Hey There!
OMG, guys - you won't believe what I figured out to do with that extra sourdough discard! Y'know, that part we usually toss out? I've been playing around in my kitchen (making a huge mess, not gonna lie 😅), and I finally nailed the perfect hamburger bun recipe. These are so good that my kids actually fight over who gets the end pieces - and that NEVER happens with store-bought buns!
Why This Recipe is Gonna Be Your New Fave
Listen, I know how it goes - you're staring at that sourdough discard thinking "ugh, gotta throw it out again." But hold up! These buns are seriously the easiest thing ever. Like, if I can make them while my toddler's hanging onto my leg and the dog's trying to steal ingredients, you can totally nail this recipe! The best part? No waiting forever - just 2.5 hours and boom, fresh buns!
What's That Sourdough Discard Anyway?
K, real quick - you know when you're feeding your starter and you gotta throw half away? That's your discard! It's still got all that awesome sourdough goodness, just not enough oomph to raise bread on its own. But mixed with a tiny bit of yeast? Pure magic! Instead of tossing it, we'rgonna turn it into the most amazing burger buns ever.
Stuff You Need (Nothing Fancy!
Just grab these from your kitchen:
- Big mixing bowl (that one you got from your mom works perfect!)
- Stand mixer (but honestly, your hands work great too)
- Kitchen scale if you've got one
The Important Stuff:
- 250g warm milk (like baby bath water warm)
- 100g sourdough discard (straight from the fridge is fine!)
- 500g bread flour (all-purpose works too, I've tried both!)
- 50g sugar
- 2 egg yolks
- 100g soft butter
- 7g instant yeast
- 10g salt
For Making Them Pretty:
- 1 egg white for shine
- Sesame seeds if you're feeling fancy!
Let's Make Some Buns!
Morning Steps (this is so easy, I promise!):
1. Mix your warm milk with yeast and sugar - just stir until it's all dissolved
2. Dump in everything else except the salt (I learned this trick the hard way!)
3. Now add the salt and mix until everything comes together
4. Here's where the fun starts - knead that dough! About 6-8 minutes in a mixer, or 10-ish by hand
The Fun Part:
1. Let it get puffy (about an hour)
2. Squish it down and divide into 8 pieces
3. Roll each piece into a ball (I pretend I'm making snowballs!)
4. Let them puff up again (30 mins)
5. Brush with egg wash, add seeds if you want
6. Bake until golden and gorgeous!
Why Sourdough Discard Makes These Extra Special
Y'all, the tang from the discard is what makes these buns amazing! It's like having a secret ingredient that makes everyone go "wow, what's different about these?" Plus, you're being super smart and not wasting anything. Win-win!
The Numbers Stuff (if you care):
- Each bun's about 250 calories
- 4g protein (nice!)
- 45g carbs
- 8g fat
- 2g fiber
My Secret Tips (learned from lots of mess-ups!):
- Cold butter = better texture (trust me on this!)
- Don't skip the second rise - I tried once, big mistake!
- When you're shaping, pinch the bottom really well
- If your kitchen's cold, turn your oven light on and let them rise in there
Keeping Them Fresh:
- Counter: 2-3 days in a good container
- Freezer: Up to 3 months (I always make double and freeze half!)
Cool Facts About These Buns:
- They actually get better flavor day 2 (if they last that long!)
- You can make them smaller for sliders
- The dough can hang out in the fridge overnight if you're busy
- Works great for hot dogs too!
Wrapping It Up
Seriously friends, give these buns a shot! They're way easier than you think, and SO much better than store-bought. Plus, you'll feel like a kitchen genius using up that discard! Drop me a comment if you try them - I love hearing how they turn out! 💕
Want More Sourdough Adventures?
Check out my other fave discard recipes:
- Super Easy Sourdough Pancakes
- Sourdough Discard Cinnamon Roll Recipe (Without Yeast)
Made these? Tag me in your pics - I get so excited seeing your kitchen wins! 🎉
