Sourdough Hamburger Buns

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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!

4 Quick Tips For Perfect Hamburger Buns

01 You can use AP Flour for the recipe. Just make sure its not under 11.7% protein. 02 A mixer, digital scale, and bench knife are great tools to use for this recipe! 03 Do not over-work your dough. 04 If you don’t have a dough rising bucket, you can use a glass bowl covered with plastic wrap. White Line

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

Add sourdough starter, eggs, oil, and water.

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.

Brush tops with olive oil.

Cover with plastic wrap and let rise for 1 hour, or until doubled in bulk.

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

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