Sourdough Hamburger Buns - So Soft and Easy to Make! 

Thank you for this recipe. I just made it today and it turned out very well. I spent 5 hours from start to finish plus another 20 minutes for baking at 190C. Temperature inside my house is 28C. Happy baking!

I just made these and they are Fantastic! This is actually my very first sourdough rolls attempt. Now I didn't feed the starter the night before as the recipe stated(but I will next batch!)I made the dough the morning before baking day (24 hour rise) and then followed the rest of the recipe as written. Beautiful golden brown and soft inside and a wonderful chew and taste. This is a keeper!😁

Thank you so much for sharing this delicious sourdough bun roll recipe. I’ve made it twice already and both times turned out amazing. I don’t eat them with burgers only because they’re so good and so soft even the next day or two. These are my family’s favorite buns.

Made these yesterday and couldn't be better. It was my first really successful sourdough recipe. Just starting, but this made me smile.

Oh my gosh! I made these today and they turned out perfectly fabulous! Thank you so much for the recipe and guidance I gained through your video! There's a slight difference between the videos recipe at the beginning and the online version on your website. I went with the video, and used 70gm active starter because that's how much I'd made the night before! Thank you again!

I’m making these for the Super Bowl today and I’m so excited 😬

Just ate these tonight and they were perfect! They were firm enough on the outside to hold up to our hamburger and condiments, but so soft and chewy. Thank you so much!

I made this recipe today and was pleasantly surprised! Mostly because I expected the hamburger buns to fall apart as we were eating. But, they were so sturdy! They held up through the entire meal. Thank you for the recipe.

My 92 year old friend said best buns ever. That says a lot!

Thank you. Going to give these a try. Expecially seeing everyone in the comments had good results.

I made these today. They came out great. I added 1 tbsp olive oil and baked a little longer to brown them more. Your recipe is a winner!

I've made them this morning, they were in a fridge all night. They are so soft and delicious :). Thank you for a great recipe.

The buns look fantastic! Easy way to get same size/weight buns. Weight the entire dough ball then divide that number by how many buns you want. With this recipe I’d probably do 6 or even 8. Happy baking!

These look amazing! I will definitely be making them. I’m new to sourdough and I’m wondering why you put sugar in the dough? We don’t usually sweeten our bread in Australia. Will the recipe still work without adding the sugar? 🤷🏻‍♀️ Thanks so much. 😊

I’d like to try the butter recipe, but I finally had success with this recipe. My first one flopped 😬 newer to bread making so this was fun.

Such a great video! Could you please share the make and model of your digital scale? The blue backlighting caught my eye and I’m due for an upgrade.

First sourdough recipe that worked! My burger bund were so fluffy, tasy and head an incredibile texture.

These are the best! I'm fairly new at sourdough , but these are the best sourdough anything I've made yet.

I used your sourdough starter recipe and my starter passed the float test today! Can’t wait to bake these.

Oh my gosh! Those look so puffy and perfect! Soon! They are on my list! ❤

My wife has gotten hooked on making sourdough breads recently and used your hamburger bun recipe yesterday. They turned out fantastic. I love burgers and those buns moved them to a new level! FYI, I found your buns on RU-vid, showed my wife, then she found your website cuz she wants to SEE the recipe. Today she's gonna try the sweet potato rolls. Lucky me, l LOVE sourdough bread. She's now a subscriber! I knew any lady wearing a pretty apron was the Real Deal. Thanks for all your efforts. Norm

Thank you. Wonderful recipe. Will be trying these!

Great recipe and buns! I do not have a dough whisk, instead I use a firm tablespoon. Always at hand in a regular kitchen.

Thank you so much for developing this recipe, Amy. You’ve really cracked the way of making soft buns without all that butter! I can’t wait to make them. Many thanks!

Thanks Amy. God Bless and stay safe.

I just got my first sour dough starter today and I want to thank you for breaking this down so a beginner can learn ❤ Well done 😊

my husband baked these today (he already had a starter to use). They are wonderful! TY for sharing !

they look good ill try them.

I made these buns for our dinner tonight. Thank you for sharing!

Poppy seeds ..chopped onions..garlic are also things that are good on top

I just tried your recipe out and it was great! The whole family loved it. Thank you very much.

Have you ever tried using the Tangzhong method with this recipe? I'm going to try it and SEA if it works with Sourdough - it should - can't imagine why not

Wow! Def trying tomorrow as have dough ready to go. Thank you for a great share

Making these now. Yours look delicious. What size mixing bowl are you using? Is it pampered chef?

A couple questions: does butter in the dough make a bun that is softer and stays softer longer? When you were using butter, how much did you use? What happens if I use milk instead of water?

Can’t wait to try! Love your channel!

Love how great these buns taste! I've made them twice and each time they are so incredibly sticky. I'm using honey instead of sugar. Is that making them more sticky than your dough? Should I just add more flour?

NICE

So detailed and helpful. The first thing I made was your English muffins. And I’m still making them!

That looks like a grain mill in the background. Do you have videos using home milled flour and sourdough that are easy like this??? That is what I am looking for. I do use your recipes for sourdough and they are the best. You have impacted the life of our family with your recipes!

I love your videos! SO delicous and relaxing :)

They look great. I love how neat you keep your space. I am new to using sourdough and i don't know if i can get all the feeding and proofing right.

Another great recipe Amy!

Can wait to try!

Thank you for this video it’s great for newbies like me! Instead of water could we use oil to prevent the dough and scraper from sticking as much when kneading/stretching?

Fyi...the sugar reduces the sourdough taste too..speeds up yeast formation too

Going to try and make buns for the first time. I have been making sourdough bread for some time now and after a cold ferment the bread goes straight into the oven without a second rise for 2 hrs. Why do rolls require a second rise before baking? Can I use strong bakers flour instead of plain flour?

Great video, I was wondering if you wanted to add caramelized onion, at what point would you do that to the dough? Thanks

Love your videos!!!…. I am looking for a glass container with a lid like yours in the video. Where did you buy yours at? Thx

Hello and THANK you very much for the informative video! I'm a big butter fan. Not a fan of added sugar. Is there anywhere to access your old recipe with butter?

Hi love all your recipes!! One thing though , my buns stuck to the parchment and I could not peel off all the paper . Amy thoughts about possible solutions. You don’t mention spraying the paper . I do by the way always make your bagels and do spray the parchment

can I put these in the fridge for the rise once they're shaped and bake them the next day?

Hallo, danke für dieses tolle Rezept. Wo kann man diese tollen Mehlvorratsgläser mit dem Holzdeckel kaufen? Danke

Thanks for the recipe but on the screen, it says 500 mg and you said 360 only so which one we should do

How many grams of sugar? You used the same spoon you measured 7g of salt, I counted 4 level spoons plus a half (7x4=28)+3.5 = 31.5g? Seems like a lot. You said you wanted to use "just a little bit of sugar and you kept shoveling. How much do you recommend for 6 buns?

Does the water have to be room temperature or can you use cold water

Butter is so good for you. Don’t be scared of a truly awesome fat. We need these good fats for good health. 😊

Yum

Another great recipe I can’t wait to try!

Does the sourdough starter you use need to have been fed recently? Or does it need to be after rising?

Can I make a sub roll with this recipe? Just shape differently? Thank you!

Please answer. This is or is not enkorn flour.

Would you share English muffin link please.

How much did each bun weigh in dough form?

Could I cold proof after bulkrise and then when ready to shape remove from the fridge

I don’t know what I did wrong but it seems like my dough is already stiff the first go around :(

Hi! Would u please share a sourdough pita bread recipe?

If we want to double this batch, how much yeast do we use?

I don't have any sourdough started,can I use regular instant yeast,if so how much

I followed the recipe and used a scale. For some reason the dough is very wet from the beginning. Any idea why that could be?

Did you use regular AP flour or einkorn AP? Thanks- looking forward to trying these!

A little bit of sugar? 🫣 They do look delicious though. Ty.

Hi the buns came out tasty but stuck to the parchment - I’m not an experienced baker - my first try Do you think I didn’t put enough flour?

What could you replace with all purpose?

You measured flour with the mixing spoon in the bowl.

Can you do a sourdough starter without a scale....newbie asking

so these weren't made with einkorn flour?

What size are each buns? How many grams per each roll?

How much sugar? It doesn’t say anything about the amount on the website either.

Btw..CHEAP hamburger buns use to be 97 cents before ccp.virus and now they are ALMOST 3.00!!! ITS OBSCENE.and Now there are only 2 of us at home..and we.get sick of wasting six other buns even at 97 cents...freezing store ones make them gross..so i thought i might try this and the others could be dinner rolls..so thanks..let u know how this works for me

I doubled this recipe and I couldn’t even divide it in 12 equal buns had to do 6 cuz they were so tiny, which I don’t understand how, my doubled batch came out looking the same as your single. I used active starter that passed the float test & used organic all purpose flour, after the stretch and folds I left it out sitting for 7-8 hours. Any idea what went wrong?

What is the hydration %?

If you do add butter, How much?

❤

Is there a substitute for egg wash? I can’t have eggs. Thank you!

How much does each one weigh?

What kind of scale do you have

Would adding the salt after the flour be better? Keeping salt away from the starter has been a thing hasn’t it? Thanks! I enjoy all your recipes and your presentations of them. Marry me. JK. OK not JK. Gotta go get into your buns. 😂

When you weighed the 6 dough balls how many grams each

I couldn't concentrate with the recipe 😁cause i was trying to read the tatoo lol is it in arabic? Iam trying your recipe tomorrow 😋 thank you so much

Is it possible to skip the second rise? Asking because I’m in a bit of a time crunch 😭 could I bake after I shape each bun?

3 cups is not 360 grams

That's a ~72% hydration dough, not for the novice really

Your measurements here in the video are different from your website’s printable recipe. You say 250 g water here and you have 240 g on your site. Then you say 7 g salt and you have 10 g on the site….. which one is right??