Sourdoughhamburgerbuns Recipes

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.

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.

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.

Steps:

• Place the water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine. Line baking sheets with parchment paper.
• When the cycle is finished, remove the dough to a lightly oiled work surface, and knead for 2 to 3 minutes. Cut the dough into 12 equal-size pieces, and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form a dough ball with a silky surface. Place the dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes. Let cool on racks before slicing.

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
• Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
• Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
• Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
• Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
• Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
• Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
• Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.

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.