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Sourdough Hamburger Buns: Submitted by: dwmoar | Date Added: 10 Sep 2010
Listed in: Bread and Rolls

2 cups fresh sourdough starter**, room temperature
1 cup water
1/2 cup sugar
1/4 cup vegetable oil
1 egg yolk (or 1 egg)
1/2 teaspoon salt
5 to 6 cups flour

** Use our Sourdough Starter found in the MISC. section. **

Cooking Instructions

Mix all ingredients except flour together. Add half the flour, beat well. Gradually add remaining flour until too stiff to stir, then knead 5 to 10 minutes, adding flour as necessary to keep from sticking, until dough is smooth and about 1/3 as tall as wide when allowed to rest. Place in greased bowl, turn, cover lightly to rise until doubled. Punch down, let rest 15 minutes.
Pinch off balls about the size of a medium lemon (or divide dough into 20 equal pieces), shape each piece into a smooth ball, and flatten until about 3/4 inches thick. Place two inches apart on greased cookie sheets. Let rise until almost the desired size.
Bake 15 to 20 minutes at 375 F. Makes about 20 buns.

For hot-dog buns, pinch off pieces the size of a medium egg or lime. Shape to the length of a hot-dog, and about 3/4 inch thick. (Use a wooden cutting board with a handle as a roller, rolling the dough between the board and the table top, holding the board perfectly parallel to the table.) Place 1 inch apart on the greased cookie sheets.
Makes about 24.

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Sourdough Hamburger Buns Sourdough Hamburger Buns
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