Hybrid Brioche Cheddar Hamburger Buns/Rolls

I froze away some of my first sourdough starter, last year, and pulled out 2 oz which I rehydrated and fed a few days earlier.

Then, I made some rolls with it. I had intended to make hamburger buns but for some reason, changed my mind and ended up placing the dough balls into an oiled 9 by 13 inch glass baking dish and made rolls instead. Since I don’t have a scale accurate enough to weigh small quantities, I ended up with some large balls of dough and after removing the excess, ended up with enough dough to make a single perfect hamburger bun.

The bun makes a great sandwich. The crumb of the rolls is light and fluffy.

Hybrid Brioche Cheddar Cheese Hamburger Buns/Rolls – makes 2 1/2 lbs/1.1 kg dough, enough for 16 buns

1 1/2 tsp dry active yeast
3/4 cup warm water (replace with water and 1 tbsp milk powder or 2 % milk for a brioche)
1 tbsp sugar
1 1/2 tsp salt
1/4 cup melted butter
1 cup active sourdough starter
2 eggs, plus an extra egg for egg wash
~ 1 cup shredded cheddar cheese
4 – 4 1/4 cup all purpose flour

Poppy or sesame seeds for topping (optional)

In a medium sized bowl, dissolve the sugar in warm water. Sprinkle in the yeast, stir and let sit for 5-10 minutes until foamy.

In a large bowl, add 2 cups of flour, salt, melted butter, 2 eggs and the sourdough starter.

Mix well with a large wooden spoon until you get a batter like consistency. Add the cheese and mix through. Gradually, add the rest of the flour, about half a cup at a time until the dough starts forming a ball in the bowl.

Transfer the dough to a floured working surface and add additional flour until you get a soft dough. Knead for about 10 minutes.

Turn dough out into an large oiled bowl and cover. Let rise in a warm place until doubled in size, which will take about 1 -1 1/2 hrs.

Divide the dough into 16 equal portions and form into balls.

Prepare 2 baking sheets by lining with parchment paper or brushing with vegetable oil. Spread out 8 balls of dough over each of the baking sheets so they’re at least 1 1/2 inches apart.

Cover and let rise in a warm place until doubled in size.

Preheat the oven to 425 deg F.

Beat the extra egg with a tablespoon of cold water and, using a pastry brush, brush over the top of the buns. If using the dough for buns, after letting them rise, pat them down a bit, gently, to get a wider bun.

Sprinkle poppy or sesame seeds over the top of the buns if desired.

Bake the buns for 12-17 minutes or until the tops are a golden brown and the bottoms are browned as well.

Transfer to a cooling rack.

15 thoughts on “Hybrid Brioche Cheddar Hamburger Buns/Rolls

    1. Starter IS remarkably hardy. You can freeze it or dry it and it comes back.

      I’m trying to give away the rest of the buns (I’ve got a bunch in the freezer) so I can make some challah bread.

  1. Buns look so perfect! I recently learnt about sourdough and have been wanting to start my own starter. These buns are so much better than store bought any time!

    1. Thank you. Sourdough is nice though not everyone cares for the taste or the time involved in maintaining a starter. Dry yeast is a lot more convenient. 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s