SOURDOUGH HAMBURGER BUNS
This recipe was found someplace on the web and I made major adjustments. They are nice and soft and the wheat bran adds extra fiber. I also used about 2 cups of whole wheat pastry flour adding 1 cup to the sponge and then another cup with the remaining flour. These remind me of Roman Meal buns which we were quite fond of. Enjoy!
Provided by PaulaG
Categories Sourdough Breads
Time 2h55m
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve the yeast in warm water until bubbly, about 5 minutes.
- Stir in the 1 cup of starter and 2 cups flour.
- Allow the mixture to rise until double, about 1 hour.
- Stir in honey, milk, salt, oil and eggs; mixing well.
- Add the bran and enough flour to make soft dough.
- Knead gently until smooth and elastic, working in more flour as needed, form into a ball.
- Grease a large glass bowl, place dough in bowl and turn over to grease the top, cover and let rise until double, approximately 1 hour.
- Punch dough down, knead 2 minutes, divide dough in half and shape each into a 12-inch log.
- With a bread knife, slice each log into 7 equal portions and with lightly floured hands, shape into round balls.
- Place on greased cookie sheet and flatten slightly.
- Brush with egg white wash and sprinkle with sesame seeds if desired; cover and refrigerate 2 hours.
- Preheat oven to 400 degrees.
- Remove dough from refrigerator and allow to stand at room temperature for 10 to 15 minutes.
- Bake the buns in preheated oven for 20 to 25 minutes.
- Slice with sharp bread knife before serving.
- Please note: When baking with sourdough it is difficult to give exact measurements as to flour. So much depends on the starter and how thick it is as not all starters are created the same.
Nutrition Facts : Calories 252.7, Fat 5.4, SaturatedFat 0.9, Cholesterol 27.7, Sodium 378.9, Carbohydrate 43, Fiber 3.5, Sugar 5.6, Protein 9.2
SOURDOUGH BURGER BUNS
Fantastic sourdough buns for sandwiches! I posted this recipe in the forums and Akillian made them and posted her picture. Don't they look awesome?
Provided by Donna M.
Categories Sourdough Breads
Time 5h
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 248.6, Fat 6.5, SaturatedFat 3.5, Cholesterol 60.1, Sodium 354.9, Carbohydrate 39.7, Fiber 1.3, Sugar 3.3, Protein 7
SOURDOUGH HAMBURGER BUNS
These are simply delicious and although you have to plan ahead (feed the starter the night before), they are easy to make. The dough is very easy to work with. Most of the cook time is in the rising time. It is made for the bread machine's dough cycle. I did not include the time it takes for rising. Hope you enjoy.
Provided by Nimz_
Categories Sourdough Breads
Time 48m
Yield 8 buns
Number Of Ingredients 9
Steps:
- In a medium bowl, using an electric mixer such as Kitchen Aid, combine 2 cups sourdough starter with 1 cup flour and 1/2 cup whole wheat flour.
- Mix on low speed until well blended, about 2-3 minutes.
- Cover slightly with plastic wrap and let sit on the counter for 2 hours.
- When dough has sat for 2 hours, add to the bread machine pan the milk, 2 tablespoons of melted butter, egg, salt and sugar.
- Add the sourdough mixture (I just dumped it in from the bowl).
- Add the 1 3/4 cup flour and gently smooth out evenly with your hand.
- Turn on the dough cycle.
- For the first 5 minutes check dough and add additional water or flour, which ever is needed.
- When dough cycle is completed turn the dough onto a lightly floured surface and form into a ball.
- Using a roller, flatten the dough to a large oval 1/2 inch thick.
- Cut dough into 4 inch rounds using a sharp cutter.
- Transfer rounds to a greased baking dish.
- Gather up excess dough and repeat until all dough is used.
- Brush tops with 1 tablespoon melted butter, cover and let rise.
- NOTE: The buns will rise some more once placed in the oven.
- For quick rise starters 1-1 1/2 hours.
- For slow rise starters 2 to 2 1/2 hours.
- Bake for 15-18 minutes in 350 F oven or until golden brown.
- Cool slightly then slice with bread knife before serving. (For best results I think, place on the grill cut side down for 15-20 seconds before applying your burger).
- NOTE: All starters are different so the amount of flour, water and rise time may be different. For this recipe I used Donna M's SF Starter.
Nutrition Facts : Calories 246.1, Fat 5.8, SaturatedFat 3.2, Cholesterol 35.8, Sodium 269.7, Carbohydrate 41.7, Fiber 2, Sugar 3.3, Protein 6.5
SOURDOUGH CHEESEBURGERS
Here's a mouthwatering cheeseburger that's easy and quick. I came up with it one night when I realized I'd run out of hamburger buns. My husband loved the tang and toasty crunch of the sour-dough bread.-Michelle Dommel, Quakertown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the mayonnaise, ketchup and relish; cover and refrigerate. , Shape beef into two oval patties. In a large skillet, cook burgers over medium heat for 4-5 minutes on each side or until a thermometer reads 160°. Season with salt and pepper; remove and keep warm. In the same skillet, saute onion in 1 tablespoon butter until tender. Remove and keep warm., Using 2 tablespoons butter, butter one side of each slice of bread. Melt remaining butter in the skillet. Place bread, buttered side up, in the skillet; cook for 2-3 minutes or until golden brown. Turn; top two of the bread slices with the cheese. Cook 2 minutes longer or until cheese is melted., To serve, place toast cheese side up on a plate. Top with a burger, relish mixture, onion and remaining toast.
Nutrition Facts : Calories 969 calories, Fat 68g fat (32g saturated fat), Cholesterol 193mg cholesterol, Sodium 982mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 2g fiber), Protein 43g protein.
SOURDOUGH SANDWICH BUNS (SCHLOTZSKY STYLE)
While searching the web looking for Schlotzsky's Sourdough Bread recipe I came across this on King Arthur's site. I think it's very close to the roll that they use on their original muffaletta sandwich. They are scrumptious and so easy to make! They're somewhere between a roll and an english muffin. Note that their direction require baking in english muffin rings (or similar).
Provided by Galley Wench
Categories Breads
Time 2h15m
Yield 8 Buns
Number Of Ingredients 10
Steps:
- Mix all of the ingredients together -- by hand, mixer, or in a bread machine or food processor -- just until the dough comes together; it will remain slightly sticky and soft.
- Remove dough from bowl onto a well-floured surface, and let it rest for 30 minutes.
- Roll the dough into a 16 1/2 x 8 1/2-inch rectangle approximately 1/3 to 1/2-inch thick.
- Cut it into eight 3 3/4-inch (approximately) circles.
- Dust a baking sheet with cornmeal; grease the English muffin rings (or other round, metal rings approximately 3 3/4 inches in diameter), and place them on the baking sheet.
- Fill each ring with a piece of dough; sprinkle the tops with cornmeal.
- Place a baking sheet on top of the rings and dough, and let the buns rise for 40 minutes.
- Bake the buns in a preheated 375°F oven for 20 to 25 minutes, until they're lightly browned top and bottom.
- Remove them from the oven.
- After cooling for 10 minutes, remove rings move to wire rack.
Nutrition Facts : Calories 228.1, Fat 4.5, SaturatedFat 2.4, Cholesterol 32.4, Sodium 478.5, Carbohydrate 39.9, Fiber 1.4, Sugar 4.1, Protein 6.3
SOURDOUGH CINNAMON BUNS
Use a sourdough starter to make these moreish cinnamon buns. It adds a contrasting tang to the classic sweet and sticky flavours. Top with a soft cheese icing, if you like
Provided by Barney Desmazery
Categories Afternoon tea, Treat
Time 1h40m
Yield Makes 9-12
Number Of Ingredients 15
Steps:
- Make sure your starter is active - it should be nice and bubbly. If it isn't, feed it and wait until a tsp of the starter floats in warm water.
- Tip all the ingredients for the dough, except the butter, into a bowl and mix with your hands to form a shaggy dough - make sure all the flour from around the bowl is mixed in. Leave the dough in the bowl, covered with a damp cloth, for 30 mins.
- Work the butter into the dough with 1 tsp salt. Once fully combined, tip the dough onto a surface and knead gently for 5 mins until smooth and springy. Form the dough into a ball and sit back in the bowl. Cover and leave somewhere warm-ish for 3-4 hrs until the dough has just about doubled in size.
- Meanwhile, make the filling by beating together the sugar, butter, cinnamon and a pinch of salt. Set aside at room temperature to keep soft.
- Butter and line a square baking tin - smaller tins (20 x 20cm) will hold nine buns, larger tins (25 x 25cm) will hold 12. Tip the dough onto a floured surface and roll it to a rectangle roughly 50 x 25cm. Spread the filling over the rectangle so it's completely covered. Roll the dough along the long edge into a tight swiss-roll type sausage. Cut your dough into pieces and arrange them, spiral side-up, in the tin. Leave for 1 hr at room temperature, then cover and leave in the fridge overnight.
- Heat the oven to 200C/180C fan/gas 6. Cover the tin with foil and bake on a baking tray (this will stop any leaking mixture dripping into your oven) for 30 mins, then remove the foil and bake for 10-15 mins more to brown slightly.
- Meanwhile, mix the golden syrup with 1 tbsp boiling water. As soon as buns come out of the oven, brush them generously with the syrup, then leave to cool a little. Lift the buns out of the tin while still warm and leave to cool on a wire rack. To make the icing, beat the soft cheese, sugar and vanilla until thick but drizzly. Drizzle over the buns when completely cool.
Nutrition Facts : Calories 452 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
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- Weigh your flours; or measure them by scooping them into a cup and sweeping off any excess. Combine the flours, dry milk, salt, and sugar, then add to the mixer bowl with the starter and water.
- Fit your mixer with the paddle attachment and turn it to its lowest speed. Mix all the ingredients together for 2 to 3 minutes to make a sticky, cohesive dough.
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- In the bowl of a stand mixer or in a large mixing bowl, combine the starter, water and 1/2 cup of the bread flour to form a thick batter. Cover the bowl and allow the mixture to rise for 30-60 minutes.
- Warm the milk in the microwave to scalding. Add the butter to the milk and stir until the butter melts. Allow the milk to cool to 110°F. Add the milk, sugar, salt and egg to the sponge. Mix to combine.
- Add 1 1/2 cups of the bread flour. Mix until the batter looks like thick pancake batter. If using a stand mixer, switch to the dough hook.
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