Sourdough Burger Buns

Prep: 35 mins + rising time | Cook Time: 15 mins | Course: Baked Goods | Yield: 9-10 rolls 

Delicious, soft, hamburger buns (yet will hold up to lots of condiments without getting soggy) for your next burger barbecue. Inspired by McKenna @ Simplicity and a Starter https://simplicityandastarter.com/sourdough-burger-buns/ 

4 cups flour

2 tsp salt

2 Tbsp sugar

1 cup milk (+ 1-2 tablespoons more if needed)

½ cup sourdough starter

¼ cup butter, softened

1 egg + 1 yolk

In a stand mixer, mix flour, salt, sugar, milk, starter, butter, and 1 egg together. Add a bit more milk (or water) if the dough is too dry. Mix on medium-low speed for about 3 minutes. Transfer the dough to a non-metallic bowl and cover with plastic wrap or a lid. Allow the dough to bulk-ferment overnight. 

Scrape the dough out onto a lightly floured rolling surface and either cut the dough into 10 equal pieces and form into rolls, or roll the dough into a thick rectangle and cut with a large glass (I use a margarita glass for oversized rolls), forming the last couple by hand. Place the formed rolls on a parchment or Silpat-lined baking sheet and allow to rise for 1-4 hours with a towel on top. Preheat oven to 400*. Whisk the egg yolk with 1 teaspoon of water and brush the top of the rolls. Sprinkle with sesame seeds or everything but the bagel seasoning. Bake for 15-17 minutes, the tops will be golden and beautiful.