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Instructions. In the bowl of your stand mixer, add the sourdough starter, oil, milk, and egg. Beat to combine. Add the salt, sugar, and 2 cups of flour. Mix with the dough hook on low speed for 3 to 5 minutes, until the dough comes together well but still sticks to the bottom of the bowl.
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Instructions. Mix the eggs, yolk, water, milk, sugar, and starter in a large bowl (or stand mixer bowl) Add the flour and salt to the wet ingredients and combine until you have a messy dough. Cover and let rest for 30 minutes (if your kitchen is too hot, let it rest in the fridge)
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Once the sourdough burger buns have doubled in size, gently apply an egg wash (1 egg + 1 TBS milk) to the tops of the burger buns using a basting brush. Bake in a 375℉ oven for 25-30 minutes until the buns are a warm golden color. Transfer to a cooling rack and allow to cool completely before cutting and serving. Enjoy!
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Instructions. The night before you want burger buns: In a stand mixer, mix the flour, salt, coconut sugar, starter, and water into the dough (will be thick and sticky). Use a dough hook to knead the dough gently for 2 minutes. Stop the mixer and let the dough rest for 5 minutes. Do this for four to six rounds.
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Step 1: In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook attachment, add the egg, milk, water, melted butter, honey, and sourdough starter. Mix well. Step 2: Add the flour and salt to the mixer and mix for 4-5 minutes on low speed, scraping down the sides of the bowl as necessary.
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Combine the flours, dry milk, salt, and sugar, then add to the mixer bowl with the starter and water. Fit your mixer with the paddle attachment and turn it to its lowest speed. Mix all the ingredients together for 2 to 3 minutes to make a sticky, cohesive dough. Stop the mixer, scrape the bowl, and switch to the dough hook.
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Preheat your oven to 425ºF. In a small bowl, crack and stir egg with 1 tablespoon of water until mixed completely. Use a pastry brush to brush on egg wash and sprinkle with sesame seeds (if using). Bake hamburger buns in the center of the oven for 8-10 minutes. The top of the burger buns should be golden in color.
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Mix the flour, sugar, and salt in a large bowl. Mix the water, milk, and sourdough starter into a shaggy dough. Tip this dough onto a workbench and use a slap-and-fold kneading method to bring the dough together. Knead it for 5 minutes. Add in the cubed butter, a few cubes at a time, and knead them in.
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Instructions. In the bowl of a stand mixer or in a large mixing bowl, combine 8 oz active sourdough starter, 2 oz warm water and 1/2 cup of the bread flour to form a thick batter. Cover the bowl and allow the mixture to rise for 30-60 minutes. Warm 6 oz whole milk in the microwave to scalding.
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Easy sourdough burger buns. Active Starter / Levain - In a medium bowl , combine the sourdough starter, water, and flour. Stir well to combine. Cover and leave to rise for 3 to 5 hours at room temperature until double in size. Pro tip - You can make the levain for up to 5 days in advance and leave it in the fridge.
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In a stand mixer with a dough hook, add sourdough starter, warm water, all purpose flour, melted butter or coconut oil, honey, egg, and salt. Knead for 5-10 minutes with dough hook. Roll into eight balls and place about two inches apart on a parchment lined baking sheet. Let buns rise until doubled, approximately 1-2 hours.
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Take a handful of ice cubes and place them in a baking pan. Place the pan on the bottom rack of the oven, immediately adding the pan of burger buns on the rack above the ice cubes. Bake for about 18-20 minutes until light brown and baked all the way through. Let cool completely before toasting or using as burger buns.
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Preheat your oven to 375°F (190°C). Mix the egg with the water in a small bowl and lightly brush the top of each dough ball. Sprinkle sesame seeds on top if desired. Bake for 25 minutes or until the buns are golden brown. Remove the buns from the oven and allow them to cool before slicing.
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When ready to bake, preheat the oven to 200°C Fan. Beat an egg yolk with a teaspoon of water (or milk) in a small bowl. Brush the tops of the shaped buns with the egg wash and sprinkle each bun with nigella or sesame seeds, if using. Bake the buns for about 14-16 minutes.
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Melt remaining butter in the skillet. Place bread, buttered side up, in the skillet; cook for 2-3 minutes or until golden brown. Turn; top two of the bread slices with the cheese. Cook 2 minutes longer or until cheese is melted. To serve, place toast cheese side up on a plate. Top with a burger, relish mixture, onion and remaining toast.
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Preheat the oven to 204°C/400°F. Eggwash the buns and sprinkle with seeds if desired. I like to use a combination of white and black sesame. Bake the sourdough burger buns for 20 minutes or until golden brown. Remove the buns from the oven and place on a cooling rack to cool completely before using.
