Sourdough Hamburger Buns - cooking recipe

Ingredients

2 cups sourdough starter, freshly fed
1 cup flour, unbleached all purpose
1/2 cup whole wheat flour
3 tablespoons butter, melted and divided
1/4 cup milk, warmed
1 egg, room temperature and slightly beaten
1 teaspoon kosher salt
2 tablespoons sugar
1 3/4 cups flour, unbleached all purpose

Preparation

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.