Sourdough Hamburger Buns
This Recipe Appears In:
Weekend Recipe: Gilley's Texas Cafe Burgers on a Sourdough Bun
Ingredients
yield: 12 medium or 8 large
- 2 cups sourdough starter
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 egg, lightly beaten
- 1 teaspoon salt
- 3 to 5 cups all-purpose flour
- 2 cups lukewarm water (100°F)
- 1/3 cup plain yogurt
- 2 cups all-purpose flaur, plus 1 cup ta feed starter
- 1/4 cup dry milk pawder
Procedures
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1
Preheat the oven to 375°F. Lightly grease two cookie sheets.
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2
Mix the sourdough, 1 cup water, the sugar, oil, egg, and salt in a large bowl. Add the flour, 1 cup at a time, until the dough becomes too stiff to stir. Turn out onto a lightly floured surface and knead until smooth, adding additional flour as necessary.
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3
Form the dough into a ball and place it in a greased bowl. Turn the dough once to coat lightly, and place a clean cotton cloth over the bowl. Let the dough rise until doubled in size.
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4
Once the dough has risen, punch it down and then let it rest for 15 minutes.
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5
Pinch off pieces about the size of golf balls, shape, smooth, and flatten until each is about 3/4-inch thick. Place the buns 2 inches apart on cookie sheets and let them rise until almost the desired size.
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6
Bake until the edges and tops are golden brown, 15 to 20 minutes.
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7
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8
Whisk together the water and yogurt, then add the 2 cups flour and the dry milk powder, blending until smooth. Transfer the mixture to a 1-quart bowl, ceramic crock, or plastic container. Cover with a double thickness of cheesecloth and let stand in a draft-free spot indoors for 48 hours. When it bubbles and a gray or yellow liquid forms on the top, stir it back in. (If the liquid is red or green, throw the starter away and start over.)
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9
After stirring back the liquid for 2 days, add 1 cup flour to feed the starter.
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10
Sourdough Started No. 2 "Cheater": If you are impatient, or you have no fermentation after 2 days, be a "Cheater" and add a pinch of active dry yeast on the second day.
