The problem with most hamburger buns is that they are too large in my opinion. Either you buy the horrible pasty ones in the supermarket or you buy a higher quality bun and it is twice the size. I like a bun that has a nice flavour, a good chew and isn’t so big you don’t notice the burger or other sandwich filling. These Sourdough Onion Buns fit the bill.
You will note the recipe has optional quick rising yeast. If you use this, it does speed up the rise a bit. However, DO NOT rehydrate the yeast as you would normally do in a recipe. These rolls are meant to rise for several hours which gives the nice sour taste from the sourdough starter. If you rehydrate the yeast in warm water first, there will be to rapid a rise and you won’t get that flavour. So, just toss it in and mix it with the rest of the ingredients.
If you choose to leave the yeast out, it will take longer for the rolls to rise but you will get a great sourdough taste. The first thing you need to do is get your starter well fed. Take out a cup of starter the night before and add 3/4 cup flour (I use half whole wheat and half all purpose) and 3/4 cup water. Cover the bowl and let it sit on the counter overnight.
Take 1 cup to use for the recipe and add the rest back to your original starter.
Saute the onion in the margarine over medium low heat for about 20 minutes. You do not want to brown the onions, you just want to get some golden colour. Add the sugar and saute for 5 minutes more. Take the onions off the heat and set aside.
Put the sourdough starter, yeast (if using), milk, powdered skim milk, egg, melted butter, sugar, salt, all purpose flour and whole wheat flour.
Attach the dough hook and turn the mixer on until the mixture starts to cling to the hook. Mix for 7 minutes.
The dough should be a little softer than most bread dough but should hold it’s shape well. If it is really stiff, add a bit more milk.
Shape the dough into a ball. Grease the bowl with oil and turn the ball in it to coat it.
Cover the bowl and put it in a warm place for 3 hours.
Press the ball into a flat disc about 3/4 inch thick. Spread the onion mixture on the dough. Fold the dough over and press to 3/4 inch thick. Give the dough a 1/4 turn, fold and press again. Repeat until you have folded and pressed the dough ten times.
Roll the dough out to 1/2 inch thick. Use a 3 1/2 to 4 inch cutter, cut out the buns and put them on a cookie sheet that has been sprayed with baking spray. Leave at least an inch between each roll.
Cover the buns with a towel and put them in a warm place until they are about 1 1/2 times the original size. This will take between 4 and 8 hours depending on whether you used yeast, the strength of your sourdough starter and the temperature of your kitchen.
Preheat your oven to 350 F. Brush the rolls with melted butter and bake for 20 minutes, rotating the pans 1/2 way through.
I made myself a ham and cheese sandwich with fried Homemade Loin Ham with a fresh bun.
These buns are just the right size for a burger or a sandwich. They have a nice texture and a crisp crust. I love the taste but do not make these if you don’t like onions! There is a nice blend of tart sourdough and great onion flavour. These make the best burgers and sandwiches.
The Old Fat Guy
- 250 ml (1 cup) onion, fine dice
- 100 ml (1/2 cup) butter or margarine, divided
- 40 ml (3 tablespoon) sugar, divided
- 250 ml (1 cup) well fed sourdough starter
- 12 ml (2 1/4 teaspoon) rapid rise yeast (optional)
- 1 egg
- 8 ml (1 1/2 teaspoon) salt
- 50 ml (1/4 cup) milk
- 25 ml (2 tablespoons) skim milk powder
- 175 grams (6 1/4 ounce by weight) all purpose flour (375 ml or 1 1/2 cups)
- 90 grams (3.1 ounce by weight) whole wheat flour (175 ml or 3/4 cup)
- 15 ml (1 tablespoon) vegetable oil
- 15 ml (1 tablespoon) butter or margarine, melted
- Saute onion in 50 ml (1/4 cup) of the butter for 20 minutes over medium low heat. You are looking for golden, not browned.
- Add 15 ml (1 tablespoon) of the sugar and saute for 5 minutes more. Remove from heat and set aside.
- If you are using the optional yeast, DO NOT rehydrate it in water. The yeast will speed the rising a bit but you want a long rise to get a sourdough flavour. If you soak the yeast in water, it will result in too quick a rise and you won't get the sourdough taste. Just put it in dry with the rest of the dough ingredients.
- Melt the remaining 50 ml (1/4 cup) butter.
- Put the sourdough starter, yeast, remaining 25 ml (2 tablespoons) sugar, butter, egg, salt, milk, powdered milk, and flours in the bowl of a stand mixer.
- Connect the dough hook to the mixer and mix until the ingredients start to come together as a dough. Mix with the dough hook for 7 more minutes.
- The dough should be a little soft but still hold its shape. If it is too stiff, add a bit more milk.
- Turn the dough out onto a floured surface and form it into a ball.
- Grease the bowl with the oil and turn the dough in it to coat with oil.
- Cover the bowl and put it in a warm place for 3 hours.
- Put the dough on a floured surface and flatten it to about 3/4 inch.
- Spread the onion mixture on the dough.
- Fold the dough in half and press back to 3/4 inch.
- Turn 1/4 turn, fold and press.
- Repeat the folds until you have folded and pressed 10 times.
- Roll the dough to 1/2 inch thick and cut into circles 3 1/2 to 4 inches.
- Put the circles on a cookie sheet that has been sprayed with cooking spray. Leave at least one inch between buns.
- Cover the trays with a towel and let rise until about 1 1/2 increased in size. This will take between 4 and 8 hours depending on whether you added yeast, the strength of your sourdough starter and the temperature of your kitchen.
- Preheat your oven to 350 F
- Brush the buns with the melted butter.
- Bake for 20 minutes rotating the pans 1/2 way through.