1. This recipe can be mixed by hand or using a stand mixer.

   If using active dry yeast: Warm 140 grams of water to about 90–95°F (warm to the touch, not hot). Add the active dry yeast and a pinch of sugar, stir, and let it sit for 5–10 minutes. It should become creamy, bubbly, and foamy. Tip: Liquids hotter than 95°F can damage the yeast, so keep it just warm.

   If using instant yeast: Instant yeast can go straight into the bowl with the flour and other dry ingredients…no need to activate it first. Just make sure the liquid is still warm (not hot) so the dough rises well.

2. Once the yeast is activated whisk in the sourdough discard, sugar, melted butter, milk, and egg until combined.
3. Lastly add the flour and salt and mix until all of the flour has absorbed (the instant yeast can be tossed in at this point). The dough will look shaggy and be sticky.
4. Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.

Knead the dough

1. After the dough has rested, knead it into a smooth ball, about 3–6 minutes. Use flour as necessary it will start out sticky, but comes together beautifully. If using a stand mixer, knead for the same amount of time.

2. Once kneaded, place the dough in a buttered or oiled bowl, cover, and let rise until doubled and puffy (60-90 minutes).

   Need more time? The dough can be refrigerated overnight and shaped/baked the following day.

Shape the sourdough discard hamburger buns

1. Once the dough has doubled in size, line a large baking sheet with parchment paper.
2. Divide the dough into 8 equal portions (a kitchen scale helps for accuracy), about 125 grams each. For smaller buns, you can divide the dough into 10 portions, about 100 grams each.
3. Gently shape each piece into a smooth ball by tucking the seams underneath and pulling the dough toward you to create surface tension. It is normal for the dough to be a little sticky use flour to assist with this.
4. After shaping, gently pat the dough rounds slightly flatter to achieve the classic hamburger bun shape.

5. Place each shaped dough ball onto the baking sheet, cover with oiled plastic wrap or a dampened towel, and allow them to rest until nearly doubled (30-45 minutes). Pro tip: Place the tray in the oven with the light turned on for gentle warmth.

   I love using these proofing bags for covering my large baking trays!

Brush and bake the sourdough discard hamburger buns

1. Once the hamburger buns have almost doubled in size, whisk together the egg and water and preheat the oven to 375 degrees F.

2. Brush each bun with the eggwash and top with sesame seeds if using and bake for 25-30 minutes or until golden (check the buns at 25 minutes).

   Sourdough discard hamburger buns are fully baked when they reache an internal temperature of around 190°F to 210°F

3. Allow the hamburger buns to cool before slicing and assembling.

Storage Instructions

1. Store the buns in an airtight container or bag at room temperature for up to 3 days. For longer storage, place them in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature or toast before serving.