Theresa, one of our wonderful readers in Michigan, made some homemade hamburger and hot dog buns using The Amish Cook's sourdough starter. I admire the industriousness of her endeavor. Those are some items that almost seem like it's more trouble then it's worth: just grab some hot dog buns at the market, slap your dog in the bun, bury it with condiments, at you're good to go. But seeing these photos makes me change my mind a bit, don't these homemade buns look amazing? Click here to get the Amish Cook's sourdough starter recipehttp://www.food.com/recipe/sourdough-burger-buns-135870?oc=linkback">. This is a common recipe among the Amish for homemade buns, just use the Amish Cook's starter and you're good to go!
🍞 Ingredients
- 2 cups sourdough starter
- 3 tablespoons butter
- ½ cup milk, lukewarm
- 2 eggs, beaten
- 1 teaspoon salt
- 2 tablespoons sugar
- 3 cups all-purpose flour (up to half of flour could be whole wheat)
📋 Instructions
- Stir together all ingredients except flour.
- Add flour, mixing until it comes together enough to be turned out and kneaded.
- Knead until dough is smooth and satiny (this can be done on a mixer or bread machine, if preferred).
- At this point dough may be refrigerated up to 24 hours for a more flavorful bread.
- Bring dough back to room temperature before continuing with shaping.
- Let dough rest for 15 or 20 minutes and then roll it out to ½" thick. Cut with a 4" round cutter. Cover and let rise until doubled in bulk.
- Bake at 350°F for 15 to 18 minutes.
- Cool on wire rack.
🍞 Additional Amish Bun Recipes
Amish White Bread
Amish Pull Break or Monkey Bread
Homemade Strawberry Bread
Homemade Rhubarb Bread
📖 Full Recipe
Homemade Hamburger Buns
Ingredients
- 2 cups sourdough starter
- 3 tablespoon butter
- ½ cup milk lukewarm
- 2 eggs beaten
- 1 teaspoon salt
- 2 tablespoon sugar
- 3 cups all-purpose flour up to half of flour could be whole wheat
Instructions
- Stir together all ingredients except flour.
- Add flour, mixing until it comes together enough to be turned out and kneaded.
- Knead until dough is smooth and satiny (this can be done on a mixer or bread machine, if preferred).
- At this point dough may be refrigerated up to 24 hours for a more flavorful bread.
- Bring dough back to room temperature before continuing with shaping.
- Let dough rest for 15 or 20 minutes and then roll it out to ½" thick.
- Cut with a 4" round cutter. Cover and let rise until doubled in bulk.
- Bake at 350°F for 15 to 18 minutes.
- Cool on wire rack.
Tried this recipe?Let us know how it was!
connie campbell
these buns look really good just might have to try and make some !
Wendy P
With the price of bread these days, it really pays to make your own if you can. It's not hard - you just have to be around long enough for it to rise and go into the oven. These look really good, and once you have a sourdough starter going it is very easy to keep up. (I've left mine neglected in the fridge for months at a time. You just need to feed it a few times to get it active again and you're good to go.)
Barbarainnc
Please make recipe print friendly!!! 🙂 🙂 🙂 No ads or pictures, please.
Breadking
Well done on the recipe - its always better to see the pictures of how the recipe turns out. As you said above reshape the dough and you can also make great hot dog buns - great for the kids !
Christine
There is no way only 3 cups of flour was used for this recipe. I use the starer all the time to bake bread using her starter. The starter is liquid. The bread uses one cup of starter, 1 &1/2 cups water, 1/2 cup oil, and 6 cups of flour. 3 cups of flour is not enough flour for this recipe. The 2 cups of starter, 1/2 cup milk, and 2 eggs equals the same amount of liquid in her bread recipe using her starter
Laurie
I tried it, too, and realized that what you're saying is exactly right. I decided to just go ahead and add another 3 cups of flour and proceed. I'm happy to say they turned out fabulous this way! Try it!