Easy Sourdough Discard Hamburger Buns Recipe

Why We Make Our Own Buns

Store-bought buns are fine. But homemade ones tell a story. They smell like a warm hug. They taste like care.

I love using my sourdough discard here. It feels good to use it, not waste it. The discard gives the buns a little special flavor. It makes them just a bit more interesting than plain ones. Doesn’t that smell amazing when they bake?

A Little Kitchen Memory

My grandson once asked for “cloud bread” for his burger. I laughed. I knew what he meant. He wanted a bun that was soft and light.

That’s what this recipe makes. A soft, golden cloud for your burger. I still laugh at that name. What’s the funniest name you’ve ever given a food?

Let’s Talk About the Dough

First, mix the warm milk, yeast, and honey. The honey feeds the yeast. This makes the buns rise. Then add everything else. Stir it into a shaggy mess.

Now, knead it on the counter. Just push and fold for a few minutes. You’ll feel it get smooth. This matters because kneading makes the bun strong enough to hold your burger. It won’t fall apart.

The Magic of Waiting

Put the dough in a bowl. Cover it with a towel. Let it sit in a warm spot. It needs to grow. This is the first rise.

Patience is a secret ingredient. The waiting time lets flavor develop. It makes the texture just right. This matters in baking and in life. Good things often need a little quiet time. What’s your favorite thing to do while dough rises?

Shaping and Baking Your Clouds

After the rise, divide the dough into eight pieces. Shape them into balls. Tuck the sides under to make a smooth top. Place four on each baking sheet.

Let them rise again. Then brush with egg wash. Sprinkle on sesame seeds if you like. The egg wash gives them that pretty, glossy finish. Fun fact: Bakers have been using egg washes for centuries to make bread shine.

Your Turn in the Kitchen

Bake until golden brown. Let them cool completely. This is hard, I know! But it keeps them from getting gummy.

Then slice one open. Smell that warm, yeasty scent. It’s ready for your favorite burger. Or just for a pat of butter. Will you try these with sesame seeds or plain on top?

Ingredients:

Ingredient	Amount	Notes
Warm milk	3/4 cup
Instant dry yeast	2 teaspoons
Honey	3 tablespoons
Unsalted butter	4 tablespoons	Melted
Egg	1	Lightly beaten
Sourdough discard	1/2 cup
All-purpose flour	3 cups
Salt	1 teaspoon
Egg yolk	1	For egg wash
Water	1 tablespoon	For egg wash
Sesame seeds		Optional, for topping

My Favorite Sourdough Discard Hamburger Buns

Hello, my dear. Come sit a moment. Let’s talk about buns. Not just any buns, but the soft, golden kind that hold a juicy burger perfectly. I love this recipe. It uses that sourdough discard from the jar in your fridge. It feels good not to waste a single bit. The honey and milk make them taste so friendly and sweet. My grandson says they’re the best part of the meal. I still laugh at that.

Making them is like a little kitchen project. You get your hands right in the dough. It’s soft and warm. Doesn’t that smell amazing? The yeast and honey working together is pure magic. I’ll walk you through it, step-by-step. It’s easier than you think. Let’s make some memories, and some buns.

Step 1: Wake the Yeast

Grab your biggest bowl. Pour in the warm milk. It should feel like a cozy bath, not hot. Add the yeast and honey. Give it a good whisk. You’ll see little bubbles soon. That’s the yeast waking up! Now, add the melted butter, egg, and your sourdough discard. It doesn’t need to be perfect. (A hard-learned tip: If your milk is too hot, it will upset the yeast. Test it on your wrist like baby’s milk.)

Step 2: Mix & Knead

Time for the flour and salt. Dump them right into the same bowl. Stir with a wooden spoon. It will look messy and shaggy. That’s just fine. Now, turn it all out onto your clean counter. Time to knead! Push the dough away with the heel of your hand. Fold it back over. Do this for about 5 minutes. You’ll feel it become smooth and springy. It’s a wonderful feeling.

Step 3: First Rise

Form your dough into a neat ball. Place it in a greased glass bowl. Cover it with my favorite tea towel. Find a warm, cozy spot for it to rise. Maybe near a sunny window. Let it sit until it doubles. This takes about 90 minutes. Patience is a secret ingredient. What’s your favorite cozy spot in the kitchen? Share below!

Step 4: Shape & Second Rise

The dough is puffy and happy! Gently press it down. Turn it out and divide it into 8 pieces. Shape each piece into a bun. Pull the top smooth and tuck the edges underneath. Place four buns on each lined baking sheet. Cover them again. Let them rise once more for about an hour. They will become plump and friendly.

Step 5: Bake to Golden

Almost there! Preheat your oven. Make the egg wash. Whisk one yolk with a spoon of water. Brush this gently over each bun. It makes them shiny and golden. Sprinkle on sesame seeds if you like. Bake for 20-25 minutes. Your kitchen will smell like a bakery. Let them cool completely before you slice. I know it’s hard to wait!

Cook Time	25 minutes
Total Time	About 3 hours (with rising)
Yield	8 buns
Category	Bread, Side

Three Fun Twists to Try

Once you master the basic bun, you can play! Here are three of my favorite ideas. They make dinner feel like a party.

• Everything Bagel Buns: Swap sesame seeds for everything bagel seasoning. So good with a chicken burger.
• Cheesy Garlic Swirl: Roll out each dough piece. Brush with garlic butter, sprinkle cheese, roll up, and shape. Oh my.
• Cinnamon Sugar Buns: Skip the egg wash. Brush with melted butter, roll in cinnamon sugar. Perfect for breakfast sandwiches.

Which one would you try first? Comment below!

Serving Them Up Right

These buns deserve a good filling. For a classic meal, I love a beef patty with crisp lettuce and a thick tomato slice. Try sweet potato fries on the side. They are also wonderful for pulled chicken sandwiches. Slice them, toast them lightly, and spread with garlic butter. So simple, so good.

For drinks, a cold glass of lemonade is perfect. It cuts through the rich flavors. For the grown-ups, a pale ale pairs beautifully with a burger. The little bit of tang in the bun loves it. Which would you choose tonight?

Keeping Your Buns Fresh and Happy

Let’s talk about keeping those buns soft. Cool them completely first. Then, store them in a bread bag at room temperature. They will stay fresh for about two days.

For longer storage, freeze them. I wrap each bun tightly in plastic wrap. Then, I pop them all into a big freezer bag. They keep for a month. I once forgot a bag in the back of my freezer. We found them three months later and they were still perfect!

To reheat, just warm them in a 300-degree oven for five minutes. This brings back that fresh-baked feel. Batch cooking matters because it saves your future self time. A ready-made bun makes any meal special. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Bun Troubles

Sometimes dough can be tricky. If your dough won’t rise, check your yeast. Make sure your milk is warm, not hot. Hot milk will make the yeast sleepy. I remember when I used boiling milk once. My poor dough just sat there like a lump!

If your buns are too dense, you may have added too much flour. The dough should be slightly tacky, not dry. This matters because light, airy dough makes soft buns. If the tops are pale, your egg wash is key. Always use the yolk and water mix. It gives that beautiful, glossy brown finish we all love.

That golden crust makes the bun taste and look special. Getting these steps right builds your kitchen confidence. Which of these problems have you run into before?

Your Quick Bun Questions, Answered

Q: Can I make these gluten-free? A: I have not tried it myself. A good gluten-free flour blend should work.

Q: Can I make the dough ahead? A: Yes! After the first rise, shape the buns. Cover the baking sheet and refrigerate overnight. Bake them the next day.

Q: What can I use instead of honey? A: Maple syrup or white sugar will work just fine. *Fun fact: Honey helps keep baked goods soft.*

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Q: Can I make mini buns? A: Absolutely. Just divide the dough into twelve pieces instead of eight.

Q: Is the egg wash necessary? A: It is for that shiny top. For a softer crust, you can just use milk. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these buns. There is nothing like homemade bread. It fills your kitchen with the best smell. Use them for burgers, sandwiches, or just with butter.

I would love to see your creations. Sharing food stories connects us all. Have you tried this recipe? Tag us on Pinterest! You can find me at @GraceCooks. I always look at your photos.

Thank you for baking with me today. Happy cooking!

—Grace Ellington.