The Enriched Protein Dough

1. Follow the instructions for the “Everything Protein Sourdough” until the dough had its bulk ferment and has about doubled in volume. It should already look really nice and puffy.
2. Now, if you feel 14 burger buns is a bit much, feel free to divide the dough into 2 pieces and make a Brioche or Garlic Cheese bread or Danishes out of one part.
3. I’ll give instructions for the full amount here though.

Preparations

1. Line three sheet pans with baking parchment. (You can get away with 2 large and one small, putting 6 rolls on each larger one and 2 on the smaller one).
2. Flour your work surface and get the dough out of your bowl or container. You’ll probably need a dough scraper or silicone spatula, even if you oiled the container, as the dough started very soft before going into the fridge.

Divide the Dough

1. To get 14 evenly sized pieces, shaping a log that’s around 28 in long first, measuring it and dividing it into pieces that are about 2 in wide each is the easiest. Or you could just eyeball it, as I often do (and did in the video, using my rectangular piece of dough).
2. To get them perfectly even, food scales are great. Each roll will weigh around 135g.

Shape The Sourdough Brioche Hamburger Buns

1. To shape your burger buns, locate the smooth and less sticky side. It’s usually the side that was on top in your bowl.
2. Put that side down in the palm of your hand, then pull up the four corners and push them together, to get a little parcel/garlic bulb shape.
3. Flip it over with the “tip” down onto your work surface. Ideally in a spot without flour. It will stick a little bit, but that’s what we want to create tension here.
4. Now cup your hand over the dough and start moving it in tiny rapid circles, barely touching the top of the dough until it “rises” up a bit and is shaped into one smooth ball with good surface tension.
5. Transfer to the parchment lined baking sheet.
6. Repeat with the remaining dough pieces.

Last Rise

1. To keep the dough lovely moist and warm I found using a large plastic bag that I clip or knot closed after inflating it with a bit of air works best.
2. It creates the exact microclimate sourdough loves and thrives in.
3. Allow your burger buns to rise for about 3-6 hours or until looking very large and puffy.
4. In my kitchen, which is around 70°F/21°C this took 6 hours.

How To Check If your Sourdough Buns are Proofed to Perfection

1. To test if they are ready, lightly oil a fingertip and gently poke a bun. It should be easy to dent and only slowly bounce back. If it’s hard to push in the dough needs longer.
2. If it doesn’t bounce back at all, it might be slightly over proofed. But don’t worry, bake it right away and it’ll be perfectly fine.
3. If they have already deflated and went all sloppy you probably left them for decidedly too long.
4. This can happen in a kitchen that is decidedly too warm or if you forgot all about them and left them for way too long.
5. In very warm countries or in summer it’s a good idea to let them only proof outside of the fridge for an hour or two max, then transfer to the fridge to finish. This prevents any accidental over proofing.

Bake Your Sourdough Buns

1. Pre-heat your oven to 350°F/175°C
2. Whisk the egg with a tablespoon of water until well combined.
3. Brush each bun with the egg and sprinkle with some sesame seeds if you like.
4. Bake in the center of the oven for around 18-25 minutes or until deeply golden brown and baked through.
5. If your oven, like most, bakes a little unevenly, rotate the sheet pan after about 13 minutes by 180 degrees to get even browning.
6. If you have an instant read thermometer, it can be a good idea to check the internal temperature.
7. The buns should be at around 190°F/88°C to be fully baked.
8. Tapping the bottom works too. They should sound hollow. If not, leave them a few minutes longer.