Burger Buns (with Sourdough Discard)

What You'll Need:
Baking Stone
2 1/4 tsp Active Dry Yeast
1 1/4 c slightly warmed whole milk (or warm filtered water) (250g)
1/3 c Sourdough Discard (110g)
1/4 c sugar
2 Eggs (one for dough, one for egg wash)
1/2 tsp salt
2 1/2 c all-purpose flour (300g)
Sesame Seeds (optional)
Pastry Scraper
Stand Mixer


1. In an mixing bowl, pour in milk and yeast. Let sit for 5 minutes. you should start to see foam on the top of the water.

2. In same bowl, add sourdough discard, sugar and you egg. Mix on medium speed for about a minute.

3. Add your salt, and mix again on medium speed for 30 seconds.

4. Add your flour 1/2 cup at a time, mixing on low after each flour addition.

5. Cover the bowl and leave for about 2 hours.

6. Preheat your oven to 375 degrees 

7. Using a pastry scraper, separate your dough into 10 equal pieces. 

8. Gently stretch and form them into balls, making sure you're creating tension on the top of the buns. Place onto your baking stone.

9. Cover and let rest for another 30 minutes, or slide into the fridge for 8-12 hours. This option is nice if you want to prep your dough the night before you need them, This way, it is easy to just pull out and bake.

10. Prepare you egg wash. An egg wash is just an egg whisked with some water. Use a pastry brush to gently brush the egg wash onto the buns. Sprinkle your sesame seeds on top.

11. Bake for 25 minutes or until golden brown on top.

12. Serve and Enjoy!