Sourdough Cheddar Hamburger Buns are delicious and fun to make. It’s Sourdough September, where bakers worldwide showcase baking with their starters and promote Real Bread For All. The charity’s goal is to help fill the gap between the price of bread and those that cannot afford a loaf. The charity runs all year long, but in September, the campaign kicks into high gear with bakeries and local home bakers showcasing sourdough products and recipes. You can check out more about this great charity on their website and help promote it on social media by including the hashtag #sourdoughseptember in your baking posts.
I thought I would play around with making hamburger buns with cheddar cheese this year. I added cheddar into the dough and sprinkled more on top. These sourdough cheddar hamburger buns have some heft to them in all the right ways. They are soft and cheesy but still have that delicious sourdough tang. They are sturdy enough to hold up to big burgers without squishing down and yet light enough to not overpower the burger. I brushed the buns with butter to give them an even richer flavor. You could also brush the buns with beaten egg if you want more of a shiny crust, but I liked the butter flavor.
If you have a sourdough starter, these Sourdough Cheddar Hamburger buns are a great recipe to make and enjoy year-round. If you are new to sourdough, I have a great post here to introduce you to how to make your own starter and several great sourdough loaves to make, too. Search for sourdough on my site for many recipes.
Ok, that is all for this week. I hope you make these sourdough Cheddar Hamburger Buns. It is a delicious bun recipe that is an excellent use of sourdough. Remember to use the hashtag in your social media posts for Sourdough September, no matter what sourdough baking you are doing. Please think of others in your choices. We all need to work together to make this crazy world a better place for all. Until next time!
- 500 grams 4 cups bread flour
- 240 grams 1 cup whole milk at room temperature
- 115 grams or 4 tablespoons butter at room temperature
- 2 large eggs at room temperature
- 100 grams very active sourdough starter
- 2 teaspoons salt
- 115 grams or 4 tablespoons butter, melted or 1 beaten egg for an egg wash
- 220 grams shredded sharp cheddar cheese divided. 2 cups
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In the bowl of a mixer, using a dough hook or large bowl by hand, mix together the flour, milk, butter, eggs, and the sourdough starter until combined.
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Add the salt and continue to knead until the dough comes together and begins to form a slightly smooth ball. It only takes about 5 minutes or so. You will continue to knead the dough with 2 series of folds spaced apart to finish the kneading later.
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Add 1 cup of the shredded cheddar cheese and knead or mix it until it has been incorporated, but shreds of the cheese remain.
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Turn the dough into a slightly oiled non-metallic bowl and let rest for 30 minutes, covered in plastic wrap.
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Pull and stretch the dough into a ball by lifting one-quarter of the dough up and into the center of the dough and continue until you have formed a semi-tight ball.
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Let rest for another 30 minutes and repeat the fold process. Then cover again and sit for another hour or so until the dough has begun to puff up. It doesn't have to double.
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Let the dough retard in the fridge for at least 2 hours, overnight, or even up to two days in the fridge.
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If you have chilled it overnight or longer, let the dough sit out for a couple of hours to warm up.
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The dough will have risen until just doubled. If it is not there yet, let it rise until it has.
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Divide the dough into 12 pieces, and using a cupped hand, roll each piece into a tight ball against the counter.
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Place the shaped buns onto parchment-lined or greased baking sheets, six on each baking sheet and let rest covered with a damp towel or plastic wrap for 1 hour.
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Brush the buns heavily with melted butter (or egg wash) and let rise for an additional 1-2 hours until almost doubled and very puffy.
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While the buns are rising, preheat the oven to 350°. Arrange two racks in the oven, with space between but near the center.
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When the buns have risen, carefully brush again with melted butter (or egg wash) and sprinkle the reserved cheddar cheese onto the tops of each bun.
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Bake them for 15 to 20 minutes. I like to spray the side of the oven with water to add more moisture or drop several ice cubes on the oven's floor just before closing the door.
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After 10 minutes, switch and rotate the two trays to bake evenly and then continue baking until they are golden brown.
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Let cool before slicing open for burgers or sandwiches.
