Recipe: Delicious Sourdough Milk Buns

Sourdough Milk Buns. Brush rolls with milk, and when oven is preheated add pan to oven. Mix warm milk, unfed sourdough starter, oil, and egg in a large bowl (or stand mixer). Mix in salt, sugar, instant yeast and flour.

This super soft and light bread is made with fresh milk and honey for the perfect tender sweet crumb. It makes excellent sandwich bread, French toast, and croutons…if it lasts that long. Prepare the sourdough milk bread: in a big salad bowl, stir together the dry ingredients. You can cook Sourdough Milk Buns using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Sourdough Milk Buns

1. It's 100 gr of sourdough starter (mature 100% hydration).
2. You need 210 gr of bread flour.
3. It's 30-40 gr of sugar.
4. Prepare 135 gr of milk.
5. Prepare of (me: 90 gr milk + 45 gr liquid whipped cream).
6. You need 3 gr of salt.
7. You need 20 gr of unsalted butter.
8. You need of Food colors.

Add sourdough starter, then liquids, soft butter cut in pieces and honey. Knead well until you get a homogeneous ball of dough. Put in a salad bowl, cover and let rest for a few hours until double in size - I usually let it rest overnight. The dough for the sourdough hamburger buns can be made the day before or early the same day.

Sourdough Milk Buns instructions

1. Mix starter, flour, sugar and milk until well combined and rest it for autolyse process for about 30 mins (cover with napkin)..
2. Knead well the dough then eventually add salt and butter. Knead until reaching window pane. Rest 3 hours..
3. Divide dough into your preference size, filling and color. Shape. Rest until double in size (for about two hours; depending on your room temperature).
4. Preheat oven. Bake at 160 degcel for about 20-30 mins (depending on your oven).
5. Cool it completely and decor as you wish. Enjoy!.

Shape each piece of dough into a ball, then flatten each ball into a disc of dough. Combine all of the ingredients, and mix and knead — by hand, mixer, or bread machine set on the dough cycle — adding more flour or water if necessary to make a soft, smooth dough. Soft and chewy with a kick of sourdough, these buns will be the star of any hamburger show. Their spongy nature allows them to soak up all the burger juice, yet their overall strong structure means they won't fall apart mid-burger. Egg wash gives them a shiny, golden finish; feel free to customize to taste with seeds or seasonings.

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