Sourdough buns are crispy and have the sour piquancy you would find in a traditional sourdough bread. You have start with a sourdough starter which you can either buy or make yourself. You can also mix the sourdough in your bread machine using the dough setting and shape the buns on the countertop to finish in the oven. These buns are great for robust sandwiches and burgers and will hold up to the messiest pile of toppings and condiments. Better yet, the taste of the bun adds its own flavor to any sandwich.
Add all of the ingredients to the bread pan in the order indicated and select the dough cycle. If the dough looks too dry, add 1 tablespoon of water at a time and scrape flour out of the corners of the bread pan with a spoon. If the dough is too wet, add 1 tablespoon of flour at a time until you get a dough ball consistency.
When the cycle is complete, remove the dough from the bread pan to a lightly floured work-surface. Cut the dough into 8 equal pieces and shape them into a bun shape. Place the buns on a lightly greased cookie sheet and cover with the plastic wrap and allow to rise for 1 hour. Preheat the oven to 350° F./175°C.
Remove the plastic wrap and glaze the buns with glaze made from 2 eggs mixed with 2 tablespoons of water. Top each bun with sesame seeds.
Bake for 15 to 25 minutes or until buns are golden brown. Let rest for 10 minutes and then serve.