Quick and Easy Burger Buns

I love summer. Easy living, late nights, sleepy mornings and all the in-season and fresh fruits and veggies. We love using our grill in the summertime, and while I do keep some store-bought burger buns as backup in my freezer, these quick and easy burger buns taste SO much better and only take an hour, start to finish. They are the perfect burger bun for your next grilling party or when you want dinner to taste delicious. If you have a little more time, I love these delicious brioche burger buns, but for quick and easy these buns are my go-to recipe.

Quick Yeast Risen Burger Buns

These burger buns are quick-mixed and kneaded to develop the gluten. After kneading, shape the dough into buns and let the dough rise for about 30 minutes until they are ready to bake…all of this happens in just about an hour. If you are preparing dinner and want a quick/easy/delicious burger bun, make these first! By the time your dinner is ready, these buns will have risen and baked, leaving you with the most delicious dinner.

  • 20 minute Mix/knead/rest/shape
  • 30 minute Rise time
  • 15 minute Bake

Mixing Burger Bun Dough

To make this process quicker and easier, I like to use a stand mixer to mix the burger bun dough. For large batches of dough, I prefer using the Bosch Mixer. For smaller batches of dough and when I don’t want to clean my Bosch, I will pull out my trusty KitchenAid mixer. This recipe would do well in either of those mixers, or you could mix the dough by hand, though it will take a little longer. Pour the warm water, yeast, sugar, salt, egg and oil to the bottom of a stand mixer. With the dough hook running, add the flour a cup at a time. Watch as the flour incorporates into the dough and add more after it’s been absorbed. To know that no more flour is needed, pinch off a piece of dough and roll it up into a ball in your fingers. If you can form a ball with just a bit of sticky residue left, it is ready. The dough should be tacky but not overly sticky. You can also check the sides of your mixing bowl. When the dough pulls away from the sides or is all on one side (Bosch), stop adding flour. Make sure to knead the dough for about 5-8 minutes to develop the gluten and add a little bit more flour as necessary during this process. If you choose to knead by hand, add a few minutes to the kneading process.

Does Yeast Bread Need a Bulk Rise?

Most yeast-based recipes call for a bulk rise, or first rise before shaping the bread dough. This first rise is especially important if using dry active yeast or sourdough to raise bread. A first rise before shaping the dough also can help the dough to have more flavor, better gluten development and a better crumb. The question is: how much better? For these quick and easy burger buns, we may sacrifice a tiny bit of flavor/crumb/gluten development but we get a delicious scratch-made yeast bun in about an hour. This is made possible using instant yeast. Typically, I like using a first/bulk rise in most of my bread recipes. But for burger buns, when I’m in a time crunch, I’ll take these delicious buns any day. If you would like to add a first rise to this recipe, go ahead and splash a little oil in a bowl. Transfer the dough to the oiled bowl, cover and let rise. Then proceed with the recipe as written.

How to Shape Burger Buns

Burger buns are shaped the same way as a typical roll recipe. First separate the dough into 12 equal pieces. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter using your hand in a cupping shape (as seen in the video below) to seal the balls and create tension for the dough to rise. I also like rolling the ball of dough on the countertop between my two hands to create tension. After rolling the balls and placing them on a parchment-lined baking sheet, take your hand and press down on the tops of the buns just a bit to flatten them. This will help them bake into more of a burger shape than a traditional roll.

Quick, 30 Minute Rise

Allow the burger buns to rise for about 30 minutes. To accomplish a fast rise in the hot summer is easy. Cover with a dishtowel and place them out on your counter to rise. If your kitchen runs cool or you are baking them on a cold day, cover the buns and stick them in your oven with the pilot light turned on. DO NOT TURN THE OVEN ON. The heat from the pilot light and closed oven will act as a “proofing” box to help the buns to rise quickly. Once they have puffed up, remove them from the oven and egg wash before baking.

Egg Wash Burger Buns for Golden Brown Finish

Egg wash is one of those steps that I always regret when I forget! Adding egg wash to the top of burger buns makes them look so much more professional and taste delicious. For buns that only bake for 15 minutes, they help them get the brown color you look for in a burger bun while still being soft and chewy inside. Lightly beat an egg with a fork in a small bowl. Add a splash of water and whip together with the fork. Using a pastry brush (I’ve also used a paper towel in a pinch), gently top each bun with the egg wash. Sprinkle with sesame seeds if desired.

Delicious and Fast Burger Buns

Bake the burger buns at 425 degrees for about 15 minutes until golden brown on top. Let them cool completely before slicing, toasting and using for a delicious burger. These burger buns are perfect for your next summer BBQ. They hold up to ALL the toppings and make each bite of burger a little bit of heaven. I’m not sure if I like the bun or the burger better!

Frequently Asked Questions

Does yeast dough only need to rise once?

Typically yeast dough needs a first rise and second rise (and sometimes even a third rise!). Using instant yeast allows some yeast dough to cut out the first rise. Instead the dough is kneaded, shaped and then allowed to proof (or rise) before being baked. You may sacrifice a little on texture, flavor and gluten development but with a proper proofing and instant yeast, the difference is negligible for burger buns.

How do I store leftover homemade burger buns?

Burger buns can be left out up to 12 hours. After 12 hours, stick the leftover buns in a ziplock bag and freeze. When ready to use, pull out a bun and let it come to room temperature. Toast if desired, and use.

How can I encourage dough to rise more quickly?

Cover the dough and place it in an oven with the pilot light on. DO NOT TURN ON THE OVEN. Let the dough rise in this “make-shift” proofing box until ready.

Can this dough be used to make hot dog buns too?

Yes. This dough is perfect for hot dog buns. Instead of rolling the dough into balls, shape them into logs and proceed with the rest of the recipe.

Looking for another great one-hour recipe? Try out these one-hour or less yeast rolls!

Quick and Easy Burger Buns

Burger buns that take an hour from start to finish. These buns are light, tender and the perfect complement to a nice juicy burger. Life is too short for store-bought burger buns! Give these a try for your next family BBQ.
Prep Time 20 mins
Cook Time 15 mins
Rise time: 30 mins
Course Bread
Cuisine American
Servings 12 buns

Ingredients
  

  • 2 cups warm water temperature of baby's bathwater
  • 2 Tablespoons instant yeast
  • 4 Tablespoons granulated sugar
  • 1 Tablespoon salt
  • 1 egg lightly beaten
  • 1/4 cup olive oil
  • 5 – 6 cups flour see recipe notes
  • 1 egg for egg wash
  • splash of water for egg wash
  • sesame seeds for sprinkling on top if desired

Instructions
 

  • To the bowl of a stand mixer add the warm water, instant yeast and sugar. Wait until you smell a yeasty smell from the mixture which tells you the yeast is active and ready to work.
  • Add the lightly beaten egg, olive oil and salt to the stand mixer.
  • With the dough hook running, add the flour a cup at a time until the dough pulls away from the sides of the bowl. Pinch off a chunk of dough. It should roll into a ball in your fingers with just a little bit of sticky residue remaining. If it doesn't, add a little bit more flour a few Tablespoons at a time until no more flour is needed. Knead the dough for 8 minutes until soft and tacky. Let the dough rest for 5 minutes to relax the gluten.
  • Lightly flour a surface and turn the dough out onto your work surface. Tip: If you'd like to let the dough bulk rise, shape the dough into a ball, splash a little oil in a bowl and lightly cover the dough with oil. Cover the dough and let rise until doubled. Then proceed with the recipe as written.
  • Cut the dough into twelve equal pieces. Shape each piece of dough into a ball. Pull pieces of the dough up into the center, forming a tight ball. You can see how I shape rolls here.
  • Place the buns on a parchment-lined baking sheet (affiliate link). Put your hand on top of each roll and lightly push down to form a wider burger shape.
  • Cover the rolls and place them in a warm place to rise for 30 minutes. Sometimes I will leave them in the oven with the pilot light on (do not turn the oven on) to encourage a good, quick rise.
  • Preheat the oven to 425 degrees Fahrenheit.
  • While the oven preheats, mix together the egg wash: crack the egg and add a splash of water. Lightly brush the egg wash over each bun. Sprinkle with sesame seeds if desired.
  • Bake the buns for about 15 minutes until golden brown. Allow to cool completely before slicing and enjoying with your burgers.

Notes

Flour: I prefer to use bread flour (a higher protein content) with these burger buns. If you use bread flour you will need about 5-5.5 cups of flour. I’ve also made these buns with all purpose flour (lower protein content) and they’ve turned out well. I use about 6 cups of flour when using all purpose flour.  
Keyword burger bun

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

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2 responses to “Quick and Easy Burger Buns”

  1. Kris Avatar

    THE best burger buns!! Thanks for sharing!! ❤️🍔😋

  2. Shilpa Agrawal Avatar

    Perfect enough👌

Leave a Reply

Sourdough Cinnamon Sugar Babka

This Babka bread is decadent. It is filled with buttery cinnamon sugar. It is light, soft, tender and uses 100% sourdough to make a really delicious loaf of sweet bread. The sourdough has a bit of a learning curve that includes making a sweet leaven, but when you open the oven door and see two beautifully risen loaves of Babka, all the time is completely worth it. If you’ve never made a Babka before, this advanced sourdough cinnamon sugar babka recipe should make your list.

Jump to Sourdough Cinnamon Sugar Babka Recipe

What is Babka?

Babka originated in Eastern Europe and is an enriched bread dough that is usually swirled with a sweet chocolate or cinnamon sugar filling. If you’re looking for a chocolate filling, try out this one I’ve used for a swirled brioche before. It would be delicious with this recipe. Pronounced “bahb-kah,” this bread has become very popular at bakeries and in home kitchens this past year with the beautiful swirl braids and outstanding flavor. I love that this recipe gives two loaves of Babka. If I’m going to trouble with a three day sourdough recipe, I always like to share a loaf or freeze one for later (or who am I kidding…eat the day after we eat the first loaf).

Sample Sourdough Cinnamon Sugar Babka Schedule

I find it personally helpful to see a sample schedule when making sourdough because it does take longer than a traditional dough using commercial yeast. This dough is enriched with a lot of eggs, butter and sugar which takes even a bit longer to rise. 

Day 1 (Make Sweet Leaven)
  • 8 AM: Mix sweet leaven, let rise and bubble
  • 8 PM: Take 120 grams of the sweet leaven and feed it again with the measurements in the recipe. Cover and let it rise and bubble until morning.
Day 2 (Mix Babka Dough, First Rise)
  • 8 AM: Mix together Babka dough ingredients (except salt and butter), rest. Add salt, mix, rest. Add butter a Tablespoon at a time and mix using stand mixer for 10 minutes.
  • 11 AM: First set of Coil Fold
  • 1 PM: Second set of Coil Folds
  • 2 PM: Cover dough and rest in refrigerator overnight (12-24 hours)
Day 3 (Assemble and Bake)
  • 8 AM: Roll out and shape Babka
  • 8:30-3PM: Let Babka rise (the rise time will vary depending on the warmth of your kitchen, but allow for at least 6-8 hours)
  • 3-4PM: Bake Babka

Sweet Leaven

One of the unique things about this sourdough recipe is making a sweet leaven before actually making the bread. Typically with sourdough, the longer the bread rises, the more tang you will taste from sourdough. I love the tang in this recipe in my Basic Country Artisan Loaf or my no-knead sourdough loaf but in a sweet babka, I don’t want to taste the tang. Making a sweet leaven helps temper the tang and mellows the flavors, letting the sweet cinnamon be the overpowering flavor. The addition of sugar to the leaven also helps temper the sour flavor. The taste of the Babka is sweet, light and delicious when using a sweet leaven. You can create this leaven directly from your current sourdough starter and through a series of power feeds (feeding it twice in a 24 hour period before using it), have it ready to mix your Babka in just 24 hours. Sweet leaven is also fairly stiff compared to a regular 100% hydration leaven. Due to the low water content, this stiff leaven ferments slowly and helps the bread keep its texture and maintain the gluten structure. This helps the bread rise slowly to keep the sweet flavor expected from a Babka.

Enriched Dough

Babka is made with an enriched dough. Lots of milk, butter, eggs and sugar go into this beautiful loaf. One of the keys to making a great Babka is the process of incorporating the butter. Once the leaven, flour, milk, eggs, sugar and salt have been mixed together to form a dough, it is time to add the butter. This takes a somewhat thick dough and turns it into a silky, smooth and a little bit sticky enriched dough. Cut the softened butter into chunks and add it to the center of the dough hook as the dough is mixing. Plan to knead the dough for about 10 minutes. I like to set a timer and let my dough get to work developing the gluten and incorporating the butter. I highly recommend using a stand mixer for this process. It can get very sticky and is difficult to knead for the length of time required with cold hands (so the butter doesn’t melt and leak everywhere)

Coil Fold

The coil fold is a technique of picking up the dough from the middle and letting the dough fall down onto and under itself, resulting in a coil. Wet your hands with water. Place your hands under the middle of the dough and pull up. The dough will stretch up (but should not tear) and release from the bottom of the bowl. Once the dough releases, let the dough fall back under itself. Repeat the process for both sides of dough. Then turn the container and repeat the coil fold. This process of folding the dough increases tension and strengthens the strands of gluten in the dough. If you skip this step, the dough can bake up flat because it lacks structure. Watch the coil fold process below to help visualize the process.

Refrigeration

Refrigerating the sourdough cinnamon sugar babka dough overnight or 12-24 hours (not much longer than that) chills the butter, enhances the sweet Babka flavor and makes the dough easy to work with when you pull it out in the morning to shape your Babka. The dough will not double in size and may not even look like it did much rising. Don’t worry! Once it comes back to room temperature it will rise again. When you pull the dough out of the refrigerator to roll out, it will be a little stiff and hard because it is cold. This chill actually makes it easier to work with the Babka dough. Add a little bit of flour on the bottom and on top of the Babka to help roll it out. 

Babka Filling

Babka can be filled with any kind of sweet (or sometimes savory) filling. When mixing the filling, use softened, room temperature butter to mix with the dough. If the butter is too cold, it will not incorporate fully into a paste. If it is melted, it will leak all over the dough and make the Babka difficult to shape. I also love the addition of a bit of flour to the filling. This keeps the filling sticking to the dough and not falling all over your pastry mat. Mix the ingredients together to form a thick paste and set it aside. I have also made this Babka into a strawberry flavored version, using white sugar and crushed up freeze dried strawberries, that was insanely delicious. Check the recipe notes for the full substitution.

How to Shape Babka

Flour a countertop or pastry mat and roll out the dough into a large rectangle, about 14 by 18 inches. Spread half of the cinnamon sugar mixture on the dough and roll up cinnamon-roll style. Take a sharp knife and slice the Babka in half, length-wise. This will leave you with two long, open-faced pieces. Pinch together the ends and twist the dough around each other to form a swirled and braided loaf. Place into a parchment-lined loaf pan and let rise.

A Long Final Rise

I have made the mistake before with this recipe of being a bit impatient and baking the Babka too quickly. This results in a dense, gummy bread that is just not good. It can be hard to be patient with sourdough, but I promise the results are worth it. Wait until the bread has puffed up and mostly filled out the loaf tin which will take 6-8 hours. You can also lightly press the top of the Babka dough and watch as the dough springs back. If it springs back without any indentation, it needs to rise longer. If it springs back just a little and has been at least six hours, then you should be good to bake. The time will vary based on the warmth of your kitchen so it could rise faster or slower. My experience has been six to eight hours generally.

Simple Syrup

What better way to finish off a decadent bread than with some simple syrup, am I right?! To help keep the Babka fresh and moist, whip up this simple syrup while the Babka is baking. I make mine in the microwave, but you could use a pot on the stovetop as well. Mix together the sugar and water. Microwave on high in 1 minute increments until the sugar is dissolved and liquid is boiling. Stir together and let sit while waiting for the Babka to bake. The mixture will thicken as it cools. Pull the Babka out of the oven and let rest for 5-10 minutes in the pan. Then remove to a baking rack and brush the simple syrup over the top of the Babka. Use all of the simple syrup, even if it looks like it doesn’t need more.

It is hard to let the Babka cool and truthfully, I don’t always wait because it is so tempting! This Babka does slice best when it has cooled and even makes great french toast a day or two later if it lasts that long. Sourdough cinnamon sugar Babka is a showstopper recipe and it tastes even better than it looks! Enjoy!

Sourdough Cinnamon Sugar Babka

A rich and delicious cinnamon sugar babka bread made completely with sourdough
Prep Time 1 hr
Cook Time 55 mins
Rise Time 1 d
Course Bread
Cuisine American, Polish, Ukrainian
Servings 2 loaves

Ingredients
  

Sweet Leaven (feed at least twice before making the Babka dough)

  • 120 grams sourdough starter 100% hydration see recipe notes
  • 100 grams all purpose flour
  • 25 grams granulated sugar
  • 40 grams water

Babka Dough

  • all of the leaven about 300 grams
  • 620 grams all purpose flour
  • 200 grams whole milk see recipe notes
  • 4 large eggs about 200 grams
  • 50 grams granulated sugar
  • 16 grams salt
  • 200 grams unsalted butter, softened about 14 Tablespoons

Babka Filing

  • 160 grams unsalted butter, softened 3/4 cup
  • 2 Tablespoons ground cinnamon
  • 160 grams brown sugar 2/3 cup
  • 2 teaspoons all purpose flour

Egg Wash

  • 1 teaspoon water

Simple Syrup for Babka

  • 1/2 cup granulated sugar
  • 1/2 cup water

Instructions
 

Sweet Leaven (24 hours)

  • Mix together ripe sourdough starter, flour, granulated sugar and water. Cover and let sit for about 8-12 hours.
  • Take 120 grams of this new leaven and feed it with flour, sugar and water. Cover and let sit for 8-12 hours until bubbly, about doubled in size and passes the float test.

Babka Dough Day 1

  • Set the bowl of a stand mixer on a kitchen scale. Tare the scale and add all of the sweet leaven, flour, whole milk, sugar and eggs. Mix together with a spoon or dough whisk. Let rest for 10 minutes.
  • Add the dough hook to the bowl, sprinkle in the salt and mix for 6 minutes. Let the dough rest for 10-20 minutes.
  • Cut the butter into Tablespoon sized chunks. With the dough hook running, add the butter to the center of the dough. The butter will begin to incorporate into the dough. Continue adding chunks of butter until all the butter is added.
  • Knead for a total of ten minutes until the dough is smooth, sticky and silky.
  • Turn the dough out into a rectangular container (I use this 9 by 13 pan, affiliate link). The dough will be sticky. It can help to wet your hands before turning the dough out if it sticks to your fingers. Cover the dough and let rest at room temperature for 2 hours.
  • After 2 hours, wet your hands and perform one set of coil folds on the dough by lifting up in the middle of the dough and letting the sides pull up and fall under the dough. Repeat from the other direction. This is one set of coil folds. See video for how to perform a coil fold. Cover and let rest.
  • After another 2 hours, perform a second set of coil folds on the dough. Cover and let rest another hour.
  • Transfer the dough to a container, cover tightly and set in the fridge to chill overnight or 12-24 hours.

Babka Dough Day 2

  • Prepare two 9 by 5 loaf pans (affiliate link) with parchment paper.
  • The next morning, make the Babka filling. Mix together the softened butter, brown sugar, cinnamon and flour to make a thick paste. Set aside. See recipe notes for strawberry version.
  • Pull the dough out of the refrigerator. Lightly flour a pastry mat or silpat liner (affiliate link). Turn the dough out onto the mat and cut in half.
  • Lightly flour one piece of dough and roll into a 14 by 18 inch rectangle.
  • Divide the Babka paste in two. Use your fingers to spread half the cinnamon sugar mixture over the rectangle of dough. Once the dough is covered, roll the dough up cinnamon-roll style.
  • Using a sharp knife, cut the roll in half; straight down the middle of the roll the long way. This will leave two long ropes of dough. Beginning on one end, squish the ends of the dough together and then twist the dough around each other forming the Babka loaf. Push the ends of the dough together and place the Babka in the prepared loaf pan. Repeat this process with the second loaf.
  • Cover the loaves and let rise 6-8 hours, depending on the warmth of your kitchen. This bread is made with 100% sourdough and will take much longer than a traditional loaf of bread to rise. Let it rise until it has mostly filled the loaf pan and gets light and puffy.
  • Preheat the oven to 350 degrees Fahrenheit. Whisk together the egg and a teaspoon of water. Lightly brush the egg wash on top of the bread until covered.
  • Bake Babka for 50-55 minutes until baked all the way through.
  • While the Babka is baking, prepare the simple syrup for the top of the Babka. Mix together the granulated sugar and water in a microwave safe liquid measuring cup. Microwave on high a minute at a time until boiling and all the sugar is dissolved. Mix together with a spoon and let cool until the Babka is out of the oven. The simple syrup can also be made on the stovetop. Boil the sugar and water together for about 1 minute until the sugar is completely dissolved. Cool a bit while the Babka bakes.
  • Pull Babka out of the oven and let rest in the pan for about 5-10 minutes. Remove the loaves from the pans using the parchment paper and place on a cooling rack. Pour half of the simple syrup on one loaf and half on the other loaf, using a pastry brush as needed. Let it soak into the warm bread.
  • Let the bread cool before slicing and enjoy!

Notes

Sweet Leaven: I make this leaven with 100% hydration sourdough starter. If you don’t have 100% hydration starter, take a Tablespoon of sourdough starter and add equal weights of water and flour to it. Let it rise and then use it in the recipe for sweet leaven.
Whole Milk: If you don’t have whole milk, you can substitute 180 grams 2% milk and 20 grams heavy cream.
Strawberry Babka:  To make a strawberry filling, replace the brown sugar with white granulated sugar. Replace the cinnamon with 2 Tablespoons of crushed up freeze-dried strawberries. Combine white sugar, softened butter, crushed up freeze-dried strawberries and flour. Mix together into a paste and use in place of the cinnamon-sugar filling for a delicious strawberry flavored Babka.
Keyword babka, Cinnamon sugar

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The Best Zucchini Bread with Sourdough Discard

I had big dreams this year of planting a large beautiful garden and watching it grow all summer long. This did not happen. My big beautiful garden did not grow very well this summer (thank you bunnies, weird weather and a somewhat last-minute long-distance road trip that kept me from tending to the garden much throughout the summer). I was hoping for big, beautiful zucchini to sauté as a side to any meal, turn into our favorite zucchini boats, bake this chocolate sourdough zucchini cake or make many loaves of this amazing zucchini bread. This is the best zucchini bread with sourdough discard. It is Light, tender, fluffy and uses up some of the sourdough discard that I always seem to have lurking in the back of my fridge. Lucky for me, my local farmers market and grocery store carry lots of zucchini this time of year.

The Best Zucchini Bread with Sourdough Discard

Sourdough Discard in Zucchini Bread

If you have zucchini coming out your ears and sourdough discard taking over your fridge, this recipe is for you! I love using sourdough discard in recipes, not only for the little tang it gives but also because I’m not a fan of wasting food. This recipe uses ½ cup of sourdough discard directly from your fridge (you can also use bubbly sourdough starter) and it enhances the flavor of this delicious zucchini bread. If you don’t have sourdough starter, don’t worry. You can still make an awesome loaf of zucchini bread: Omit the sourdough starter. Add 2 cups of flour instead of 1 2/3 cups and 1/4 cup of milk to the batter. That’s it. I made both recipes side by side (pictured above) and both were delicious. You don’t need sourdough starter to make this delicious loaf, but if you have it on hand, it is the perfect way to use up some of your sourdough discard.

Wring Out the Zucchini 

Did you know that 1 cup of chopped zucchini is made up of 90% water? Because of this high water content, it’s important to wring out the zucchini a bit before adding it to the recipe. The pictures below show the easy way I do this. Take a box grater, shred the zucchini and then use a paper towel to wring the zucchini. I give it about three squeezes over my sink and call it good. This little extra step will help your zucchini bread to turn out perfectly moist and delicious.

Baking Temperature and Time

One of the tricks I’ve learned over the years I’ve been baking is to bake quickbread, like zucchini bread, at a high temperature for the first 10 minutes and then reduce the temperature to finish the longer bake time. The high heat helps activate the baking powder giving a nice lift and rounded dome shape to your loaf of zucchini bread. This zucchini bread takes about an hour to bake. I like to stick a knife or toothpick in the center to see if it’s completely baked all the way through. Depending on the temperature of your oven it may need more or less time.

Quick Mix. Long Bake. Delicious Zucchini Bread

Whatever way you slice it, this zucchini bread is delicious. It is tender, moist and perfect to gift this time of year. It is my kids’ favorite way to eat zucchini. They do eat other preparations of zucchini, though maybe not as willingly. If I only had to make one zucchini bread recipe for the rest of my life, this would be the one. It is that good! I hope you enjoy it too.

Frequently Asked Questions

Can I make zucchini bread into zucchini muffins?

Yes. This recipe makes a little over a dozen zucchini muffins. Spray a muffin tin. Bake for the muffins for 5 minutes at 425 degrees. Then lower the temperature to 350 degrees and bake for 15-18 more minutes until a toothpick inserted in the muffin comes out clean, with no wet batter. You can also make mini muffins with this recipe. Bake mini muffins for about 15-18 minutes total time (5 minutes at 425 and 10-13 minutes at 350 degrees).

How do I store leftover zucchini bread?

Slice the zucchini bread. Store in an airtight container at room temperature for up to 24 hours. Then freeze for up to 3 months. Once ready to eat, thaw a slice of bread and enjoy!

I don’t have allspice. Can I substitute something else?

You can add another teaspoon of cinnamon or substitute with cloves.

The batter for this zucchini bread is thick. Is that normal?

Yes. This batter is thick. If you think it’s took thick, you can add a few splashes of milk to the batter. However, the zucchini in the batter will release more of the liquid (even though you squeezed some out) as it bakes and make a very moist and delicious bread.

The Best Zucchini Bread with Sourdough Discard

Amy
Light, fluffy, tender and absolutely delicious, this zucchini bread recipe is perfect for using up garden zucchini and sourdough discard.
Prep Time 20 mins
Cook Time 1 hr
Course Bread, Snack
Cuisine American
Servings 1 loaf of zucchini bread

Ingredients
  

  • 1 lb zucchini 460 grams (pre-squeezed)
  • 1 2/3 cups all purpose flour 235 grams
  • 1 1/4 cups granulated sugar 290 grams
  • 1 teaspoon baking powder 4 grams
  • 1 teaspoon baking soda 7 grams
  • 1 teaspoon salt 7 grams
  • 1 teaspoon ground cinnamon 1-2 grams
  • 1 teaspoon allspice 1-2 grams
  • 1/2 cup sourdough discard 100% hydration, 133 grams
  • 2 large eggs about 100 grams
  • 1/3 cup vegetable oil 63 grams
  • 1/3 cup Greek Yogurt 88 grams (sour cream can be substituted in a pinch)

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit and line an 8.5 by 4.5 loaf pan (you can also use a 9 by 5 loaf pan and reduce the baking time a bit) with parchment paper.
  • Wash 1 lb of zucchini and chop off the ends. Use a box grater (affiliate link) to shred the zucchini. Grab a sheet or two of paper towel. Add the shredded zucchini to the middle of the paper towel and wrap the zucchini up to form a ball. Squeeze the paper-towel ball of zucchini over the sink 2-3 times to wring most of the water out of the zucchini. Continue this process until you have 1 ½ cups of shredded zucchini.
  • To a bowl, add the flour, sugar, baking powder, baking soda, salt, cinnamon and allspice. Stir together with a fork until fluffy and combined. Add the zucchini and stir until the zucchini is spread throughout the dry mixture and thoroughly combined.
  • In a liquid measuring cup, measure out ½ cup of sourdough starter. Add the eggs, vegetable oil and greek yogurt. Stir well to combine.
  • Add the liquids to the dry ingredients. Mix together with a fork or spoon until just combined (over-mixing will result in tough zucchini bread and nobody wants that).
  • Pour the zucchini bread batter into the prepared loaf pan and bake for 10 minutes at 425 degrees. This helps ensure a nicely domed loaf of bread.
  • After 10 minutes reduce the temperature to 350 degree Fahrenheit. Bake for 45-55 minutes. Insert a toothpick or sharp knife into the center of the bread to check if it is ready. If it comes out clean with no streaks of batter, it is ready! If it has streaks of wet batter, bake it a little longer and check again.
  • Allow the zucchini loaf to cool for 10 minutes before removing from the loaf pans. Move the loaf to a cooling rack and cool completely before digging in. Enjoy!

Notes

To make an absolutely amazing loaf of zucchini bread without the sourdough discard, omit the sourdough discard. Increase the all purpose flour to 2 cups. Add ¼ of milk  to the liquid ingredients before mixing with the batter.
Zucchini: This recipe works well with 1 large zucchini that is about 1lb or 460 grams, before wringing out the water. A little more or a little less depending on the size is okay too. 
Sourdough Discard: Choose discard not more than a few days old for little to no “sour” flavor. The longer the discard sits in the refrigerator, the more “sour” flavor can result in the bread. I always use 100% hydration discard. If your discard is higher or lower hydration, you will need to add a little more flour or add a little milk to the batter.
 
Keyword beginner sourdough, quickbread, sourdough discard, sourdough discard bread, sourdough discard recipe, sourdough zucchini bread, zucchini bread

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

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6 responses to “The Best Zucchini Bread with Sourdough Discard”

  1. Kris Larsen Avatar

    Would love to try this zucchini bread! Looks moist and delicious!! 🥒🍞😋

  2. […] up my extra sourdough discard (check out a few of my other favorite discard recipes, here, here and here). It’s one of the “hazards” of baking with sourdough I guess…always being on the […]

  3. […] I use one bowl for this gingerbread snack cake. I add my spices directly to the center of the bowl and mix them in before adding in the sourdough discard and flour. I like to go with “less cleanup”, and with four kids, we always have a lot of dishes. You can find some of my other favorite one-bowl recipes: here, here and here. […]

  4. […] I’ve used this technique with great results in these amazing chocolate chip muffins, this sourdough zucchini bread and our favorite applesauce […]

  5. […] pull out my pans and whip up a loaf of quick bread. I have some delicious recipes on my site; this sourdough zucchini bread, gingerbread snack cake and this delicious applesauce bread, not to mention some favorite muffin […]

  6. […] here. Applesauce bread using one bowl is here. This favorite sourdough discard zucchini bread here. Perfect peach cobbler is no different! The less dishes, the better. I mix together the peaches […]

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Honey Oatmeal Bread

I love oatmeal. My kids love oatmeal. It is one of those comforting foods that reminds me of childhood. When I was little, my grandma used to make giant pots of oatmeal on the stove, which she called “mush.” I remember picking fresh raspberries to add to my “mush” from her raspberry bushes. My mom, also an oatmeal lover, would serve our oatmeal with a bowl of brown sugar and a miniature pitcher of fresh, heavy cream. What little kid wouldn’t want to put mounds of brown sugar and cream on oats with a few raspberries thrown in? It was heaven!

I am sorry to say that when I became a mom my kids did not have the same access to the mounds of brown sugar and heavy cream that I did as a child (eeek!). Instead I love mixing their oatmeal with applesauce, fresh berries and a small teaspoon of brown sugar on the top. My kids still love it and I can rest a little easier knowing it is healthier than what I was served as a child! All this to say that we love anything oats around our house…and this honey oat bread is no exception.

I love the texture the oats bring to this bread and the subtle sweetness from the honey (or brown sugar if you choose). I pulse the oats in a blender before adding them to this recipe, which breaks them down a bit and lends to a more tender crumb. This bread is so delicious straight out of the oven, or even a few days later if you slice and freeze it. It is soft, tender but still sturdy enough for sandwiches. I think it’s almost as good as a bowl of hot oatmeal with some cream and sugar. I hope you enjoy it too.

Yield: 2 loaves of bread

Time: 10 minute mix, 2-3 hours rise, 35-40 minute bake

Ingredients:

  • 2 cups of old fashioned (rolled) oats
  • 2 ½ cups warm water
  • 6 Tablespoons honey (or brown sugar)
  • 1 Tablespoon instant yeast
  • ¼ cup of vegetable oil
  • 3 teaspoons salt
  • 4 to 4 ½ cups bread flour

Directions:

Let the dough rise just a little above the loaf pan before baking. It will rise more in the oven.
  1. Pour your oats into a blender and pulse a couple of times. You want to break down the oats just a little bit. You will still have some bigger oats but most of them will be fairly small.
  2. Mix the warm water, instant yeast and sugar in a stand mixer and let sit for a minute. If you are using dry active yeast, allow this mixture to sit for 5 minutes until the yeast has fully activated. 
  3. With the dough hook running on the mixer, add the vegetable oil, salt, lightly ground oats and flour a cup at a time. As the dough comes together, continue adding flour until the dough clears the sides of the bowl. I tend to add flour based on feel instead of measurement. The dough should be a little sticky but easy to work with. 
  4. After kneading for 5 minutes, pull off a small chunk of dough and roll it into a ball. If it rolls into a ball with a little residue left on your fingers, you don’t need to add anymore flour.
  5. Put a drop of oil in a bowl and transfer the dough to the bowl. Cover with a kitchen towel (or plastic wrap) and let rise in a warm place. To encourage rising I will sometimes turn the light on in my oven (don’t turn the oven on) and place my covered dough inside the oven (not directly under the light). This acts as a “proofing” box and will keep the temperature warm for a quicker rise.
  6. After the dough has doubled in size, punch it down and turn the dough out onto the counter. Cut the dough in half (this recipe makes two loaves of bread) and working with the first half, shape into a rectangle. You will be rolling the dough into a cylinder shape. Starting at the edge closest to you, roll up the dough. Take care to press in the dough at the seam after each roll and pinch the seam closed at the end.
  7. Transfer the dough, seam side-down to a bread pan. I use an 8.5 by 4.5 bread pan. Repeat with the second loaf of bread. Cover and let rise again, about an hour in a warm place. The dough should just rise a little bit over the top of the bread pan (it will rise more in the oven). 
  8. Pre-heat your oven to 350 degrees. Bake the bread for 35-40 minutes until golden brown on top. Top with melted butter if desired. Enjoy!

Recipe Notes: If you’d like to add some nuts, seeds or dried fruit to this recipe, I think they would work well here. Add them in after the first rise when you deflate the dough, shape it and put it in the pans to rise. You can also egg wash the top of the bread loaves and add some oats to the top if you wish.

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Easy White Dinner Rolls

Did you grow up eating a special weekly dinner with your family? Maybe every night was a home-cooked meal. In my family we would look forward to the weekly Sunday dinners my dad cooked. It usually consisted of meat and potatoes or “rice-a-roni” (my childhood favorite). We would sit at our big dining room table and pass around plates of steaming hot food, family-style. Green beans, cheesy broccoli, pan fried pork, salmon, steak, the list goes on. Every Sunday was a little bit different but always delicious. When I started contributing to the meal I’d often make crescent rolls or bake some bread using our ancient bread machine. If only I’d had the recipe for these easy white rolls, I’m sure they would have made many appearances at our dinner table.

These rolls are fluffy, melt-in-your-mouth deliciousness and one of the simplest recipes you can make. If you’re looking for an easy, crowd-pleasing recipe to start with, make these! They won’t disappoint. You can even make them into hamburger buns (my favorite is with pulled pork and coleslaw on top) or with a dab of butter inside. Whatever way you choose to eat them pull out these simple SIX ingredients and get baking. 

Notes: I always double this recipe and make a big batch of these rolls because my kids gobble them up. They are easy to freeze, a big crowd pleaser and let’s face it…when I don’t know what to make for dinner and can pull these out to put with some fruit, nuts and meat my kids think my kitchen skills are top notch 🙂 I also portion my rolls fairly small. You can change the portion size depending on your preference. If you do, you may need to adjust for baking time.

Yield: 24 small rolls

Time: 15 minutes mix/knead, 2 hours rise, 10-12 minutes bake

Ingredients

  • 1 1/2 cups warm water
  • 3/4 Tablespoon instant yeast
  • 2 Tablespoons white sugar (honey, or other sweetener)
  • 2 Tablespoons olive oil (or any other neutral oil)
  • 1.5 teaspoons salt
  • 3 1/2 -4 cups all purpose flour (I’ve made them with whole wheat flour before too, they won’t be quite as fluffy…half whole wheat and half all purpose will yield best results and adding a little vital wheat gluten helps with the tenderness)

Directions

1. Mix together water, instant yeast, sugar, olive oil, salt and 3 cups of flour. Use a mixer or your hands. As you add in your final cup of flour, check the dough. If it’s overly sticky, keep adding flour. The dough should be able to roll into a ball in your hand but should still be a little sticky. That’s the feeling you are looking for. Continue mixing the dough (mixer with dough hook or attachment) 3-5 minutes OR turn it out on a floured surface and knead about 5 minutes. Add more flour as needed (it should still be a little sticky but form a ball).

2. Put a teaspoon of oil in a bowl and place the dough in the bowl. Coat the dough with the small amount of oil (this keeps the dough from sticking to the bowl). Cover the dough with plastic wrap or a kitchen towel. Let rise in a warm place about an hour or until doubled in size. 

3. Turn risen dough out onto your workspace and portion into 24 pieces. I eyeball the dough and use my dough cutter (or a sharp knife). If you use a kitchen scale each ball should be about 1.4 ounces.

4. Shape each piece of dough into a round ball and place on parchment-lined (this keeps the bottoms from burning) baking sheet. Your baking sheet should be able to fit 24 of these rolls. Check out my Instagram tutorial “Easiest Rolls” for shaping help.

5. Cover the baking sheet with a kitchen towel and let rolls rise until doubled in size.

6. Preheat oven to 400 degrees Fahrenheit. Once rolls have doubled in size bake for about 10-12 minutes, rotating the pan halfway through if possible. Once the rolls brown on top, pull them out of the oven and brush melted butter on the tops. For convenience I take a stick of cold butter from my fridge and lightly touch the tops of the hot rolls for the perfect shine.

7. Enjoy warm, at room temperature or freeze a few for later. Enjoy!

If you’re looking for a simple recipe to start with, don’t hesitate to make these delicious rolls. They are a sure-fire crowd-pleaser and a great way to get your feet wet in baking with yeast. As always, I’m happy to answer any questions so shoot me a message or let me know in the comments if you give them a try. Yum!

Recipe Source Notes: Recipe adapted from Mel’s Kitchen Cafe (if you don’t follow her, you should…she’s an inspiration with all of her amazing recipes). I’ve made these so many times that I’ve upped the salt, altered the baking time and size of the rolls I bake.

Flour, Water, Yeast & Salt

Why I love bread and why I want to share that love with you

When I was a child I used to dream about bread. My obsession probably began living in Germany at a young age with a “Baeckerei” around every corner. Fresh baked bread was so delightful with a pat of butter (unsalted all the way). I loved picking up a local “broetchen” (small, circular German bread roll), adding my favorite cheese and going to town. My mom would pack my lunchbox with daily salami and butter sandwiches on crusty bread and to this day it’s one of my go-to comfort foods. 

Me (right) with my sister in our dirndls, as children living in Germany
Brotchen and Butterkaese, my favorite comfort food

As I aged I started my own culinary journey. I was mesmerized by the simplicity of flour, water, salt and yeast. I spent countless hours making homemade pizza on a rectangular baking sheet, dissecting my family’s ancient bread machine and mixing up creations in my childhood kitchen. My best friend and I had dreams of opening our own bakery by the ocean one day…oh the dreams of a teenager! 

Crazy teenager…heading to college 🙂

When I was in college, baking took a bit of a back seat to my studies, but I never lost the desire to bake and create even in a little dorm kitchen (banana bread anyone?!). I married shortly before graduating and then the real fun began…setting up my own kitchen and learning how to bake when I wasn’t teaching elementary school. We welcomed our daughter over ten years ago and I quit my day-job for a new day-job with her at home. My daughter was not quite two when we moved away from family and the western United States to begin a new adventure in Kentucky; the beautiful Bluegrass region.

Shortly after we were blessed with twin boys and even though we survived off freezer meals for the first year of their lives (luckily I have photos to remember that time…everything is so hazy), I continued baking. I spent hours willing my twins to sleep while researching how to grow my own natural leaven and then baking loaf after loaf of sourdough bread with toddlers running between my legs. I started teaching my kids the wonderful world of flour, water, yeast and salt as we created loaves and gifted them to those we loved or knew could use a pick-me-up. This small act of service helped us make friends and feel at home in our new state.

Our young family was given the opportunity to live abroad in Japan and we learned so much from the beautiful culture, kind people and opportunities to travel. We sampled delicious pastries, breads and treats from Japanese bakeries and learned to love rice, noodles and fish. I navigated the world of “hard and soft” flour and learned how to bake a batch of cookies using Japanese ingredients (lots of consumed cookie dough in that trial and error process). My bread baking days took quite the back seat for the year and a half we lived abroad because ingredients were so hard to come by, not to mention $$$. We welcomed our final baby boy during our last few months in Japan and celebrated with delicious naan bread from our favorite local Indian restaurant. 

Moving back to Kentucky brought new challenges with growing kids, making friends, a new house and teaching my kids to love whole wheat everything again; in Japan it was hard to come by. We spent our first summer with the kids out of school baking together every week and I taught my kids the basics: how to smell the ripeness of the yeast, where our flour comes from (our local mill) and how to knead a loaf of bread. Passing this tradition of bread baking to my kids and tasting the love from the hands that have kneaded and worked the bread is part of what makes bread so comforting. Bread takes time. Time to mix. Time to knead. Time to rise. Time to shape. Time to bake. Relationships take time.

Which brings me to today. Why start a blog today? 

My goal is to share with you tips and tricks that I’ve learned along the way, and am continuing to learn, and empower you wherever you may fall on the baking spectrum–novice to expert. Get in the kitchen. Grab some flour, water, yeast and salt, and bake. Bake with your kids, your families, your significant other or by yourself. Create the memories. Make the messes and enjoy the experience of a fresh-baked loaf of bread. Ask questions and follow along as we use this space to share recipes, memories, tips, traditions and culture around a little bit of flour, water, yeast and salt.

Happy Baking

-Amy