The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cream Cheese Sourdough Buns

isand66's picture
isand66

Cream Cheese Sourdough Buns

 This is a version of my go to hamburger/hot dog bun/rolls formula.  Last time I made this with fresh milled rye so this time I used fresh milled whole wheat instead.

As usual they didn't disappoint.  I made these around 160 grams so these will fit the biggest burger you dare to use.  They are nice and soft and flavorful and perfect for burgers, sandwiches or just with some eggs and cheese for breakfast.

Formula

Download the BreadStorm formula here.

 

Levain Directions

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours,  and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for at least one hour.  Next, add the salt, starter (cut into about 7-8 pieces), cream cheese, softened butter and mix on low for 5 minutes.    Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1 hour.  Remove the dough and shape into rolls around 160 grams each.  Cover the rolls with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 - 2 hours.  If you want seeds, brush with an egg wash and sprinkle on your toppings.  I used poppy seeds and smoked sesame seeds.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After you place the rolls in the oven and add your steam lower the temperature to 445 F.   Bake for 25 minutes or until the rolls are nice and brown.

Take the rolls out of the oven when done and let them cool on a bakers rack for as long as you can resist.

 

 

 

Comments

Elsie_iu's picture
Elsie_iu

It's just the right size of holes for buns. I'd definitely pick the ones with smoked sesame topping. To me, sesame seeds belong to buns and having them smoked makes them perfect for slider burgers.

One question: the potato flour was included for tenderness, wasn't it? 

isand66's picture
isand66

The potato flour helps keep the rolls fresh longer and also adds some tenderness.  You could certainly leave it out if you want and substitute an equal amount of BF.

Regards,
Ian

Ru007's picture
Ru007

the crumb is amazing!! Very nice Ian :) I'm not sure I'd be able to resist long enough to let them cool all the way through ;)

Happy baking

Ru

isand66's picture
isand66

These are hard to resist.  I'm eating one now with some cream cheese for breakfast :).

Look forward to seeing your next bake.

Happy Baking!

Ian

dabrownman's picture
dabrownman

Wow, those are huge buns!  They weigh about the same after baking as the meat normally does around here.  You could put a half pound slab of beef on those babies - I've always wanted to do that.  Why make two burgers for me and the wife when I can make one and cut it in half?  No sugar - nice and healthy too.  Potato, cream cheese, butter some whole grains - yep the King if Rolls is behind this,  I see you are getting the bran in the levain too!  Makes for  a flavorful soft bun too.

It has been scorching here with 110 F.  It is always the hottest right before monsoon which will hopefully start in about a week.  I think we have had about a half in of rain in the last 4 months.  Lucy sends her best to the black ones and her Fave 5 furry friends wishing them a warm summer. 

Happy bun baking Ian 

sayersbrock's picture
sayersbrock

I am one of those bread lovers that would sit down and just eat three of those with nothing on them. They are very impressive. 

isand66's picture
isand66

Glad you like them.

Happy Baking!

Ian

PalwithnoovenP's picture
PalwithnoovenP

Perfect soft crumb. I I know the taste and texture of this rolls, Can't wait to make a bread with cream cheese again and try it with whole grains.

isand66's picture
isand66

Appreciate your kind words.  Hope you get your hands on some cream cheese soon.

happy baking!

Ian

nmygarden's picture
nmygarden

Ian, these look wonderful (and I'm sure they were)! I hope you enjoyed them, and all the compliments that came your way.

I made burger buns last week - trying out the Tangzhong method for my first time. Even with 50% WW, 50% BF, and the only enriching ingredient a bit of olive oil, they were soft and airy. They were extra tasty due to the addition of caramelized onions - must do that again.

Cathy

isand66's picture
isand66

Appreciate your kind words as always.  I love the Tangzhong  method also and it also comes out great.  

Regards,

Ian