Sweet Sourdough Hamburger Rolls with Honey

I’ve been making sourdough for about a year and I’ve really enjoyed it. But it doesn’t make sense to stop there, right? I mean, why not? Just a few tweaks here and there with ingredients and you’ve opened yourself up to a whole new world of options. I decided to dive head first into the Bread Challenge happening over on Instagram. Here’s a recipe that I used for sweet sourdough hamburger rolls with honey. What’s great about this recipe is that the taste and texture lends itself to many uses. So give it a try for hamburger rolls or a single large loaf to slice for sandwiches. You can’t go wrong!

I think the ability to make bread is an important skill to have regardless of your homesteading status. Wonder Bread has nothing on what I’m capable of making in my own kitchen. I have control over the ingredients and I’m saving money every time I make a loaf. Bread might not be a pricey item, but you can make it for pennies on the dollar compared to what you’re buying it at the store.

More importantly many people, including myself, are just realizing how bad our bread is for us. Not the carbs and calories that everyone screams about, but the fact that there’s trace amounts of pesticides and Roundup in our bread because of how it’s made. The most surprising part is that a lot of these breads claim to be healthy. All the while showcasing bold letters on the package like “multigrain” that make you feel like you’re making a healthy choice. I guess that’s the industrial food chain for you.

How to Make Sweet Sourdough Hamburger Rolls with Honey

Ingredients:

• 1 cup of active sourdough starter
• 3/4 cup of warm milk (whole or 2%)
• 3 1/2 cups of all purpose flour
• 1/4 cup of melted butter (for the dough)
• 1/2 tbsp of butter (save for the bowl)
• 1/4 cup of honey (add more if you want it to be really sweet)
• 1 1/2 tsp of salt

Directions:

• Bake at 350* for 20 mins for rolls
• Bake at 350* for 45-60 mins for a single large loaf

Start by warming up your milk. You don’t want to boil it, but it shouldn’t be ice cold from the fridge. Warm milk will make the yeast happy. Cold milk will slow down the active yeast fermentation. Try microwaving it for 30 seconds at a time until it’s just warmer than room temperature.

Mix all your ingredients together in a large bowl.

Once the ingredients are incorporated throughout and the dough can be formed into one large ball, put it on a floured counter and hand kneed for about 5 mins.

Using the palm of your hand firmly push the dough away from your body to stretch, then lift it with your fingertips and fold it back over itself. Rotate the dough each time and repeat. As you repeat this you will feel the dough start to resist you. This is the gluten starting to form.

Form into a ball.

Use the 1/4 tbsp of butter to grease the bowl before placing the ball in it. This will keep the dough from sticking to the bowl overnight as it rises. Plus, butter equals flavor! Cover the bowl with plastic wrap and let it sit out overnight.

The next morning it should have more than doubled in size. This is the first bulk rise.

Take the dough out of the bowl and gently need it again in the same motion as before. The dough should resist you again, but be much smoother than yesterdays kneed.

Form into the desired shape. If you want a large loaf you can shape it into a rectangle to cut for sandwiches. You can also divide it into smaller pieces for dinner rolls, hamburger rolls or hotdog rolls.

Whatever you decide, place it on parchment paper and allow it to rise for another 4-6 hours.

I was making hamburger rolls this time, so I cut it into 8 even-ish pieces and left it on the counter until I was ready to make dinner that night.

If you’re doing smaller rolls like this you can bake them at 350* for 20 mins. If you’re doing a single large loaf bake at 350* for 45 mins.

Cut and serve!

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