Go Back
–+ servings

Soft & Squishy Sourdough Burger Buns with Fresh-Milled Flour

Soft, squishy sourdough hamburger buns made with freshly milled soft wheat flour. Tangzhong keeps them light and tender, while fresh flour adds incredible flavor.
Pin Recipe Print Recipe Share on Facebook
Freshly milled sourdough hamburger bun filled with a generously stacked burger, topped with sesame seeds and served on a marble board.
5 from 1 vote
Prep Time:45 minutes
Cook Time:15 minutes
Bulk & Proofing Time:10 hours
Total Time:11 hours
Servings:8 buns
Calories:300kcal
Equipment
  • grain mill - (optional, you can also pick a store-bought whole wheat alternatve)
  • digital kitchen scales
  • stand mixer or hand mixer - (optional, you can knead by hand as well)
  • bench scraper
  • rolling pin
Ingredients

Tangzhong Ingredients

  • 125 g milk - (½ cup)
  • 125 g water - (½ cup)
  • 50 g freshly milled soft wheat flour - See Ingredients for store-bought flour alternatives.
  • 10 g salt - (1¾ tsp)

Dough Ingredients

  • 300 g tangzhong paste - cooled to below 42°C/107°F
  • 400 g freshly milled soft wheat flour - See Ingredients for store-bought flour alternatives.
  • 25 g sugar - (2 tbsp)
  • 1 large egg yolk
  • 120 g sourdough starter, active and bubbly - (generous ½ cup)
  • 60 g cold, cubed butter - (¼ cup) ADD AFTER FERMENTOLYSE

Egg Wash

  • 1 large egg white
  • 1 tbsp milk
  • sesame seeds - hulled or unhulled, black or white
  • nigella seeds - optional but delicious
Instructions

Mill Grains

  • Weigh out 450g whole soft wheat berries and grind them on the finest setting of your grain mill. Set aside 50g of the freshly milled flour for the tangzhong.

Cook the Roux (Tangzhong)

  • Combine the milk, water, and salt in a small pot. Whisk in the reserved 50g of flour and cook, stirring frequently, until thickened to a pudding-like consistency.
  • Once it begins to bubble, pull it off the heat. Cover the mixture and let it cool down to below 42°C (107°F). It should feel neutral to the touch.

Mix & Rest (Fermentolyse)

  • In a large bowl (or the bowl of a stand mixer), combine the remaining freshly milled flour, sugar, egg yolk, and sourdough starter. Add the cooled tangzhong and mix into a dry, shaggy dough.
    Cover and let rest for 30 minutes.

Knead & Bulk Ferment

  • Knead the dough for 1-2 minutes using a stand mixer (or by hand).
  • With the mixer running, add the cold butter cubes, one by one. Knead for another 8 minutes, until the dough is smooth and pliable, and clears the sides of the stand mixer bowl.
  • Shape into a soft, slightly tacky ball, cover, and let ferment at room temperature for 8-10 hours (or overnight), until puffy and well risen.

Shape Buns

  • Line a baking sheet with parchment paper.
  • When the dough is domed and puffy, sprinkle it with a little flour and turn it out onto a clean work surface. Divide into 8 equal portions.
  • Gently roll up each piece just enough to smooth it out, then shape into tight balls. Use a rolling pin to gently flatten the buns. Place on a parchment-lined baking sheet.

Proof

  • Cover the buns with plastic wrap and let rise at room temperature for 1–2 hours, until almost doubled, puffy and soft to the touch. Toward the end of proofing, preheat the oven to 220°C (428°F).

Bake & Cool

  • Beat the egg white with 1 tablespoon of milk and brush the surface of the buns evenly. Lightly sprinkle with sesame seeds and nigella seeds (if using).
  • Bake for 15–18 minutes, or until turning golden.
  • Set the baking sheet on a wire rack and let the buns cool completely.
Notes
  1. If you're not milling at home, choose any whole wheat flour from a European supermarket. In North America, a whole wheat pastry flour with a protein content of at least 10% is the closest match.
  2. Store any leftover buns in an airtight container at room temperature for up to 2–3 days. They also freeze beautifully.
  3. The tangzhong can be prepared in advance and stored in the fridge, well covered, until needed.
  4. If you end up with less than 300 g of tangzhong, a little too much liquid has evaporated during cooking. Simply add enough water to bring it back to the correct weight.
  5. Fermentation times will vary depending on room temperature and the strength of your starter
  6. These buns don’t spread much during proofing or baking, so you’ll have to roll them to the diameter you want. Don’t worry if they look a little flat after shaping. During proofing they’ll rise into beautifully rounded domes again.
  7. Let the buns proof fully. A generous final rise is one of the keys to their soft, squishy texture.
  8. If you’re using an instant read thermometer, the buns are fully baked when the center reaches 88°C/190°F.
     
Author: Sarah | Grains & Greens Kitchen
Serving: 1bun | Calories: 300kcal | Carbohydrates: 52g | Protein: 8g | Fat: 8g
Tried this recipe?Let me know how it turned out!