Cakes & Bakes: Sourdough burger buns

Home-made sourdough burger buns with black sesame seed sprinkles | H is for Home #recipe #sourdough #realbread #breadrolls

I’ve been wanting to treat myself to some mini bannetons since I saw them on Amazon a while ago. They’re the perfect size for making bread rolls or sourdough burger buns. I came across a seller offering a set of ten for £48.50 with free P&P which I thought was good value.

They’re 13cm/5″ in diameter and can hold around 225g/8oz of sourdough – enough to make an extra-small boule. On this occasion, I only put 140g/5oz of dough in each – a perfect amount for sourdough burger buns.

My new wicker bun bannetons | H is for Home

Prior to use, give each a wipe with a clean, dry cloth or tea towel and sprinkle with flour to stop the dough from sticking. For this, I’ve used plain flour and semolina; however, I’ve found that rice flour is by far the most successful option.

Coating my new wicker bun bannetons in rice flour before use | H is for Home

I’ve tweaked and speeded up my favourite 24-hour sourdough loaf recipe to make half a dozen rolls.

Sourdough burger buns proving in mini bannetons | H is for Home

The addition of a sprinkling of black sesame seeds makes them look pretty and adds a lovely nutty flavour.

Sliced sourdough burger bun | H is for Home

They may be burger buns – however, they’re also perfect for bacon sandwiches, sausage sandwiches, fried egg sandwiches… or a combo of them all!

Beef burger in a home-made sourdough bun | H is for Home

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Sourdough burger buns
Serves 6
  1. 290ml/10¼fl oz water at 27ºC
  2. 90g/3oz 1:1 (100% hydrated) fresh, active sourdough starter
  3. 450g/15½oz strong white bread flour
  4. 4g/⅛oz fine sea salt
  5. 1tbsp sesame seeds (I used black sesame seeds)Home-made sourdough burger buns ingredients
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  1. In the bowl of a stand mixer, whisk the warm water and starter and mix well
  2. Add the flour and, using the dough hook, mix until all the ingredients just about come together into a ragged ball shape. Cover with a damp tea towel or large plastic bag/cling film and allow the dough to rest in a warm place for an hour
  3. Sprinkle over the salt and knead until it is evenly distributed. Cover again with a damp tea towel or large plastic bag/cling film and allow the dough to rest in a warm place for about 2 hours or until the dough has doubled in size
  4. Dust each bun banneton generously with rice flour
  5. Lightly sprinkle a work surface with bread flour, pour out the dough and divide it into 6 equal portions (you can weigh them out) - each piece should be about 140g/5oz)
  6. Carefully form each piece of dough into a ball and place them into the bun bannetons
  7. Sprinkle with rice flour and cover the bannetons with a damp tea towel. Allow to prove in a warm place for an hour or two, or until the dough has doubled in size
  8. Preheat the oven to 220ºC/425ºF/Gas mark 7 (put your baking stone in now, if you have one)
  9. Once the oven (and baking stone) has reached the correct temperature, dust a peel with rice flour, turn the buns out on to it and slide them onto the baking stone. If you don't have a peel, dust the baking tray with the rice flour before turning the buns out on to it
  10. Using a spray bottle on the fine mist setting, dampen the tops of the buns and sprinkle with sesame seeds
  11. Carefully slide the buns off the peel (if using) on to the baking stone (if using) or slide the baking tray into the hot oven
  12. Bake for 5 minutes before turning the heat down to 200ºC/375ºF/Gas mark 5. Bake for a further 5-10 minutes until the tops are golden brown and they sound hollow when knocked on the bottom
H is for Home Harbinger

Cakes & Bakes: Express rolls

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Freshly baked express rolls in a tea towel lined basket | H is for Home

I’ve nicknamed these dinner rolls ‘express rolls’.

Express rolls ingredients | H is for Home

From start to finish they take 60 minutes or less to make.

Express rolls wet and dry mixtures | H is for Home

What other people call them depends on where they are or where they’re from. To me, they’re bread rolls…

Express rolls dough | H is for Home

To people from ‘up north’ they’re barms, barm cakes or muffins.

Express rolls dough cut into 16 pieces | H is for Home

 If they were a bit wider and flatter they’d be oven bottoms or oven bottom muffins. If they had a crusty top they’d be cobs.

Express rolls dough balls | H is for Home

 Other people may say nonsense to all those terms and call them baps or buns.

Proved express rolls dough balls | H is for Home

Whatever you chose to call them, they’re soft and delicious straight out of the oven.

Cooked express rolls being given a butter glaze | H is for Home

They’re perfect little rolls for having with a bowl of soup, making an afternoon sandwich or as mini-burger buns.

Cooked express rolls separated | H is for Home

It’s a foolproof way of speeding up the proving process that I’ll definitely use again in the future!

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Express rolls
Yields 15
Prep Time
40 min
Cook Time
15 min
Prep Time
40 min
Cook Time
15 min
  1. 525g/18½oz bread flour
  2. 50g/1¾oz granulated sugar
  3. 1tbsp dry active yeast
  4. 1½tsp salt
  5. 175ml/6 fl oz water
  6. 155ml/5½ fl oz milk
  7. 60g/oz butter, diced
  8. 1½ tsp lemon juice
  9. 20g/oz butter, melted
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  1. Preheat the oven to 85ºC/180ºF/Gas mark ⅕
  2. In the bowl of an electric food mixer, gently combine the flour, sugar, yeast and salt making a well in the centre
  3. Add the water, milk and butter to a medium-sized mixing bowl and heat in a microwave on high for about 1 minute
  4. Stir to partially melt butter and to make sure it's softened
  5. Pour the milk mixture into the well of the dry mixture and add the lemon juice
  6. Attach the dough hook before setting the mixer on low, gradually increasing to medium-low
  7. Mix for about 3-4 minutes until the dough is smooth & elastic
  8. Cover the bowl with cling film/Saran wrap and allow to rest for 5 minutes
  9. Grease a 30cm x 23cm (13" x 9") baking tin
  10. Turn the dough out onto a lightly floured surface, shape into an evenly level square, about 20cm²
  11. Cut into 16 equal(ish) portions and shape into 15 balls, using the excess dough from the 16th piece to add to smaller rounds as needed
  12. Put the dough balls into the prepared baking tin
  13. Using a pastry brush, brush the tops of the dough with water
  14. Put the tin in the oven, close the oven door and turn the oven off
  15. Allow the rolls to rise in the oven for 20 minutes
  16. Remove the rolls from the oven and preheat to 190ºC/375ºF/Gas mark 5
  17. Bake in for 15 minutes until the tops have turned a golden brown
  18. Remove from the oven and brush the tops of the rolls with the melted butter
  19. Serve straight away or allow to cool before storing in a cool place in an airtight container
Adapted from Cooking Classy
Adapted from Cooking Classy
H is for Home Harbinger