80(ish)--- Sea Salted Sourdough Burger Buns

My sourdough starter was getting out of control since I had been just feeding it without using. So, for a cookout with friends I decided to get brave. I made burger buns. They turned out light and flavorful and perfect.

These get an 80(ish) rating because where they may not be made from the most wholesome ingredients, they are homemade without preservatives or other "stuff".

Sea Salted Sourdough Burger Buns
Makes 14 buns

2 cups sourdough starter, proofed *
3 Tbsp butter, melted
1/2 cup skim milk, warmed
2 eggs, beaten
1/2 tsp salt
2 Tbsp white sugar
3-4 cups all-purpose flour
2 Tbsp coarse sea salt


*To proof your sourdough starter:

1. Bring your starter to room temperature and place in a bowl

2. Add 1 cup flour and 1 cup warm water to starter, mix well

3. Place in a warm place and allow starter to form a lot of bubbles on surface (anywhere from 1 hour to 6 or 8 hours)

4. Starter is now proofed and ready to use! Place any unused starter in a glass container in the refrigerator.


DIRECTIONS for BUNS

In a large bowl, stir together all ingredients except flour. Add flour, mixing until it comes together enough to be turned out and kneaded (add more flour as needed).

Knead dough on a floured surface until it is smooth and not sticky. Let dough rest for 15 or 20 minutes and then roll it out to 1/2" thick. Cut dough into circles with a 4" round cutter and place on a baking sheet lightly dusted with flour. Cover and let rise until doubled in bulk (~1-3 hours). Lightly brush buns with water and sprinkle with sea salt.

Bake at 350°F for 15 to 18 minutes. Remove from baking sheet and cool on wire rack. When cool, cut in half and serve topped with your favorite burger.


Nutrition Info per 1 bun: 141 calories, 3 g fat, 4 g protein, 23 g carbohydrates