Sourdough hamburger buns
These turned out great. I made them 3 oz each. The recipe is from Farmhouse on Boone, but I forgot the egg in the dough and my timeline wasn’t the same as hers. I made the dough with my active starter yesterday afternoon, let it sit on the counter until about 8pm, then put it in the fridge overnight. This morning, I took it out and let it sit on the counter. Around 1pm, I shaped the rolls, then let them sit until around 4pm. Baked for about 18 minutes at 400°.
I’ll leave the egg out every time I make these in the future. They were the lightest, softest, but still sturdy buns of my baking dreams. So good!