Description
How to make Sourdough Buns with sourdough starter (or sourdough discard) that are light and airy (like a brioche bun) in about 2 1/2 hours from start to finish, with only 20 minutes of hands-on time. Watch the video!
Ingredients
Units
Scale
- 1/2 cup sourdough starter or discard (unfed) ( 120 grams)
- 1/2 cup milk (slightly warm 100F)- plant-based milk, regular milk or half & half
- 1 egg ( plus 1 for optional eggwash)
- 1 tablespoon olive oil
- 1 teaspoon instant yeast (rapid yeast -use fast-acting yeast here, or see notes!)
- 2 cups flour (240 grams) - use all-purpose flour, bread flour, or a mix of both
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- Optional seeds: sesame seeds, "everything spice", etc...
Instructions
- Wet ingredeints. Mix warm milk, unfed sourdough starter, oil, and egg in a large bowl (or stand mixer).
- Dry Ingredients. Mix in salt, sugar, instant yeast, and flour.
- Kneed. Combine with a fork to form a ball and knead for 5-6 minutes with wet hands (or a dough hook). YES, the dough will be quite sticky – resist the temptation to add more flour (which will result in a heavy bun). (Alternatively, if mixing by hand, you could do the “stretch and fold ” technique (see 1st video) from the sourdough bread recipe. Do 2-3 sets, 15 minutes apart )
- First Rise. Oil the dough in the bowl, cover, place in a warm spot (70-80 F), and let rise until doubled, 1 – 1 1/2 hours.
- Shape. On a floured surface, gently divide into 6 pieces, form into balls, and place on a parchment-lined sheet pan.
- Second Rise. Let rise again, 30-45 minutes, while you preheat oven to 375F
- Egg wash (optional). In a small bowl, whisk egg with 1 tablespoon water until combined. Using a pastry brush, brush the tops of the buns with the egg wash and sprinkle with salt and seeds.
- Bake. Place on the middle rack; bake 20-22 minutes until perfectly puffed and golden (internal temp should reach 200F)
Notes
If using regular active dry yeast, mix the yeast with warmed nut milk first until dissolved, let stand 10 minutes before adding starter, oil and egg. NOTE: Rise time will double.
If you rather not use yeast, leave it out, and let the dough rise until it almost doubles. Rising time will vary depending on kitchen temp, but I’d plan on roughly 6 hours.
If making ahead store in a zip lock bag, for freeze for later.
Nutrition
- Serving Size:
- Calories: 212
- Sugar: 0.5 g
- Sodium: 222.4 mg
- Fat: 4.2 g
- Saturated Fat: 0.7 g
- Carbohydrates: 35.6 g
- Fiber: 1.5 g
- Protein: 7.2 g
- Cholesterol: 31 mg
