We got back from QEDcon late last night, and have today off work to recover. Part of our recovery involves not bothering to cook anything strenuous, so we’re defrosting some burgers we made a couple of months back. Yet despite the ‘no strenuous’ idea, I’m making sourdough rolls to go with them!
As I started early, and I’m only making a few rolls, I’ve got enough time to give the sourdough a proper 4 hour refresh, rather than the bare minimum 3 hours it normally gets, which is good.
For the rolls I’m doing what has become my standard recipe, but halved as I only need 4 rolls, plus adding in butter, egg & sugar to make them briochey, and dropping some water due to the large egg:
- 150g refreshed starter
- 175g white bread flour
- 50g wholemeal bread flour
- 25g rye flour
- 1 large egg
- 1 tbsp golden caster sugar
- 30g butter
- 1 tsp salt
- 100ml water
- Sesame seeds to top
It’ll get the normal knead, rise, stretch&fold, rise, stretch&fold, then an extra rise/stretch&fold (due to both extra time and a lack of radiators being on requiring it) before being formed into 4 rolls, top covered with sesame seeds, and proofed. For baking it’ll be max temp oven and baking stone, then down to 200C fan once they’re in for about 10 minutes before I start checking them.
So the buns look good out of the oven.
I was planning to just take a pic of the final burgers… but when I cut into them they looked so good and sourdoughy I had to take an extra pic.
Then we added burgers, wedges, parmesan courgette slices, guacamole & chipotle ketchup.
Mmm burgers with spicy stuff :)
2 thoughts on “Sourdough Burger Rolls”
You’ve mastered the sourdough. Well done.