Homemade hamburger buns….my new favorite bread to make. They’re quick and easy, and everyone loves these soft and pillowy buns. These made-from-scratch hamburger buns are perfect for burgers, pulled pork sandwiches, or even chicken salad sandwiches. The options are endless! Need a topping for next your juicy burger? Try our delicious and quick In-N-Out Sauce.

WHY YOU’LL LOVE THeSe Super Soft Hamburger Buns

• Easy to Make. This Super Soft Hamburger Buns recipe comes together in 10 minutes. The longest part is allowing the buns to rise, but everything else is easy peasy.
• Super Soft. These buns are pillowy soft on the inside and golden brown on the outside.
• Crowd favorite. Your family will be asking for these made-from-scratch hamburger buns and you’ll never want store-bought ever again!

INGREDIENTS

Warm Water- Warm water is needed to activate the yeast. Without proper activation, your buns will be dense and flat.

Granulated Sugar- Another ingredient to activate the yeast.

Active Dry Yeast – The star of the show! Gives the pillowy rise to these buns.

Salted Butter– The rich and flavor taste of these homemade hamburger buns.

Whole Milk- Like butter, the whole milk gives that soft and delicious texture to the buns.

Egg- The combiner and topper of these buns.

All Purpose Flour- The star ingredient to this super soft hamburger buns.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes or until foamy.
2. Add melted butter, milk, and egg and whisk to combine.
3. Using a wooden spoon, add 3 cups flour and sea salt and mix. It should turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough. 
4. Add additional flour, ¼ cup at a time, and knead until the dough forms a ball, is smooth, and slightly tacky to the touch. 
5. Form the dough into a ball and lightly oil the bowl, cover with a damp towel, and rise until doubled (about 60 minutes). Quick rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the bowl inside. This creates a warm environment for the dough to proof (this is what I do).
6. After the dough has doubled, punch it down and weigh it, then divide it by 12 and form into balls and then flat, round discs of equal size (about 2-3” in diameter). Place buns on a parchment-lined sheet pan. Use two pans to divide the 12 buns or use one large sheet pan for all 12. 
7. Cover with a damp towel and let rise again until doubled in size (30-60 minutes).
8. During the end of the rise, preheat oven to 375 degrees F. Brush the top of each bun with the egg wash, then sprinkle with sesame seeds.
9. Bake in the preheated oven for 15 minutes or until golden brown. Let the buns cool for about 10 minutes. This will make it easier to slice them in half. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Switch up the yeast. While this recipe calls for active dry yeast, you can also use rapid-rising yeast. Just skip the “until foamy” in step one. You may find your dough doubles a lot faster. Win-win!
• Skip the sesame seeds. Not a fan of sesame seeds? No worries! Simply skip that step. These buns will still be delicious.

Tips/STORAGE

Super soft hamburger buns can be stored in an airtight container at room temperature for 2-3 days, in the fridge for a week, and in the freezer for up to 3 months.

Super Soft Hamburger Buns

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• Author: Michelle Powell
• Total Time: 2 hours
• Yield: 12 buns

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Description

These Super Soft Hamburger Buns are better than store-bought and easy to make. Made from scratch with just a few staple ingredients these buns are soft, pillowy, golden brown, and perfect for burgers and sandwiches! You’ll never want store-bought ever again!

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Ingredients

Burger buns:

• 1/2 cup warm water
• 2 tbsp organic granulated sugar
• 1 tbsp (or 2 packets) active dry yeast 
• 4 tbsp salted butter, melted and cooled
• 1 1/4 cups whole milk, room temperature
• 1 egg
• 1 tsp fine sea salt
• 4 to 4 1/4 cups all-purpose flour

Egg wash:

• 1 egg
• 1 tbsp water
• 2 tbsp sesame seeds, optional

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Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes or until foamy.
2. Add melted butter, milk, and egg and whisk to combine.
3. Using a wooden spoon, add 3 cups flour and sea salt and mix. It should turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough. 
4. Add additional flour, ¼ cup at a time, and knead until the dough forms a ball, is smooth, and slightly tacky to the touch. 
5. Form the dough into a ball and lightly oil the bowl, cover with a damp towel, and rise until doubled (about 60 minutes). Quick rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the bowl inside. This creates a warm environment for the dough to proof (this is what I do).
6. After the dough has doubled, punch it down and weigh it, then divide it by 12 and form into balls and then flat, round discs of equal size (about 2-3” in diameter). Place buns on a parchment-lined sheet pan. Use two pans to divide the 12 buns or use one large sheet pan for all 12. 
7. Cover with a damp towel and let rise again until doubled in size (30-60 minutes).
8. During the end of the rise, preheat oven to 375 degrees F. Brush the top of each bun with the egg wash, then sprinkle with sesame seeds.
9. Bake in the preheated oven for 15 minutes or until golden brown. Let the buns cool for about 10 minutes. This will make it easier to slice them in half. Enjoy!

Notes

• Use warm water. Warm water is needed to activate the yeast. Without proper activation, your buns will be dense and flat.
• Let the dough rise somewhere warm. Yeast works its magic in a warmer environment. When you give it time to rise, set it in a warm spot for the best results. I like to preheat my oven to the lowest temperature, turn it off, and place the dough in the oven.
• Super soft hamburger buns can be stored in an airtight container at room temperature for 2-3 days, in the fridge for a week, and in the freezer for up to 3 months
• Not a fan of sesame seeds? No worries! Simply skip that step. These buns will still be delicious.
• While this recipe calls for active dry yeast, you can also use rapid-rising yeast. Just skip the “until foamy” in step one. You may find your dough doubles a lot faster. Win-win!

• Prep Time: 10 minutes
• Rising Time: 1 hour 30 minutes
• Cook Time: 15 minutes

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WHY YOU’LL LOVE this Soft Sourdough Sandwich Loaf

Super Soft. The soft and chewy texture of this sourdough sandwich loaf is delectable. This one won’t last long on your kitchen counter.

Beginner Recipe. This sourdough sandwich loaf is fool-proof and easy for beginners to make.

Versatile Bread. This sandwich bread is incredibly versatile. From turkey sandwiches to an elevated breakfast with a Sourdough Bread French Toast Casserole, or indulge in a lunchtime delight with a melty grilled cheese. It’s also simply delicious alone or toasted with butter and jam.

INGREDIENTS

Starter- Active bubbly starter is what you want for sourdough bread.

Warm Water- The warm water (not hot) helps incorporate the starter and honey without killing the starter.

Bread Flour- Although you can use all-purpose flour, the higher protein content in bread flour creates a higher more airy loaf that’s perfect for sandwiches.

Oil– Gives a more pleasing texture and flavor.

Honey- The slight sweetness of this sourdough bread.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Add the active starter to a large bowl. Mix in warm water and honey, until milky.
2. Then add in bread flour, oil, and salt. Stir with a dough whisk or mix with your hands until the dough is thicker and not formed. I also use a flexible dough scraper to help incorporate the dough.
3. Finish mixing the dough with your hand until most of the flour has been incorporated. Cover with a damp tea towel or a reusable bowl cover. Let rest for 45-60 minutes.
4. Do a series of 4-6 stretches and folds, like you would with your artisan sourdough. Cover with a damp tea towel or a reusable bowl cover and sit on the counter overnight for 8-10 hours. Do not refrigerate the dough.
5. In the morning, lightly flour your countertop and place dough on it. I like to use a flexible dough scraper to help pull the dough onto the counter. Stretch out your dough into a rectangle and tri-fold into a log. Do a little shaping with your log by gently pulling the dough towards you, as you do with your artisan loaves while shaping and pinching sides. 
6. Oil your bread pan with butter or oil and place the dough into the bread loaf pan. Cover with a damp tea towel or a reusable bowl cover and let rise for 2-3 hours until it doubles in size. 
7. If baking the same morning, preheat the oven to 375 F. Bake the loaf for 40 minutes. Brush with butter a couple of minutes after it comes out of the oven and let it cool 1-2 hours before cutting. Leave baked bread on the counter, covered, and enjoy within 2-3 days.
8. If not baking after the 2nd rise, place the pan with the dough in the fridge covered until ready to bake. The dough can stay in the refrigerator unbaked for 5 days.

TIPS/STORAGE for Soft Sourdough Sandwich Loaf

Slather the pan with butter and the top of the loaf once it comes out of the oven. It’s so yummy and rich!

Storage: keep the bread in a fabric or paper bag, wrapped in a tea towel, or a bread bin at room temperature for up to three days. It will dry out slightly over time but toasts very well and is delicious to use in grilled cheese.

Freezing: freeze the full loaf in an airtight container, or do individual slices, for up to two months. Thaw slices directly in the toaster for easy single servings.

Need more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls. It’s seriously so good!

Soft Sourdough Sandwich Loaf

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• Author: Michelle Powell
• Total Time: 13 hours 40 minutes
• Yield: 1 loaf

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Make this amazingly Soft Sourdough Sandwich Loaf. It’s soft and chewy, made with bread flour, sourdough starter, oil, and a little honey. This is a great recipe for sourdough beginners and a good way to bake sourdough bread without a dutch oven. Make it into sandwiches or serve with butter and jam for an easy and delicious meal.

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Ingredients

• 100g active bubbly starter
• 300g warm filtered water
• 42g raw honey
• 560g of bread flour (might need more or less depending on humidity levels)
• 20g olive oil
• 12g pink Himalayan salt 

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Instructions

1. Add the active starter to a large bowl. Mix in warm water and honey, until milky.
2. Then add in bread flour, oil, and salt. Stir with a dough whisk or mix with your hands until the dough is thicker and not formed. I also use a flexible dough scraper to help incorporate the dough.
3. Finish mixing the dough with your hand until most of the flour has been incorporated. Cover with a damp tea towel or a reusable bowl cover. Let rest for 45-60 minutes.
4. Do a series of 4-6 stretches and folds, like you would with your artisan sourdough. Cover with a damp tea towel or a reusable bowl cover and sit on the counter overnight for 8-10 hours. Do not refrigerate the dough.
5. In the morning, lightly flour your countertop and place dough on it. I like to use a flexible dough scraper to help pull the dough onto the counter. Stretch out your dough into a rectangle and tri-fold into a log. Do a little shaping with your log by gently pulling the dough towards you, as you do with your artisan loaves while shaping and pinching sides. 
6. Oil your bread pan with butter or oil and place the dough into the bread loaf pan. Cover with a damp tea towel or a reusable bowl cover and let rise for 2-3 hours until it doubles in size. 
7. If baking the same morning, preheat the oven to 375 F. Bake the loaf for 40 minutes. Brush with butter a couple of minutes after it comes out of the oven and let it cool 1-2 hours before cutting. Leave baked bread on the counter, covered, and enjoy within 2-3 days.
8. If not baking after the 2nd rise, place the pan with the dough in the fridge covered until ready to bake. The dough can stay in the refrigerator unbaked for 5 days. 

Notes

• If not baking after the 2nd rise, place the pan with the dough in the fridge covered until ready to bake. The dough can stay in the refrigerator unbaked for 5 days. 
• Oiling the loaf pan with butter and brushing with butter a few minutes after baking will make the flavor even richer and even more delicious. 
• Let baked bread cool for 1-2 hours before cutting. Leave baked bread on the counter, covered, and enjoy within 2-3 days.

• Prep Time: 13+ hours
• Cook Time: 40 minutes

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WHY YOU’LL LOVE this Easy Sourdough Pumpkin Bread Recipe

Pumpkin Puree. The canned pumpkin puree used in this recipe makes this pumpkin bread so moist and delectable.

Pumpkin Spice Blend. This classic pumpkin spice blend- cinnamon, nutmeg, ginger, and cloves brings the flavor to this bread. It’s the perfect amount of spice that keeps you coming back for more.

Great Use For Sourdough Discard. This is the perfect recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Using sourdough should add some tanginess and depth to the flavor of your cookie, but they should not be sour. Sourdough Pumpkin Bread should be sweet.

INGREDIENTS

All-Purpose Flour- The base of this deliciously Easy Sourdough Pumpkin Bread.

Baking Soda and Baking Powder- Helps the bread rise and enhance its soft texture.

Pumpkin Spice Blend- cinnamon, nutmeg, ginger, and cloves bring the flavor to this bread.

Melted Butter– Gives a more pleasing texture and flavor.

Sugar- The sweetness of this pumpkin bread.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Vanilla Extract – This enhances the taste and aroma of the bread.

Pumpkin Puree- The key to this moist pumpkin bread.

Unfed sourdough starter or active starter- A fabulous way to use that excess discard from your sourdough.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Preheat oven to 350 degrees—butter one 8 x 4-inch loaf pan and set aside.
2. Whisk the pumpkin, oil, eggs, sourdough discard, and cane sugar in a large bowl until silky. Add in the pumpkin spice blend- cinnamon, nutmeg, ginger, and cloves, and whisk to combine.
3. In a separate bowl, combine baking powder, baking soda, salt, and flour, and then add to the wet ingredients. Using a wooden spatula, mix until just combined. Pour the mixture into the prepared pan and smooth out the top.
4. In a small bowl, stir together the sugar and cinnamon. Sprinkle over the top of the loaf and bake for 60 minutes, or until a toothpick inserted into the loaf comes out clean.
5. Cool the loaf in the pan completely. While removing the loaf from the pan, some cinnamon sugar will likely fall off that didn’t stick to the loaf. That’s normal.
6. Slice and enjoy the loaf alone or top it with some butter or cream cheese.

SUBSTITUTIONS/VARIATIONS for Easy Sourdough Pumpkin Bread Recipe

• Topping Is Optional. If you prefer a less sweet pumpkin bread, you can leave the cinnamon sugar topping off the bread. It will still be delicious.

TIPS/STORAGE for Easy Sourdough Pumpkin Bread Recipe

Can be stored for up to 5 days at room temperature in an airtight container or wrapped tightly.

If freezing for a while you might want to individually wrap portions in plastic wrap to keep them fresh.

WHAT IS SOURDOUGH DISCARD?

Sourdough discard is the portion of the starter removed and discarded before feeding the remaining starter. This portion must be removed to maintain the starter. As your starter starts, you can end up with a lot of discard, and that’s where sourdough discard recipes like this Easy Sourdough Pumpkin Bread Recipe come in handy!

Need more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls. It’s seriously so good!

Easy Sourdough Pumpkin Bread Recipe

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• Author: Michelle Powell
• Total Time: 1 hour 20 minutes
• Yield: 10

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Description

This easy sourdough pumpkin bread recipe uses pumpkin puree, sourdough discard, and a classic pumpkin spice blend. It’s a perfect quick bread for Fall. It’s soft, moist, perfectly sweet, topped with delicious cinnamon sugar, and oh-so-tasty.

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Ingredients

• 1 15oz  can pumpkin puree
• ½ cup of butter, melted
• 3 large eggs
• ½ cup sourdough starter discard
• 1 ⅔ cup organic cane sugar
• 1 ½ tsp baking powder
• ¾ tsp baking soda
• ¾ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground ginger
• ⅛ tsp cloves
• 2 cups all-purpose flour

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Instructions

1. Preheat oven to 350 degrees—butter one 8 x 4-inch loaf pan and set aside.
2. Whisk the pumpkin, oil, eggs, sourdough discard, and cane sugar in a large bowl until silky. Add in the pumpkin spice blend- cinnamon, nutmeg, ginger, and cloves, and whisk to combine.
3. In a separate bowl, combine baking powder, baking soda, salt, and flour, and then add to the wet ingredients. Using a wooden spatula, mix until just combined. Pour the mixture into the prepared pan and smooth out the top.
4. In a small bowl, stir together the sugar and cinnamon. Sprinkle over the top of the loaf and bake for 60 minutes, or until a toothpick inserted into the loaf comes out clean.
5. Cool the loaf in the pan completely. While removing the loaf from the pan, some cinnamon sugar will likely fall off that didn’t stick to the loaf. That’s normal.
6. Slice and enjoy the loaf alone or top it with some butter or cream cheese.

Notes

• Can be stored for up to 5 days at room temperature in an airtight container or wrapped tightly.

• Prep Time: 20 minutes
• Cook Time: 1 hour

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