Fluffy Sourdough Burger Buns with a Trick for a Quicker Rise

Name: Sourdough Burger Buns with a Trick for Quicker Rise
Prep time: 4 h 30 min
Cook time: 30 min
Total time: 5 h
Yield: 8 buns
Cuisine: American
Ingredients: 1 cup (240g) active sourdough starter (fed 4-6 hours prior); 3 ½ cups (440g) all-purpose flour; 1 cup (240ml) warm water (around 90°F/32°C); 2 tbsp (30g) softened butter; 1 tbsp (15g) sugar or honey; 1 ½ tsp salt; ¼ tsp instant yeast (optional for faster rise); 1 egg (for egg wash); Optional: sesame seeds for topping

AI Kitchen
Sep 22, 2024
4 min read

Looking for soft, flavorful sourdough burger buns without waiting all day? This recipe uses a simple trick to speed up the rise, delivering perfect homemade buns in just 5 hours. Whether you add a pinch of yeast or rely solely on your starter, these buns are sure to impress with their light texture and delicious taste.

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My husband was making burgers for dinner, so I wanted to make the buns rather than using store bought. I asked ChatGPT:

Sourdough burger buns recipe. Also state time to make

And it responded

Here’s a sourdough burger buns recipe that yields 8 buns and takes about 12-14 hours total, including rising time. Most of this time is hands-off for rising and proofing, but it’s best to start the night before.

Ingredients:

1 cup (240g) active sourdough starter (fed 4-6 hours prior)
3 ½ cups (440g) all-purpose flour
1 cup (240ml) warm water
2 tbsp (30g) butter, softened
1 tbsp (15g) sugar or honey
1 ½ tsp salt
1 egg (for egg wash)
Optional: sesame seeds for topping

Instructions:

Mix the dough: In a large bowl, mix the sourdough starter, flour, water, butter, sugar, and salt until combined. Knead the dough for 5-7 minutes until smooth and elastic. You can do this by hand or with a stand mixer.
First rise (bulk fermentation): Cover the dough with a damp towel and let it rise at room temperature for about 8-10 hours (or overnight) until doubled in size.
Shape the buns: Once the dough has risen, divide it into 8 equal portions. Shape each piece into a tight ball by pulling the edges down and tucking them underneath.
Second rise (proofing): Place the dough balls on a parchment-lined baking sheet, spaced evenly. Gently flatten them a bit with your hand. Cover and let them rise for 2-3 hours until puffy.
Preheat oven: Preheat your oven to 375°F (190°C) during the last 30 minutes of proofing.
Egg wash and toppings: Brush the tops of the buns with a beaten egg to give them a golden finish. If you like, sprinkle sesame seeds or other toppings.
Bake: Bake for 20-25 minutes until golden brown on top. Let them cool on a wire rack.

Total time:

Active time: ~25 minutes
Rising and proofing: ~10-12 hours
Baking: ~25 minutes

Your sourdough burger buns will be fluffy, flavorful, and perfect for burgers or sandwiches

This was too much time for me so I asked:

Is there a way to shorten time?

And it responded:

Yes, you can shorten the time for making sourdough burger buns by adjusting the fermentation process. Here’s how:

Quick Sourdough Burger Buns (4-5 hours total)

Ingredients:

1 cup (240g) active sourdough starter
3 ½ cups (440g) all-purpose flour
1 cup (240ml) warm water (around 90°F/32°C)
2 tbsp (30g) softened butter
1 tbsp (15g) sugar or honey
1 ½ tsp salt
1 tsp instant yeast (optional to speed up rise)
1 egg (for egg wash)
Optional: sesame seeds for topping

Steps to Shorten Time:

Mix the dough with yeast: Add 1 tsp of instant yeast to the dry ingredients to accelerate the rise. Combine sourdough starter, flour, warm water, butter, sugar, salt, and yeast. Knead for 5-7 minutes until smooth and elastic.
Faster first rise: With the yeast added, cover the dough and let it rise in a warm place (like a slightly warm oven or proofing drawer) for 1-2 hours or until doubled in size.
Shape the buns: Divide the dough into 8 portions and shape them into tight balls. Flatten gently.
Faster second rise: Place the buns on a parchment-lined baking sheet, cover them, and let them rise in a warm place for 45-60 minutes until puffy.
Bake: Brush with egg wash and bake at 375°F (190°C) for 20-25 minutes until golden brown.

Total time:

Active time: ~25 minutes
Rising and proofing: ~2-3 hours (with yeast)
Baking: ~25 minutes

By using yeast and providing a warmer environment, you can reduce the total time to about 4-5 hours. The buns will still have a slight sourdough flavor but won't need the long fermentation.

Yuck, yeast.. But still, I had little time.. Compromises had to be made:

Can I make it about 5 hours but without yeast? Or less yeast?

And here's the outcome:

Servings: 8 buns

Calories per serving: ~220 calories

Total time: 5 hours

Sourdough Burger Buns with a Trick for Quicker Rise

Ingredients:

1 cup (240g) active sourdough starter (fed 4-6 hours prior)
3 ½ cups (440g) all-purpose flour
1 cup (240ml) warm water (around 90°F/32°C)
2 tbsp (30g) softened butter
1 tbsp (15g) sugar or honey
1 ½ tsp salt
¼ tsp instant yeast (optional for faster rise)
1 egg (for egg wash)
Optional: sesame seeds for topping

Instructions:

Mix the dough: Combine the sourdough starter, flour, warm water, butter, sugar, salt, and ¼ tsp yeast (if using). Knead for 5-7 minutes by hand or with a mixer until smooth and elastic.
First rise (bulk fermentation): Place the dough in a bowl, cover, and let it rise in a warm place (80-85°F) for 2-3 hours, or until doubled in size. A warm oven or proofing drawer works well for this step.
Shape the buns: Divide the dough into 8 equal portions. Roll each piece into a ball, then gently flatten them into bun shapes. Place the buns on a parchment-lined baking sheet.
Second rise (proofing): Cover the buns and let them rise in the same warm place for 1-1.5 hours, or until puffy.
Preheat the oven: Preheat your oven to 375°F (190°C) during the last 30 minutes of proofing.
Egg wash and toppings: Brush the tops of the buns with a beaten egg for a shiny finish. Sprinkle with sesame seeds if desired.
Bake: Bake for 20-25 minutes, until the buns are golden brown. Cool on a wire rack before serving.