Sourdough Discard Hamburger Buns (Same Day, Hawaiian Style)

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My dad is obsessed with my sourdough Hawaiian rolls. He has two every morning for breakfast, and he told me time and again that at 76 years old, he feels amazing eating my homemade bread rather than store-bought bread.

So when he came over two days ago to drop off some things and pick up his weekly batch of rolls, I mentioned I had been working on hamburger buns. His eyes lit up. I told him I was making more for Sunday, for Father’s Day. He asked if he could take some that same day because him and mom had already planned hamburgers for dinner.

He had bought hamburger buns at the store but was not looking forward to them. He was so excited, in fact, that he sent me two pictures of my mom and the hamburgers they made on my buns for dinner that same night.

It warms my heart to make food my family enjoys. But I am overjoyed because I know what goes into my baked goods and I know why we do not feel sluggish after eating them. There is something about real food made with real ingredients that does not drag you down after eating. Whether it is Father’s Day, 4th of July, or just a random Tuesday, these hamburger buns are so much better than any store-bought buns you will find. Yes, even the Hawaiian roll hamburger buns – because that is what these are. Homemade sourdough Hawaiian roll hamburger buns. Once you have them, you will not want anything else.

Ingredients for Sourdough Discard Hamburger Buns

These are the same ingredients as my Sourdough Hawaiian Rolls. I have also added the gram measurements for the milk and pineapple juice since baking by weight gives you more consistent results every single time.

• 122g pineapple juice (about ½ cup) – I use Pomona Organic Pineapple Juice
• 60g milk (about ¼ cup, dairy or non-dairy), warmed to about 110°F
• 1½ tsp instant yeast
• 540g King Arthur All-Purpose Flour (or 500g bread flour)
• ¼ cup packed brown sugar
• 200g sourdough discard (about ¾ cup)
• 1 egg
• 1 tsp vanilla extract
• 1 tsp kosher salt
• 3 tbsp unsalted butter (about 42g), melted
• 1 egg + 1 tbsp water (for egg wash)
• Melted butter for brushing after baking (optional)

Equipment You Will Need

These are the tools I reach for every single time I make these buns. Having the right equipment makes the process smoother and your results more consistent.

• KitchenAid Stand Mixer – makes mixing and developing the dough effortless
• Kitchen Scale – essential for portioning 120g buns consistently
• Silicone Pastry Mat – non-stick surface for shaping, easy to clean
• Bench Scraper – for dividing dough cleanly
• Stainless Steel Baking Sheet – heats evenly, no warping
• Parchment Paper Squares 6×6 – keeps buns from sticking and makes cleanup easy
• Silicone Pastry Brush – for applying egg wash and butter
• Wire Cooling Rack – lets air circulate so buns cool without getting soft on the bottom
• Bowl Scraper – gets every bit of dough out of the bowl
• Reusable Bowl Covers – for covering the dough during both rises

Why These Buns Are Different

You can find hamburger buns at any grocery store. And if you have ever bought the store-bought Hawaiian roll hamburger buns, you already know the concept is right. A slightly sweet, soft bun for your burger. The problem is the ingredient list on the back of the bag.

These are the real thing.

This is the same dough I use for my Sourdough Hawaiian Rolls, made with pineapple juice and sourdough discard, portioned at 120g so each bun comes out the right size for a burger. You get that signature slightly sweet Hawaiian flavor, a soft crumb, and a shiny golden crust from the egg wash. No preservatives. No added gunk. Just real ingredients that taste better and don’t leave you feeling weighed down after dinner.

I went back and added the gram measurements for both the milk and pineapple juice to this post, and I am updating the Hawaiian rolls recipe card too. Grams are the most reliable way to bake consistently and I want you to have that.

Mixing the Dough

Start by combining your pineapple juice, milk, yeast and brown sugar in your mixer bowl. Let it sit for a few minutes while you gather the rest of your ingredients. You want to give the yeast a chance to wake up.

Add the flour, sourdough discard, egg, vanilla extract and salt. Mix on low speed until it starts to come together.

Slowly add in the melted butter and increase the speed slightly until the dough comes together into a smooth, slightly tacky ball. It does not need to be perfect at this stage – just fully combined and cohesive.

Remove your dough from the mixer, coat the bowl with a little olive oil, and return the dough to the bowl for the first rise.

First Rise (Bulk Fermentation)

Cover your dough and set it somewhere warm. I use reusable bowl covers and they work great for this.

Your kitchen temperature will determine how long this takes. In my home, which runs around 69°F, this step takes longer than most recipes suggest. That is completely normal. You are looking for the dough to become puffy and noticeably larger. It does not have to be doubled, but you should see clear movement and a puffed look before you move forward.

Shaping the Buns (Size Matters Here)

Turn your risen dough out onto your silicone pastry mat. Using a bench scraper and kitchen scale, divide your dough into 120g portions. This is what makes the buns the right size for a burger. My Hawaiian rolls are 70g each – at 120g, these buns come out substantial without being too big.

Shape each piece by pulling the dough firmly against your work surface to create tension. This is the exact same technique from the Hawaiian rolls post. That surface tension is what gives you a smooth top, a round even bun, and a bun that holds together instead of spreading flat.

Do not skip this step. If you just roll the dough in your hands, your buns will spread out too much during the second rise.

Second Rise

Place your shaped buns on a parchment-lined baking sheet, spacing them out with about 2 inches between each bun. They will expand during the second rise.

Cover and allow them to rise again until they are puffy, full and look like they are ready. Depending on your kitchen temperature this can take anywhere from 1.5 to 3 hours. Do not rush it. Patient proofing is what gives you a light, soft bun instead of a dense one.

Egg Wash and Baking

Beat one egg with a tablespoon of water and brush it over each bun using your silicone pastry brush. The egg wash is what gives these buns that gorgeous shiny golden top. For individual buns like these, the egg wash does the work that the butter and sugar do naturally for the pull-apart Hawaiian rolls.

Bake at 375°F for 18–22 minutes, or until golden brown. Start checking around 18 minutes. You want deep golden, not overdone.

Brush with melted butter right when they come out of the oven. This adds flavor and keeps the tops soft.

The Final Result

These buns come out with a soft crumb, a slightly sweet Hawaiian flavor, and a shiny golden crust. Slice them in half and they hold together without falling apart. They are substantial enough for a real burger without being so thick they overwhelm it.

And here is the proof. My dad sent me these pictures the same afternoon he picked up the buns. My mom, enjoying the very first batch made on my homemade sourdough hamburger buns. That is all the review I need.

Want to take these to the next level? Serve them with my homemade dill pickle relish. It is the kind of combination that makes people ask who made the buns and where did you get that relish. You made all of it. From scratch.

FAQ’s

Can I make these same day?

Yes. That is the whole point of this recipe. The yeast does the heavy lifting for the rise so you can start in the morning and have buns ready for a dinner cookout. Start your first rise early in the day and you are golden.

Can I make these without yeast?

Yes, you can make these with just your sourdough discard and no added yeast. I tested it. Here is what to expect: the rise takes significantly longer, and the buns will not get as big or as domed as the yeast version. They still taste good, but they look different. If you have the time and you prefer no yeast, it works. If you want the bun you see in most of the photos in this post, use the yeast.

Why did my buns spread flat instead of rising up?

Two things cause this. Not enough rise on the first bulk fermentation, or not enough surface tension when shaping. Make sure your dough is visibly puffy before you divide it, and pull it firmly against your mat when forming each bun.

How do I know when the dough has risen enough?

For the first rise, you want the dough puffy and noticeably larger. For the second rise, the buns should look full and feel light when you gently touch them. They should look like they are ready to go in the oven.

How is this different from the Hawaiian rolls?

It is the exact same dough. The difference is portion size. Hawaiian rolls are 70g each and bake together in a loaf pan. These are 120g each, shaped individually, and baked on a sheet pan so they come out the right size for a burger. I also added gram measurements for the milk (60g) and pineapple juice (122g) to this recipe for more precise baking.

Can I make these dairy-free?

Yes. Use non-dairy milk and dairy-free butter. The texture and flavor come out soft and slightly sweet either way.

Can I prep these the night before?

After the first rise, shape your buns and place them on the parchment-lined baking sheet. Cover tightly and refrigerate overnight. In the morning, pull them out and let them come back to room temperature and finish rising before egg washing and baking.

How do I reheat these?

Slice in half and toast in a toaster oven or air fryer at 325°F for about 4 minutes. The inside stays soft and the cut sides get a little toasty. Perfect for a burger.

How to Store

Room temperature:

Store in an airtight container or bag for 3–5 days.

Refrigerator:

Store in an airtight container or bag for 5–7 days. Reheat before serving.

Freezer:

Store for up to 3 months. This is a great option for making a double batch ahead of Father’s Day, 4th of July, or any summer cookout.