Looking for some amazing buns for your burgers or sliders? Nothing beats sourdough – then add that rustic flavor of rosemary and you’ve got a winner!
Sourdough takes longer to rise than regular yeast dough. I start these on Friday, then finish them on Saturday. They’ll be ready to use by the afternoon!
How to Do it:
Mix the sourdough starter and all the other ingredients, except the flour into a large bowl. Stir in one cup of the flour. Cover and let sit for 2-3 hours.
When the dough is bubbly,
add the remaining flour, 1 cup at a time, until it makes a soft dough. You should only need about 3 more cups.
Turn the dough out onto a lightly floured surface.
Gently knead until the dough it somewhat smooth, about 15 times.
Cover and let double in bulk in a warm place. This could take several hours.
When the dough is risen, punch it down and let it rest for 15 to 20 minutes.
Cover a baking sheet with parchment paper and place dough balls, about the size of a large lemon, on the parchment. Cover and let rise in a warm place for about 2 hours. They will not double in size so make them pretty close to the size you’ll want for your burgers or sliders.
Preheat the oven to 375°, then bake the buns for about 15 to 20 minutes, until they are brown on top. Remove from the oven and rub a small amount of butter on the top.
Let them cool, then slice them in half. They are ready to use – store them in a plastic bag in the refrigerator until you use them.
Makes about 12-15 slider buns or 6-10 burger buns.
© Copyright 2018 The Lazy Gastronome

- 1-1/2 cups sourdough starter
- 1 Tablespoon sugar
- 1/4 cup olive oil
- 2 whole eggs beaten slightly
- 1 teaspoon sea salt
- 1/3 cup milk
- 4 to 5 cups bread flour not all purpose
- 2 Tablespoons fresh rosemary leaves minced
-
Mix all the ingredients except the flour into a large bowl. Stir in one cup of the flour. Cover and let sit for 2-3 hours.
-
When the dough is bubbly, add the remaining flour, 1 cup at a time, until it makes a soft dough. You should only need about 3 more cups.
-
Turn the dough out onto a lightly floured surface and gently knead until the dough it somewhat smooth, about 15 times.
-
Cover and let double in bulk in a warm place. This could take several hours.
-
When the dough is risen, punch it down and let it rest for 15 to 20 minutes.
-
Cover a baking sheet with parchment paper and place dough balls, about the size of a large lemon, on the parchment. Cover and let rise in a warm place for about 2 hours. They will not double in size so make them pretty close to the size you’ll want for your burgers or sliders.
-
Preheat the oven to 375°, then bake the buns for about 15 to 20 minutes or until they are brown on top. Remove from the oven and rub a small amount of butter on the top.
-
Let them cool, then slice them in half. They are ready to use – store them in a plastic bag in the refrigerator until you use them.
Below are some of the items we used to create this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Sourdough is absolutely one of my favorite styles of bread. With the rosemary and shaped as individual buns like yours I am sure to get in carb trouble! Pinned.
Well hang tight – I’m going sourdough crazy! I have several more ideas coming with my starter. And it’s all so easy!
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