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Sourdough brioche buns


During the summer there are often cookouts with barbecued pork, chicken, brisket or even just hamburgers. There is always a need for hamburger buns. We try to make our own bread with sourdough because it’s much gentler on your stomach, does not have additives that store bought bread does and frankly just tastes better.

The rolls should be soft and fluffy, so we tried a few versions and this brioche bun enriched with eggs and butter came out great.

You can make them smaller or larger and even flatten them a little depending on your liking.

Sourdough brioche buns

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Recipe by admin


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  • 125 gr 125 sourdough starter, active

  • 125 gr 125 milk

  • 2 whole 2 eggs

  • 30 gr 30 sugar

  • 400 gr 400 bread flour

  • 100 gr 100 butter – cold

  • 10 gr 10 salt

  • Glaze topping
  • 1 whole 1 egg

  • 10 gr 10 sesame seed


  • Mix lukewarm milk with the active starter and sugar to make a soupy dough. Add the eggs and mix in well. Fold in the flour and mix loosely. Grate the cold butter coarsely and mix into the dough, let the dough stand and hydrate 30 minutes. Then sprinkle the salt over the dough.
  • Wet your hands as needed and fold the dough in half over itself in the bowl, turn 1/4 turn and repeat the fold until you have gone all the way around and folded plus turned 4 times. Let the dough rest for 30-45 minutes.
  • Repeat step 2 above, four more times with rest between. After the last fold and turn, wrap the bowl with the dough with plastic wrap and refrigerate overnight.
  • Next day remove the dough from the bowl, it should weigh 950-1000 grams. Cut into 10 pieces (95-100gr). Roll into uniform balls and place on parchment paper on a baking sheet. Cover in a plastic bag and let rise until at least doubled in size, about 2 hours.
  • Whisk the egg and brush the buns with the egg wash, sprinkle with sesame seed and bake in pre heated 375 oven for 30 minutes.

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