the seam to under to form a ball. Pinch together with you hand and place on the counter. Gently roll the dough, seam side down, with your hand until it becomes smooth.

Place the dough balls in greased pan. Brush the tops with olive oil and cover with plastic wrap. Allow to rise until doubled in bulk, about 1 hour.

Bake in 400 degree oven until golden brown, about 15 to 20 minutes.

baked hamburger buns in pan

Sourdough Hamburger Buns: FAQ’s and Troubleshooting


I don’t have a mixer. Can I make this by hand?
These buns really needs to be made in a mixer! While it’s doable, it takes twice as long to knead and it’s a lot of work. It’s always best to use a stand mixer.

Can I shape these differently? Such as into hot dog buns, hoagies, etc?
Absolutely! Even though this recipe is for buns, you can easily change the shape for your needs. It works great as a loaf bread, buns, hoagies, hot dog buns, even cinnamon roll dough!

Can I use a different flour?
Of course! All-Purpose flour works great. Just be sure to check the protein content of the flour. We don’t recommend going any lower than 11.7% because, any lower, it will affect the structure of the bread.

Can I make these buns without yeast?
You technically can, but rising times will be much longer. Just keep this in mind!

Can I top these buns with sesame seeds?
Absolutely! We like these buns plain, but you can definitely add sesame seeds on top before baking.

How can I tell when my dough is kneaded properly?
A properly kneaded dough should be smooth and shiny. The bowl of the mixer should also be VERY clean and the dough should lift out of the mixer in one piece, rather than ripping into two pieces.

The dough is still soft! Do I need to add more flour?
Have you been kneading the dough long enough? Is it smooth and shiny? If it’s not, keep kneading! You really don’t need to add anymore flour to this recipe. It’s an enriched dough, which it means should softer.

My dough isn’t rising in the times stated in the recipe card!
The recipe card/post states the times it took our dough to rise. We live in Texas. So, it tends to be a bit warmer here and doughs generally take less time to rise. I promise there’s nothing wrong with the dough! Just let it do its thing, but if you really need it done, try placing near a warm oven. The warmth from being near the oven will help it rise faster. Just don’t put the dough in the oven!

How To Store

The wonderful thing about these buns is that they store wonderfully! You can keep them in the fridge in a zip-top bag or go ahead and freeze them in a freezer safe bag! When you want to reheat them, allow the buns to come to room temperature OR place in the microwave for 15-30 seconds in high power. The amount of time the bun takes to thaw depends on how frozen it is, but they do reheat very well!

hamburger buns on parchment paper

Expert Tips

  • If you don’t have bun pans, you can use a rimmed sheet pan.
  • If you don’t have a dough rising bucket, you can use a glass bowl covered with plastic wrap.
  • A digital scale will really help with getting these buns all the same size. However, you can just “eyeball” it if you are not super picky.
  • A bench knife is a great piece of kitchen equipment. It will cut through the dough easily and allow you to move it without it sticking. If you don’t have one, you can use a sharp knife to divide the dough; but it won’t be as easy.
  • To force the dough to spread out into the pans and not rise straight up, top each plastic wrap covered pan with another sheet pan and set something heavy on top to hold it down. (We use cast iron skillets.)
  • Use a pastry brush to brush the olive oil on top of the hamburger buns!

When you make these Sourdough Hamburger Buns, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

six hamburger buns on parchment paper with two stacked behind and a knife

Sourdough Hamburger Buns

Traci
Light, fluffy, soft, and easy to make! These delicious Sourdough Hamburger Buns are truly the best part of any sandwich. Ready in just a few hours, require only simple ingredients, and definitely a crowd pleaser. There's no way to not love these amazing buns!
4.55 from 55 votes
Prep Time 30 mins
Cook Time 20 mins
Additional Time 2 hrs
Total Time 2 hrs 50 mins
Course Breads
Cuisine American
Servings 23
Calories 154 kcal

Ingredients
 

  • 5 ½ cups bread flour
  • 1 ½ Tablespoons SAF gold instant yeast
  • 2 teaspoons kosher salt
  • ¼ cup granulated sugar
  • 1 ½ cups warm water 105-115 degrees
  • 1 cup sourdough starter at room temperature
  • ¼ cup olive oil
  • 2 large eggs

Instructions

  • Combine flour, sugar, yeast, and salt in bowl of electric mixer fitted with dough hook.
  • Add sourdough starter, eggs, oil, and water.
  • Mix on low speed until combined. 
  • Increase speed to medium-high.
  • Knead dough for 8-10 minutes, until smooth.
  • Place dough in dough rising bucket that has been sprayed with cooking spray and put the lid on.
  • Allow to rise in a warm place until doubled in bulk, about 1 hour.
  • Turn dough out and use a bench knife and digital scale to divide into 2-1/2 oz. pieces.
  • Roll each piece into a ball and place seam side down in bun pan that has been sprayed with non stick cooking spray. (If you don’t have a bun pan, a rimmed sheet pan will work fine.)
  • Brush tops with olive oil and cover with plastic wrap.
  • Allow to rise until doubled in bulk, about 1 hour.
  • Bake in 400 degree oven until golden brown, 15 to 20 minutes.

Notes

  • If you don’t have bun pans, you can use a rimmed sheet pan.
  • If you don’t have a dough rising bucket, you can use a glass bowl covered with plastic wrap.
  • A digital scale will really help with getting these buns all the same size. However, you can just “eyeball” it if you are not super picky.
  • A bench knife is a great piece of kitchen equipment. It will cut through the dough easily and allow you to move it without it sticking. If you don’t have one, you can use a sharp knife to divide the dough; but it won’t be as easy.
  • To force the dough to spread out into the pans and not go straight up, top each plastic wrap covered pan with another sheet pan and set something heavy on top to hold it down. (We use cast iron skillets.)
  • Use a pastry brush to brush the olive oil on top of the hamburger buns!

Nutrition

Serving: 1bunCalories: 154kcalCarbohydrates: 26gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 16mgSodium: 210mgPotassium: 38mgFiber: 1gSugar: 2gVitamin A: 24IUVitamin C: 1mgCalcium: 8mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!
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57 Comments

  1. We found this recipe during the coronavirus pandemic when we were doing lots of baking. So wonderful! Thanks for sharing this!

  2. I am so excited! Mine are now in the oven. My sourdough starter is probably 100 years old, and I don’t want to lose it. Hamburgers for dinner, LOOK OUT!!!

  3. 4 stars
    I love this recipe and after making the hamburger buns I’m going to now try the recipe as hot dog buns.

  4. I’d love to try these without yeast. Typically it just means longer rise times. Anyone ever tried that with these?

    1. Hi, Stacy! You absolutely can but, like you said, the rising time is longer. Hope this helps and you enjoy them!

  5. I absolutely love these buns. Soft and airy with just a hint of sourdough. I am a little sensitive to gluten so after the first rise, I place the dough in the refrigerator overnight. This gives the gluten a chance to break down. The next morning I continue with the directions, adding an hour or so to the rise time. Thanks again for the wonderful recipe.

  6. The texture of this dough is great! Do you make anything else with this dough besides hamburger buns? Wondering about cinnamon rolls.

  7. We use it for hoagie rolls, as well. You could also bake it into a sandwich loaf. Using it for cinnamon rolls would take some alterations. We’ll have a cinnamon roll recipe posted soon.

  8. Hi I just found your site and recipe…I’m stocked about this recipe because I’ve been using sourdough for 38 years. My question is can you use milk instead of water? Thank you so much and stay safe. ✝️

    1. To be honest, it’s something I never thought about doing; but I don’t see why it wouldn’t work. Let me know how it turns out!

  9. I made this recipe for the first time today and it turned out awesome! I substituted AP flour and wheat gluten instead of bread flour .. I also added in 3/4 cup diced dehydrated onion flakes to the dough and then after brushing with olive oil sprinkled more on top. They are delicious!! Thanks for the recipe!

    I converted the recipe to grams as follows:

    700g (5 1/2 cups) bread flour — can substitute 650g AP flour + 50g vital wheat gluten

    16g (1 1/2 Tablespoons) SAF gold instant yeast

    10g (2 teaspoons) salt

    60g (1/4 cup) sugar

    339g (1 1/2 cups) warm water (105-115 degrees)

    241g (1 cup) sourdough starter, at room temperature

    50g (1/4 cup) olive oil

    2 eggs, lightly beaten

    – (optional) 3/4 cup dehydrated onion flakes + more for topping (after oil, before baking)

  10. We made them and they tasted great, but I think I’m doing something wrong. They were really dense. I didn’t make a full 24, which probably contributed to that. How do I insure light, airy, fluffy buns?

    1. It sounds like they may have been underdeveloped or under proofed. If you can tell me step by step what you did, I’ll try to help you troubleshoot.

  11. 5 stars
    Such a good recipe, on my second time I made half the dough into rolls and the other half into a loaf. So yummy!!

  12. These are the best buns I’ve ever made and I’ve made my share of buns! The only thing I did different was to use half AP flour & half high gluten flour since I did not have bread flour. I halved the recipe since we’re just two here and am putting some in the freezer for later. Thank you so much!

    1. Hi Judy! I’m so glad you like the recipe! We keep these buns made and in the freezer at all times. And just to let you in on a little secret. I mix my all purpose and high gluten flours too when I’m out of bread flour.

    1. Hi Richard! The pan that we use makes 4 1/4″ buns. The link is at the bottom of the recipe card. However, if you prefer bigger buns, simply scale the dough bigger. You can always freeform them and bake them on a sheet pan.

    1. You can use AP flour, just be sure you don’t use one with a low protein content. My AP flour has a protein content of 11.7%. If you go too low, it will affect the structure of your bread.

  13. 5 stars
    Made them today! They are outstanding!
    So I’ve been making them 1 day and will make them many more times!
    Thank you for the recipe!

    1. Hi Deborah! These rolls are an enriched dough. Sugar promotes browning and rounds out the flavor. If you leave it out, you won’t have the same results or flavor as my original recipe. Let me know if you have any other questions.